There’s a certain spark in the kitchen when you can turn simple ingredients into something memorable. One evening, while waiting for a friend to arrive, I had a lightbulb moment—I longed for that crispy, spicy kick that only a good stir fry can deliver. That’s when I decided to whip up my version of Salt and Chilli Chicken, and let me tell you, the aromas were irresistible!
With tender chicken thighs marinated in fragrant Chinese spices and a medley of vibrant veggies, this dish is not just easy to make; it’s a guaranteed crowd-pleaser that will leave your guests asking for seconds. The rich history behind each flavor complements the satisfying crunch of the chicken, turning a weeknight meal into a feast.
So, if you’re tired of the fast food routine and eager for a culinary adventure, grab your apron and let’s create a delightful stir fry that will bring joy back to your dinner table!
Why is Salt and Chilli Chicken perfect for you?
Crispy texture: Each bite of chicken is perfectly crisp, striking a delightful contrast to the tender meat inside.
Flavor explosion: A harmonious blend of Chinese spices and fresh vegetables works together to create an unforgettable taste experience.
Quick to prepare: In just 30 minutes, you can whip up this delicious meal that caters to both family dinners and special gatherings alike.
Versatile ingredients: Feel free to mix and match your favorite veggies to suit your taste, making it a flexible option for any pantry.
Crowd-pleaser: This dish is sure to impress your guests, keeping the fast food cravings at bay while satisfying everyone’s taste buds.
For more ideas on delightful weeknight meals, check out my guide on quick stir fry recipes.
Salt and Chilli Chicken Ingredients
• Get ready to bring some crunchy delight to your plate!
For the Chicken
• Chicken Thighs – Juicy and tender, they provide the perfect canvas for flavor absorption.
• Chinese 5 Spice – Adds a warm, aromatic balance that elevates the dish to new heights.
• White Pepper – Delivers a subtle heat, enhancing the overall flavor without overpowering.
• Fine/Table Salt – Essential for seasoning, it helps bring out the natural flavors of the chicken.
• Sesame Oil – This rich oil adds a delightful nutty aroma to the marinade.
• Garlic – Infuses the chicken with a fragrant kick—use fresh for maximum flavor!
• Cornflour/Cornstarch – Ensures the chicken gets that crispy coating everyone loves.
• Egg – Acts as the binding agent for the cornflour to stick better to the chicken.
For the Stir Fry
• Vegetable Oil – Ideal for frying, helping to achieve that golden-brown crunch.
• White Onion – Adds sweetness and depth; thinly slice for quick cooking.
• Red Pepper – Sweet and vibrant, it brings color and a natural crunch to the mix.
• Green Pepper – Offers a refreshing crispness that complements the heat from the chillies.
• Garlic – Diced finely, it adds an extra punch during the stir fry.
• Red Birds Eye Chillies – Perfect for those who crave a spicy kick, adjust to your preference!
• Spring Onions – Sprinkle these in for a fresh finish and added crunch.
• Flaky Sea Salt – Use it to taste; it adds a delightful finishing touch to the stir fry.
This Salt and Chilli Chicken is not just a meal; it’s an experience! Get ready to savor every bite!
How to Make Salt and Chilli Chicken
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Marinate: In a medium-sized mixing bowl, combine the diced chicken thighs with the sesame oil, grated garlic, Chinese 5 spice, salt, and white pepper. Allow it to marinate for 30 minutes to soak in the flavorful goodness.
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Prepare Cornflour: Add the cornflour to a large shallow dish. Take 2 1/2 tablespoons of the cornflour and mix it into the marinated chicken, letting it sit for a few minutes as it binds together.
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Coat Chicken: Mix the beaten egg into the chicken until evenly combined. Make sure each piece of chicken is thoroughly coated in cornflour and then transfer them to a baking tray.
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Heat Oil: In a heavy-based or cast-iron pan, heat around 3/4 inch of vegetable oil to 190°C/375°F. Cook the chicken pieces in 2-3 batches until they are golden and crisp, which should take about 3 minutes per side.
