A plate of Hot and Spicy Chicken brings together everything a perfect stir-fry should have — a crisp, golden crust wrapped around juicy morsels of chicken, all coated in a fiery, glossy sauce. Each bite bursts with flavor, a thrilling balance of sweetness, tang, and spice that ignites the senses. This dish is quick to prepare yet full of complexity, making it a go-to favorite for anyone who enjoys bold, Asian-inspired cuisine that feels both comforting and adventurous.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredient Breakdown

The foundation of this dish begins with the chicken itself. Boneless thigh or breast cuts work beautifully because they stay tender and juicy even after frying. A short marination with baking soda, sesame oil, and light soy sauce not only infuses the meat with flavor but also tenderizes it, ensuring every piece remains succulent beneath its crispy coating.

The sauce base is where the magic unfolds — a savory blend of oyster sauce, dark soy sauce, and Sriracha, balanced by vinegar and a hint of sugar. Together, these ingredients create a sauce that’s thick, glossy, and full of personality, striking a perfect equilibrium between heat and sweetness.

Vegetables and aromatics add vibrancy and texture. The onions and bell peppers lend mild sweetness and crunch, while carrots bring color and a gentle earthiness. Bird’s eye chilies and sliced chili peppers introduce heat that builds with every bite, turning the dish into an irresistible balance of flavor and spice.

Finally, the crisp coating — a simple yet crucial detail. Potato or corn starch gives the chicken a light, crisp exterior that holds its crunch even after being tossed in sauce. The secret lies in shaking off the excess flour before frying and ensuring the oil is hot enough to seal the coating instantly.

Step-by-Step Preparation Guide

Begin by marinating the chicken pieces. This brief soak allows the ingredients to penetrate the meat, softening its fibers and adding a subtle depth of flavor. The baking soda helps create that tender bite, while sesame oil imparts a nutty aroma and the soy sauce lays down a savory base.

Next, move on to the vegetables. Dice the onion and bell pepper uniformly so they cook evenly without turning mushy. Slice the carrot into thin, elegant rounds, and the chilies into delicate strips. This attention to detail ensures every ingredient blends harmoniously once in the wok.

When it’s time to fry, heat the oil until it shimmers at about 350°F (175°C). Coat each marinated piece of chicken in starch, ensuring an even layer. Gently slide the chicken into the oil and fry until lightly golden. The goal is a crisp outer shell that still locks in moisture inside. For extra crunch, a quick double-fry works wonders.

Now, prepare the sauce — the heart of the dish. In a hot wok, combine water, oyster sauce, soy sauces, vinegar, sugar, and Sriracha. As the mixture simmers, it thickens slightly, creating a smooth glaze. Add the carrots and onions first to soften them slightly, followed by bell peppers, fried chicken, and chilies. Finally, a drizzle of chili oil ties everything together. Stir until each piece of chicken gleams under a spicy, aromatic coat.

Once combined, a small amount of corn flour mixed with water can be added if you want a thicker, clingier sauce. Stir briefly, then remove from heat. Serve immediately — the contrast of crispy chicken and glossy sauce is best enjoyed fresh from the wok.

Recipe Tips

Always use high heat when frying to ensure a crisp crust without absorbing excess oil.

Evenly coat each piece of chicken with starch and shake off the excess to prevent clumping.

Prepare and measure all ingredients in advance — the cooking process moves fast once the heat is on.

Adjust the spice level to suit your taste by varying the number of bird’s eye chilies and amount of chili oil.

For an ultra-crispy texture, double-fry the chicken before tossing it in the sauce.

What to Serve With This Recipe

This dish shines brightest when paired with something simple to balance its heat and bold flavor. Steamed jasmine rice is the classic choice, absorbing the sauce beautifully while toning down the spice. Fried rice or garlic rice adds a richer, more aromatic base that complements the chicken’s flavor. For a noodle pairing, serve it alongside stir-fried noodles for a satisfying, street-food-style meal.

To refresh the palate, consider light, cooling sides like cucumber salad or pickled vegetables. These bring a crisp contrast to the fiery chicken. For a complete Asian-inspired spread, include crispy spring rolls or delicate dumplings to round out the experience.

