You know those recipes that immediately earn a spot in your weekly rotation? That’s exactly how I feel about this chili crisp chicken. It’s everything I love in a dinner – bold flavors, just the right amount of heat, and a quick cooking time that makes it perfect for busy evenings. The combination of chicken, veggies, and a spicy-savory chili crisp sauce will have you cleaning your plate and already planning when to make it again.
What I love most about this dish is how versatile it is. Pair it with steamed rice, noodles, or even quinoa – it works beautifully every time. And while it feels indulgent, it’s easy enough to whip up on a weeknight, no matter how hectic the day has been.
If you’re a fan of this recipe, you’ll also want to check out some other favorites on Heavenly Home Cooking, like my Teriyaki Shrimp Stir Fry, Honey Sesame Chicken, or Shrimp and Broccoli Stir Fry. They’re all packed with flavor and designed to make home cooking simple and satisfying.
I can’t wait for you to try this chili crisp chicken. It’s quickly become one of my go-to meals, and I know it’ll be a hit in your kitchen too!
Reasons to Love This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- Chicken Thighs. Boneless, skinless chicken thighs are perfect for this recipe because they stay juicy and flavorful during cooking. If you prefer, you can use chicken breasts, but keep an eye on the cooking time as they tend to dry out faster.
- Chili Crisp. This is the star of the dish, adding spice, crunch, and flavor. If you don’t have chili crisp, you can substitute it with chili oil and a sprinkle of crispy fried onions.
- Soy Sauce. Adds a salty base to the marinade and sauce. You can use tamari for a gluten-free option or coconut aminos for a slightly sweeter alternative.
- Shaoxing Wine. Shaoxing wine is a traditional Chinese cooking wine that enhances flavor. If you don’t have it, dry sherry works as a great substitute, or you can use rice vinegar with a pinch of sugar.
- Cornstarch. Cornstarch helps the chicken develop a crisp coating and thickens the sauce. Potato starch or arrowroot powder can be used as substitutes if needed.
- Oyster Sauce. Oyster sauce adds a deepens the flavor of the sauce. Hoisin sauce or soy sauce mixed with a splash of Worcestershire sauce can be used as alternatives.
- Chinkiang Vinegar. This black vinegar has a tangy, slightly sweet flavor. Balsamic vinegar or rice vinegar with a touch of soy sauce are good substitutions.
- Dark Soy Sauce. Provides a deeper color and richer flavor to the sauce. If you don’t have dark soy sauce, you can use regular soy sauce, though the flavor will be slightly less intense.
- Sugar. Sugar balances the heat and saltiness in the sauce. Feel free to substitute it with honey or maple syrup.
- Vegetable Oil. A neutral oil for stir-frying. You can use canola oil, peanut oil, or avocado oil as alternatives.
- Ginger. Fresh ginger slices add a warm, fresh flavor. If fresh ginger isn’t available, 1 teaspoon of ground ginger can work.
- Garlic. Fresh garlic is essential for depth of flavor. Garlic powder can be used as a last resort, but fresh is highly recommended.
- Yellow Onion. Yellow onion adds sweetness and texture to the stir-fry. You can substitute with red or white onion, or even shallots for a milder flavor.
- Red Bell Pepper. Red bell pepper adds a pop of color and natural sweetness. Feel free to swap it out for other quick-cooking vegetables like snap peas, zucchini, or broccoli.
- Scallions. Both the white and green parts are used to add a fresh, mild onion flavor. If you don’t have scallions, you can substitute with chives or leeks.
- Sesame Seeds (Optional). A lovely garnish that adds a nutty crunch. You can skip these or use crushed peanuts or cashews for added texture.
Step-By-Step Instructions with Photos
This is a brief overview. Be sure to check out the full recipe and ingredient list below
Tips for Success
- Marinate the Chicken. Allow the chicken to marinate for at least 15–20 minutes to make sure it absorbs the soy sauce and Shaoxing wine for tender, juicy results.
- Preheat the Pan. Always preheat your skillet or wok until the oil is shimmering. This helps achieve a proper sear on the chicken.
- Don’t Overcrowd the Pan. Cook the chicken in a single layer to avoid steaming. Overcrowding the pan prevents the chicken from developing a nice sear.
- Use Fresh Ingredients. Fresh ginger, garlic, and scallions add layers of aromatic flavor. While substitutes can work in a pinch, fresh ingredients elevate the dish.
- Adjust the Heat. If you love spice, add extra chili crisp to the sauce or serve some on the side. For less heat, reduce the chili crisp slightly and balance it with a touch more sugar.
- Scrape Up the Browned Bits. When you pour in the sauce, use a wooden spoon or spatula to deglaze the pan. Those caramelized bits stuck to the bottom add depth and richness to the dish.
