Satisfy those irresistible takeaway cravings in your very own kitchen with this Salt and Chilli Chicken recipe! It’s the ultimate dish for busy nights—ready in just over an hour (with most of that time hands-off), yet it delivers that iconic, golden-crispy exterior, beneath which you’ll discover gloriously juicy chicken. The peppery heat, aromatic spices, and that signature salty finish all mingle with sweet peppers and fiery chillies for a flavor-packed, addictive meal. Whether you’re salad-for-lunch or comfort-food-for-dinner, this recipe checks every single box!

Why You’ll Love This Recipe

  • Perfect Crunch, Always Juicy: Using chicken thighs means no risk of dry, overcooked chicken. You get those deliciously crispy edges while keeping the inside exceptionally moist.
  • Fast and Fuss-Free: Marinate, dredge, fry, and toss—dinner’s on the table before your delivery app can blink.
  • Takeaway Flavor, Made Easy: This is the classic you crave from your favorite Chinese spot, but home-cooked, fresher, and better.
  • Custom Spice: Love it mild or want fiery heat? Simply adjust the chillies to your preference.
  • Great for Sharing: This is a real crowd-pleaser—serve it when friends drop by or when you want to treat yourself!

Ingredients You’ll Need

Everything you need is simple, pantry-friendly, and easy to prep. Here’s why each element matters:

  • Chicken Thighs: Absolutely the best cut for juiciness and flavor. Do not use chicken breast—it’ll dry out before it gets crispy!
  • Chinese 5 Spice: The backbone of that aromatic, slightly sweet warmth. Don’t skip—it makes the dish pop.
  • White Pepper & Fine/Table Salt: For that peppery bite and essential savory punch in every bite.
  • Sesame Oil: Adds toasty, nutty undertones that make the marinade shine.
  • Garlic (marinade): Grated into a paste for full-on garlic infusion right into the chicken.
  • Cornflour / Cornstarch: The must-have for creating a perfectly crunchy, flaky crust.
  • Egg: Helps the coating stick and forms those addictive crispy bits.
  • Vegetable Oil: For frying—choose something neutral and high-smoke point.
  • White Onion, Red & Green Peppers: For sweetness, texture, and color; these bring essential balance.
  • Garlic (stir fry): More fresh flavor, layered for depth.
  • Red Birds Eye Chillies: Delivers real heat, just like your local takeaway. Adjust to taste!
  • Spring Onions: Brings a fresh, zesty finish to the stir-fry.
  • Flaky Sea Salt: For that final, satisfying salty hit. If you don’t have flaky salt, use regular, but a little less.
  • Chinese 5 Spice & White Pepper (for stir fry): Lifts the entire dish and unites the chicken with those veggies.

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.

Variations

  • Skip the Heat: Not a chilli fan? Simply reduce or omit the Birds Eye chillies—the dish will still be loaded with flavor.
  • Go Vegetarian: Swap the chicken for big cubes of extra-firm tofu. Prep the same way for a plant-based treat.
  • Add More Veg: Toss in quick-cooking veggies like snap peas, julienned carrots, or thin strips of baby corn.
  • Sweet & Spicy: Drizzle with a little honey after tossing for a touch of sweetness.
  • Saucy Option: Serve with a side of curry sauce or sweet chilli sauce for dipping—heavenly!

How to Make Salt and Chilli Chicken

Step 1: Marinate the Chicken

Combine sliced chicken thighs with sesame oil, garlic paste, Chinese 5 spice, salt, and white pepper. Let this marinate in the fridge for about 30 minutes (don’t skip–this is where the flavor magic happens!).

Step 2: Prep the Chicken for Frying

Add a bit of cornflour to the marinated chicken and toss to coat. Let it sit for a few minutes—it should look sticky, which is exactly right. Stir in the beaten egg until well combined.

