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Lightly battered crispy salt and pepper chicken with a chilli twist. These crispy bites are fantastic as a savoury snack or serve over rice as a delicious meal. Especially great with a Chinese tea or a can of cold drink. You can find salt and chilli chicken in all most all Chinese restaurants and takeout in UK. Its usually serve over a stir fry noodle or a steamed rice.
I love this dish when it is fresh cook, over a bed of steam rice. No one can resist the ultimate combination of aromatic spices and crisp chicken pieces and vegetables. Everyone who has tried this dish can tell you how tasty and addictive it can be. If you haven't try yet, I highly recommend to try at home.
When you make at home you can customize just how much spices, chilli and vegetables you want. Learn our simple tips and make your own salt and chilli chicken better than restaurant. You will find it much easier than you have imagined.
I've learned this recipe from our Chef, the time we used to open takeaway shop in London. My recipe is not exactly same like he used to make because I add some extra chilli and make some adjustment according to my taste. My friends and family really enjoyed this recipe whenever I make at home.
WHAT MAKES CRISPY SALT AND CHILLI CHICKEN SO SPECIAL:
- A perfect crowd pleasing dish, party snack, starter or go-to main meal.
- Outside batter is so light and super crispy, but the inner meat is so juicy and tender.
- So satisfying and addictive. Unstoppable to take another bite!
4 SIMPLE STEPS TO MAKE PERFECT SALT AND CHILLI CHICKEN:
You need only 4 simple steps to make this restaurant style dish.
- Marinate the chicken pieces with soy sauce, garlic, baking soda and sesame oil.
- Coat with corn starch to make it extra-crunchy coating.
- Deep fry until crispy golden brown.
- Toss with vegetables and seasoning spice mix.
📖 Recipe
Crispy Salt and Chilli Chicken
Lightly coated crispy chicken tossed with crisp vegetables and aromatic seasonings.
4.80 from 82 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Chinese
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Marinate time: 15 minutes minutes
Servings: 2
Calories:
Author: Khin
Ingredients
- 250 g Boneless chicken thigh
- 1 cup Corn starch (flour)
- ½ Sweet onion ( cut thin slices )
- ½ Green pepper ( cut thin slices )
- 2-3 Dry red chillies ( cut half and deseeded )
- 1 tsp Crushed chilli flakes
- 1 Fresh red Chilli ( cut thin slices )
- 2 Spring onions ( cut thin slices )
- 2-3 Garlic cloves ( chopped or sliced )
- Oil for frying ( Sunflower, canola, peanut or any neutral flavoured vegetable oil )
Marinade for chicken
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- ¼ tsp white pepper
- 1 tsp Garlic paste (finely grated garlic)
- ¼ tsp Baking Soda
Spice Mix
- ½ tsp Salt
- ½ tsp Black pepper powder
- ¼ tsp Chinese five spices
- ¼ tsp Chicken powder (optional)
Instructions
First of all, cut the chicken thigh into small bite size pieces. Mix the chicken pieces well with the soy sauce, sesame oil, garlic paste and baking soda. Set aside and marinate for at least 15 minutes. If you have more time you can let it sit for more time.
Cut into half and deseed the dry red chillies. Cut all the vegetables into thin slices.
In a small bowl, add all the spice mix ingredients, mix well and set aside.
Coat the marinated chicken pieces with corn starch(flour). Make sure each chicken pieces separated and well coated. Toss the excess flour out before frying.
Heat the oil to about 350°F. Deep fry the chicken pieces until crispy golden brown. Remove from oil and set aside.
In a large wok or pan, drizzle 1 tablespoon of vegetable oil, fry the garlic with medium heat for few seconds, then add the dry chilies and stir for few seconds. ( Dry chilies can burnt very quickly, you need to stir very quickly and add the next ingredients. )
Follow with the crushed chillies and onion, pepper and fresh chilli slices. Stir well for 1 minute.
Add the fried chicken pieces back in the wok, sprinkle the spice mix in. Toss well to combine all ingredients evenly.
Serve immediately!
You can serve over steamed rice or stir fry noodle and make it a meal or serve on its own as a savoury snack. Enjoy!
