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Home » Dinner

Crispy Shredded Chicken With Chilli

Published: Feb 6, 2023 · Modified: May 13, 2025 by Lauren Woodger · Disclosure: This post may contain affiliate links -This means I receive a commission for purchases made through those links, at no cost to you. As an Amazon Associate I earn from qualifying purchases · 6 Comments

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a plate of crispy chicken pieces garnished with spring onion & chilli, with a knife and fork next to the plate and a pot of sweet chilli sauce and spring onions./
a stripy plate containing battered chicken strips with pepper, spring onion and chilli.
a plate of crispy chicken pieces garnished with spring onion & chilli, with a knife and fork next to the plate and a pot of sweet chilli sauce and spring onions./


Looking for a quick and flavour-packed fakeaway? This Crispy Shredded Chicken with Chilli is your answer! Ready in under 30 minutes, it's a perfect blend of crispy chicken strips tossed in a sweet and spicy chilli sauce—ideal for a Friday night treat!

a plate of crispy chicken pieces garnished with spring onion & chilli, with a knife and fork next to the plate and a pot of sweet chilli sauce and spring onions./

If you love crispy shredded beef from the takeaway, you’re going to be obsessed with this crispy shredded chicken with chilli – same idea, but with chicken instead! 

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I’m a big fan of fakeaway nights at home (so much cheaper and you know exactly what’s going in it!). Some of my other go-tos are this copycat Five Guys burger, slow cooker beef massaman curry, Nando’s butterfly chicken breast and spicy rice.

This Chinese chilli chicken is so easy to make, just like my air fryer sweet & sour chicken.

You just marinate the chicken in a simple soy sauce mix, coat it in cornflour and egg (I’ve included allergy-friendly swaps below), then fry until golden and crunchy.

Finish it off with a quick toss through stir-fried peppers and a sweet, sticky chilli sauce – and you’re good to go.

Don't fancy shallow frying? No worries, scroll to the FAQs near the bottom of the post where I show you how to make them in the air fryer or the oven.

Jump to:
  • 🥘 Ingredients You Will Need
  • 🥜 How Can I Make This Allergy-Friendly?
  • ✏️ How to Make Crispy Shredded Chicken With Chilli
  • 💡 Lauren's Top Tips
  • 🔨 Meal Planning Toolbox
  • 💬 Recipe FAQs
  • 🍴 More Asian Recipes You May Like..
  • 📖 Recipe
  • 💬 Comments

🥘 Ingredients You Will Need

Here is a brief overview of the main ingredients needed to make Chinese crispy shredded chicken. For the full list, scroll down to the recipe card at the bottom of the page. To find out how to make it allergy-friendly, simply keep scrolling to the section below this one.

ingredients laid out for chinese crispy chilli chicken.

✋ Double check all packaging for allergens ✋

See the recipe card for full information on ingredients and quantities.


🥜 How Can I Make This Allergy-Friendly?


✔️ Make It Gluten-Free: Swap regular soy sauce for a gluten-free variety.

✔️ Make It Egg-Free: Instead of using eggs, use buttermilk or double cream to coat the chicken.

✔️ Make It  Sesame Free:  Use vegetable oil instead of sesame oil.

✏️ How to Make Crispy Shredded Chicken With Chilli

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Chicken pieces marinated in soy sauce and ginger, being mixed in a bowl.

Step 1: Marinate The Chicken

Slice the chicken into thin strips and pop them in a bowl with the marinade ingredients.

Give it all a good mix, cover, and leave in the fridge for at least 15 minutes (overnight is even better if you’ve got time).

A grey bowl of chinese stir fry sauce with a spoon in it.

Step 2: Prep The Sauce & Veg

While the chicken is marinating, stir together all the sauce ingredients in a small bowl and set aside.

Chop the peppers and fry them in a little oil with the garlic paste for a few minutes – you want them just softened, not mushy.

Red pepper, green pepper and garlic frying in a frying pan.

Step 3: Coat The Chicken

Add the egg white and cornflour to the chicken and stir to coat.

💡 If it starts clumping, coat each strip in cornflour individually – a bit more faff, but worth it for that crispiness.

Chicken coated in flour and egg frying in the frying pan.

Step 4: Fry Until Golden

Heat your oil in a deep pan (about a third full).

Once hot, fry the chicken in batches until crispy and golden, then drain on kitchen paper to get rid of any excess oil.

Step 5: Toss & Serve

Throw the crispy chicken into the pan with the peppers, pour over the sauce, and stir-fry for a couple of minutes until everything’s coated and sticky.

Scatter over spring onions and serve straight away.

