Description
Salt and Chilli Chicken is a flavorful and crispy Chinese-inspired dish featuring marinated boneless chicken thighs coated in a crunchy cornflour crust, deep-fried to perfection, then stir-fried with fresh onions, peppers, garlic, and fiery bird’s eye chillies. This recipe balances a crispy exterior with tender, juicy chicken and bold, aromatic spices for a vibrant and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 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
Batter & Coating
- 160g / 2 packed cups Cornflour/Cornstarch (plus more if needed)
- 1 medium Egg, beaten
Frying & Stir-fry
- 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
Instructions
- Marinate the chicken: In a medium-sized mixing bowl, combine diced chicken thighs with sesame oil, grated garlic paste, Chinese 5 spice, white pepper, and fine salt. Mix well to coat all pieces evenly. Cover and let it marinate for 30 minutes to infuse flavor.
- Prepare the coating: Spread the cornflour in a large shallow dish. Take 2 1/2 tablespoons of the cornflour and mix it thoroughly into the marinated chicken, using your hands to ensure an even sticky coating. Let the chicken rest for a few minutes, allowing the cornflour to absorb moisture and adhere properly, creating a sticky surface.
- Bind coating with egg and flour: Mix the beaten egg into the sticky chicken mixture until well combined. Then, one piece at a time, coat the chicken thoroughly with cornflour, squeezing the flour into every crevice to develop a flaky, crispy crust. Lightly shake off excess flour and place coated pieces on a baking tray. Add more cornflour as needed to coat all pieces properly.
- Deep-fry the chicken: Pour vegetable oil into a heavy-based or cast-iron pan to a depth of about 3/4 inch, enough to cover just over half the thickness of the chicken pieces. Heat the oil over medium-high heat until hot, approximately 190°C (375°F). Fry the chicken in 2-3 batches, cooking each piece about 3 minutes per side until golden brown, crisp on the outside, and cooked through. Remove the chicken and drain on a wire rack lined with kitchen paper to remove excess oil. Maintain oil temperature between batches for even cooking.
- Stir-fry the vegetables and chicken: Remove most oil from the pan, leaving about 2 tablespoons. Heat the oil in a wok or deep pan over high heat. Add sliced onion, red and green peppers, diced garlic, and thinly sliced birds eye chillies. Stir-fry for 2-3 minutes until vegetables soften slightly and become aromatic.
- Combine and season: Add the fried chicken pieces back into the wok with the stir-fried vegetables. Add sliced spring onions, flaky sea salt, additional Chinese 5 spice, and white pepper. Toss everything together thoroughly to coat and evenly distribute the seasoning and flavors.
- Serve immediately: Plate the salt and chilli chicken hot for the best texture and flavor. Enjoy as a main dish with steamed rice or as a flavorful appetizer.
Notes
- This is the authentic way to prepare classic salt and chilli chicken with a crispy crust and aromatic bold flavor.
- If you prefer less heat, reduce the number of birds eye chillies or remove the seeds before slicing.
- Ensure oil temperature remains steady during frying to prevent soggy or greasy chicken.
- The cornflour coating process is crucial for achieving the signature crispy texture.
- Use fresh vegetables and slice them thinly for a balanced bite and quick stir-fry.
Nutrition
- Serving Size: 1 serving
- Calories: 486 kcal
- Sugar: 3.87 g
- Sodium: 895 mg
- Fat: 18.84 g
- Saturated Fat: 9.75 g
- Unsaturated Fat: 7.42 g
- Trans Fat: 0.034 g
- Carbohydrates: 45.04 g
- Fiber: 2.2 g
- Protein: 32.44 g
- Cholesterol: 182 mg
