Asian Chilli Chicken is a quick chicken dinner that’s an explosion of (spicy!) sticky, savoury Asian flavours. 287 calories of tasty goodness in 8 minutes flat!
Asian Chilli Chicken
Calling a dish “Asian”-something always feels a little generic, a lazy label that people seem to use loosely if a recipe happens to contain a dash of soy sauce.
I can assure you that there’s more than just soy sauce in this! Ginger, garlic, chilli, sesame, sriracha and lime juice all make the roll call of ingredients. While it may not be strictly traditional to any particular cuisine, the flavours still plant this quick chicken recipe firmly in the “Asian” genre in my book.
It’s got a nice kick of spiciness to it but not “blow your head off” spicy, has a balanced sweet-savoury-tang and a hint of sesame to round things off.
What you need for Asian Chilli Chicken
Here’s what you need:
Chicken – Two breasts cut in half horizontally to form 4 steaks in total. Alternatively, 4 to 5 boneless skinless chicken thighs or about 500g/1lb chicken tenderloins;
Garlic and ginger – Aromatics for the flavour base;
Chilli flakes aka red pepper flakes, and Sriracha – For the spice factor! I like to use both:
Chilli flakes for the earthy warmth, which is sautéed with the garlic and ginger;
Sriracha – For the spiciness along with vinegar, garlic and other flavours that are in the sauce. Also, Sriracha thickens the sauce.
Can’t handle the heat? Skip or reduce the chilli flakes and substitute some of the Sriracha with ketchup. This provides the same sauce thickening qualities. Yes, the spicy sauce at the end will be more sweet but will still have the savoury / tangy qualities of the base recipe – and still be delish!
Honey – For the sweetness. You can substitute with sugar or maple syrup;
Sesame – For that nutty flavour;
Soy sauce – For salt and a bit of flavour. Use all-purpose or light soy sauce here. Don’t use anything labelled “dark soy sauce” (it’s too dark and intense for this recipe) nor “sweet soy sauce” (too sweet). More on different soy sauces here;
Lime (or rice vinegar) – For the tang; and
Rice flour or just ordinary wheat flour (plain/all-purpose) – To dust the chicken. This creates a light crust that the sauce can clings to. Without it, the sauce just kind of slips off the skin.
How to make Asian Chilli Chicken
This chicken takes 8 minutes to cook: 4 minutes for the chicken itself, then 4 minutes for the sauce. If it takes any longer than that, you’ve overcooked the chicken – nooooo!!!
Season chicken – Sprinkle the chicken with salt and pepper, and a light dusting of flour;
Pan-sear chicken until golden. For chicken this thin, it should not be any longer than 2 minutes per side;
Sauté aromatics – Remove the chicken. In the same pan sauté garlic, ginger and chilli flakes until they are golden and smell amazing. But don’t inhale too deeply otherwise the chilli will send you off on a coughing fit!
Add sauce ingredients – Now add the Sriracha, honey, soy sauce and honey, and simmer for a couple of minutes until it reduces to a fairly thick and syrupy consistency. Because there’s not much sauce, it will thicken very quickly;
Add lime juice then let it simmer for a minute to thicken again;
Coat chicken – Return chicken to the pan and turn to coat in the sauce. You’re done!
What to serve with Asian Chilli Chicken
There isn’t loads of sauce because the flavour is quite concentrated, almost like a glaze. But there’s certainly enough to serve this with just plain rice – white, brown or cauliflower rice for a low carb option.
For a flavoured rice side, try one of these:
The greens you spy on the side of the plate are steamed baby bok choy with oyster sauce dressing which, contrary to popular belief, is more than just oyster sauce. Recipe here.
And a few more side salad soptions for you!