Close up shot of a fork holding a piece of crispy chicken over a plate of crispy chicken, garnished with spring onion and chilli.

💡 Lauren's Top Tips

  • 🌟 Get The Oil Hot Enough: around 180˚C (or 350˚F) is perfect. If you’ve got a meat thermometer, fab! If not, just stick the end of a wooden spoon into the oil – if it bubbles up around the spoon straight away, you’re good to go.
  • 🌟 Add The Chicken Slowly: add the coated chicken pieces to the oil one or two strips at a time with a slotted spoon, to stop all of the pieces from sticking together. Fry in batches to avoid overcrowding the pan.
  • 🌟 Want More Sauce? The measurements for the stir-fry sauce are enough to coat the chicken. If you prefer more sauce you can double the amount used in the ingredients..
  • 🌟 Serving Ideas: Turn it into a fakeaway feast with my Salt & Pepper Chips, No Egg Fried Rice, and Salt & Pepper Chicken Wings. Don’t forget the prawn crackers and a big bowl of sweet chilli sauce for dipping!


🔨 Meal Planning Toolbox


🗒️ Make Ahead: Marinate the chicken, chop the veg and prepare the sauce up to a day in advance. Store in the fridge until ready to cook.

🗒️ Batch Cooking: Double the recipe and once cool,  freeze half of it in a freezer-safe container. When needed, thaw overnight in the fridge and reheat as below.

🗒️ Leftovers / Storage / Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat either in the oven at 180°C until warmed through, in the air fryer or in the microwave.  Note: The chicken may lose some crispiness if you reheat it in the microwave.

🗒️ Freezing: This really is a dish best eaten straight away, but it is perfectly safe to freeze and reheat any leftovers.  Freeze for up to 3 months in a freezer-safe container. Defrost in the fridge overnight and reheat as above.

💬 Recipe FAQs

Can I make crispy chilli chicken in the air fryer?

Yes! Simply pre-heat the air fryer to 190˚C / 380˚F. Spray the bottom tray with spray oil and add the coated chicken in a single layer, not overcrowding the pan. Give the chicken another spray and cook for 10-12 minutes until cooked, shaking halfway through.

Can I bake the chicken in the oven instead?

You can, but the chicken will not be as crispy as it will be if you fry it. Coat the chicken in the cornflour and egg white as normal, then place on a baking tray in a preheated oven @ 200˚C for 20-25 minutes until golden brown, turning halfway through.

🍴 More Asian Recipes You May Like..

Looking for other recipes like this? Try these:

  • Bowl of pork belly fried rice garnished with red chilli and spring onion.
    Pork Belly Fried Rice
  • A white plate with a breaded salmon fillet, katsu curry sauce, rice and salad. Garnished with chillis.
    Salmon Katsu Curry
  • chicken noodle stir fry in a bowl.
    Easy kids chicken noodle stir fry with broccoli
  • mango chicken curry on a plate with rice
    Easy Mango Chicken Curry With Coconut Milk - Dairy Free

If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊

📖 Recipe

a plate of crispy chicken pieces garnished with spring onion & chilli, with a knife and fork next to the plate and a pot of sweet chilli sauce/

Crispy Shredded Chicken With Chilli

Looking for a quick and flavour-packed fakeaway? This Crispy Shredded Chicken with Chilli is your answer! Ready in under 30 minutes, it's a perfect blend of crispy chicken strips tossed in a sweet and spicy chilli sauce—ideal for a Friday night treat!
5 from 4 votes
Print Pin
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Marinating Time: 15 minutes minutes
Total Time: 40 minutes minutes
Servings: 2 servings
Calories: 564kcal
Author: Lauren Woodger

Equipment

  • Slotted spoon
  • Non stick frying pan
  • Chopping board
  • Sharp knife
  • Meat thermometer optional
  • Non stick saucepan

Ingredients

Marinade

  • 1 tablespoon gluten free soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic paste
  • ½ teaspoon black pepper

Stir Fry

  • 3 tablespoon gluten free soy sauce
  • 1 teaspoon sriracha sauce
  • 3 tablespoon honey
  • 2 tablespoon lemon juice freshly squeezed

Vegetables

  • ½ medium green pepper diced into small squares/sliced
  • ½ medium red pepper diced into small squares/sliced
  • 1 teaspoon garlic paste
  • 1 tablespoon vegetable oil
  • 1 spring onion finely sliced

Chicken

  • 250 g (8.8 oz) chicken breast sliced into thin strips
  • 100 g (¾ cup + 1 tbsp) cornflour
  • 1 egg white
  • Vegetable oil for deep frying enough to fill saucepan a third full.
Metric - Us Customary

Instructions

Marinate The Chicken

  • Chop the chicken breasts into thin strips, put into a large bowl with the marinade ingredients, stir and marinate in the fridge for at least 15 minutes, but preferably overnight to really let the flavours soak into the chicken pieces.

