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.
Made this with boneless chick thighs last weekend per recipe. This is excellent and so easy to make! Will definitely be making this again. Love all of your recipes and detailed notes & pics, and of course Dozer.
Such a beautiful boy!
This was a totally man-friendly recipe. Easy for even the least domesticated male can master. Made it with some slighter thicker chicken pieces and lengthened the cooking time accordingly. Also doubled the amount to yield six large breast halves. The balance of flavors is incredible–sweet, sour, heat. I post a photo of this dish on my Facebook and it’s gotten rave reviews! Apparently it tastes as good as it looks.
Made this dish last night, it was delicious
Amazing!!! Definitely be a regular in out house hold. Flavours were amazing. So quick and easy also
Could you substitute extra firm tofu for chicken?
Yes 100% Amber!! N x
This turned out fantastic with tofu! A home run again thanks Nagi!
Like all of your recipes, this is another winner! Used some thin sliced pork chops that I needed to use instead of chicken and it came out great!! Paired it with your fried rice and it hit that take-out spot!
I loved all the flavor in this. My teenager thought it was too spicy. I will make it again as it was simple to make, even with thighs, but will cut down on the sriracha. The leftovers went in with the rice for delicious seconds tomorrow.
Thanks Nagi for expanding our dining experience.
This was delicious. I didn’t have sriracha sauce, substituted 1/2 Caribbean hot sauce and 1/2 ketchup. Here in Barbados every household has hot sauce made from Caribbean hot peppers so I figured it would be just as good. I also opted for chicken thighs, my picky eater was licking her fingers and requesting seconds.
I found your website during lockdown last year and have tried several of your recipes. Results are always consistent ! Thanks Nagi 🙂
This is surprisingly good! I am surprised because I usually find sauces with honey too sweet, figured this one would be good due to the ingredients. The lime juice does a lot of good. What I also really like is the sauce isn’t too homogenous, different flavors in different bites. Thanks for ANOTHER winner Nagi! One day at work I made at least two of your recipes (carnitas- DELICIOUS and so easy & magic broccoli, grown ups really liked it!). Thank you thank you thank you for such consistently tasty and easy recipes. It’s a deep improvement to life, especially right now
We totally loved this chicken dinner. Made it with baked potato and, my favourite, roasted beetroot and goats cheese salad
U may not know how u are helping me in Canada. We are in lockdown. Tired and fed up. Love u and especially Dozer. Your recipes are so good.
Oh no Isabel, stay safe!! N x
Thanks Nagi. As I said, your recipes are so very good.
Will be making this for dinner tonight. For once, I have every ingredient on hand. Doesn’t happen very often! Love Dozer. Thanks for all the great recipes.
This dish is delicious; saucy and tasty. So easy to make. My family loved it, thank you Nagi!
Hi Nagi. I made the Asian Chili Chicken…delish. Used the same glaze for tofu and shrimp. Worked great on these as well. This is a definite keeper and so easy. Think I’ll try it on a pork tenderloin next.
Omg, this is seriously tasty and so easy to make. I made extra of the sticky sauce as it’s just so delicious. I have sauce leftover and will be adding this to scrambled eggs for breakfast.
This recipe goes straight to the pool room.
Another perfect, easy, delicious meal Nagi! No changes necessary. Thanks so much. Will be making chilli chicken regularly.
Hi Nagi! Recipe looks delicious, excited to try it! Quick question – is it okay to use toasted sesame oil? Also if I did want to make it have more sauce could I just double those ingredients s?
Hi the Asian Chili Chicken looks great, is there any way it could be used on a roast chicken
Absolutely delicious and so bursting with flavour. I added one tablespoon of siracha and two of ketchup as was making for kiddos too. It was still warm but no complaints of it being too spicy and everyone ate it all up. Yum!
I made it delicious.. but the family was upset because I added some green chillies opps .. next time I won’t add extra green chillies lol cheers from Canada