If you're craving a dish that's bursting with bold flavors and boasts an irresistible crunch, this Crispy Salt and Chili Chicken Recipe will hit the spot every time. It’s my go-to when I want something spicy, savory, and incredibly satisfying.
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Why You'll Love This Recipe
Whenever I make this salt and chili chicken, it never fails to impress. The combination of crispy, perfectly fried chicken with a spicy kick is absolutely addictive, and it's surprisingly easy to pull off at home.
- Crispy Texture: The cornflour coating gives the chicken a beautiful crunch every time.
- Deep Flavor: The marinade infuses the chicken with aromatic Chinese 5 spice and garlic for a complex, savory profile.
- Quick Stir-Fry: Fresh peppers, onions, and chillies bring vibrant color and a spicy punch without much fuss.
- Perfect for Dinner: Ready in just 45 minutes, this dish is great for both busy weeknights and relaxed weekends.
Ingredients & Why They Work
Choosing the right ingredients makes all the difference with this recipe. I like to use boneless, skinless chicken thighs for juicy, tender chicken that crisps up beautifully. Fresh vegetables and the right spices ensure every bite is full of flavor and heat.
- Boneless skinless chicken thighs: These stay juicy while frying and hold up well to the coating.
- Chinese 5 spice: Adds warm, aromatic notes that take the flavor to the next level.
- White pepper: Complements the spice mix with a subtle, unique heat.
- Fine/table salt: Essential for seasoning the marinade and final stir-fry.
- Sesame oil: Provides a fragrant, nutty base to the marinade.
- Fresh garlic: Grated and diced forms that deep garlic flavor throughout the dish.
- Cornflour/cornstarch: The secret to that crispy, light crust on the chicken.
- Egg: Helps the coating stick and adds richness.
- Vegetable oil: For frying – it needs to be hot enough to ensure the perfect crisp.
- White onion, red and green peppers: Adds sweetness, crunch, and color to the stir-fry.
- Red Birds Eye chillies: Gives the dish its characteristic heat – adjust to your taste.
- Spring onions: Fresh, mild onion flavor to finish off the dish.
- Flaky sea salt: For a final seasoning touch that enhances texture and flavor.
Make It Your Way
The beauty of this Crispy Salt and Chili Chicken Recipe is how easy it is to tweak to your personal taste. Whether you like it hotter, milder, or want to switch up the veggies, there’s plenty of room to make this dish your own!
- Spice It Up: Love the heat? I often double the Birds Eye chillies or sprinkle in extra chili flakes for a seriously fiery kick. Just adjust carefully if you aren’t used to intense spice!
- Veggie Variations: Swap the peppers and onions for crunchy celery or julienned carrots for a different texture and color burst. Mushrooms work great too for a meaty bite.
- Make It Gluten-Free: This recipe is naturally gluten-free using cornflour for the coating. Just ensure your Chinese 5 spice and other ingredients don’t contain hidden gluten.
- Lean Protein Swap: While chicken thighs stay juicy and tender, you can try chicken breast if you prefer white meat—just don’t overcook to keep it from drying out.
Step-by-Step: How I Make Crispy Salt and Chili Chicken Recipe
Step 1: Marinate the Chicken to Infuse Flavor
Start by combining 600g of boneless skinless chicken thighs with 2 teaspoon sesame oil, 2 cloves of finely grated garlic, 1 teaspoon Chinese 5 spice, 1 teaspoon white pepper, and 1 teaspoon fine salt in a medium bowl. Mix it well—using your hands works best to ensure every piece is coated. Then cover and let it marinate for 30 minutes. This step is key to building the aromatic base that sets this dish apart.
Step 2: Create the Crispy Coating with Cornflour and Egg
Pour 160g of cornflour into a shallow dish and scoop out 2 ½ tablespoons to mix into the marinated chicken. Knead it in with your hands until the chicken pieces are sticky with the cornflour — this helps build that irresistible crunch. Let it rest a few minutes, then add 1 beaten medium egg and mix until combined. Now, take each piece of chicken and coat it thoroughly with cornflour, pressing it into every nook and cranny. Shake off any excess before placing on a baking tray. This precise coating step makes sure your chicken comes out flaky and crispy after frying.
