Name: Crispy Salt and Chilli 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's crispy, spicy, and downright addictive, this Crispy Salt and Chilli Chicken Recipe will be your new go-to. It's packed with bold flavors and that perfect crunch I know you love!

The image shows many small, golden-brown fried pieces with a crispy texture, mixed with thin slices of red and green peppers and translucent white onion strips. The colors are warm and vibrant, with the peppers adding a fresh pop of red and green among the rough textured fried pieces. Small white salt crystals are sprinkled on top, enhancing the visual appeal. Everything is closely packed together, filling the frame fully, giving a sense of a hearty and flavorful dish. The background is a white marbled texture. 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 Chilli Chicken Recipe
Top Tip
How to Serve Crispy Salt and Chilli Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Salt and Chilli Chicken Recipe

Why You'll Love This Recipe

I’ve made this Salt and Chilli Chicken countless times, and every batch is better than the last. It’s the perfect blend of crispy chicken with a fragrant, spicy kick that keeps me coming back to the kitchen again and again.

Ultimate Crispiness: The secret coating of cornflour pressed into every nook of the chicken creates an incredible crunchy texture.
Bold Flavors: Marinated with Chinese five spice and garlic, then stir-fried with fresh chillies and peppers for a vibrant finish.
Quick & Easy: Ready in just 45 minutes, making it perfect for a flavorful weeknight feast.
Customizable Heat: Use the birds eye chillies to dial up or down the spice according to your taste.

Ingredients & Why They Work

Before you start, grab fresh chicken thighs—juicy and tender are key here to get that melt-in-your-mouth feel. Also, look for good quality Chinese five spice and fresh birds eye chillies to make your dish sing with authenticity and heat.

Flat lay of boneless skinless chicken thighs, two whole brown eggs with clean shells, a small white ceramic bowl filled with fine white cornflour, two whole garlic cloves, one small white onion sliced into thin rings arranged neatly on a white ceramic plate, half of a red bell pepper thinly sliced, half of a green bell pepper thinly sliced, two slender red bird’s eye chillies sliced, two fresh spring onions sliced into thin rounds, a small white ceramic bowl with golden sesame oil, and a small white ceramic bowl with flaky sea salt crystals, all arranged in perfect symmetry, 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: These stay juicy and tender, soaking up all the marinade flavors beautifully.
Chinese five spice: Adds warm, aromatic notes that give this chicken its unmistakable flavor.
White pepper: Offers a subtle heat that complements without overpowering the other spices.
Fine/table salt: Enhances all the natural flavors and balances the spice.
Sesame oil: Imparts a nutty richness into the marinade for depth.
Garlic (grated and diced): Two ways of garlic bring layers of pungent, garlicky goodness throughout the dish.
Cornflour/cornstarch: The magic ingredient for that ultra-crispy coating we all crave.
Egg: Helps bind the cornflour to the chicken for an even, flaky crust.
Vegetable oil: Use enough for frying and to stir-fry the veggies, ensuring crispy chicken and perfectly cooked aromatics.
White onion: Adds sweetness and crunch, balancing the spice.
Red and green peppers: Bright colors and fresh flavors that soften during stir-fry just enough.
Red birds eye chillies: Bring the heat and fruity chili flavor that wakes up your taste buds.
Spring onions: Fresh and mild, tossed in at the end for a pop of green and bite.
Flaky sea salt: Adds bursts of salty crunch and elevates the overall seasoning.

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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 Chilli Chicken Recipe is how easy it is to tweak and tailor according to your preferences. Whether you want it extra spicy, milder, or even with a twist to suit a dietary need, there’s plenty of room to personalize this crowd-pleaser.

Spice It Up or Tone It Down: I love to adjust the heat by playing with the birds eye chillies. For a fiery kick, add an extra one or two, or remove them altogether for a gentler flavour that the whole family can enjoy.
Go Gluten-Free: Using cornflour already keeps this recipe gluten-free, but double-check your Chinese five spice blend to be sure it contains no added wheat.
Vegetable Variations: Sometimes I swap the peppers for sliced courgettes or snap peas when they’re in season, adding a fresh crunch and vibrant colour to the plate.
Extra Aromatics: A splash of Shaoxing wine or a sprinkle of toasted sesame seeds at the end gives a lovely dimension, creating a restaurant-style finish at home.

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

A close-up view of several pieces of raw, pinkish-red meat coated in a light, pale batter with a rough texture, piled together on a white marbled surface. The coating is uneven and crumbly, showing some parts of the meat through the batter. Soft shadows fall on and between the pieces, adding depth to the image. The lighting brightens the scene, showing the fine details of the batter's texture and the natural color of the meat. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for Maximum Flavor

Start by cutting the boneless chicken thighs into bite-sized pieces. Toss them in a bowl with 2 teaspoons of sesame oil, finely grated garlic, Chinese five spice, white pepper, and salt. Mixing everything well with your hands helps the marinade coat every piece evenly. Cover and set aside for 30 minutes—this step lets those aromatic spices really soak in and build that signature flavor.

Step 2: Creating the Perfect Crispy Coating

Pour 160 grams of cornflour into a shallow dish. Measure out 2½ tablespoons and mix them directly into the marinated chicken, using your hands again until everything is sticky and well combined. This helps the cornflour cling tightly to the chicken for a perfect crunchy texture. Next, beat one medium egg and fold it through the chicken mixture. Then, one piece at a time, coat thoroughly in the remaining cornflour—really pressing it into every nook and cranny. This bit can feel tedious but trust me, it’s what creates those irresistible crispy flakes that make this dish stand out.