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Drain Chicken: Once cooked, carefully remove the chicken and place it on a wire rack with paper towels underneath to drain any excess oil. Remember to let the oil return to temperature between batches for optimal frying.
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Stir Fry Veggies: In a wok or deep pan, take 2 tablespoons of the leftover oil and heat it over high heat. Add the sliced onion, peppers, diced garlic, and chilies; stir-fry for 2-3 minutes, until they become vibrant and just tender.
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Combine Everything: Add the crispy chicken to the wok along with the spring onions, an additional sprinkle of Chinese 5 spice, flaky sea salt, and white pepper. Toss everything until well-combined and the ingredients are evenly distributed.
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Serve: Plate your sensational Salt and Chilli Chicken immediately to enjoy while it’s still hot and crispy!
Optional: Garnish with extra spring onions for a fresh, vibrant touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Salt and Chilli Chicken
Fridge: Store leftover Salt and Chilli Chicken in an airtight container for up to 3 days. Reheat gently in the microwave or in a pan over low heat to retain its crispiness.
Freezer: If you wish to freeze, place the chicken in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container. It can last for up to 3 months.
Reheating: For the best texture, reheat from frozen by baking in a preheated oven at 200°C/400°F for about 15-20 minutes or until heated through and crispy.
Room Temperature: Avoid leaving the chicken at room temperature for more than 2 hours. Always refrigerate it promptly to ensure food safety.
What to Serve with Salt and Chilli Chicken?
Create a vibrant feast that will delight your taste buds and bring your loved ones to the table!
- Fragrant Jasmine Rice: Steamed to perfection, this fluffy white rice is perfect for soaking up the flavorful sauce and spice from the stir fry.
- Stir-Fried Broccoli: Crisp and vibrant, this green veggie adds a wonderfully crunchy texture and pairs wonderfully with the spicy chicken.
- Sweet and Sour Cucumber Salad: This refreshing salad balances the heat with a sweet tang, cleansing your palate between bites of crispy chicken.
- Chilli Garlic Noodles: The warmth and taste of garlic in these noodles complement the salt and chilli chicken, making your meal even more indulgent.
- Sesame Green Beans: Mild and crisp beans tossed in sesame oil add a touch of nutty flavor while enhancing the dish’s overall texture.
- Wonton Soup: A light soup to start off your meal brings warmth and depth, perfectly contrasting the crispy, spicy accents of the chicken.
- Lychee Cocktails: Refreshing and fruity, this drink pairs beautifully, providing a sweet counterpoint to the savory flavors and is sure to impress your guests.
- Mango Sticky Rice: For dessert, indulge in this tropical treat that perfectly balances sweetness and creaminess, making for a delightful ending to your meal.
Salt and Chilli Chicken Variations
Unleash your inner chef and personalize this dish to suit your palate with these delightful twists!
- Gluten-Free: Swap cornflour for a gluten-free flour blend; it works just as well for that crispy coating.
- Spicy Kick: Add more chilies or a dash of hot sauce to the stir fry for an extra layer of heat that those spice lovers will adore.
- Vegetarian Delight: Replace chicken with firm tofu, marinating and coating it the same way for a tasty plant-based option.
- Crispy Prawns: Try swapping out the chicken for shrimp, coating and frying them until they’re golden and crispy—delicious!
- Herb Infusion: Incorporate fresh herbs like basil or cilantro at the end for a burst of fresh flavor that brightens the dish.
- Coconut Twist: Experiment with coconut milk in the marinade for a creamy, tropical flair that complements the spices delightfully.
- Nutty Crunch: Toss in some toasted sesame seeds or chopped peanuts right before serving for added texture and depth.
- Extra Veggies: Include a colorful mix of carrots, snap peas, or bok choy to boost the nutrition and add even more crunch!
Feel free to mix and match these variations to create your perfect Salt and Chilli Chicken experience!