Now, working piece by piece, thoroughly coat each chicken chunk in a plate of cornflour. Get into all the nooks and crannies for maximum crispiness! Shake off the extra and set the pieces on a tray.

Step 3: Fry Until Golden & Crunchy

Heat vegetable oil in a deep, heavy-based pan. You want hot oil—aim for around 190°C/375°F. Fry the chicken in batches; don’t crowd the pan. It takes about 3 minutes per side—look for deeply golden, crackling crusts.

Remove the chicken and drain it on a wire rack or paper towels. Maintain oil temperature between batches for consistent results.

Step 4: Stir-Fry the Veg

Add a little of the frying oil to a hot wok or large pan. Stir-fry white onions, red and green peppers, minced garlic, and sliced chillies for 2-3 minutes. You’re not aiming for soft veggies; a little crunch is ideal.

Step 5: Finish the Dish

Add the cooked chicken to the pan with the veggies. Sprinkle over spring onions, extra 5 spice, flaky sea salt, and white pepper. Toss vigorously just until everything is well mixed and aromatic.

Serve at once—this is a dish best enjoyed piping hot with all the crispy, salty, spicy notes coming through!

Pro Tips for Making the Recipe

  • Only Use Chicken Thighs: Trust this—thighs withstand frying heat and stay impossibly tender.
  • Get That Oil Hot Enough: A thermometer is your friend; too cool and the coating goes soggy, too hot and it burns.
  • Coating Matters: Really pack the cornflour onto each piece. Those extra little flakes make the crunch!
  • Don’t Overcrowd the Pan: Fry in batches, keeping pieces separate so they crisp, not steam.
  • Season at the End: The finishing salt and 5 spice bring the whole thing together—taste and adjust only at the final toss.

How to Serve

Salt and Chilli Chicken is a superstar on its own, but there are so many great ways to round out your meal:

Pairing Suggestions

  • With Plain Rice: The classic—lets the flavors shine and soaks up those spicy, salty bits.
  • Egg Fried Rice or Noodles: For a full-on fakeaway feast.
  • Wrapped in Lettuce Cups: For something fresh and low-carb.
  • Dip into Curry Sauce: That takeaway-style combo is unbeatable.
  • Top with Chilli Oil or Sriracha: For those who like it hot!

Garnish with extra sliced spring onions or fresh coriander—trust me, it makes the colors and flavors pop.

Make Ahead and Storage

Storing Leftovers

Cool the chicken completely before storing. Keep leftovers refrigerated in an airtight container for up to 3 days.

Freezing

While fresh is best for optimal crunch, you can freeze cooked chicken. Lay the pieces on a tray until solid, then transfer to a freezer bag for up to 2 months. For best texture, freeze without the final veggie stir fry.

Reheating

Reheat gently in a hot oven (200°C/400°F) on a rack—about 10 minutes will crisp it up. The microwave works in a pinch, but you’ll lose that signature crunch.

If serving with leftover sauce or rice, reheat separately and combine just before eating.

FAQs

  1. Can I use chicken breast instead of thighs?

    Chicken thighs are essential for this recipe. They retain juiciness and flavor during frying. Breast meat will tend to dry out before the coating is crisp—thighs are definitely the way to go!

  2. How spicy is this dish, and how can I adjust the heat?

    This recipe has a noticeable kick, similar to a good takeaway. Birds Eye chillies are fiery—reduce to one or substitute a milder chilli if needed. Add more if you love serious burn!

  3. Do I need a deep fryer for this recipe?

    No need for special equipment! A heavy-based pan or cast-iron skillet with an inch or so of vegetable oil works perfectly. Just keep the oil hot and fry in batches for best results.

  4. What should I serve with Salt and Chilli Chicken?

    Plain steamed rice, fried rice, or noodles are all fantastic. For something different, try wrapping pieces in crisp lettuce leaves or dipping into curry sauce.

