Salt Chilli Chicken is a deliciously crispy and flavorful dish that brings the best of Chinese cuisine to your table. This dish features succulent boneless chicken thighs marinated in aromatic spices, creating a delightful experience that is both bold and satisfying. The unique combination of spices and the crispy texture make it a favorite among many. From the first bite, you’ll love the crunch and the heat that comes from the chillies, making it perfect for those who enjoy a little spice in their meals.
Why You’ll Love This Salt Chilli Chicken
This Spicy Salt Chicken is not only packed with flavor but also incredibly versatile. Here are a few reasons to fall in love with this dish:
- Quick and easy to prepare, perfect for busy weeknights.
- Offers a satisfying crunch that pairs beautifully with the tender chicken.
- Can be customized with your favorite vegetables, making it a versatile meal.
- Contains a mix of spices that enhance the natural flavors of the chicken.
- Perfect for meal prep, and it keeps well in the fridge.
- It’s a hit at dinner parties, sure to impress your guests.
This dish is a classic Chilli Salt Chicken recipe, making it a delightful choice for those who appreciate authentic flavors. With its Chinese roots, it can be served with rice or noodles, making it a complete meal!
Ingredients for Salt Chilli Chicken
Gather these items:
- 600g / 1.3lb boneless skinless Chicken Thighs
- 1 tsp Chinese 5 Spice
- 1 tsp White Pepper
- 1 tsp Fine/Table Salt
- 2 tsp Sesame Oil
- 2 cloves of Garlic, finely grated into a paste
- 160g / 2 packed cups Cornflour/Cornstarch, plus more if needed
- 1 medium Egg, beaten
- 360ml / 1 1/2 cups Vegetable Oil, or as needed for frying
- 1 small/medium White Onion, thinly sliced
- 1/2 Red Pepper, thinly sliced
- 1/2 Green Pepper, thinly sliced
- 2 cloves of 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
How to Make Salt Chilli Chicken Step-by-Step
- Step 1: In a medium-sized mixing bowl, combine the diced chicken with sesame oil, grated garlic paste, Chinese 5 spice, salt, and white pepper. Mix well to ensure the chicken is evenly coated. Cover and leave to marinate for 30 minutes to infuse the flavors.
- Step 2: Place the cornflour in a large shallow dish. Take 2 1/2 tablespoons of cornflour from the dish and mix it thoroughly into the marinated chicken using your hands. Allow the chicken to rest for a few minutes so the cornflour absorbs the moisture and becomes sticky.
- Step 3: Mix the beaten egg into the sticky chicken mixture until evenly combined. One by one, take each piece of chicken and thoroughly coat it in the remaining cornflour on the dish, pressing the cornflour into every crevice to ensure a crispy texture. Shake off any excess cornflour and place the coated pieces on a baking tray. Add more cornflour if needed to coat all pieces well.
- Step 4: Pour vegetable oil into a heavy-based or cast-iron pan to a depth of about 3/4 inch, enough to cover just over half the size of the chicken pieces. Heat the oil on medium-high until it reaches 190°C / 375°F. Working in 2-3 batches, fry the chicken pieces until golden brown 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 each batch, and bring the oil back to temperature before starting the next batch.
- Step 5: Remove all but 2 tablespoons of the leftover frying oil and heat it in a wok or deep pan over high heat. Once very hot, add the sliced onion, red and green peppers, diced garlic, and sliced red chilli. Stir-fry for 2-3 minutes until the vegetables soften slightly and release their aroma.
- Step 6: Add the fried chicken, sliced spring onions, flaky sea salt, Chinese 5 spice, and white pepper to the wok. Toss everything together thoroughly to ensure the chicken is coated evenly with the seasoning and mixed well with the vegetables.
- Step 7: Once everything is well combined and heated through, serve the salt and chilli chicken immediately for the best crispy texture and vibrant flavors. Enjoy!
Pro Tips for the Perfect Salt Chilli Chicken
Keep these in mind:
- Use fresh ingredients for the best flavor.
- Ensure the oil is hot enough before frying to achieve that crispy texture.
- Don’t overcrowd the pan when frying; this can lower the oil temperature and make the chicken soggy.
- For added heat, include more chillies or a dash of your favorite hot sauce.
Best Ways to Serve Salt Chilli Chicken
This dish is incredibly versatile! Here are some serving suggestions:
- Serve it over steamed jasmine rice for a complete meal.
- Pair with stir-fried vegetables for a healthy option.
- Enjoy it as a filling in wraps or tacos for a fun twist.
