Description

This Sweet & Spicy Crispy Chicken is the ultimate combination of crunch, heat, and sweetness in every bite. The chicken is perfectly crispy on the outside and coated in a bold, sticky sauce that balances fiery spice with a touch of caramelized sweetness. Serve it over rice, noodles, or enjoy it as an appetizer—either way, this dish is guaranteed to satisfy your cravings for something deliciously bold and addictive!

Ingredients

Scale

For the Chicken:

320 g chicken breast, cut into bite-sized pieces
200 g bell peppers, sliced (any color)
2 tsp minced garlic
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/4 tsp salt
1 egg white
1/2 cup tapioca powder (or cornstarch)
Oil for frying

For the Sweet & Spicy Sauce:

2 1/2 tsp brown sugar
1/2 tsp chili flakes
1/2 tbsp fish sauce
1 1/2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp ketchup
1 tbsp sriracha or chili hot sauce
1 tsp rice vinegar
1 tsp cornstarch
1 tsp cayenne pepper or any chili powder
4 tbsp water

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Instructions

Prepare the Chicken:
- In a bowl, toss the chicken with minced garlic, garlic powder, onion powder, black pepper, and salt.
- Add the egg white and tapioca powder (or cornstarch), coating evenly.
Fry to Perfection:
- Heat oil in a deep pan over medium-high heat.
- Fry the chicken in batches until golden and crispy, about 4-5 minutes per batch.
- Remove and drain excess oil on paper towels.
Make the Sauce:
- In a bowl, mix brown sugar, chili flakes, fish sauce, soy sauce, oyster sauce, ketchup, sriracha, rice vinegar, cornstarch, cayenne pepper, and water.
- Stir well to combine.
Bring Everything Together:
- In a clean pan, heat a little oil over medium heat and sauté the bell peppers for 1-2 minutes.
- Pour in the sauce and stir until it thickens.
- Toss in the crispy chicken and coat evenly with the sauce.
Serve & Enjoy:
- Garnish with extra chili flakes or sesame seeds if desired.
- Serve hot with rice, noodles, or as a delicious appetizer.

Notes

Adjust the spice level by adding more or less sriracha and chili flakes.
For a crispier texture, fry the chicken twice, letting it cool before a second quick fry.
Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer for the best texture.
Make it gluten-free by swapping soy sauce for tamari or coconut aminos.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-fry, Deep-fry
Cuisine: Asian-Inspired