Name: Crispy Salt and Chili Chicken Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 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 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 a dish that nails that addictive crunch and packs a punch of flavor, you’re in the right place. This Crispy Salt and Chili Chicken Recipe is one of my all-time favorites for home cooking—a perfect blend of spicy, savory, and crunchy that’s just irresistible.

The image shows many pieces of golden brown fried chicken, each with a crunchy texture. Mixed among the chicken pieces are thin slices of sautéed red and green bell peppers and translucent cooked onion rings, adding bright red, green, and pale yellow colors. The chicken pieces and vegetables are scattered evenly on a white marbled surface, creating a colorful and appetizing mix. Photo 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 Chili Chicken Recipe
Top Tip
How to Serve Crispy Salt and Chili Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Salt and Chili Chicken Recipe

Why You'll Love This Recipe

I still remember the first time I made this salt and chili chicken at home—the perfect crispy crust combined with the fiery kick from the birds eye chillies just blew me away. It’s such a crowd-pleaser, whether you’re cooking for family or friends.

Perfectly Crispy Texture: Thanks to that thick cornflour crust, each bite has a satisfying crunch that stays crispy with every stir-fry toss.
Bold Flavor Balance: Chinese 5 spice and white pepper create a savory seasoning that’s complemented beautifully by aromatic garlic and chili heat.
Juicy, Tender Chicken: Using boneless, skinless chicken thighs keeps the meat moist inside while the outside crisps up gorgeously.
Quick and Easy: You can have this spicy chicken ready to hit your plate in just about 45 minutes—perfect for a delicious weeknight meal.

Ingredients & Why They Work

Getting the right ingredients is key, and I always recommend picking fresh chicken thighs and vibrant vegetables. Having good quality cornflour and fresh birds eye chillies will make a world of difference in the final flavor and texture.

Flat lay of boneless skinless chicken thighs, two whole uncracked brown eggs, a small bowl of fine white cornflour, two whole garlic bulbs with cloves peeled and finely grated, a small white bowl of golden sesame oil, a small white bowl of vegetable oil, a small white bowl of Chinese five-spice powder, a small white bowl of fine white salt, a small white bowl of ground white pepper, a whole small white onion thinly sliced, half a red bell pepper thinly sliced, half a green bell pepper thinly sliced, two bright red birds eye chillies thinly sliced, two fresh spring onions thinly sliced, a small white bowl of flaky sea salt — all ingredients fresh and natural, perfectly arranged in symmetrical balance in simple white ceramic bowls and plates, 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

Boneless skinless chicken thighs: Juicier and more forgiving than breast meat, perfect for frying and keeping tender inside.
Chinese 5 spice: This iconic spice blend brings warm, complex notes essential to authentic salt and chili chicken.
White pepper: Adds extra heat with a subtle earthy aroma that elevates the seasoning.
Fine/table salt: Enhances every layer of flavor perfectly without overpowering.
Sesame oil: Just a touch adds a lovely nuttiness that pairs beautifully with the garlic and chili.
Garlic (grated and diced): Fresh garlic is a must to uplift this dish’s aromatic profile and punchiness.
Cornflour/cornstarch: The secret to that extra crisp crunchy coating you want on every piece of chicken.
Egg: Helps bind the cornflour to the chicken for that thick, flaky crust.
Vegetable oil: For frying, choose a neutral oil that withstands high heat without smoking.
White onion: Adds subtle sweetness and crunch to balance the spice.
Red and green peppers: Bring color, freshness, and a slight sweetness that brightens the dish.
Red birds eye chillies: For authentic heat – adjust to taste to get your ideal spice level.
Spring onions: Stirred in last for a fresh bite and vibrant pops of green.
Flaky sea salt: Sprinkled in to enhance texture and flavor at the finish.

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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

The beauty of this Crispy Salt and Chili Chicken Recipe is how wonderfully adaptable it is. Whether you want to dial up the heat, tone it down for family-friendly meals, or add your favorite veggies, there’s plenty of room to make it truly yours.

Spicy Lover’s Variation: If you crave extra heat, I love adding more red birds eye chillies or even a dash of chili oil when stir-frying the vegetables. It really wakes up those bold flavors without overpowering the dish.
Gluten-Free Option: Since this recipe uses cornflour for coating, it’s naturally gluten-free, making it perfect for those with dietary restrictions. Just ensure your other ingredients, like Chinese 5 spice, are free from any gluten-containing additives.
Seasonal Veggie Swap: Feel free to swap the bell peppers and onions for seasonal veggies like snap peas, baby corn, or even thinly sliced carrots. It’s a great way to keep the dish fresh and exciting throughout the year.
Lean Chicken Twist: While chicken thighs give the best juicy and crispy results, you can use chicken breast if you prefer a leaner option—just be careful not to overcook to keep it tender.

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

The image shows a close-up of several pieces of raw, marinated meat with a rough, grainy coating, piled together on a clear surface. The texture looks slightly soft with some pink and reddish tones visible under the coating, giving a sticky and uneven appearance. The meat pieces vary in size and shape, closely packed in a heap. The background is white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken to Perfection

Start by combining 600 grams of diced boneless, skinless chicken thighs with 2 teaspoons of fragrant sesame oil, 2 cloves of finely grated garlic, 1 teaspoon each of Chinese 5 spice, white pepper, and fine salt. Mix everything thoroughly so the spices infuse every piece. Cover the bowl and let it marinate for a full 30 minutes—this step is key to building that rich, savory base flavor that this Crispy Salt and Chili Chicken Recipe is known for.