Cook the Vegetables

  • Whilst the chicken is marinating, chop the red and green pepper and add to a hot frying pan on a medium heat with a drop of oil, along with the garlic paste and fry for 2-3 minutes, stirring regularly.

Make The Stir Fry Sauce

  • Mix all the stir fry sauce ingredients together in a small bowl and set aside for later.

Heat The Oil For The Chicken

  • Add the vegetable oil to a large, high sided saucepan. You want it around a third full, but no more than half full. Heat on high until bubbling.

Coat The Chicken

  • Once marinated, remove the chicken from the fridge. Separate the egg yolk from the white and add the egg white to the chicken strips along with the cornflour and stir to fully coat.
  • Fry The Chicken
  • Once the oil is hot enough, lower the chicken into the saucepan gently with a slotted spoon, a couple of pieces at a time and fry for 5-6 minutes until crispy and golden.
  • Once cooked, remove the crispy chicken from the pan with a slotted spoon and leave to rest on a plate lined with kitchen towel to drain off the excess oil.

Assemble

  • Add the chicken and the stir fry sauce to the frying pan containing the vegetable mixture and fry for 2-3 minutes on a medium-high heat until the sauce has completely coated the chicken.
  • Top with the sliced spring onions and serve immediately.

Notes

🗒️ Make Ahead: Marinate the chicken, chop the veg and prepare the sauce up to a day in advance. Store in the fridge until ready to cook.
🗒️ Batch Cooking: Double the recipe and once cool,  freeze half of it in a freezer-safe container. When needed, thaw overnight in the fridge and reheat as below.
🗒️ Leftovers / Storage / Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat either in the oven at 180°C until warmed through, in the air fryer or in the microwave.  Note: The chicken may lose some crispiness if you reheat it in the microwave.
🗒️ Freezing: This really is a dish best eaten straight away, but it is perfectly safe to freeze and reheat any leftovers.  Freeze for up to 3 months in a freezer-safe container. Defrost in the fridge overnight and reheat as above.
 
Please note this recipe hasn't been tested in US measurements.

Nutrition

Calories: 564kcal | Carbohydrates: 80g | Protein: 33g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 2273mg | Potassium: 733mg | Fiber: 2g | Sugar: 29g | Vitamin A: 322IU | Vitamin C: 52mg | Calcium: 39mg | Iron: 2mg

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About Lauren Woodger

I’m Lauren, the creator of The Scatty Mum. As a mum to two kids with a history of food allergies and intolerances, I know how tough it can be to cook meals that are both safe and delicious.

That’s why I share easy, allergy-friendly recipes to help families enjoy stress-free mealtimes.

Comments

    5 from 4 votes (2 ratings without comment)

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    Recipe Rating




  1. Catherine Riding says

    March 26, 2024 at 2:55 pm

    5 stars
    Great recipe, the kids loved this and it’s great that it feels like a takeaway as they feel like they’re getting a treat!

    Reply
    • Lauren Woodger says

      March 27, 2024 at 11:12 am

      So glad everyone enjoyed it, it's a winner with my kids too! It's so nice to feel like you're having a takeaway treat, but know exactly what ingredients you are putting in! x

      Reply
  2. Rob Lowe says

    April 24, 2023 at 3:48 pm

    Tried this over the weekend, was really nice. Didn’t have enough oil in to fry so we used the air fryer on high. It worked well as we made sure to not over pack the draw. One for the list for sure

    Reply
    • Lauren says

      April 25, 2023 at 8:21 am

      Using the air fryer is a great idea, glad you enjoyed the recipe 🙂

      Reply
  3. Adam Sankey says

    March 01, 2023 at 3:45 pm

    5 stars
    I loved this dish! Crispy Chilli Beef is my usual go to takeaway so I like to think I’m a good judge. Recipe was easy to follow and well thought out

    Reply
    • Lauren says

      March 06, 2023 at 11:10 am

      Thanks very much, glad you enjoyed it:-)

      Reply
Lady sitting on a kitchen side with a coffee cup in her hand.

Hey, I'm Lauren!

I’m Lauren, the creator of The Scatty Mum.

As a mum to two kids with a history of food allergies, I know how challenging mealtimes can be when you’re trying to please everyone.

That’s why I share easy, family-friendly recipes and meal planning tips to help busy families enjoy tasty, stress-free dinners that work for all dietary needs.

MORE ABOUT ME

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