If you’re after a works-with-anything option, try my all-rounder Asian Sesame Dressing drizzled over literally any fresh, steamed or otherwise cooked greens. You just can’t go wrong with that dressing! – Nagi x
PS. Once you’ve tried and loved this, make the shrimp/prawn version → Asian Chilli Garlic Prawns
Watch how to make it
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Asian Chilli Chicken
Ingredients
Chicken:
- 500g / 1lb breast fillets, skinless and boneless (2 large) (Note 1 other cuts)
- 1/2 tsp each salt and pepper
- 1 1/2 tbsp rice flour, or all-purpose/plain flour (Note 2)
- 1 1/2 tbsp oil , vegetable or canola
Sauce:
- 2 tsp sesame oil
- 2 garlic cloves , finely minced
- 2 tsp ginger , finely minced
- 1 tsp chilli flakes / red pepper flakes (reduce for less spicy)
- 1/2 cup water
- 3 tbsp sriracha (sub ketchup for not spicy, Note 3)
- 1 tbsp soy sauce , light or all purpose (Note 4)
- 1/4 cup honey (sub brown sugar)
- 3 tbsp lime juice (sub 2 tbsp rice vinegar)
Garnishes (choose):
- Green onion (finely sliced), sesame seeds, fresh chilli, lime wedges
Instructions
Chicken:
- Season: Cut each chicken breast in half horizontally to form 4 steaks total. Sprinkle each side with salt, pepper and rice flour, shaking off excess.
- Pan-fry: Heat oil in a large skillet over high heat. Add chicken and cook for 2 minutes. Turn and cook the other side for 2 minutes, then remove to a plate.
Sticky Chilli Sauce:
- Sesame oil: Allow the skillet to cool a bit then return to the stove on medium. Add sesame oil and heat.
- Garlic and ginger: Add garlic and ginger, cook for 15 seconds.
- Chilli flakes: Add chilli flakes and cook for 30 seconds until garlic is golden.
- Sriracha, soy and honey: Turn heat up to medium-high. Add water, sriracha, soy sauce and honey, stir well, scraping the base of the pan to dissolve all the golden bits into the liquid.
- Simmer for 2 minutes until it reduce to a thick syrup. Add lime juice, then simmer for a further 30 seconds until it thickens back to a thick syrup.
- Coat chicken: Turn heat off. Return chicken to pan, turning to coat in sauce.
- Serve chicken, topping with remaining sauce in skillet, garnished with green onions, sesame seed and extra lime wedges, if desired.
Recipe Notes:
- Thighs will take longer to cook through, about 4 minutes on the first side, 3 minutes on the second side;
- Tenderloins are (typically) smaller so they should take the around the same time as breast.
- Breast and tenderloin: 65°C / 150°F
- Thigh: 75°C / 167°F
- If you want less spicy, sub some of it with ketchup. If you sub all of it, the dish becomes quite sweet so add a dash of extra lime to compensate (it’s also totally not what this recipe is intended to be, but it’s still tasty!)
- If you want spicy but don’t have sriracha, also sub with ketchup plus any other hot sauce to taste, or cayenne pepper or more chilli flakes.
Nutrition Information:
A few more quick chicken dinners
Life of Dozer
Just another morning in Life of Dozer – sunrise walk along Pittwater.
Janice says
This was SOOOOO delicious oh my gosh!!!
Nagi says
I’m so glad you enjoyed it Janice – and it’s SO easy to make! N x
Julie says
Absolutely amazing. Made with thigh fillets and served with garlic and kale rice. Sensational. Thanks Nagi x
Nagi says
Perfect Julie!! N x
Bob says
Hi Nagi
Enjoy your sense of humor, recipes and Dozer but I hate that sizing bar. I try for 2 but get 3 or 1 every time. It would be great if you can change it.
Thanks
Bob
Nagi says
Hi Bob, sorry you’re having issues – no one has ever mentioned this before and I don’t have any issues on my end. It could possibly be the browser you’re viewing in and the size – if you want to shoot me an email, I can look into this for you. N x
Dennis says
I bet this would be amazing with shrimp or salmon too!
Nagi says
Yes 100% Dennis! N x
Lou says
We made this tonight and it was amazing! Just the right amount of heat and the chicken was so tender. It is a definite repeat recipe. Thank you!
Chef Mimi says
Just printed this. Simple, yet so full of flavor. Love it!
Nagi says
Thanks so much!! N x
Marie Keung says
Nagi, thank you so much for posting simple and quick recipes. As a klutz in the kitchen, I appreciate the simplier and quickest recipes, requiring minimal or common ingredients. I get intimidated by any long list of exotic or non-common ingredients or complex recipes. Thanks also for putting in substitutes, as I don’t tolerate spiciness. You are the best and my go-to for trying new recipes to cook.
Nagi says
Simple and quick is what we love Marie! I’m so glad you’re loving all the recipes 🙂 N x
PASCALE C. POITRAS says
I am going to make this tonight. You are so joyful and I am always happy after reading your posts. AND, every single thing I have made from recipetineats has been wonderful. I wish you had a cookbook, but I also enjoy your posts!
