Name: Crispy Salt and Chilli Chicken Recipe
Prep time: 55 min
Cook time: 15 min
Total time: 1 h 10 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; 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 love a dish that’s bursting with bold, spicy flavor and that addictive crunch, you’re going to adore this Crispy Salt and Chilli Chicken Recipe. It’s one of those recipes I keep coming back to when I want a satisfying meal that feels both comforting and exciting at the same time.

The image shows a close-up of many pieces of golden brown fried chicken bites, mixed with thin slices of green and red bell peppers and translucent onion strips, all sprinkled with coarse salt crystals. The chicken pieces have a crunchy, textured coating and are scattered naturally among the colorful vegetables, creating a vibrant, appetizing mix. The photo is 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 Chilli Chicken Recipe
Top Tip
How to Serve Crispy Salt and Chilli Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Salt and Chilli Chicken Recipe

Why You'll Love This Recipe

I honestly can’t get enough of how this salt and chilli chicken turns out every time — crispy on the outside, tender and juicy inside, with a delicious kick from the chillies and fragrant Chinese spices that make your taste buds dance.

Perfectly Crispy Texture: The secret cornflour coating creates that iconic crackly crunch you crave in fried chicken.
Bold Flavors: The combination of Chinese 5 spice, garlic, and fresh chillies gives every bite a flavorful punch.
Easy to Make at Home: With simple ingredients and clear steps, you can whip this up on any weeknight.
Versatile Meal: It’s fantastic served on its own, over rice, or with stir-fried veggies.

Ingredients & Why They Work

Before we get cooking, let’s chat about the key ingredients that make this dish so special and tips on what to look for when you shop for them. This way, you’re all set to nail the flavor and texture every time you make it.

Flat lay of fresh boneless skinless chicken thighs, two whole brown garlic bulbs with separated cloves—two finely grated garlic cloves in a small white bowl, thinly sliced white onion arranged neatly, half a red bell pepper thinly sliced, half a green bell pepper thinly sliced, two whole red bird’s eye chillies sliced thin, two whole green spring onions sliced, a small white bowl of pale yellow sesame oil, a medium whole brown egg with a clean shell, a small white bowl filled with white cornflour, a small white bowl containing flaky sea salt crystals, small white bowls with Chinese five spice powder and white pepper powder, all ingredients perfectly arranged in symmetrical balance 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: They stay juicy and tender during frying, much better than breast for this recipe.
Chinese 5 spice: A fragrant blend that adds depth with sweet, savory, and warm spice notes.
White pepper: Provides subtle heat without overpowering the other flavors.
Fine/table salt: Essential for seasoning the chicken properly and enhancing flavors.
Sesame oil: Adds a nutty aroma and boosts the marinade’s flavor complexity.
Garlic: Freshly grated into the marinade and diced for the stir-fry, it gives wonderful fragrance and punch.
Cornflour (cornstarch): The key to that crispy, crunchy coating that seals in moisture.
Egg: Helps bind the coating to the chicken pieces tightly.
Vegetable oil: Needed for deep frying; use a neutral oil with a high smoke point.
White onion: Adds sweetness and a mild pungency when stir-fried.
Red and green peppers: Their crisp texture and vibrant color brighten the dish.
Birds eye chillies: Deliver a fiery kick, but you can easily adjust based on heat preference.
Spring onions: Sprinkle in at the end for freshness and a mild onion bite.
Flaky sea salt: Adds bursts of saltiness and texture to finish the dish beautifully.

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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

One of the best things about this Crispy Salt and Chilli Chicken Recipe is how easy it is to adjust to your taste and dietary needs. Whether you like it extra spicy, want to add some veggies, or make it a bit lighter, there’s plenty of room to customize and still keep that deliciously crunchy texture and bold flavor.

Variation: Less Heat, More Flavor – If you prefer a milder kick, simply reduce the number of birds eye chillies or remove their seeds before slicing. This still gives you the wonderful aroma and subtle heat without overwhelming the dish, making it perfect for family-friendly meals.
Variation: Add Crunchy Veggies – Feel free to toss in some sliced snap peas, julienned carrots, or baby corn during the stir-fry stage. These add fresh texture and vibrant color to the plate, creating an even more satisfying main course.
Variation: Gluten-Free – By using a gluten-free cornflour or cornstarch and ensuring your Chinese 5 spice blend is free of additives, this recipe can easily become gluten-friendly without sacrificing that classic crispy coating.

Step-by-Step: How I Make Crispy Salt and Chilli Chicken Recipe

The image shows a close-up of many small pieces of raw meat coated in a dry, light brown flour or seasoning mixture. The pieces are piled together inside a clear bag, with visible chunks and an uneven, rough texture from the coating. The meat has a pinkish color, with some parts slightly darker and other parts lighter under natural light. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Maximum Flavor

Start by dicing 600 grams of boneless, skinless chicken thighs into bite-sized pieces. In a medium mixing bowl, combine the chicken with 2 teaspoons of sesame oil, 2 cloves of finely grated garlic paste, 1 teaspoon each of Chinese 5 spice, white pepper, and fine salt. Use your hands to mix everything thoroughly, making sure every piece is well coated. Cover and let it marinate for 30 minutes—this resting time allows the flavors to deeply penetrate the chicken, laying the foundation for a tasty, aromatic dish.

Step 2: Create the Perfect Cornflour Coating

Next, spread 160 grams of cornflour evenly on a large shallow dish. Take about 2½ tablespoons of the cornflour and mix it directly into the marinated chicken using your hands. This helps the coating stick better later on by absorbing some moisture and turning sticky. Let it sit for a few minutes to firm up.