How to Store and Reheat Salt Chilli Chicken
To store any leftovers, keep the Salt Chilli Chicken in an airtight container in the fridge for up to 3 days. When reheating, try baking in the oven to restore the crispiness, or sauté in a hot pan for a quick warm-up. This is great for meal prep, making it easy to enjoy delicious leftovers!
Frequently Asked Questions About Salt Chilli Chicken
What’s the secret to perfect Salt Chilli Chicken?
The secret lies in the marination and the frying technique. Ensure to marinate the chicken long enough for the flavors to penetrate, and fry at the right temperature for that perfect crunch.
Can I make Salt Chilli Chicken ahead of time?
Yes! You can marinate the chicken a day in advance and keep it in the fridge. Fry it fresh before serving for the best taste and texture.
How do I avoid common mistakes with Salt Chilli Chicken?
Avoid overcrowding the pan while frying, as it can lead to soggy chicken. Also, ensure your oil is hot enough before adding the chicken to get that crispy finish.
Variations of Salt Chilli Chicken You Can Try
Here are some fun variations to switch things up:
- Add more vegetables like broccoli or snap peas for a colorful stir fry.
- Try using different types of meat such as beef or shrimp for a twist.
- For a healthier version, bake the chicken instead of frying.
For more delicious recipes, check out our recipe collection!
Looking for more spicy dishes? Try our Spicy Thai Pumpkin Soup or Chinese Beef and Broccoli!
Print
Salt Chilli Chicken: 7 Steps to Crispy Perfection
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Salt and Chilli Chicken is a deliciously crispy and flavorful Chinese-inspired dish featuring succulent boneless chicken thighs marinated in aromatic spices, coated in cornflour for a perfect crunch, then stir-fried with vibrant peppers, garlic, chillies, and spring onions.
Ingredients
- 600g / 1.3lb boneless skinless Chicken Thighs
- 1 tsp Chinese 5 Spice
- 1 tsp White Pepper
- 1 tsp Fine/Table Salt
- 2 tsp Sesame Oil
- 2 cloves of Garlic, finely grated into a paste
- 160g / 2 packed cups Cornflour/Cornstarch, plus more if needed
- 1 medium Egg, beaten
- 360ml / 1 1/2 cups Vegetable Oil, or as needed for frying
- 1 small/medium White Onion, thinly sliced
- 1/2 Red Pepper, thinly sliced
- 1/2 Green Pepper, thinly sliced
- 2 cloves of 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
Instructions
- In a medium-sized mixing bowl, combine the diced chicken with sesame oil, grated garlic paste, Chinese 5 spice, salt, and white pepper. Mix well to ensure the chicken is evenly coated. Cover and leave to marinate for 30 minutes to infuse the flavors.
- Place the cornflour in a large shallow dish. Take 2 1/2 tablespoons of cornflour from the dish and mix it thoroughly into the marinated chicken using your hands. Allow the chicken to rest for a few minutes so the cornflour absorbs the moisture and becomes sticky.
- Mix the beaten egg into the sticky chicken mixture until evenly combined. One by one, take each piece of chicken and thoroughly coat it in the remaining cornflour on the dish, pressing the cornflour into every crevice to ensure a crispy texture. Shake off any excess cornflour and place the coated pieces on a baking tray. Add more cornflour if needed to coat all pieces well.
- Pour vegetable oil into a heavy-based or cast-iron pan to a depth of about 3/4 inch, enough to cover just over half the size of the chicken pieces. Heat the oil on medium-high until it reaches 190°C / 375°F. Working in 2-3 batches, fry the chicken pieces until golden brown 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 each batch, and bring the oil back to temperature before starting the next batch.
- Remove all but 2 tablespoons of the leftover frying oil and heat it in a wok or deep pan over high heat. Once very hot, add the sliced onion, red and green peppers, diced garlic, and sliced red chilli. Stir-fry for 2-3 minutes until the vegetables soften slightly and release their aroma.
- Add the fried chicken, sliced spring onions, flaky sea salt, Chinese 5 spice, and white pepper to the wok. Toss everything together thoroughly to ensure the chicken is coated evenly with the seasoning and mixed well with the vegetables.
- Once everything is well combined and heated through, serve the salt and chilli chicken immediately for the best crispy texture and vibrant flavors. Enjoy!
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 486
- Sugar: 1.5 g
- Sodium: 900 mg
- Fat: 18.84 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15.34 g
- Trans Fat: 0 g
- Carbohydrates: 45.04 g
- Fiber: 2 g
- Protein: 32.44 g
- Cholesterol: 120 mg
