Description
This Salt and Chilli Chicken recipe offers crispy, flavorful boneless chicken thighs marinated in Chinese five spice and garlic, coated in cornflour, and fried to perfection before being stir-fried with aromatic vegetables and fresh chillies for a vibrant and spicy finish.
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
Frying
- 360 ml vegetable oil (or as needed for frying)
Stir-Fry Vegetables & Flavoring
- 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 the diced chicken thighs with sesame oil, finely grated garlic, Chinese 5 spice, table salt, and white pepper. Mix well to coat all the chicken pieces and leave to marinate for 30 minutes to allow flavors to infuse.
- Prepare the Cornflour Mixture: Add the cornflour to a large shallow dish. Take 2 1/2 tablespoons of the cornflour and mix it into the marinated chicken using your hands until evenly combined. Let it rest for a few minutes so the cornflour soaks into the chicken, creating a sticky coating.
- Coat the Chicken Thoroughly: Mix the beaten egg into the chicken until fully combined. Then, one piece at a time, thoroughly coat the chicken in the remaining cornflour, pressing it into every crevice to form lots of crispy flakes. Lightly shake off excess cornflour and place each piece on a baking tray. Add more cornflour if necessary to coat all pieces properly.
- Fry the Chicken: Pour vegetable oil into a heavy-based or cast-iron pan to about 3/4 inch depth, enough to cover just over half of the chicken pieces. Heat the oil over medium-high heat until it reaches 190°C/375°F. Working in 2-3 batches, fry the chicken pieces until golden and crisp on the outside and fully cooked through, approximately 3 minutes per side. Remove the chicken and place on a wire rack lined with kitchen paper to drain excess oil. Maintain the oil temperature between batches.
- Stir-Fry Vegetables and Chillies: Heat 2 tablespoons of the leftover frying oil in a wok or deep pan over high heat. Once hot, add the sliced onion, red and green peppers, diced garlic, and sliced red chillies. Stir-fry for 2-3 minutes until the vegetables start to soften slightly.
- Combine and Season: Add the fried chicken back into the wok with the spring onions, flaky sea salt, Chinese 5 spice, and white pepper. Toss everything together thoroughly to combine and heat through evenly.
- Serve: Serve the salt and chilli chicken immediately while hot and crispy. Enjoy this flavorful and spicy dish as a main course.
Notes
- Ensure the chicken is thoroughly coated in cornflour for maximum crispiness; do not skip pressing the flour into all crevices.
- Maintain oil temperature during frying to avoid soggy chicken.
- Adjust the amount of birds eye chillies based on your spice tolerance.
- Use a heavy-based pan or cast iron for even heat distribution and better frying results.
- Serve immediately for the best texture as the coating can soften if left to sit.
Nutrition
- Serving Size: 1 serving
- Calories: 486 kcal
- Sugar: 3.87 g
- Sodium: 895 mg
- Fat: 18.84 g
- Saturated Fat: 9.747 g
- Unsaturated Fat: 7.415 g
- Trans Fat: 0.034 g
- Carbohydrates: 45.04 g
- Fiber: 2.2 g
- Protein: 32.44 g
- Cholesterol: 182 mg