Nagi says
Oh what a great compliment Pascale, thank you SO much! I do have a cookbook on the cards – stay tuned! N x
Melinda says
Oh Nagi! A recipe book to look forward to is a prayer answered. I’m on pins and needles with anticipation. Yay!!! (Is it too early to preorder?😉)
Jo-Ann McDermott says
I love your recipes. Very well written and informative as to technique and ingredients. Not to mention the beautiful food photography and delicious food. All enhanced by the pics of Dozer and fabulous landscape of Australia. Thank you.
Nagi says
Thanks so much Jo-Ann, I truly appreciate the feedback 🥰 N x
Danise Blum says
I used a multi floral honey in the sauce and it threw the intended taste off. Using boneless thighs made it juicy and tender but next attempt will be with local or a Black Forest honey. I did love the ease and the spice level.
Nagi says
Hi Danise, yes different types of honey will have a different flavour profile. I hope you try it again and love it! N x
Danise Blum says
Nagi… I use your recipes as least three times a week! Every dish you create is over the top! I knew at once I messed up by using the wrong honey in this recipe but it still was delicious. If you do come out with a cookbook, it will make the best gift ever.
Alan says
Thanks Nagi, just in time for next weekends “old friends lunch”. Looks perfect but feel free to up the anti before next Saturday if you like. The old blokes think I.m a cooking genius, hope you don’t mind me stealing your thunder.
Nagi says
Sounds like you’re nailing it Alan!! N x
Rea says
Hi, Nagi! Could I substitute sweet chilli sauce for sriracha? PS Love to Dozer 🐶
Nagi says
Hi Rea, if using sweet chilli, I would cut the honey in half otherwise it will be too sweet! N x
Rea says
Thank you 😄
Jen says
Great recipe! I added five-spice powder and more garlic. I couldn’t find the tiny red peppers for garnish😩
James says
Hi Nagi!
Can this be made ahead and reheated, or is it supposed to be eaten when the rice flour crust is still crispy?
Nagi says
Hi James, I prefer making fresh – it’s just so quick to whip up. But if you want to make ahead just follow the directions in the recipe notes. N x
sergy says
What exactly is sriracha? Can never understand difference from any other hot chilli source. Just 2-3 years ago there was none. Now shelves seem to have more sriracha on them than chilli sources :)! Anyone knows why?
Why to use chilli flakes if there is sriracha? Extra heat?
Nagi says
Hi Sergy, sriracha is a type of chilli sauce made with chillies, vinegar, garlic, salt, sugar. It’s got a medium heat without being overpowering. I use chilli flakes for added heat – they have a different flavour 🙂 N x
Gina says
Hi Sergy, this is Gina from the US. Here Siracha is ground up Red Chili’s (not a specific kind) mixed with garlic, vinegar, and sugar. It’s then cooked till thickened and put into a blender so it doesn’t have any chunks just spice. Depending on where you are it could be like a Chili Picante (no chunks). You can make your own by mixing red dried or red fresh chili’s that are soaked in hot water (if dried), then combined that with garlic, sugar and a tad of vinegar, then let it cook till thickened. Then take all of that put it in a blender and puree it. The red chili flakes will add more heat and texture to the finished dish. Hope this helps. Blessings,
Gina
Christine says
What a great photo of Dozer, how special to be out for a walk at such a beautiful location. Love your recipes, humor and of course the famous Dozer.
Nagi says
Thanks so much Christine!! N x
alimak says
looks absolutely great Nagi – on my ‘to do’ list for the weekend!! (which seems so far away!!!!!!)
Nagi says
I hope you enjoy it Alimak, the weekend can’t come soon enough!! N x
Eha Carr says
Yes ! A huge thank you from me as I prepare a similar ‘Asian’ chicken dish about weekly and have not made nearly enough use of chilli opportunities tho’ I love them !! Shall try your amounts the first time around – I make yours just medium and I do like a tad more !! Like the lime also . . . I do so appreciate how correctly you always name your dishes – ‘met’ a supposedly ‘Sichuan dish’ on foodie media this week the sauce of which did not have one ingredient belonging to the region . . . Yes, well ! Love Dozer at the door . . . Mommy, he was only asking what time dinner would be served !!!