If you love bold, fiery flavors that are quick to make, this Chilli Crisp Chicken is a must-try. Crispy on the outside, tender on the inside, and coated in a sticky, spicy, umami-rich sauce, it is a dish that hits all the right notes. I love how simple ingredients come together to make something that feels restaurant-worthy but is perfect for a weeknight dinner.
Chilli Crisp Chicken is a vibrant, flavour-packed dish inspired by Asian street food. The combination of crispy chicken, sticky chilli crisp, and sweet-salty honey-soy glaze makes it irresistibly moreish. Fresh herbs, crunchy cucumber, and a fried egg add balance and texture. This recipe is perfect for a quick weeknight meal, meal prep, or an impressive dinner for guests, offering a spicy, umami-rich dish that is simple yet impressive.
If you like this, try my gochujang butter chicken for a more saucy recipe that is also delicious. If you want to make your own chilli crisp, try my homemade chilli crisp oil.
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Ingredients
Chicken breasts or thighs - I like using chicken breasts for a lean option, but thighs work well too if you want extra juiciness. Cutting the breast lengthways ensures even cooking.
Cornflour - This helps give the chicken a light, crisp coating. I always use it to add that delicate crunch.
Garlic granules - Garlic adds a savory backbone without overpowering the other flavors.
Paprika - Adds mild warmth and color to the chicken.
Chinese five spice - Brings a subtle aromatic sweetness that pairs beautifully with the chilli crisp.
Salt and pepper - Simple seasoning to enhance all the other flavors.
Chilli crisp - This is the star of the dish. I love the combination of crunchy chilli, oil, and umami that infuses the chicken as it cooks.
Vegetable oil - A neutral oil is perfect for frying the chicken evenly without masking the spices.
Light soy sauce - Adds salty depth and enhances the umami profile.
Honey - Balances the heat from the chilli crisp with a touch of sweetness.
Butter - Melts into the sauce at the end for richness and glossy coating.
Toppings
Rice - Basmati or your preferred rice works perfectly to soak up the sauce.
Fried eggs - Adds richness and makes the meal more substantial. I love the creamy yolk against the spicy chicken.
Cucumber - Fresh slices provide crunch and coolness to balance the heat.
Spring onions and coriander - Fresh herbs add color, aroma, and a final burst of flavor.
See recipe card for quantities.
Instructions
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- Step 1: If you are not using microwave rice, cook your rice first so it is ready when the chicken is done. Prepare cucumber slices, chopped spring onions, and coriander. Fry eggs at the same time if desired (I usually do this at the same time as cooking the chicken). Rub the chicken with cornflour, garlic granules, paprika, Chinese five spice, salt, and pepper until fully coated.
- Step 2: Heat the vegetable oil in a medium pan over medium-high heat. Fry the chicken for 3-4 minutes on each side until golden brown.
- Step 3: Reduce heat to medium-low. Spoon chilli crisp over the chicken and add soy sauce and honey. Add butter to the pan and let it melt into the sauce. Continuously baste the chicken with the sauce to ensure every piece is coated and glossy.
- Step 4: Slice the chicken and place on top of rice. Add cucumber slices and a fried egg, then sprinkle with spring onions and coriander.
Hint: Taste your chilli crisp before adding. Some brands are hotter or saltier than others, so adjust honey and soy sauce accordingly to balance sweetness, heat, and umami.
Substitutions
Chicken breasts or thighs – Use firm tofu for a vegetarian version that soaks up the sauce beautifully.
Cornflour – Replace with rice flour for a gluten-free crisp coating or chickpea flour for extra protein and a slightly nutty flavor.
Garlic granules – Use fresh minced garlic for a stronger, more aromatic flavor or garlic powder if you want a smoother texture in the coating.
Paprika – Substitute smoked paprika for a deeper, smokier flavor or cayenne pepper for a spicier kick.
Chinese five spice – Replace with a mix of cinnamon, star anise, and cloves for a similar aromatic profile, or garam masala for a warm, spicy alternative.
Salt and pepper – Use soy sauce or tamari for a salty boost, or smoked salt for an added depth of flavor.
Chilli crisp – Swap with sambal oelek for pure heat or a spicy garlic oil for a milder, aromatic alternative.
Vegetable oil – Use sunflower oil for a neutral frying option, or avocado oil for a slightly fruity flavor and higher smoke point.
Light soy sauce – Replace with tamari for gluten-free cooking or coconut aminos for a lower-sodium, slightly sweet alternative.
