Name: Salt and Chili Crispy Chicken Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 600g / 1.3lb boneless skinless Chicken Thighs, diced; 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; 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 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’re craving something that’s crispy, packed with flavor, and just a little bit addictive, then this Salt and Chili Crispy Chicken Recipe is exactly what you need. I absolutely love how this recipe balances the crispiness of the chicken with that punchy kick of chili and the aromatic depth of five-spice. When I first tried this at home, it quickly became a family favorite – perfect for dinner parties or a cozy night in. Keep reading, because I’m going to share all my little tricks to help you nail this dish every single time!

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Why You’ll Love This Recipe

Perfectly Crispy Texture: The double cornflour coating technique creates an irresistibly crunchy crust that stays crisp even after stir-frying.
Flavorful & Balanced: The combination of chili heat, aromatic five-spice, and fresh garlic brings a delicious depth of flavor.
Simple Ingredients: Uses easy-to-find ingredients that you probably already have or can get at any grocery store.
Family-Friendly: My family goes crazy for this, making it an easy crowd-pleaser every time.

The image shows a deep wooden bowl lined with crumpled white paper filled with golden-brown fried chicken pieces. Mixed within the chicken are thin slices of translucent white onions, bright red chili peppers, and thin green chili slices, adding a fresh and colorful contrast. The fried chicken pieces have a crunchy texture with some visible seasoning. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Salt and Chili Crispy Chicken, crispy chili chicken recipe, spicy crispy chicken, Asian fried chicken, easy flavorful chicken dinner

Ingredients You’ll Need

This Salt and Chili Crispy Chicken Recipe works because each ingredient plays such a crucial role — from the cornstarch that gives you that unbeatable crisp, to the five-spice which adds that beautiful aromatic touch. Shopping tip? Fresh ingredients, especially the chillies and garlic, really bring this dish alive.

Flat lay of boneless skinless chicken thighs, a whole medium egg with a clean shell, a small pile of fine white cornflour, a medium white onion thinly sliced, half a red bell pepper thinly sliced, half a green bell pepper thinly sliced, two whole cloves of garlic, two red birds eye chillies thinly sliced, two spring onions thinly sliced, a few whole grains of flaky sea salt, a small white ceramic bowl with sesame oil, a small white ceramic bowl with vegetable oil, another small white ceramic bowl holding a mix of Chinese 5 spice powder, white pepper, and fine salt placed 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 - Salt and Chili Crispy Chicken, crispy chili chicken recipe, spicy crispy chicken, Asian fried chicken, easy flavorful chicken dinner

Boneless skinless chicken thighs: I find thighs stay juicier and more tender than chicken breast for this recipe.
Chinese 5 spice: This powder is a game-changer in adding that subtle warm, aromatic note.
White pepper: Use fresh ground if possible for a more fragrant peppery kick.
Fine/table salt: Balances the flavors perfectly.
Sesame oil: Adds a slightly nutty aroma to the marinade.
Garlic: I use finely grated paste for marinating and diced for the stir-fry – it layers the garlic flavor beautifully.
Cornflour/cornstarch: Essential for that crispy coating; I always keep extra on hand just in case.
Egg: Helps the cornflour stick and gives the chicken a lovely texture.
Vegetable oil: For frying – make sure it’s neutral-flavored and suitable for high heat.
White onion: Thinly slicing it adds sweetness and crunch.
Red and green pepper: Adds vibrant color and light sweetness.
Red birds eye chillies: Use these if you want that authentic fiery heat; adjust quantity to taste.
Spring onions: Provide fresh, mild oniony brightness when tossed in at the end.
Flaky sea salt: Sprinkled at the end for a little crunch and salt burst.

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.

Variations

I love that this Salt and Chili Crispy Chicken Recipe is super versatile — you can make it milder for the kids or dial up the heat for spice lovers. I often tweak the veggies depending on what’s in season, and I’ve found a few tweaks that keep things interesting.

Less Heat: If you’re not into fiery dishes, you can reduce or omit the birds eye chillies; sweet bell peppers add crunch without heat.
Gluten-Free: Use a gluten-free cornstarch and tamari instead of soy if you want to keep the crispy texture without gluten.
More Veggies: Toss in snap peas, baby corn, or sliced mushrooms along with the peppers and onion for an extra veggie boost.
Air Fryer Friendly: I’ve experimented with air-frying the chicken instead of deep-frying — it’s not quite as crispy but still very tasty and easier cleanup.

How to Make Salt and Chili Crispy Chicken Recipe

Step 1: Marinate Your Chicken

Start by combining your diced chicken thighs with sesame oil, finely grated garlic paste, Chinese five spice, salt, and white pepper in a bowl. I usually let it sit for at least 30 minutes — this little wait lets the flavors seep right into the meat, making each bite packed with seasoning. Trust me, don’t skip this step!

Step 2: Coat the Chicken in Cornflour for Crunch

Place your cornflour in a large shallow dish. Take a couple of tablespoons and mix it directly into the marinated chicken with your hands – this helps build a sticky coating. Let it rest a few minutes so the cornflour soaks in. Then beat in the egg until everything is well combined. Now, the tedious but crucial bit: one piece at a time, coat each chicken piece thoroughly in cornflour, squeezing and pressing so it sticks well and crevices get filled. This is what makes the chicken super crispy. If you run out, just add more cornflour — don’t be shy! Pop the coated pieces on a tray while you prep your oil.

