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 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 love that perfect mix of crispy, spicy, and savory, you're going to adore this Crispy Salt and Chilli Chicken Recipe. Trust me, once you try this Chinese-inspired dish, it’ll quickly become a favorite in your kitchen rotation.

The image shows many pieces of fried chicken, each with a golden-brown crispy texture. Mixed among the chicken pieces are thin slices of green and red bell peppers, and translucent white onion slices, adding some bright red, green, and off-white colors to the dish. The food looks crunchy and well-seasoned with some salt grains sprinkled on top. The close-up shot focuses tightly on the chicken and vegetables, no plate or background is visible. 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

This salt and chilli chicken has a special place in my heart (and on my taste buds). The way the crunchy coating meets the bold, aromatic spices just feels like a little celebration in every bite.

Crispy Perfection: The cornflour coating and frying technique guarantee an irresistibly crunchy texture every time.
Flavor-Packed: The combination of Chinese 5 spice, white pepper, garlic, and chillies brings authentic Chinese flavors straight to your table.
Quick and Convenient: From marinating to serving, this dish is ready in just 45 minutes, perfect for busy weeknights.
Versatile Serving: Enjoy it as an appetizer or pair it with steamed rice for a satisfying main course.

Ingredients & Why They Work

When it comes to the ingredients, fresh is definitely best, especially for the chicken and veggies. Keep an eye out for good-quality boneless skinless chicken thighs—they’re juicier and more forgiving to cook than breasts.

Flat lay of boneless skinless chicken thighs, two whole brown garlic cloves, one medium white onion thinly sliced on a simple white ceramic plate, half red bell pepper thinly sliced on a white ceramic dish, half green bell pepper thinly sliced on another white ceramic plate, two whole red birds eye chillies sliced, two whole spring onions thinly sliced in a small white bowl, a small white bowl of Chinese 5 spice powder, a small white bowl of fine white salt, a small white bowl of white pepper powder, one whole uncracked medium egg with clean shell, a small white bowl of golden sesame oil, a simple white ceramic dish holding a heap of white cornflour, a small white bowl of vegetable oil placed beside the ingredients, 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 even after deep frying, making for a more flavorful bite.
Chinese 5 Spice: Adds that signature sweet and warm aroma that’s fundamental to this dish’s flavor profile.
White pepper: Gives a gentle heat and subtle earthiness without overpowering the other spices.
Fine/table salt: Balances flavors and enhances the natural taste of the chicken and vegetables.
Sesame oil: A nutty aroma that penetrates the marinade, adding depth.
Garlic (paste and diced): Fresh garlic is a must for that punch of savory goodness.
Cornflour/cornstarch: The secret to the crispy coating that won’t turn soggy.
Egg: Helps bind the coating to the chicken so it crisps up beautifully.
Vegetable oil: Choose a neutral oil with a high smoke point perfect for deep frying.
White onion: Adds sweetness and body to the stir-fry.
Red and green peppers: For color, crunch, and a mild fruity note.
Red birds eye chillies: These pack a punch—adjust the quantity based on your heat tolerance.
Spring onions: Fresh, sharp, and vibrant garnish to finish off the dish.
Flaky sea salt: Provides delicate bursts of saltiness that contrast wonderfully with the chillies.

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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 its versatility—feel free to adjust the heat level or add your favorite veggies to make it truly yours. Whether you like it fiery hot or just a gentle kick, this dish is all about balancing crispy, spicy, and savory flavors.

Variation: If you prefer a milder version, try reducing the birds eye chillies to one or removing the seeds altogether. I’ve made this for friends who can’t handle too much spice, and it still tastes incredible—just with a gentler warmth.
Gluten-Free Option: Use gluten-free cornflour and soy sauce alternatives to make this recipe safe for gluten-sensitive eaters. The texture stays just as crispy and satisfying!
Seasonal Twist: Swap in seasonal vegetables like julienned carrots, snow peas, or baby corn in place of or alongside the peppers to keep it fresh and colorful year-round.

