Name: Crispy Salt and Chili Chicken Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 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; 160 g cornflour/cornstarch (plus more if needed); 1 medium egg, beaten; 360 ml vegetable oil (or as needed for deep frying); 1 small/medium white onion, thinly sliced; 1/2 red pepper, thinly sliced; 1/2 green pepper, thinly sliced; 2 cloves garlic, finely diced; 2 Red Birds Eye chillies, thinly sliced; 2 spring onions, thinly sliced; 1/2 tsp flaky sea salt; 1/4 tsp Chinese 5 spice; 1/8 tsp white pepper

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.

The dish shows many golden brown fried chicken pieces with a rough, crispy texture spread closely together. Mixed among the chicken are thin strips of bright red and green peppers along with translucent, slightly curved slices of cooked onions. These colorful vegetables add a fresh and vibrant contrast to the warm brown tones of the chicken. The overall image has a close-up view that highlights the crunchy coating and the juicy inside of the fried pieces, resting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Salt and Chili Chicken Recipe
Top Tip
How to Serve Crispy Salt and Chili Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Salt and Chili Chicken Recipe

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.

Flat lay of boneless skinless chicken thighs, two whole brown eggs with clean shells, a small heap of fine white cornflour on a simple white ceramic dish, two cloves of fresh garlic whole and unpeeled, a small white onion thinly sliced on a white ceramic plate, half a red bell pepper sliced, half a green bell pepper sliced, two bright red birds eye chillies sliced, two fresh spring onions thinly sliced, small white ceramic bowls containing a clear golden sesame oil, a pale yellow vegetable oil, and fine white table salt, a tiny white ceramic bowl with fine ground Chinese five spice powder, another small white ceramic bowl with white ground white pepper powder, all arranged symmetrically with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A close-up view of a pile of raw, battered chicken pieces with a light pink color mixed with beige, textured batter coating each piece unevenly. The chicken pieces have a rough, grainy surface from the batter and are stacked randomly on a clear plastic sheet, with the light shining on them showing some shadows. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

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

A white bowl filled with two main layers: the bottom layer is fluffy white rice with visible grains, and the top layer has pieces of golden-brown fried chicken covered in a thick, bright yellow sauce. Mixed in the sauce and chicken are thin slices of green and red bell peppers and some translucent onion strips, all resting on a white marbled surface with a wooden board underneath. The overall look is warm and creamy with vibrant colors from the peppers. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use chicken breast instead of thighs for this recipe?

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.

How spicy is the Crispy Salt and Chili Chicken Recipe?

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.

Why is cornflour used instead of regular flour?

Cornflour creates a lighter, crispier coating compared to regular flour. It crisps up beautifully in hot oil, giving the chicken that signature crunch.

How do I prevent the chicken from becoming soggy?

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!