Step 3: Fry the Chicken to Golden Perfection

Fill a heavy-based pan or cast-iron skillet with enough vegetable oil to cover just over half the thickness of your chicken pieces—about 3/4” deep works well. Heat the oil to 190°C/375°F — getting the temperature right is key! Once hot, carefully fry the chicken in 2-3 batches, cooking each side for about 3 minutes until golden, crispy and cooked through. Use a wire rack lined with kitchen paper to drain the excess oil; this keeps your chicken from getting soggy while you cook the rest.

Step 4: Stir-Fry the Veggies and Combine Everything

After frying, take 2 tablespoons of the leftover hot oil and heat it in a wok or large skillet on high heat. Toss in your thinly sliced white onion, red and green peppers, finely diced garlic, and birds eye chillies. Stir-fry for 2-3 minutes until everything softens just a bit but still keeps a little bite. Add in your crisp fried chicken and spring onions along with a pinch of flaky sea salt, Chinese five spice, and white pepper. Toss everything together so the flavors mingle evenly. This quick stir helps the seasoning coat the chicken perfectly without losing that signature crunch.

Serve immediately and get ready for some serious compliments!

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Pro Tips for Making Salt and Chili Crispy Chicken Recipe

Marinate Enough Time: Even 30 minutes makes a big difference in flavor; if you’re short on time, try to do at least 15.
Cornflour Coating is Key: Be thorough when coating each piece – pressing the flour into every nook ensures extra crispiness.
Monitor Oil Temperature: Keeping the oil steady at 190°C/375°F prevents greasy, soggy chicken and guarantees perfect frying.
Rest Fried Chicken On a Wire Rack: This step stops the chicken from sitting in oil and keeps your crisp coat intact just before stir-frying.

How to Serve Salt and Chili Crispy Chicken Recipe

A white bowl filled with two main layers: the bottom layer is white rice with long, thin grains, soft in texture, filling half of the bowl; the top layer covers the rice and is made of golden-brown fried pieces, likely chicken, coated in a thick, smooth, yellow curry sauce with a glossy surface. Mixed within the sauce are thin slices of green and red bell peppers and translucent white onions, adding color contrast and texture. The bowl is placed on a wooden surface with a white marbled texture background. The photo taken with an iphone --ar 2:3 --v 7 - Salt and Chili Crispy Chicken, crispy chili chicken recipe, spicy crispy chicken, Asian fried chicken, easy flavorful chicken dinner

Garnishes

I usually finish this dish with a sprinkle of flaky sea salt and some extra sliced spring onions for a fresh, vibrant pop. Sometimes, I add a wedge of lime on the side — the zestiness really brightens up the rich flavors.

Side Dishes

This crispy chicken pairs wonderfully with simple steamed jasmine rice or even fragrant coconut rice to soak up the sauce. For veggies, a crunchy Asian slaw or stir-fried greens like bok choy complement the dish beautifully.

Creative Ways to Present

For special occasions, I like serving the chicken on a big sharing platter scattered with fresh red chili rings and sprigs of coriander to give it a vibrant, festive feel. A sprinkle of toasted sesame seeds adds a nice touch too. It’s always a showstopper!

Make Ahead and Storage

Storing Leftovers

After the meal, I cool the leftover chicken completely before storing it in an airtight container in the fridge. It keeps well for up to 3 days, though the crispy texture softens a bit, so reheating properly is key.

Freezing

You can freeze the fried chicken before stir-frying it with the veggies. I flash freeze the coated chicken pieces on a tray, then transfer to a freezer bag. When ready to eat, thaw overnight and quickly stir-fry – this keeps the texture surprisingly good!

Reheating

To keep the crispiness when reheating, I recommend using an oven or air-fryer at 180°C/350°F for about 7-10 minutes until warmed through. Microwaving tends to make it soggy, so it’s best avoided.

FAQs

Can I use chicken breast instead of thighs for this Salt and Chili Crispy Chicken Recipe?

You absolutely can, but keep in mind that chicken breast is leaner and can dry out more quickly. To get the best result, slice the breast thinly and avoid over-marinating. Thighs stay juicy and tender, which is why I prefer them for this recipe.
How do I adjust the heat level in this recipe?

If you want to tone down the spiciness, reduce or omit the birds eye chillies, or substitute with milder chili types. For a bigger kick, add extra fresh chillies or a splash of chili oil when serving.
What’s the best way to keep the chicken crispy after frying?

Drain fried chicken on a wire rack instead of paper towels to avoid sogginess. Also, stir-fry veggies quickly over high heat and add chicken at the end just long enough to coat – this preserves the crisp texture.
Can I prepare parts of this recipe ahead of time?

Yes! You can marinate the chicken and do the initial cornflour coating a few hours ahead or even the night before. Store it covered in the fridge until you’re ready to fry.

Final Thoughts

This Salt and Chili Crispy Chicken Recipe holds a special place in my heart because it’s that perfect blend of textures and flavors that makes you want to keep going back for more. Whether you’re cooking for family or impressing friends, this dish always delivers a satisfying crunch and exciting heat. Give it a try — I’m confident it’ll become a staple in your recipe collection, just like it did in mine.