Now, stir in one beaten medium egg to bind the chicken and cornflour together. Then, take each piece of chicken one by one and thoroughly coat it in the cornflour on your dish—press firmly to fill all the nooks and crannies. This step is key to achieving that signature flaky, crunchy texture. Lightly shake off any excess before placing the coated pieces on a baking tray. If you run low on cornflour, simply add more to keep coating all pieces evenly.

Step 3: Fry to Golden Crisp Perfection

Pour about ¾ inch (around 360ml) of vegetable oil into a heavy-based or cast-iron pan and heat it to 190°C (375°F)—using a thermometer here is a great tip to maintain consistent temperature. Fry the chicken in 2 to 3 batches to avoid overcrowding. Cook each piece for about 3 minutes on one side, then flip and fry the other side for another 3 minutes until beautifully golden, crispy, and cooked all the way through.

Once fried, carefully transfer the chicken onto a wire rack placed over kitchen paper. This method drains excess oil and keeps the coating wonderfully crisp. Between batches, make sure the oil returns to the right temperature to get that perfect fry each time.

Step 4: Stir-Fry Aromatics and Veggies

Using about 2 tablespoons of the leftover frying oil, heat a wok or deep pan over high heat. Add thinly sliced onion, half a red and half a green pepper, 2 cloves of diced garlic, and 2 thinly sliced red birds eye chillies. Stir-fry for 2-3 minutes until the vegetables soften just slightly and release their fragrant aromas. This quick stir-fry builds the layers of flavor that complement the crunchy chicken perfectly.

Step 5: Toss Together and Serve Immediately

Add the fried chicken back into the wok along with 2 sliced spring onions, ½ teaspoon flaky sea salt, ¼ teaspoon Chinese 5 spice, and ⅛ teaspoon white pepper. Toss everything well to ensure the chicken is evenly coated with the spices and all ingredients are combined beautifully. Serve straight away while the chicken is still piping hot and crispy for the best experience. Dig in and enjoy that iconic crunchy, spicy goodness!

Top Tip

These handy tips will help you nail the iconic crispy texture and perfectly balanced spice of this Crispy Salt and Chilli Chicken Recipe every time. Small details can really elevate the dish!

Perfect Frying Temperature: Keep your oil steady at 190°C (375°F). I learned the hard way that too low and the chicken absorbs oil and gets soggy; too hot and it burns before cooking through.
Firm Cornflour Coating: Press the cornflour into every nook and cranny of the chicken pieces. That extra attention creates the signature crunchy flakes.
Drain on Wire Rack: Instead of paper towels, drain the fried chicken on a wire rack. This avoids trapping excess oil and keeps your crispy crust intact.
Control the Heat: Adjust the birds eye chillies to your liking, or remove seeds to tame the spice without losing flavor—perfect for sharing with all spice preferences.

How to Serve Crispy Salt and Chilli Chicken Recipe

A white bowl filled with three main layers: the bottom layer is white fluffy rice, the middle layer has crispy golden brown fried pieces, and the top layer is a thick yellow sauce covering the fried pieces. There are long slices of green and red peppers and thin white onion slices mixed within the fried pieces under the sauce. The bowl is placed on a wooden board with a white marbled surface in the background photo taken with an iphone --ar 2:3 --v 7

Garnishes

Brighten your dish with a sprinkle of freshly sliced spring onions or extra birds eye chillies if you like an added kick. A few toasted sesame seeds tossed over as a finishing touch add wonderful aroma and texture contrast. For a citrus twist, squeeze a little lime juice over just before serving.

Side Dishes

This Crispy Salt and Chilli Chicken pairs beautifully with classic steamed jasmine rice or fragrant coconut rice to soak up the spicy sauce. For a bit more crunch and freshness, serve alongside a simple cucumber salad dressed with rice vinegar and a touch of sugar. Stir-fried greens like bok choy or gai lan also complement the salty, spicy flavors perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover crispy salt and chilli chicken in an airtight container in the fridge for up to 2 days. To preserve texture, place the chicken on a paper towel-lined plate before covering to absorb excess moisture.

Freezing

You can freeze the cooked chicken pieces separately in a single layer on a baking sheet, then transfer to a sealed freezer bag or container once solid. Freeze for up to 1 month. Avoid freezing stir-fried vegetables to maintain their best texture.

Reheating

Reheat gently in a preheated oven at 180°C (350°F) for about 10 minutes to restore crispiness. Avoid microwaving as it can make the coating soggy. You can also reheat quickly in a hot skillet with a splash of oil to revive the crunch.

Frequently Asked Questions:

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

Absolutely! While boneless skinless chicken thighs offer more juiciness and flavor, chicken breasts can be used if you prefer. Just be careful not to overcook them to keep the meat tender and moist.

Why is the cornflour coating so important?

The cornflour creates that signature crispy, flaky crust that distinguishes this dish. Pressing it firmly and frying at the correct temperature helps achieve that irresistible crunch.

How spicy is this salt and chilli chicken?

The heat mainly comes from the birds eye chillies, which pack a punch. You can adjust the amount or remove the chilli seeds to control the spice level according to your taste.

Can I prepare parts of the recipe in advance?

Yes! You can marinate the chicken up to 24 hours ahead for even deeper flavor. Just keep it covered and refrigerated. However, for best crispiness, coat and fry the chicken just before serving.

Final Thoughts

Making this Crispy Salt and Chilli Chicken Recipe from scratch is such a rewarding experience. The combination of crunchy golden chicken coated in fragrant spices, tossed with fiery chillies and vibrant vegetables, brings such joy to the table. Whether it's a weeknight dinner or a special treat, this dish is a delicious way to indulge your love for bold Chinese flavors. I hope you enjoy cooking and sharing it as much as I do!