Description
Salt and Chilli Chicken is a flavorful and crispy dish featuring marinated boneless chicken thighs coated in cornflour and deep-fried to golden perfection, then stir-fried with aromatic garlic, peppers, chilies, and spices. This recipe delivers the iconic crunchy texture and spicy kick of classic Chinese-style salt and chili chicken, perfect for a satisfying main course.
Ingredients
Scale
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
Stir-fry
- 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
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 salt. Mix well to coat the chicken evenly, then leave to marinate for 30 minutes to allow flavors to meld.
- Prepare the coating: Spread the cornflour in a large shallow dish. Take 2 1/2 tablespoons of cornflour from the dish and mix it directly into the marinated chicken using your hands until evenly combined. Let it sit a few minutes so the cornflour absorbs moisture, becoming sticky.
- Coat the chicken pieces: Mix the beaten egg into the chicken mixture to bind. Then, one piece at a time, thoroughly coat each chicken piece with cornflour, pressing the coating into every crevice to create a textured crust. Lightly shake off excess and place coated pieces on a baking tray. Add more cornflour as needed to ensure full coating.
- Fry the chicken: Pour about 3/4 inch of vegetable oil into a heavy-based or cast-iron pan and heat over medium-high until it reaches 190°C (375°F). Fry the chicken in 2 to 3 batches, cooking each piece for approximately 3 minutes per side until golden, crispy, and cooked through. Remove chicken and drain on a wire rack lined with kitchen paper to absorb excess oil. Reheat oil to temperature between batches.
- Stir-fry the vegetables and spices: Heat 2 tablespoons of the leftover frying oil in a wok or deep pan over high heat. Add the sliced onion, red and green peppers, diced garlic, and sliced birds eye chillies. Stir-fry for 2 to 3 minutes until the vegetables soften slightly and release their aroma.
- Combine and finish: Add the fried chicken pieces back into the wok with the spring onions, flaky sea salt, remaining Chinese 5 spice, and white pepper. Toss everything together until the chicken is well coated and all ingredients are evenly distributed.
- Serve: Serve the salt and chilli chicken immediately while hot and crispy for the best taste and texture. Enjoy!
Notes
- To get the signature crispy texture, make sure to press the cornflour coating firmly onto the chicken pieces and fry in hot oil at the correct temperature (190°C/375°F).
- Birds eye chillies add heat; adjust their quantity based on your spice preference or remove seeds to reduce heat.
- If the cornflour coating dries out before frying, sprinkle a little water or egg wash to help it stick better.
- Use a heavy-based or cast-iron pan for frying to maintain steady oil temperature and ensure even cooking.
- Drain the fried chicken on a wire rack instead of paper towels to avoid sogginess from residual oil.
- Serve immediately for best crispiness, as chicken can lose crunch if left to sit.
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
