Name: Crispy Salt and Chilli Chicken Recipe
Prep time: 1 h
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); 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’ve been craving that perfect balance of crunchy, spicy, and savory, this Crispy Salt and Chilli Chicken Recipe is exactly what you need. It’s packed with bold flavors and has that addictive crispy coating that keeps you coming back for more.

A close-up view of a dish filled with crispy fried pieces, golden brown in color with a rough, crunchy texture. Mixed within are thin slices of green and red peppers that add bright green and red pops of color, along with translucent, curved onion slices scattered throughout. Coarse salt crystals are sprinkled on top, adding a touch of white contrast over the layers. The food is piled thickly, showcasing a mix of textures and warm colors on a white marbled surface. 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 still remember the first time I made this crispy salt and chilli chicken — the way the golden crust crackled under my fork, paired with the heat from the birds eye chillies and the fragrant hints of Chinese five spice, sealed the deal as a new favorite meal in my house.

Perfectly Crispy Texture: The cornflour coating creates a crunchy crust that stays crisp even after stir-frying with veggies.
Flavor-Packed Marinade: A simple mix of garlic, sesame oil, and aromatic spices infuses the chicken with authentic Chinese flavors.
Quick Stir-Fry Finish: Fresh peppers and fiery chillies add vibrant color and a spicy kick in just minutes.
Easy to Customize: Adjust the heat level with the birds eye chillies to suit your spice tolerance perfectly.

Ingredients & Why They Work

Before we dive in, let’s talk about the main players in this dish. Choosing the right chicken and fresh vegetables really makes a difference, and using cornflour instead of regular flour gives you that signature crispiness you want in every bite.

Flat lay of boneless skinless chicken thighs, two brown cloves of garlic—one grated paste, two finely diced, a small white onion thinly sliced, half red pepper thinly sliced, half green pepper thinly sliced, two red birds eye chillies thinly sliced, two spring onions thinly sliced, one whole uncracked medium brown egg, a small white ceramic bowl of fine white cornflour, a small white ceramic bowl of golden sesame oil, a small white ceramic bowl of vegetable oil, a small white ceramic bowl of flaky sea salt, a small white ceramic bowl of Chinese five spice powder, a small white ceramic bowl of ground white pepper, all arranged with perfect symmetry 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: Juicier and more flavorful than breast meat, thighs stay tender under high heat frying.
Chinese 5 spice: A fragrant blend that brings warmth and complexity to the marinade and seasoning.
White pepper: Adds subtle heat without overwhelming the dish.
Fine/table salt: Essential for seasoning and balancing the flavors.
Sesame oil: Gives a nutty aroma that elevates the marinade.
Garlic: Used both as a paste in the marinade and diced in the stir-fry for layers of flavor.
Cornflour (cornstarch): Crucial for the ultra-crispy coating that fries up beautifully.
Egg: Helps the cornflour stick firmly to the chicken, creating those irresistible crispy bits.
Vegetable oil: For frying – enough to maintain the right temperature and cook the chicken evenly.
White onion: Adds sweetness and texture when stir-fried.
Red and green peppers: Bring a fresh crunch and vibrant color contrast.
Red birds eye chillies: The signature spicy kick. Adjust to your heat preference!
Spring onions: Provide a fresh, oniony finish to the dish.
Flaky sea salt: Adds bursts of saltiness and texture in the final toss.

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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

One of the best things about this Crispy Salt and Chilli Chicken Recipe is how easy it is to tweak to your taste buds and dietary needs. Don’t hesitate to experiment with different ingredients or spice levels to make it truly your own!

Variation – Milder Version: If you prefer less heat, simply reduce the number of birds eye chillies or remove the seeds before slicing. I’ve found this lets the fragrant spices and crispy texture shine through without overwhelming the palate.
Vegetable Swaps: Feel free to swap out the peppers and onion for seasonal veggies like snap peas, shredded carrot, or baby corn for added color and crunch. This keeps the dish fresh and vibrant any time of year.
Protein Alternatives: While boneless chicken thighs provide juicy richness, you can substitute chicken breast for a leaner option. Just be careful not to overcook since breast meat dries out more easily.
Gluten-Free Option: Use cornflour/cornstarch exactly as directed since it’s naturally gluten-free, making this recipe perfect for gluten-sensitive diners without sacrificing crispiness.

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

A close-up view of several pieces of raw fried chicken coated in a rough, floury batter. The pieces are piled closely together, showing a mix of light pink and tan colors with a textured, bumpy surface that looks crunchy. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate Your Chicken for Maximum Flavor

Start by combining the diced boneless chicken thighs with sesame oil, finely grated garlic paste, Chinese 5 spice, fine salt, and white pepper in a medium bowl. Mixing with your hands helps the marinade coat every piece thoroughly. Then, let it rest for 30 minutes—this is crucial for the flavors to really infuse and tenderize the meat. You’ll notice the lovely aroma as the spices meld together.

Step 2: Coat with Cornflour for That Perfect Crispy Crunch

Next, spread out 160 g of cornflour in a large shallow dish. Scoop out about 2 ½ tablespoons and mix it directly into the marinated chicken with your hands. The chicken will get quite sticky—that’s a good sign because it means the cornflour is binding nicely to the meat. Let it sit a few minutes so the coating has time to adhere well.

Step 3: Egg Wash and Final Coat for an Extra Crispy Shell

Now, fold the beaten egg into the chicken mixture so everything is evenly coated. Then, one by one, press each piece firmly into the cornflour. Take your time here—really push the cornflour into all the nooks and crannies to create those signature flaky crispy bits once fried. Place the coated pieces on a baking tray, adding more cornflour if needed for thicker coverage. This step might feel a little tedious but trust me, it makes all the difference.