Step 3: Frying to Golden Perfection

In a heavy-based or cast-iron pan, pour about ¾ inch of vegetable oil—roughly 360 ml should do. Heat it over medium-high heat until it hits 190°C (375°F), the ideal temperature for frying. Carefully add the chicken pieces in 2 to 3 batches, frying each for about 3 minutes per side until they’re crisp and golden brown, with the inside fully cooked. Transfer the fried chicken to a wire rack lined with kitchen paper to drain excess oil, and keep the oil temperature steady between batches for consistent results.

Step 4: Stir-Frying the Vegetables and Chillies

Using 2 tablespoons of the leftover frying oil, heat up a wok or large deep pan over high heat. Toss in the thinly sliced white onion, red and green peppers, finely diced garlic, and those vibrant red birds eye chillies. Stir-fry them for 2 to 3 minutes until they begin to soften but still have a little crunch, releasing bright and fragrant aromas.

Step 5: Bringing It All Together

Add your beautifully fried chicken back to the wok along with the sliced spring onions, flaky sea salt, extra Chinese five spice, and white pepper. Toss everything thoroughly, making sure the chicken is coated evenly with the spices and mingled with the aromatic vegetables. Give it a quick heat through, then you’re ready to serve.

Step 6: Serve Hot for Crispy Goodness

Plate up your Salt and Chilli Chicken immediately to enjoy that unbeatable crispy texture before the coating softens. Whether it’s paired with steamed rice, noodles, or your favorite side salad, this dish promises an exciting burst of flavor and satisfying crunch in every bite.

Top Tip

Getting that perfect crisp on your salt and chilli chicken can feel like a bit of a balancing act, but a few handy tips will make your Crispy Salt and Chilli Chicken Recipe shine every time.

Coat Thoroughly: Press the cornflour deep into every nook and cranny of the chicken pieces. This little extra effort creates those signature crispy flakes that make the dish so special.
Oil Temperature Matters: Keep your frying oil steady at 190°C (375°F). Too hot, and the coating burns before the inside cooks; too cool, and the crust turns soggy. Using a heavy-based or cast-iron pan really helps maintain this.
Don’t Overcrowd the Pan: Fry in batches to give each piece room to crisp up properly. It’s worth the extra time for golden perfection.
Serve Straight Away: The crispy coating loses its crunch if left to sit. Plan to bring this dish to the table as soon as it’s cooked.

How to Serve Crispy Salt and Chilli Chicken Recipe

A white bowl filled with two main layers: on one side, there is white fluffy rice with individual grains visible, and on the other side, pieces of crispy fried chicken covered in a thick, shiny yellow curry sauce. Mixed into the curry are bright green and red slices of bell peppers and thin, translucent strips of onions, adding a fresh contrast in color and texture. The bowl is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh spring onions and extra thinly sliced red birds eye chillies really add a fresh pop of colour and heat. For some zing, a squeeze of lime juice just before serving brightens those deep, spicy flavours beautifully. Sesame seeds toasted lightly can also add a lovely nutty crunch on top.

Side Dishes

This dish pairs wonderfully with simple steamed jasmine rice or fragrant coconut rice to soak up any leftover juices. A crisp Asian-style salad with cucumber, carrot, and a light rice vinegar dressing cuts through the richness amazingly well. For a heartier meal, stir-fried greens like bok choy or a medley of snap peas and baby corn make great companions.

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Salt and Chilli Chicken can be stored in an airtight container in the refrigerator for up to 2 days. To keep the chicken as crisp as possible, place a paper towel underneath the chicken to absorb excess moisture.

Freezing

You can freeze this dish, but it’s best to freeze the cooked chicken and vegetables separately if possible. Place them in airtight freezer-safe containers or heavy-duty freezer bags and store for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

To reheat, preheat your oven to 190°C (375°F). Spread the chicken pieces on a wire rack placed over a baking tray and bake for 8–10 minutes to restore crispiness. Reheat the vegetables gently in a pan or microwave just until warmed through. Avoid soggy reheating by steering clear of the microwave for the chicken if you want to keep that crunch.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this recipe?

You can, but boneless skinless chicken thighs work best because they stay juicier and tender during frying. Chicken breasts are leaner and can dry out more quickly, so be careful not to overcook them.

How spicy is this dish? Can I adjust the heat?

The heat comes mainly from the birds eye chillies. If you prefer milder flavours, reduce the amount or remove the seeds. For more heat, add extra chillies or a pinch of chilli flakes during stir-frying.

Why is cornflour used instead of regular flour?

Cornflour (cornstarch) creates a lighter, crispier coating compared to regular flour. It’s perfect for the delicate, flaky texture that’s signature to this Crispy Salt and Chilli Chicken Recipe.

Can I make this recipe gluten-free?

Yes! As long as you use gluten-free cornflour and double-check all your seasonings and sauces for gluten-free certifications, this recipe is naturally gluten free.

Final Thoughts

There’s something so satisfying about biting into perfectly crispy, spicy chicken with that mouthwatering blend of Chinese five spice and fresh chillies. I hope this Crispy Salt and Chilli Chicken Recipe brings a bit of that magic to your kitchen and dinner table. It’s a dish that’s joyful to make and even more delicious to share. Happy cooking, and enjoy every crispy, fragrant bite!