Description
Salt and Chilli Chicken is a crispy, flavorful dish featuring marinated chicken thigh pieces coated in a crunchy cornflour crust and wok-tossed with vibrant peppers, chillies, and aromatic spices. This recipe results in a perfect balance of heat and savory Chinese 5 spice seasoning served hot and fresh.
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
For Frying
- 360 ml vegetable oil (or as needed for frying)
Vegetables & Seasonings
- 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 Chicken: In a medium mixing bowl, combine the diced chicken thighs with sesame oil, grated garlic, Chinese 5 spice, white pepper, and salt. Mix thoroughly, cover, and let marinate for 30 minutes to infuse the flavors.
- Coat Chicken with Cornflour: Spread the cornflour in a large shallow dish. Add 2 1/2 tablespoons of cornflour to the marinated chicken and mix well by hand until evenly combined and sticky. Let it rest for a few minutes so the cornflour soaks in.
- Add Egg and Final Coat: Mix the beaten egg into the chicken mixture until evenly combined. Then, one piece at a time, thoroughly coat each chicken piece in cornflour, pressing it firmly to create a thick, crispy crust. Shake off excess cornflour and arrange on a baking tray. Add more cornflour if needed for coating.
- Fry Chicken: Pour about 3/4 inch of vegetable oil into a heavy-based or cast-iron pan and heat to 190C/375F over medium-high heat. Working in 2-3 batches, fry chicken pieces until golden brown and crisp, about 3 minutes per side. Ensure chicken is cooked through and piping hot. Remove and drain on a wire rack lined with kitchen paper. Reheat oil between batches.
- Stir-Fry Vegetables and Combine: Remove all but 2 tablespoons of the frying oil and heat in a wok or deep pan over high heat. Add sliced onion, red and green peppers, diced garlic, and red birds eye chillies. Stir-fry for 2 to 3 minutes until vegetables soften slightly. Add the fried chicken, sliced spring onions, remaining Chinese 5 spice, flaky sea salt, and white pepper. Toss well to combine and heat through.
- Serve Immediately: Plate the salt and chilli chicken immediately while hot and crispy. Enjoy as a main dish alongside rice or your preferred sides.
Notes
- For extra heat, increase the number of red birds eye chillies or use spicier varieties.
- Use boneless, skinless chicken thighs for juicy, tender results with crispy coating.
- Be sure to press the cornflour coating firmly onto the chicken for maximum crunch.
- Maintain oil temperature between batches to ensure even frying and crispiness.
- Serve immediately after stir-frying for best texture and flavor.
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: 0.03 g
- Carbohydrates: 45.04 g
- Fiber: 2.2 g
- Protein: 32.44 g
- Cholesterol: 182 mg
