Chili Crisp Chicken Recipe

Close-up of chili crisp chicken stir-fry featuring golden-brown chicken, red bell peppers, onions, and scallions, coated in a glossy chili crisp sauce and garnished with fresh herbs, served in a skillet.

This chili crisp chicken recipe is bold, flavorful, and irresistibly savory with just the right amount of heat. Perfect with rice or noodles, this dish comes together in under 30 minutes, making it a weeknight winner!

Prep Time15

Cook Time10

Total Time25

Servings: servings

Calories: 218kcal

Author: Sandra

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.

Nutrition