Step 4: Fry to Golden Perfection at 190°C (375°F)

Heat about ¾ inch of vegetable oil in a heavy pan or cast-iron skillet over medium-high heat. Use a thermometer to get the temperature right at 190°C (375°F). Working in 2 to 3 batches, carefully fry the chicken pieces for approximately 3 minutes per side until deep golden brown and crispy outside, while cooked through inside. Transfer to a wire rack lined with kitchen paper to drain excess oil and keep that crispness intact. Remember to keep the oil temperature steady between batches for even cooking.

Step 5: Stir-Fry Vegetables and Chillies in Leftover Oil

Use 2 tablespoons of the reserved frying oil and heat it in a wok or deep pan over high heat. Toss in the thinly sliced onion, red and green peppers, diced garlic, and fiery birds eye chillies. Stir-fry quickly for 2 to 3 minutes until the veggies soften slightly and release their enticing aroma—this step adds freshness and a bit of bite to balance the rich chicken.

Step 6: Bring It All Together with Seasoning

Add the crisp fried chicken back into the wok along with sliced spring onions, flaky sea salt, Chinese 5 spice, and white pepper. Toss everything gently but thoroughly to combine the flavors and ensure every bite is seasoned perfectly. Heat through for a minute or so, and your crispy salt and chilli chicken is ready to serve.

Step 7: Serve Immediately and Enjoy!

To get the best taste and texture, serve your Crispy Salt and Chilli Chicken hot and fresh. The contrast of crunchy coating and juicy chicken inside, paired with the spicy, savory stir-fried vegetables, makes for a deeply satisfying meal. This recipe yields 4 hearty servings—perfect for sharing (or keeping all to yourself!).

Top Tip

These tips come from my own kitchen triumphs and a few lessons learned the hard way, so you get the best chance at mastering this Crispy Salt and Chilli Chicken Recipe with restaurant-style results every time.

Perfect Coating: Pressing the cornflour firmly onto every piece of chicken before frying is a game-changer – it creates all those little crispy flakes that give the dish its signature crunch.
Oil Temperature Matters: I’ve found keeping the oil steady at 190°C (375°F) crucial. Too low, and the chicken sogs and absorbs oil; too hot, and it browns too fast without cooking through.
Using a Wire Rack: Draining the fried chicken on a wire rack instead of just paper towel keeps the underside from steaming and getting soft, preserving that amazing crisp texture.
Adjust the Heat: If you’re sensitive to spice, reduce the number of birds eye chillies. I’ve learned this saves many first-timers from an unexpected fiery blast without sacrificing flavor.

How to Serve Crispy Salt and Chilli Chicken Recipe

A white bowl filled with two main layers: the bottom layer is fluffy white rice, covering half of the bowl with a soft, grainy texture. On top, there are pieces of golden brown fried chicken, crispy and uneven in shape, mixed with thin slices of cooked green and red bell peppers, and translucent cooked onion strips. These ingredients are generously covered with a smooth, thick yellow curry sauce that glistens under the light. The bowl sits on a wooden round board, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh garnishes add brightness and texture. I love scattering extra thinly sliced spring onions or a handful of chopped fresh coriander over the top just before serving. A squeeze of lime can also lift the flavors wonderfully. If you want to dial up the heat, finely sliced fresh red chillies or a dash of chilli oil make great additions.

Side Dishes

For a complete meal, serve this Crispy Salt and Chilli Chicken alongside steamed jasmine rice or fluffy white rice to soak up all that lovely savory sauce. Stir-fried Asian greens like bok choy or Chinese broccoli bring freshness and a slight crunch to the plate. Simple cucumber salad with rice vinegar can provide a cool contrast to the heat and richness of the chicken.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store leftover Crispy Salt and Chilli Chicken in an airtight container in the refrigerator. It will keep well for up to 2 days. Avoid leaving it out at room temperature too long to maintain freshness and food safety.

Freezing

You can freeze the cooked chicken in a sealed freezer-safe container or bag for up to 1 month. For best results, freeze the chicken separately from the stir-fried vegetables to preserve their texture. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a hot oven at 180°C (350°F) for about 10 minutes to revive the crispiness, or briefly in a hot dry pan. Microwave reheating can make the coating soggy, so try to avoid it if you want to keep that satisfying crunch.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this Crispy Salt and Chilli Chicken Recipe?

Yes, you can substitute chicken breasts. However, boneless skinless thighs stay juicier and more flavorful, especially with frying. If using breast, avoid overcooking to keep it tender.

How spicy is the dish? Can I make it milder?

The birds eye chillies add a noticeable heat. If you prefer milder, reduce the number of chillies or remove the seeds before slicing. The dish still keeps its flavor punch without being overly hot.

What’s the best oil to use for frying?

Neutral vegetable oil with a high smoke point works best, such as canola, sunflower, or peanut oil. They allow the chicken to crisp without imparting unwanted flavors.

Can I make this recipe gluten-free?

Absolutely! Use cornflour (cornstarch) as specified and ensure all your seasonings and soy sauce (if used) are gluten-free. This recipe as written is naturally free from wheat flour.

Final Thoughts

There’s something so gratifying about biting into crisply fried chicken with that perfect balance of salt and fiery chilli, a dish that feels both comforting and exciting. I hope this Crispy Salt and Chilli Chicken Recipe finds a happy spot in your rotation and brings bold, joyous flavors to your table. Enjoy making it, sharing it, and most importantly—eating it!