Notes
- If you want to taste exactly like your favourite takeout, you can add chicken powder in the spice mix. But that is totally optional, you can skip it if you don't like chicken powder.
- You can adjust the amount of dry chillies, crushed chillies and fresh chilli according to your spice level.
- This recipe can serve up to 2 person as main meal Or up to 4 person as a side/appetizer.
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!
I have many more other crispy chicken recipes that my friends and family enjoyed. You can find it here :
- Karaage (Japanese fried chicken)
- Crispy Salt and Pepper Chicken Wings
- Crispy Shredded Chicken
« Crispy Orange Chicken
Chicken Satay Skewers with Peanut Sauce »
Reader Interactions
Comments
graham says
Hi khin. I have been scouring the internet looking for an Asian chef for inspiration. Your food is amazing and I need to look no further. So glad I came across you. Thank youReply
Megan says
I think that the recipe is brilliant! I unfortunately don’t have a fryer so used the oven instead but I had it cooking a solid 25 minutes and still it wasn’t crispy and the cornstarch just didn’t look right… the coat was still quite visible but any longer and it would be burnt.Is there any advice you’d give?
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Khin says
Hi Megan, thanks for trying out this recipe. Deep frying tastes best for the cornstarch coating. Air-frying is the 2nd best option. You can also try shallow fry or pan fry the coated chicken pieces if you don't like the texture of baking. I hope this helps.
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Lin Silva says
Wow! Just wow! I have been searching through recipes for a crispy spicy chicken like a little restaurant in Palm Springs serves. This was so close on my first go. Just learning the technique alone is amazing! So glad you had such an great picture to go with it or I may not have checked it out. I can't wait to check out more of your recipes! Thanks for sharing.
LinReply
Emma says
on repeat in our house!Reply
Khin says
Yayy! Glad that you enjoyed it, Emma.
Reply
Karen R Gulley says
Is chicken powder the same as chicken bouillon?
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Khin says
They are similar but Asian chicken powder brands do not contain Italian herbs and spices. It is pure chicken concentrate powder with salt. You can find it in Knorr, Jumbo, Honor brands etc.
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Evie Taylor says
It was really delicious however instructions at times were a bit confusing. But overall if was really goodReply
Paddy says
made this quite a few times now and it is now one of the favourites for all the familyReply
Rachel says
Hi love the sound of your recipes and really want to try them , just wounding if you can cook some of these things in the oven first instead of deep frying it . I have a lot of allergies and intolerances so deep frying in oil is not really an option for me . Thank you so much for your amazing recipes and ideas .
Reply
Khin says
Hi Rachel, deep frying tastes best you can air-fry or bake it to your preference. You can spray cooking oil over the coated chicken pieces, bake/air-fry in the preheated oven or air fryer at 400F ( 200 C ) for about 15-20 minutes or until crispy golden.
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Tony Davidson says
Hi there, recipe looks delicious. Is "chicken powder" the same as chicken stock powder?
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Khin says
Hi Tony, chicken powder is chicken stock/bouillon in powder version. Available in Knorr, Jumbo, Honor brands. You can also add MSG or castor sugar instead of chicken powder.
Reply
Rhys says
What’s the best thing to have with it
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Khin says
We love to serve it with egg-fried rice, vegetable stir fry noodles, or even taste great with plain rice. You can also pair it with other dishes and serve it as an appetizer or side dish.
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Rosh says
Absolutely gorgeous! A firm favourite in my house.Reply
Khin says
So glad that you enjoyed it, Rosh. ❤
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Lucy Chawner says
Oh my this was so so lovely will defiantly add to my favourite recipe.Thank you so much
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Khin says
Thank you so much for sharing with me Lucy. I am so happy that you enjoyed it.
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Febecil Castillo says
Hi, Ms. Khin.
If I will double the ingredients, does it follows that I should also double the cooking time?
Thank you and more yummy recipes.
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Khin says
Hi Febecil, if you use a large frying pan to fry all the chicken pieces at one time, you won't need extra cooking time. But the oil temperature should be hot enough to prevent the chicken from greasy.
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Jo wood says
Just made this and it was so yummy!! Will think twice before ordering a take away again xReply
Khin says
So pleased that you enjoyed it, Jo! Thanks for trying out our recipe.
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