If you’ve ever dreamt of masterfully crispy salt and chilli chicken that’s gorgeously golden on the outside and full of juicy, savoury heat inside—this is your recipe! With an aromatic marinade, heaps of crunchy cornflour coating, and a quick-tossed spicy stir fry, this crowd-pleasing dish brings your local takeaway right into your kitchen.
Why You’ll Love This Recipe
- Seriously Crunchy Texture: Every bite delivers the addictive, crispy coating you’d expect from the best crispy salt and chilli chicken, thanks to a double cornflour coating and sizzling fry.
- No Takeaway Required: You can whip up your own Chinese restaurant classic faster than delivery, with ingredients you probably already have.
- Spicy and Customizable: Adjust the heat to your liking and load it up with your favorite peppers and chillies—it’s totally flexible.
- Family-Favorite Fun: This dish always has everyone reaching for seconds—you might want to double the batch!
Ingredients You’ll Need
This recipe keeps things straightforward, but every ingredient plays a big role in giving you that signature crispy salt and chilli chicken flavor—crunchy coating, juiciness, and bursts of savoury spice. Here’s how it all comes together:
- Boneless Skinless Chicken Thighs: Thighs stay super juicy even after frying, and their rich flavor soaks up every bit of the marinade.
- Chinese 5 Spice, White Pepper, & Fine Salt: The spice mix gives the chicken its fragrant aroma, while white pepper brings subtle heat and earthiness.
- Sesame Oil: Adds irresistible nutty undertones to the marinade.
- Garlic (Fresh): A double hit—pasted for the marinade and diced for the stir fry—gives layers of punchy, aromatic flavor.
- Cornflour (Cornstarch): The real magic for crackling, crispy chicken. Don’t be shy with this!
- Egg: Helps the cornflour stick for extra crunch (and stops the coating from flaking off).
- Vegetable Oil: Use a neutral oil with a high smoke point for deep frying—this keeps the chicken golden, not greasy.
- White Onion, Red & Green Peppers: These add color, sweetness, and that signature takeaway crunch in every bite.
- Red Bird’s Eye Chillies: Bring bright heat—leave the seeds in for extra fire or tone it down if you like things mild.
- Spring Onions: Tossed through at the end for fresh, bright flavor.
- Flaky Sea Salt, Extra 5 Spice & White Pepper: These final seasonings send your crispy salt and chilli chicken over the top with aromatic, salty, and slightly spicy notes.
Variations
One of my favorite things about crispy salt and chilli chicken? You can customize it endlessly! Whether you’re making it gluten-free or dialing the spice up (or down), it’s so easy to tweak for what you love or have on hand.
- Gluten-Free: Simply make sure your cornflour is certified gluten-free, and you’re all set—no other swaps needed.
- Chicken Breast Option: Swap thighs for breast if you prefer a leaner bite—just marinate a bit longer to keep things tender.
- Vegan Version: Use extra-firm tofu or cauliflower florets instead of chicken, and fry as usual for a plant-based spin.
- Different Veggies: Throw in matchstick carrots, snap peas, or even sliced mushrooms if you want a veggie boost.
How to Make Crispy Salt and Chilli Chicken
Step 1: Marinate the Chicken
Combine the chicken with sesame oil, garlic paste, Chinese 5 spice, salt, and white pepper in a mixing bowl. Give it a thorough toss so every piece is glossy and fragrant. Let it marinate for at least 30 minutes—this infuses flavor down to the core and helps the chicken stay juicy even through frying.
Step 2: Coat for Maximum Crunch
Sprinkle a few spoonfuls of cornflour into the chicken and mix it in well; this starts the crust-building process. Next, stir in the beaten egg. One by one (yes, it’s worth it!), dredge each piece in plenty of cornflour, squeezing so it sticks into every crevice. The more rough bits, the crispier the result! Lay them out on a tray so they don’t stick together.
Step 3: Fry the Chicken
Heat your oil in a heavy pan to 190°C/375°F (a thermometer helps, but a wooden chopstick will bubble when it’s ready). Fry the chicken in batches—don’t crowd the pan—until it’s golden-brown and audibly crispy, around 3 minutes per side. Let them drain on a rack or paper towel to stay crunchy.
Step 4: The Stir Fry Finale
Swap to a wok or deep frying pan and heat a little of the used oil. Toss in the onion, peppers, fresh garlic, and chillies, and stir fry on high for 2-3 minutes until vibrant but still crisp. Sprinkle in the final 5 spice, sea salt, and white pepper, then add the chicken and spring onions. Give everything a quick toss so the chicken soaks up all those punchy, aromatic flavors. Serve your crispy salt and chilli chicken immediately for peak crunch and flavor!
Pro Tips for Making Crispy Salt and Chilli Chicken
- Flawless Fry Temperature: Keep your oil at a steady 190°C/375°F for the crispiest exterior—if it’s too cool, you’ll get greasy chicken; too hot, and it can burn before it cooks through.
- Double Cornflour Trick: Mix cornflour into the chicken AND dredge again—this double hit creates all those addictive, flaky, crunchy bits.