Step 2: Coat the Chicken with Cornflour

Next, pour 160 grams of cornflour into a large shallow dish. Take 2 ½ tablespoons of cornflour and mix it by hand into the marinated chicken until the pieces become sticky and well-coated. Let this rest for a few minutes to allow the cornflour to soak in—this stickiness means the crispy coating will adhere beautifully later on. This is a little messy but super important for that signature crunch.

Step 3: Add Egg for a Crispy Final Coat

Beat one medium egg and stir it into the chicken and cornflour mixture until everything is evenly combined. Then, it’s coating time! One by one, dredge each chicken piece firmly in more cornflour, pressing it into every nook and cranny to create a thick crust. Shake off any excess and lay the pieces on a baking tray. If you run out of cornflour, don’t hesitate to add more to get that perfect layer for crispiness.

Step 4: Time to Fry Until Golden and Crisp

Heat 360 ml of vegetable oil in a heavy-based or cast-iron pan to 190°C (375°F)—use a thermometer if you have one to keep things accurate. Working in 2 to 3 batches, carefully add the chicken pieces and fry each side for approximately 3 minutes until they turn a gorgeous golden brown and are piping hot inside. Transfer the cooked chicken to a wire rack lined with kitchen paper to drain any excess oil. Remember to bring the oil back up to temperature between batches for even frying and the crispiest results.

Step 5: Stir-Fry Vegetables and Bring It All Together

Remove all but 2 tablespoons of the frying oil and heat it in a wok or deep pan over high heat. Toss in the thinly sliced white onion, red and green peppers, diced garlic, and 2 thinly sliced red birds eye chillies. Stir-fry for 2 to 3 minutes until the vegetables slightly soften but still have some crunch. Add back the fried chicken, sliced spring onions, ½ teaspoon flaky sea salt, ¼ teaspoon Chinese 5 spice, and ⅛ teaspoon white pepper. Give everything a good toss to evenly distribute flavors and heat through.

Step 6: Serve Immediately and Enjoy

For the ultimate experience, serve this Crispy Salt and Chili Chicken hot and fresh right away. The warmth keeps the chicken wonderfully crispy and the vibrant vegetables perfectly tender. Pair it with steamed rice or your favorite sides, and dive in!

Top Tip

These tips will help you get the absolute best out of your Crispy Salt and Chili Chicken Recipe—maximizing crunch, flavor, and ease in the kitchen.

Perfect Cornflour Coating: I found that really pressing the cornflour firmly onto each chicken piece before frying creates those irresistible crispy fringes that make every bite delightful.
Maintain Oil Temperature: Keeping the oil consistently at 190°C/375°F between batches prevents greasy chicken and ensures an even, golden crust.
Marinate Thoroughly: Letting the chicken sit with the Chinese 5 spice, garlic, and sesame oil for a full 30 minutes infuses deep flavor that shines through after frying.
Don’t Rush Stir-Frying: Stir-frying veggies just until tender-crisp keeps their vibrant color and crunch, complementing the crispy chicken perfectly.

How to Serve Crispy Salt and Chili Chicken Recipe

This image shows a white bowl filled with white rice on one side and crispy fried pieces topped with a thick yellow sauce on the other side. Under the sauce, there are visible slices of green and red bell peppers along with thin white onion slivers. The fried pieces are golden brown and have a rough texture. The bowl is placed on a wooden board, set against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an inviting presentation and extra bursts of flavor, garnish your Crispy Salt and Chili Chicken with a few extra sliced spring onions, a sprinkle of flaky sea salt, or even some toasted sesame seeds. Add extra thin slices of fresh red chili if you like to kick the heat up a notch.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or fragrant coconut rice to soak up any leftover seasoning. For a lighter option, serve alongside a crisp Asian-style slaw or stir-fried bok choy with garlic. Some pickled vegetables can also bring a lovely tangy contrast.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your leftover Crispy Salt and Chili Chicken in an airtight container in the refrigerator for up to 3 days. Be sure to place the chicken pieces on a rack or paper towel to keep the crust from becoming soggy.

Freezing

You can freeze cooked chicken pieces for up to 1 month. Arrange them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe container or bag. This helps maintain the crispy texture when reheated.

Reheating

To revive the crispiness, reheat the chicken in a preheated oven at 190°C/375°F for about 10 minutes on a wire rack. Avoid microwaving as it tends to soften the crust and makes the chicken less crispy.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

You can, but chicken thighs provide more juiciness and flavor, and they hold up better to frying without drying out. If you use breast, be careful not to overcook it to keep it tender.

How can I adjust the spiciness?

Add more red birds eye chillies to increase heat, or remove them if you prefer milder chicken. You can also substitute with milder chilli varieties depending on your taste.

Why is the oil temperature important?

Maintaining about 190°C/375°F ensures the chicken cooks quickly to a crispy golden crust without absorbing too much oil, which prevents greasiness and keeps the chicken light and crispy.

Can I prepare this dish ahead of time?

You can marinate the chicken up to a day in advance, but for best crispy results, coat and fry the chicken just before serving. The stir-fry step is quick and best done fresh.

Final Thoughts

I hope this Crispy Salt and Chili Chicken Recipe brings a vibrant, flavorful punch to your family meals or dinner parties. It’s one of those dishes that’s fun to make and even more satisfying to eat—crispy, spicy, and utterly comforting. Don’t be shy about tweaking the heat level or sides to suit your crowd, and above all, enjoy every delicious bite!