Make Ahead Options
These Salt and Chilli Chicken preparations are perfect for busy home cooks looking to streamline their meal plans! You can marinate and coat the chicken thighs up to 24 hours in advance; simply store the marinated chicken in an airtight container in the refrigerator to keep it fresh. Additionally, you can chop and refrigerate the vegetables for up to 3 days (to maintain their crunch, store them separately from the chicken). When you’re ready to serve, simply heat the oil, fry the chicken until golden, then stir-fry the veggies as per the recipe instructions. This way, you’ll enjoy delicious flavors and crispy texture with minimal effort, making your evening meals a breeze!
Expert Tips for Salt and Chilli Chicken
Marinating Magic: Ensure the chicken marinates for at least 30 minutes to really soak in those flavors—don’t rush this step!
Perfect Coating: For maximum crispiness, double-coat the chicken in both the egg and cornflour. This guarantees that irresistible crunchy exterior.
Oil Temperature: Use a thermometer to check the oil temperature—frying at 190°C/375°F prevents greasy chicken and achieves that golden finish.
Batch Cooking: Fry the chicken in small batches. Overcrowding the pan can lower the oil temperature and lead to soggy results.
Customize Veggies: Feel free to add other fresh vegetables to the stir fry. Broccoli, snap peas, or carrots are great choices for added flavor and nutrition.
Serving Fresh: Serve your Salt and Chilli Chicken immediately after cooking to enjoy the crispy texture while it’s hot—nobody likes soggy stir fry!
Salt and Chilli Chicken Recipe FAQs
What type of chicken works best for this recipe?
Absolutely! Boneless skinless chicken thighs are perfect for Salt and Chilli Chicken due to their tenderness and ability to absorb flavors beautifully. They create that juicy inside with a satisfying crispiness when fried.
How do I store leftover Salt and Chilli Chicken?
You can store leftover Salt and Chilli Chicken in an airtight container in the fridge for up to 3 days. Reheat it gently in the microwave or in a pan over low heat to help regain its crispy texture.
Can I freeze Salt and Chilli Chicken?
Yes! To freeze your delectable Salt and Chilli Chicken, first place it in a single layer on a baking sheet until frozen solid. Then transfer the chicken to a freezer-safe container or resealable bag. It can be stored for up to 3 months. When you’re ready to enjoy it, reheat from frozen by baking in a preheated oven at 200°C/400°F for about 15-20 minutes or until warm and crispy.
What should I do if my chicken isn’t crispy?
No worries! If your chicken isn’t crispy, it usually means the oil wasn’t hot enough. Make sure your oil reaches 190°C/375°F before frying. Also, be careful not to overcrowd the pan when frying, as this can lower the oil temperature and lead to soggy results.
Can I substitute any ingredients for dietary reasons?
Very! You can use skinless chicken breast instead of thighs if you prefer; just be aware that it might not be as juicy. For a gluten-free option, replace cornflour with a gluten-free flour blend, and always check the labels for allergy considerations.
How long can I leave Salt and Chilli Chicken at room temperature?
It’s best to avoid leaving Salt and Chilli Chicken at room temperature for more than 2 hours. To ensure food safety, always refrigerate after this timeframe. Enjoy every crunchy bite!
Salt and Chilli Chicken: Crispy Stir Fry Bliss at Home
Ingredients
Equipment
Method
- In a medium-sized mixing bowl, combine the diced chicken thighs with the sesame oil, grated garlic, Chinese 5 spice, salt, and white pepper. Allow it to marinate for 30 minutes.
- Add the cornflour to a large shallow dish and mix it into the marinated chicken. Let it sit for a few minutes.
- Mix the beaten egg into the chicken until evenly combined and then transfer them to a baking tray.
- In a heavy-based or cast-iron pan, heat around 3/4 inch of vegetable oil to 190°C/375°F and cook the chicken pieces in batches for about 3 minutes per side until golden and crisp.
- Once cooked, place the chicken on a wire rack with paper towels to drain excess oil.
- In a wok, heat 2 tablespoons of leftover oil over high heat and stir-fry onion, peppers, garlic, and chilies for 2-3 minutes until vibrant.
- Add the crispy chicken to the wok along with spring onions, more Chinese 5 spice, flaky sea salt, and white pepper. Toss until well-combined.
- Serve immediately to enjoy while it’s still hot and crispy!