- Hands-On Coating: Really work the cornflour into the chicken pieces with your hands, squeezing as you go; it’s messy but guarantees maximum crispy texture!
- A Quick Toss, Not a Simmer: When stir frying, keep the heat high and work fast—this keeps the chicken crunchy and the veggies vibrant, just like your favorite restaurant version.
How to Serve Crispy Salt and Chilli Chicken
Garnishes
For classic crispy salt and chilli chicken flair, sprinkle over plenty of sliced spring onion, a smattering of extra red chilli, and sesame seeds if you’re feeling fancy. A final pinch of flaky sea salt brings everything to life. These garnishes add not only a burst of color, but a real freshness and pop that makes the dish irresistible.
Side Dishes
This bold and crisp dish pairs perfectly with fluffy jasmine or egg fried rice, cool cucumber salad, or simple steamed greens. I love to serve my crispy salt and chilli chicken alongside stir-fried noodles for a full-on Chinese feast, or wrap it in lettuce leaves for an unexpectedly fresh twist.
Creative Ways to Present
For parties or special nights in, pile the crispy salt and chilli chicken onto a big platter, scatter garnishes over the top, and pop little dipping bowls of soy sauce or sweet chilli sauce on the side. For a street-food vibe, serve it in paper cones or bao buns with crisp lettuce and crunchy veggies. It’s the kind of dish that always gets people talking.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your crispy salt and chilli chicken in an airtight container in the fridge for up to two days. Keep the veggies and chicken separate if you can—they’ll both retain texture better and reheat more evenly that way.
Freezing
Freeze cooked chicken pieces (without the veggies) in a single layer on a baking tray, then transfer to a freezer bag once solid. This prevents sticking and preserves that irresistible crunch. They’ll keep well for up to a month—just reheat straight from frozen for a speedy dinner fix.
Reheating
For best results, re-crisp the chicken in a hot oven or air fryer—about 10 minutes at 200°C/400°F should do it, no need to thaw first if frozen. Avoid microwaving, as it makes the coating soggy. Warm the veggies separately in a pan if desired, then toss them all together again to serve.
FAQs
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Can I make crispy salt and chilli chicken in an air fryer?
Absolutely! While the traditional recipe calls for shallow or deep frying, you can air fry the coated chicken at 200°C/400°F in a single layer for about 12-14 minutes, shaking halfway. The result is still crispy and delicious, with less oil.
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Is there a way to reduce the spice level?
Of course! Simply use fewer chillies or de-seed them before adding. You can also increase the amount of peppers and onions for extra sweetness and crunch to balance the heat.
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Can I prepare any steps ahead of time?
Yes—the chicken can be marinated a day in advance and kept covered in the fridge. You can also chop your onion, peppers, and chillies ahead so everything is ready for a super quick dinner prep.
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What’s the best oil for frying crispy salt and chilli chicken?
Go for a neutral oil with a high smoke point, like vegetable, sunflower, or peanut oil. Avoid olive oil, as it can burn at frying temperatures and affect the flavor.
Final Thoughts
If you’re craving that classic takeaway crunch, nothing satisfies like homemade crispy salt and chilli chicken. I hope you give this recipe a try and share it with someone you love—it’s a true crowd-pleaser that turns any night into a celebration. Enjoy every crispy, spicy, joyfully messy bite!
Print
Salt and Chilli Chicken Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying, Stir-Frying
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
This Salt and Chilli Chicken recipe is a delicious and crispy Chinese-inspired dish that is packed with flavor and spice. Tender chicken pieces are marinated, coated in cornflour, and fried until crispy, then tossed with a medley of vegetables and aromatic seasonings for a mouthwatering stir-fry.
Ingredients
Chicken
- 600g / 1.3lb boneless skinless Chicken Thighs, sliced into fairly large bite-sized pieces (1 thigh usually produces 6 pieces)
- 1 tsp EACH: Chinese 5 Spice, White Pepper, 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
Stir Fry
- 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 (see notes)
- 2 Spring Onions, thinly sliced
- 1/2 tsp Flaky Sea Salt (see notes)
- 1/4 tsp Chinese 5 Spice
- 1/8 tsp White Pepper
Instructions
- Marinate the Chicken: In a medium-sized mixing bowl, combine the diced chicken with sesame oil, garlic, Chinese 5 Spice, salt, and pepper. Let it marinate for 30 minutes.
- Coat the Chicken: Add cornflour to a large shallow dish. Mix 2 1/2 tbsp of cornflour into the chicken. Then mix in the beaten egg until combined. Coat each chicken piece in cornflour and place on a tray.
- Fry the Chicken: Heat oil in a pan, fry the chicken until crispy and cooked through. Drain on a rack.
- Stir Fry: In a wok, stir fry onion, peppers, garlic, and chillies. Add chicken, spring onion, 5 spice, salt, and white pepper. Toss to combine.
- Serve: Serve hot and enjoy!
Notes
- Adjust the amount of chillies and salt to suit your spice preference.
- Ensure the chicken is well-coated in cornflour for extra crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