Step 3: Fry the Chicken Till Golden and Crisp
Heat 360ml of vegetable oil in a heavy-bottomed pan until the temperature hits 190°C (375°F). Use a thermometer to be exact—this is the sweet spot for crispy, non-greasy chicken. Working in batches of 2-3, carefully lower the coated chicken into the hot oil. Fry each side for about 3 minutes until the exterior is a gorgeous golden brown and the chicken is cooked through. Drain on a wire rack set above kitchen paper to catch excess oil. Don’t forget to bring the oil back up to temperature between batches.
Step 4: Stir-Fry the Vegetables and Chillies
Reserve about 2 tablespoons of the leftover frying oil and heat it in a wok over high heat. Toss in 1 thinly sliced white onion, ½ each of sliced red and green peppers, 2 cloves of diced garlic, and 2 thinly sliced Red Birds Eye chillies. Stir-fry everything for 2-3 minutes until the vegetables soften slightly but still hold a bit of crunch. This adds a fresh, aromatic layer of flavor to the dish.
Step 5: Bring It All Together and Serve Piping Hot
Add the fried chicken pieces and 2 sliced spring onions to the wok. Season with ½ teaspoon flaky sea salt, ¼ teaspoon Chinese 5 spice, and ⅛ teaspoon white pepper. Toss everything vigorously to combine all the flavors and warm through for another minute or so. Serve immediately to enjoy the crispy coating at its best—this is definitely a dish that’s worth plating fast!
Top Tip
Getting the perfect crispy crust on your Salt and Chili Chicken can be a game changer. These tips will help you nail that restaurant-quality crunch and flavor every time.
- Precise Oil Temperature: I always use a thermometer to keep the oil steady at 190C/375F. It’s key to getting that crispy coating without burning or greasy sogginess.
- Patience with Coating: Taking the time to press the cornflour into every nook and cranny of each chicken piece really makes a big difference—I learned this after skipping the step once and ending up with a less crispy texture.
- Small Batches for Frying: Fry the chicken in small batches of 2-3 pieces. Overcrowding lowers the oil temperature and ruins the crispiness, which I discovered the hard way!
- Drain on a Wire Rack: Instead of paper towels alone, I use a wire rack lined with kitchen paper. This helps excess oil drip away without the chicken sitting in it, keeping it crisp longer.
How to Serve Crispy Salt and Chili Chicken Recipe
Garnishes
Freshness on top goes a long way. Sprinkle extra thinly sliced spring onions or fresh coriander leaves for a pop of color and freshness. If you want to dial up the heat, scatter some extra thinly sliced Red Birds Eye chillies straight on top just before serving.
Side Dishes
This crispy chicken shines when paired with simple sides like steamed jasmine rice or fragrant coconut rice to balance the spice. You can also serve it alongside stir-fried greens—bok choy or Chinese broccoli tossed with garlic is perfect. For a crunch contrast, a crisp cucumber salad with a light sesame dressing adds a refreshing touch.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge. They keep well for up to 2 days. While the chicken will lose some crispiness, the flavors remain delicious.
Freezing
You can freeze cooked chicken pieces by laying them out on a baking sheet to flash freeze, then transferring to a freezer-safe container or bag. Freeze for up to 1 month. To reheat, thaw overnight in the fridge and then crisp up in a hot oven or air fryer.
Reheating
For best results, reheat leftover chicken in an oven preheated to 180C/350F for 8-10 minutes or in an air fryer. This method restores the crunch much better than microwaving, which can make the coating soggy.
Frequently Asked Questions:
Yes, you can substitute chicken breast, but keep in mind thighs are juicier and tend to stay tender after frying. If using breast, be careful not to overcook to avoid dryness.
The heat mainly comes from the Red Birds Eye chillies. If you prefer milder flavors, reduce the number of chillies or omit the seeds. For more heat, you can add extra chillies or some chili flakes.
Cornflour creates a lighter, crispier coating compared to regular flour. It crisps up beautifully in hot oil, giving the chicken that signature crunch.
Make sure the oil is at the right temperature (190C/375F) before frying and avoid overcrowding the pan. After frying, drain the chicken on a wire rack rather than paper towels alone to keep the crust dry and crispy.
Final Thoughts
Making Crispy Salt and Chili Chicken at home is such a rewarding experience—you get that unmistakable crunch with vibrant, spicy flavors that brighten up any dinner. With a bit of patience and attention to detail, this recipe will quickly become a family favorite. So grab your wok, heat that oil just right, and enjoy every delicious bite of this comfortingly crispy dish. Happy cooking!