Final Thoughts

Salt and Chilli Chicken is the kind of dish that never disappoints—it’s fun to make, even better to eat, and guaranteed to impress. The craveable combination of crispy chicken, tangy spice, and a quick veggie stir-fry makes it perfect for weeknights, parties, or whenever you need a plate of bold, feel-good food. Gather your ingredients, turn up the heat, and cook up some joy tonight!

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Salt and Chilli Chicken Recipe

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  • Author: Nora
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Frying
  • Cuisine: Chinese (Takeaway-style)
  • Diet: Halal
Print Recipe

Description

Salt and Chilli Chicken is a popular takeaway-inspired dish featuring crispy fried chicken thighs tossed in a savory, spicy stir-fry with peppers, onions, spring onion, and chillies. It’s packed with bold flavors and a delightfully crunchy texture, making it perfect as a flavorful main course with a dry finish, ideal to pair with rice, noodles, or dipped in curry sauce.

Ingredients

Units Scale

For the Chicken Marinade

  • 600g / 1.3lb boneless skinless Chicken Thighs, sliced into bite-sized pieces
  • 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

For the Breading & Frying

  • 160g / 2 packed cups Cornflour/Cornstarch, plus more if needed
  • 1 medium Egg, beaten
  • 360ml / 1 1/2 cups Vegetable Oil, or as needed

Stir Fry

  • 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

  1. Marinate the Chicken: In a medium-sized mixing bowl, combine the sliced chicken thighs with sesame oil, grated garlic, Chinese five spice, white pepper, and salt. Toss well to coat all pieces, then cover and let them marinate for 30 minutes to infuse flavor and tenderize the meat.
  2. Dredge the Chicken in Cornflour: Add cornflour to a large shallow dish. Sprinkle about 2 1/2 tablespoons of the cornflour into the marinated chicken and use your hands to evenly coat. Let the chicken sit for a few minutes; it will feel sticky, which helps the coating adhere.
  3. Coat with Egg and Final Cornflour Layer: Pour in the beaten egg and mix well so each piece is coated. One at a time, thoroughly coat each chicken piece in more cornflour, squeezing the flour into crevices to create plenty of flaky bits for extra crunch. Shake off excess and arrange on a tray. Add extra cornflour if necessary.
  4. Fry the Chicken: Heat about 3/4 inch (2 cm) of vegetable oil in a heavy-based or cast-iron pan over medium-high heat to 190°C/375°F. Working in 2-3 batches, carefully fry the chicken pieces for approximately 3 minutes on each side until golden and crispy. Remove the chicken and set on a wire rack with paper towel underneath to drain. Allow the oil to reheat between batches if needed.
  5. Stir Fry the Vegetables: In a wok or deep pan set over high heat, add 2 tablespoons of the used frying oil. When hot, add the sliced onion, red and green peppers, diced garlic, and chillies. Stir-fry for 2-3 minutes until just beginning to soften.
  6. Toss Chicken & Finish: Return the fried chicken to the wok along with sliced spring onions, flaky sea salt, extra Chinese five spice, and white pepper. Toss everything together over high heat until the chicken is well coated and everything is well mixed, about 1 minute.
  7. Serve: Serve immediately while the chicken is hot and crisp. Enjoy on its own or with rice, noodles, or curry sauce on the side.

Notes

  • Use chicken thighs only for best texture and flavor; chicken breast will dry out.
  • Adjust the number of red Bird’s Eye chillies for your spice preference; two gives a strong kick similar to Chinese takeaway, use more for extra heat.
  • The marinade seasoning should use regular table salt so it distributes well; finish with flaky sea salt for flavor bursts, or use regular salt (start with half the amount) if sea salt isn’t available.
  • This is a dry dish; serving it with curry sauce or as part of a platter works great.
  • Nutritional info is per serving with the whole recipe divided by 4, not including any added sauces or sides.

Nutrition

  • Serving Size: 1/4 recipe
  • 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
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Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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