Honey – Use maple syrup for a vegan option or agave nectar for a mild, subtle sweetness.
Butter – Swap with ghee for a richer, nuttier finish or plant-based margarine for a dairy-free version.
Basmati rice – Use jasmine rice for a fragrant alternative, quinoa for extra protein, or cauliflower rice for a low-carb option.
Fried eggs – Replace with scrambled tofu for a vegan protein or omit entirely and add avocado slices for creaminess.
Cucumber – Use zucchini ribbons for a mild crunch or bell pepper slices for color and sweetness.
Spring onions – Replace with chives for a delicate onion flavor or red onion for more bite.
Coriander – Use parsley for freshness without the strong herbal flavor, or Thai basil for an aromatic twist.
Variations
Spicy Peanut Chilli Crisp Chicken - Add a spoonful of peanut butter to the sauce for a creamy, nutty twist. Garnish with crushed peanuts and fresh lime for extra zing.
Vegan Chilli Crisp Chickpeas - Swap chicken for roasted chickpeas or tofu. Use maple syrup instead of honey and plant-based butter for a fully vegan, protein-rich version.
Crispy Chilli Crisp Salmon - Use salmon fillets instead of chicken. Cook skin-side down for crispiness and finish with the chilli crisp sauce for a rich, flaky, seafood variation.
Equipment
Storage
Store leftover Chilli Crisp Chicken in an airtight container in the fridge for up to three days. Keep rice and chicken separate if possible to prevent the rice from becoming soggy. Reheat the chicken gently in a skillet or oven to maintain crispiness, and stir in any leftover sauce to refresh the flavor. The dish can also be frozen for up to one month. Freeze chicken and sauce together in a freezer-safe container or bag. When ready to eat, thaw overnight in the fridge and reheat slowly on the stove, adding a splash of water, soy sauce, or oil if needed. For best texture, avoid microwaving directly from frozen as the chicken may become dry or rubbery. Always store herbs and fresh toppings separately and add them after reheating to keep the flavors bright and fresh.
Top Tip
Use medium-low heat when adding the sauce. This prevents burning the honey and chilli crisp while allowing the flavors to infuse fully into the chicken.
FAQ
Chili crisp does not always need refrigeration, as the oil and chili help preserve it. However, refrigerating can extend shelf life and keep flavors fresher. Always check the label, and use clean utensils to avoid contamination.
Chili crisp is high in calories because it is mostly oil. The crunchy chili flakes, garlic, and aromatics are suspended in oil, which is calorie dense even in small portions. A little goes a long way for flavor.
Most chili crisp is made with neutral oils such as soybean, canola, or vegetable oil. Some versions use peanut oil for added flavor, while premium varieties may include rapeseed oil for a richer, more aromatic taste.
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Recipe
Chilli Crisp Chicken
Equipment
- frying pan
Ingredients
- 2 chicken breasts I used 1 large breast cut lengthways through the middle, you could also use two thighs
- 1 tablespoon cornflour
- ½ teaspoon garlic granules
- ½ teaspoon paprika
- ½ teaspoon Chinese 5 spice
- Salt and pepper
- 1 tablespoon chilli crisp
- 1 tablespoon vegetable oil
- 1 tablespoon light soy sauce
- 1 tablespoon honey
- ½ tablespoon butter
To serve
- Basmati rice or rice of preference. I choose microwave for ease
- 2 eggs fried
- ½ cucumber sliced
- 2 spring onions chopped
- Small handful coriander chopped
Instructions
- Prepare your toppings and cook your rice at this point if you are not using microwave rice then start by seasoning your chicken pieces with the cornflour and spices, rubbing until coated. I like to fry the eggs if using at the same time as cooking the chicken in another pan.2 chicken breasts, 1 tablespoon cornflour, ½ teaspoon garlic granules, ½ teaspoon paprika, ½ teaspoon Chinese 5 spice, Salt and pepper, Basmati rice, ½ cucumber, 2 spring onions, Small handful coriander, 2 eggs
- Head the oil in a small or medium pan over medium-high and add the chicken, fry for 3-4 minutes on each side until golden then turn the heat to medium- low and add the chilli crisp over the top along with soy sauce and honey.1 tablespoon chilli crisp, 1 tablespoon vegetable oil, 1 tablespoon light soy sauce, 1 tablespoon honey
- Add the butter and let melt then baste it over the chicken with any other sauces left in the pan½ tablespoon butter
- Slice the chicken and serve on top of rice with cucumber slices and a fried egg topped with coriander and spring onions