Print
Crispy Salt and Chili Chicken Recipe
- Prep Time: 30 minutes
- Marinating Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
- Diet: Gluten Free
Description
A flavorful and crispy Salt and Chilli Chicken recipe featuring marinated chicken thighs coated in cornflour and fried to perfection, then stir-fried with aromatic vegetables and spices for a spicy, savory dish perfect for dinner.
Ingredients
Chicken Marinade
- 600 g boneless skinless chicken thighs
- 1 tsp Chinese 5 spice
- 1 tsp white pepper
- 1 tsp fine/table salt
- 2 tsp sesame oil
- 2 cloves garlic, finely grated into a paste
Coating
- 160 g cornflour/cornstarch (plus more if needed)
- 1 medium egg, beaten
Frying
- 360 ml vegetable oil (or as needed for deep frying)
Vegetables and Stir Fry
- 1 small/medium white onion, thinly sliced
- ½ red pepper, thinly sliced
- ½ green pepper, thinly sliced
- 2 cloves garlic, finely diced
- 2 Red Birds Eye chillies, thinly sliced
- 2 spring onions, thinly sliced
- ½ tsp flaky sea salt
- ¼ tsp Chinese 5 spice
- ⅛ tsp white pepper
Instructions
- Marinate the Chicken: In a medium-sized mixing bowl, combine the diced chicken with sesame oil, grated garlic, Chinese 5 spice, white pepper, and fine salt. Mix well and leave to marinate for 30 minutes to allow the flavors to infuse.
- Coat with Cornflour: Add the cornflour to a large shallow dish. Take 2 ½ tablespoons of the cornflour and mix it thoroughly into the marinated chicken using your hands. Let it sit for a few minutes so the cornflour absorbs into the chicken, creating a sticky coating.
- Add the Egg: Mix the beaten egg into the sticky chicken and cornflour mixture until evenly combined.
- Final Coating: One piece at a time, thoroughly coat each chicken piece in the cornflour, pressing it into every crevice to create a crispy texture. Lightly shake off excess cornflour and place the coated chicken on a baking tray. Add more cornflour if needed to coat all pieces well.
- Heat Oil for Frying: Pour vegetable oil about ¾ inch deep into a heavy-based or cast-iron pan. Heat the oil over medium-high heat until it reaches 190C/375F. Be cautious with oil temperature to get a perfect crisp.
- Fry the Chicken: In batches of 2-3 pieces, carefully add chicken to the hot oil and fry until golden and crisp on the outside, and fully cooked inside, about 3 minutes per side. Use a wire rack lined with kitchen paper to drain excess oil after frying. Bring oil back to temperature between batches.
- Stir Fry Vegetables and Chillies: Reserve about 2 tablespoons of the leftover oil and heat it in a wok or deep pan over high heat. Once hot, add sliced onion, red and green peppers, diced garlic, and sliced chillies. Stir fry for 2-3 minutes until vegetables soften slightly.
- Combine and Season: Add the fried chicken pieces and spring onions to the wok. Sprinkle with flaky sea salt, extra Chinese 5 spice, and white pepper. Toss everything together until well distributed and heated through.
- Serve: Serve the salt and chilli chicken immediately while hot and crispy. Enjoy your flavorful homemade dish!
Notes
- For extra heat, adjust the quantity of Birds Eye chillies or add chilli flakes.
- Make sure the oil is hot enough before frying to ensure crispiness without sogginess.
- Use boneless, skinless chicken thighs for juicier results; chicken breast can be used but may be less tender.
- Shake off excess cornflour to avoid clumps that can burn in oil.
- If you don’t have flaky sea salt, use fine salt but add slightly less as it’s more concentrated.
- The dish is best served immediately to retain crispiness; leftovers can be reheated in an oven or air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 486 kcal
- Sugar: 3.87 g
- Sodium: 895 mg
- Fat: 18.84 g
- Saturated Fat: 9.747 g
- Unsaturated Fat: 7.415 g
- Trans Fat: 0.034 g
- Carbohydrates: 45.04 g
- Fiber: 2.2 g
- Protein: 32.44 g
- Cholesterol: 182 mg
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