Asian Chilli Chicken

If you are looking for a quick-fix Chilli chicken recipe, look no further. This Asian Chilli Chickenone of the super quick, easiest, and flavor-packed chicken recipes that I've ever tried!

The only thing I am not quite happy about this post is my picture. It doesn't do justice to this dish! These days, though am cooking quite a bit compared to before, the “photography” part is not happening like before. However, I do hope, you will give this dish a try in spite of my picture.

The flavor of this dish is too good and I do hope you get to try it soon. Since this dish is loaded with flavors you can have it with even plain white rice. I made some caramelized onion rice and it paired beautifully.

Recipe from here

Here is the recipe

Asian Chilli Chicken
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Asian Chilli Chicken

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Course: Appetiser, Lunch, Dinner
Author: Maria Jose Martin


  • 500 gms Skinless and boneless chicken breast fillets (refer notes)
  • 1/2 tsp, each Salt and pepper
  • 1.5 tbsp Rice flour/plain flour (I used plain flour)
  • 1.5 tbsp Vegetable oil
  • For the sauce
  • 2 tsp Sesame oil (refer notes)
  • 2 tsp, each Ginger & garlic (minced)
  • 1 tsp Red chilli flakes
  • 1/2 cup Water
  • 3 tbsp Sriracha (refer notes)
  • 1 tbsp Soy sauce
  • 1/4 cup Honey (you can use brown sugar instead)
  • 3 tbsp Lime juice (You can use 2 tbsp rice vinegar instead)


  • Cut the cleaned breast fillets in half horizontally to form 4 thin steaks. Sprinkle with salt, pepper and flour.
  • Heat oil (1.5 tbsp veg oil) in a wide pan. Add the fillets and fry on high heat for 2 mins each side. Remove from the pan.
  • Cool the pan slightly and return to fire on medium heat. Add sesame oil.
  • Cook minced ginger & garlic and chilli flakes for 30 seconds, until garlic caramelises.
  • Add water, sriracha, honey and soy sauce. Stir increase the heat to medium high till the sauce begins to bubble.
  • Reduce the heat to low and cook until the sauce thickens. Add lime juice and cook for a min, until the sauce becomes syrupy consistency.
  • Add fried chicken pieces and mix well to coat the sauce over the chicken pieces. Garnish with chopped spring onion or sesame seeds or fresh chilli or lime wedges.


I used chicken supreme cuts and it worked beautifully. You can also use boneless thighs, but increase the frying time to 3-4 mins each side.
I used Chinese style toasted sesame oil. 
The dish is quite spicy, you can adjust the spice level by reducing the qty of chilli flakes and substitute 1 – 1.5 tbsp of sriracha sauce with ketchup. 
Before adding the chicken pieces, do a taste test of the sauces and see it has a balanced flavor of sweet, spicy and tanginess.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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