Crispy chilli chicken

Crispy chicken pieces coated in a light batter, fried until golden and tossed in a sweet‑chilli soy glaze.

Allergens: contains cereals containing gluten, eggs, soya. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 50g carbs · 3g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Chicken breast fillets, Caster sugar.

Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Weigh 650 g chicken breast fillets on a kitchen scale, trim any fat, and cut the meat into uniform 2 cm strips. Place the strips in a bowl, add 15 ml soy sauce, 2.5 g chilli powder and 6 g caster sugar, then toss to coat evenly. Let the chicken marinate for 5 minutes while you prepare the coating station.
2. Put 150 g plain flour in a shallow dish, crack 2 eggs into a second dish and beat them lightly with a fork, then pour 100 g breadcrumbs into a third dish. Arrange the three dishes in a line – flour, egg, breadcrumbs – for easy dipping. Keep a spare plate nearby for the coated chicken.
3. Add 2 tbsp vegetable oil to a large 28 cm non‑stick frying pan and place it over medium‑high heat. Heat the oil until it shimmers and a small breadcrumb sizzles instantly when dropped in – this indicates the pan is ready for frying. Do not let the oil smoke; if it does, reduce the heat slightly.
4. Take each marinated chicken strip, first coat it in the flour, shaking off any excess, then dip it into the beaten egg, allowing any surplus to drip off. Next, press the strip into the breadcrumbs, ensuring an even, thick covering on all sides. Place the coated pieces on a clean plate, ready for frying.
5. Working in batches, lay the coated strips in the hot pan with space between them. Fry 3‑4 minutes each side until golden‑brown and crisp, or until the interior reaches 75 °C and no pink remains. Transfer to a paper‑lined plate to drain.
6. Wipe the pan clean with a paper towel, then return it to the hob over medium heat. Add the remaining 15 ml soy sauce, 2.5 g chilli powder, 6 g caster sugar and 1 tbsp water, stirring until the sugar dissolves. Simmer gently for 2 minutes until the sauce looks slightly glossy and thick enough to coat the back of a spoon.
7. Return the fried chicken to the pan, tossing to coat every piece in the glossy chilli‑soy sauce. Cook for another minute, stirring constantly, so the glaze sets and the chicken stays crisp. Taste and, if needed, add a pinch of salt or a grind of black pepper.
8. Slice the 30 g spring onions diagonally into thin rings and scatter them over the chicken just before serving. Serve the crispy chilli chicken hot, with steamed rice or noodles, and enjoy while the coating is still crunchy.

Tips

• Swap chicken breast for cheaper thigh meat; it stays juicier and still crisps well.
• Double the recipe, cool quickly, then freeze in portion‑size bags for up to 2 months; defrost in the fridge overnight before reheating.
• Reheat leftovers in a microwave‑safe dish, covered, until steaming hot throughout (at least 75 °C); only reheat once to stay safe.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Plain flour · about 1.35kg left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
• Breadcrumbs · about 400g left
  Freeze extra slices or wraps and toast or warm them from frozen. Use it in: Chicken Nuggets, Air fryer sausages and potato wedges, Moussaka.
• Soy sauce · about 470ml left
  Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Vegetable stir-fry with tofu, Sticky Teriyaki Chicken Thighs.
• Chilli powder · about 95g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Slow Cooker Lentil Chilli.
• Caster sugar · about 988g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs.
• Spring onions · about 170g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).