Description
This Salt and Chilli Chicken recipe features tender boneless chicken thighs marinated in aromatic spices, coated in cornflour for a crispy texture, and stir-fried with fresh peppers, garlic, and fiery birds eye chillies. Perfectly balanced with a mix of salty, spicy, and savory flavors, this dish is crispy on the outside and juicy inside, ideal for a satisfying meal.
Ingredients
Scale
Chicken and 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
For Frying
- 360 ml vegetable oil (or as needed)
Vegetables and 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
- Marinate the Chicken: In a medium-sized mixing bowl, combine the diced chicken with sesame oil, finely grated garlic, Chinese 5 spice, fine salt, and white pepper. Mix well and leave to marinate for 30 minutes to allow the flavors to infuse.
- Coat with Cornflour: Add the cornflour to a large shallow dish. Take 2 1/2 tablespoons of cornflour and mix it into the marinated chicken with your hands until evenly coated. Let it rest for a few minutes so the cornflour adheres and becomes sticky.
- Mix in Egg and Final Coat: Mix the beaten egg into the chicken until fully combined. Then, one piece at a time, thoroughly coat the chicken in cornflour by pressing it into every crevice. Shake off excess and place coated pieces on a baking tray. Add extra cornflour if necessary to ensure a thick, even coating for maximum crispiness.
- Fry the Chicken: Heat about 3/4 inch of vegetable oil in a heavy-based or cast-iron pan over medium-high heat until it reaches 190°C (375°F). In 2-3 batches, fry the chicken pieces for approximately 3 minutes on each side or until golden brown, crispy, and cooked through. Remove and drain on a wire rack lined with kitchen paper. Maintain oil temperature between batches.
- Stir-Fry Vegetables and Chillies: Using 2 tablespoons of the leftover frying oil, heat a wok or deep pan over high heat. Add the sliced onion, red and green peppers, diced garlic, and birds eye chillies. Stir-fry for 2 to 3 minutes until vegetables soften slightly and become fragrant.
- Combine and Season: Add the fried chicken pieces back to the wok with spring onions, flaky sea salt, Chinese 5 spice, and white pepper. Toss everything together until well incorporated and heated through.
- Serve: Serve immediately while hot and crispy for the best texture and flavor experience.
Notes
- The birds eye chillies add significant heat; adjust quantity to suit your spice preference.
- Be sure to press the cornflour coating firmly on the chicken to create crisp, flaky bits upon frying.
- Using a wire rack to drain fried chicken helps keep it crispy by preventing sogginess.
- Ensure the oil temperature is correct before frying to avoid greasy chicken and achieve perfect crispness.
- You can substitute chicken thighs with breast if preferred, though thighs provide better moisture and flavor.
- If you don’t have flaky sea salt, use coarse salt sparingly for similar texture.
Nutrition
- Serving Size: 1 serving
- Calories: 486 kcal
- Sugar: 3.87 g
- Sodium: 895 mg
- Fat: 18.84 g
- Saturated Fat: 9.75 g
- Unsaturated Fat: 7.42 g
- Trans Fat: 0.03 g
- Carbohydrates: 45.04 g
- Fiber: 2.2 g
- Protein: 32.44 g
- Cholesterol: 182 mg