Creative Variations

For a sweet and spicy version, drizzle in a bit of honey or sprinkle brown sugar into the sauce to create a sticky glaze with a caramelized finish. To heighten the heat, add crushed red pepper flakes or extra chili paste. If you love Korean flavors, swap Sriracha with gochujang for a smoky, savory depth. Those seeking a vegetarian alternative can replace the chicken with crispy tofu cubes or roasted cauliflower florets — both absorb the sauce beautifully while keeping the dish vibrant and hearty.

Frequently Asked Questions

Can I use an air fryer instead of deep frying?
Yes, air frying works well for a lighter version — coat the chicken lightly with oil and cook until crisp.

How can I make the sauce less spicy but still flavorful?
Reduce the Sriracha and replace a portion with ketchup or sweet chili sauce.

Can I prepare the chicken ahead of time?
The chicken can be marinated and coated a few hours in advance, then fried just before serving.

How long can leftovers be stored, and how do I reheat them without losing crispiness?
Store in an airtight container for up to two days. Reheat in a hot oven or air fryer to revive the crunch.

Hot and Spicy Chicken is more than just a quick stir-fry — it’s an experience of layered flavors and contrasting textures. The crisp chicken, the glossy sauce, and the medley of sweet, tangy, and spicy notes make it an irresistible dish for any occasion. Served hot and fresh, it captures the essence of comfort food with a thrilling, fiery twist that lingers pleasantly long after the last bite.

Ingredients

MARINATE FOR CHICKEN

½ teaspoon light soy sauce
½ teaspoon baking soda
½ teaspoon sesame oil

SAUCE MIX

1 cup water
2 tablespoons oyster sauce
1 teaspoon dark soy sauce
3 tablespoons sugar
2 teaspoons vinegar
3 tablespoons Sriracha or hot chili sauce

MAIN INGREDIENTS

250 g chicken thigh or breast, cut into bite-sized pieces
1 cup potato or corn starch (flour)
½ large sweet onion, diced
½ carrot, thinly sliced
½ bell pepper, diced
1 chili pepper, sliced
2–3 bird’s eye chilies, sliced
½ teaspoon chili oil
½ teaspoon corn flour mixed with 1 tablespoon water (optional, for thickening)
Oil, for deep frying

Instructions

Start by cutting the chicken into medium bite-sized chunks. Place them in a bowl and marinate with baking soda, sesame oil, and light soy sauce. Mix well and let it rest for about 5 minutes to tenderize and flavor the meat.

Meanwhile, prepare the vegetables. Dice the onion and bell pepper into small, even pieces. Slice the carrot into thin rounds, and cut the chili pepper and bird’s eye chilies into slender strips for an extra burst of heat.

Next, coat the marinated chicken thoroughly with potato or corn starch, ensuring each piece is well covered. Shake off any excess flour to prevent clumping during frying.

In a deep pan or wok, heat oil to around 350°F (175°C). Once the oil is hot, carefully add the coated chicken in batches. Deep-fry for 2 to 3 minutes, or until the chicken turns light golden brown and slightly crisp. Remove and set aside on a wire rack or paper towel to drain excess oil.

In a clean wok, pour in all the ingredients from the sauce mix. Bring it to a gentle boil over medium-high heat, stirring occasionally until the sugar dissolves and the mixture starts to thicken slightly.

Add the sliced carrots and onions first, tossing them for several seconds to soften slightly while maintaining their crunch. Then, stir in the bell peppers, fried chicken pieces, bird’s eye chilies, and chili oil. Mix everything well to coat the chicken evenly with the spicy sauce.

If you prefer a thicker consistency, add the optional corn flour and water mixture to the sauce. Stir continuously for another minute until the sauce clings beautifully to the chicken. Adjust seasoning or salt if needed.

Serve the Hot and Spicy Chicken immediately while still sizzling, alongside a warm bowl of steamed rice. Each bite promises a perfect balance of heat, sweetness, and savoriness. Enjoy!