- Customize the Veggies. Feel free to swap the bell pepper and onion for quick-cooking vegetables like zucchini, snap peas, or mushrooms to suit your taste or what you have on hand.
- Work Quickly. Stir-frying is a fast process, so have all your ingredients prepped and within reach before you start cooking.
- Taste and Adjust. Always taste the sauce before pouring it into the skillet. You can tweak the balance with more soy sauce, sugar, or vinegar.
- Serve Immediately. This dish is best enjoyed fresh, straight from the skillet. Pair it with steamed rice, noodles, or your favorite grain for a complete meal.
Storage and Reheating
Storage
- Refrigeration: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days.
- Freezing: While the dish is best enjoyed fresh, you can freeze it for longer storage. Place the cooled chicken and vegetables in a freezer-safe container or bag, and freeze for up to 2 months. Note that the vegetables may soften slightly upon reheating.
Reheating
- Stovetop: For the best texture, reheat in a skillet over medium heat. Add a splash of water or chicken broth to loosen the sauce if needed, and stir occasionally until heated through.
- Microwave: Transfer a portion to a microwave-safe dish, cover lightly to prevent splattering, and heat in 30-second increments, stirring in between, until warmed through.
- Oven (for large batches): Preheat the oven to 350 F (177 C). Place the chicken and vegetables in an oven-safe dish, cover with foil to retain moisture, and heat for 10–15 minutes or until hot.
Tips for Reheating
To revive the dish’s flavors, stir in a little fresh chili crisp or soy sauce before serving.
If frozen, thaw the dish in the refrigerator overnight before reheating for the best results.
Chili Crisp Chicken Recipe
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 4 tablespoons soy sauce divided
- 2 tablespoons Shaoxing wine (Note 1)
- 2 tablespoons cornstarch
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 tablespoon chili crisp (Note 2)
- 1 tablespoon Chinkiang vinegar (Note 3)
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 2 tablespoons vegetable oil
- 1 cup roughly chopped yellow onion about 150g
- 1 red bell pepper roughly chopped (about 150g)
- 3 scallions white parts cut into 1-inch pieces, greens thinly sliced
- 2-inch piece fresh ginger peeled and thinly sliced into matchsticks
- 3 garlic cloves finely chopped
- Optional garnishes: sesame seeds
Instructions
- In a medium bowl, toss the chicken with 2 tablespoons soy sauce, 2 tablespoons Shaoxing wine, and 2 tablespoons cornstarch. Let sit for 15–20 minutes to tenderize and absorb flavor (Note 4).
- In a small bowl, whisk together the remaining 2 tablespoons soy sauce, 2 tablespoons water, 2 tablespoons oyster sauce, 1 tablespoon chili crisp, 1 tablespoon Chinkiang vinegar, 2 teaspoons dark soy sauce, and 2 teaspoons sugar. Taste and adjust seasoning as needed (Note 5).Set aside.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 1–2 minutes) (Note 6).Add the marinated chicken in a single layer. Cook undisturbed for 3–4 minutes, or until the underside is golden brown and releases easily from the pan. Flip and cook an additional 3–4 minutes, until the internal temperature reaches 165 F (74 C) and juices run clear. Remove from skillet and set aside (Note 7).
- In the same skillet, add the 1 cup roughly chopped yellow onion and chopped bell pepper. Stir-fry for 2–3 minutes, or until lightly browned and starting to soften. Add the scallion whites and ginger, and cook for 1–2 minutes, until fragrant and slightly softened. Stir in the garlic and cook for 30 seconds to 1 minute, or until aromatic but not browned (Note 8).3 scallions, 2-inch piece fresh ginger, 3 garlic cloves
- Return the chicken to the skillet. Pour in the prepared sauce and scrape up any browned bits from the pan with a wooden spoon or spatula (Note 9). Toss everything to coat evenly, and cook for 1–2 minutes, or until the sauce thickens and develops a glossy sheen.
- Serve hot, garnished with scallion greens and sesame seeds if desired. Pair with jasmine rice, udon noodles, or your preferred side (Note 10).
Notes
- Dry sherry works well if Shaoxing wine isn’t available.
- Adjust the amount of chili crisp to suit your heat tolerance. Add more for extra spice or serve extra on the side.
- Use balsamic vinegar as an alternative.
- Letting the chicken marinate infuses it with flavor and keeps it tender.
- Before adding to the skillet, balance the flavors by adjusting sweetness (sugar), tanginess (vinegar), or saltiness (soy sauce).
- Ensure the pan is hot before adding the chicken to create a golden crust.
- Cook the chicken in batches if needed to avoid steaming.
- Keep all ingredients prepped and within reach, as stir-frying moves fast.
- Scraping up the browned bits when adding the sauce adds depth to the dish.
- For a low-carb meal, serve with cauliflower rice, or try steamed quinoa for a whole-grain twist.