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

The image shows many pieces of raw chicken coated with a light brown, grainy flour mixture. The chicken pieces are placed close together in a pile on a white marbled surface. The texture of the flour coating looks rough and powdery, with some parts thicker than others. The chicken has a pinkish tone underneath the flour. The lighting creates soft shadows, highlighting the uneven shapes and coating of the chicken pieces. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate with Love

Start by combining 600g of diced boneless skinless chicken thighs with 2 teaspoons of fragrant sesame oil, 2 cloves of garlic finely grated into a paste, 1 teaspoon each of Chinese 5 Spice, fine salt, and white pepper in a bowl. Mix everything thoroughly to ensure each piece is well coated. Let the chicken marinate for a full 30 minutes—this gives the flavors time to soak in and really infuse the meat with that signature kick.

Step 2: Coat the Chicken for Crunch

Pour 160g of cornflour into a large shallow dish. Reserve about 2 ½ tablespoons and mix it directly into the marinated chicken by hand. This will make the chicken sticky and set the stage for a crunchy coating. Let this mixture rest for a few minutes for the cornflour to soak in properly.

Step 3: Egg Wash and Final Coating

Next, mix 1 beaten medium egg into the chicken and cornflour mixture until fully combined. Now comes the slightly tedious but essential part: take each piece of chicken and coat it thoroughly with the remaining cornflour, pressing it into every nook and cranny to create flaky little crispy bits. Shake off any excess and arrange the coated chicken on a baking tray. Don’t hesitate to add more cornflour if you start running low—this step is key for that coveted crunch.

Step 4: Prepare Your Oil and Fry

Pour enough vegetable oil into a heavy-based or cast-iron pan to cover about ¾ inch depth—roughly enough to cover a bit more than half the thickness of the chicken pieces. Heat the oil over medium-high heat until it reaches 190°C (375°F). Staying patient here is important: oil that’s too cool will result in greasy chicken, while oil that’s too hot will burn the coating.

Step 5: Fry in Batches Until Golden

Fry the chicken in 2 to 3 batches to avoid overcrowding and uneven cooking. Cook each batch for about 3 minutes on each side until the chicken is golden brown, crispy, and cooked through. Use a wire rack set over kitchen paper to drain excess oil once removed. Be sure to reheat the oil back to 190°C between batches for consistent results.

Step 6: Stir-fry the Veggies with a Kick

Using 2 tablespoons of the leftover frying oil, heat a wok or deep pan over high flame. Toss in the thinly sliced white onion, half a red and half a green pepper, 2 cloves of diced garlic, and 2 thinly sliced red birds eye chillies. Stir-fry everything for 2 to 3 minutes until the vegetables soften but still retain a bit of crunch—this adds a wonderfully fresh contrast to the crispy chicken.

Step 7: Bring It All Together

Add the fried chicken pieces back into the wok along with 2 sliced spring onions, ½ teaspoon flaky sea salt, ¼ teaspoon Chinese 5 Spice, and ⅛ teaspoon white pepper. Toss everything well to evenly coat the chicken and veggies with those gorgeous spices and seasonings. Heat through thoroughly.

Step 8: Serve Crisp and Hot

Transfer your crispy, spicy salt and chilli chicken to a serving plate and enjoy immediately. It’s best served hot, paired beautifully with steamed rice or as a standout snack alongside a cold beverage. Each bite delivers that perfect combination of texture and heat that keeps you coming back for more.

Top Tip

These tips come straight from experience to help you nail the perfect Crispy Salt and Chilli Chicken every time — because achieving that crunchy, spicy magic can be a bit tricky at first!

Oil Temperature Control: I’ve found that heating your oil to exactly 190°C (375°F) is crucial. If it’s too cool, your chicken soaks up oil and gets soggy; too hot, and the coating burns before the inside cooks.
Coating Technique: Pressing the cornflour firmly into the chicken pieces ensures that delightful flaky crust. It feels tedious, but it’s absolutely worth it — I learned this after a few sad batches of limp coating.
Batch Frying: Fry the chicken in small batches. Overcrowding the pan drops the oil temperature quickly, causing greasy, less crispy chicken. Give your pieces plenty of space and reheat the oil between batches.
Chilli Heat Balance: The birds eye chillies pack a punch! I often remove some seeds or reduce the quantity slightly to suit my family’s spice tolerance without losing flavor.

How to Serve Crispy Salt and Chilli Chicken Recipe

A white bowl is filled with two main layers: on the left side, there is a bed of fluffy white rice with a soft texture, while the right side contains golden-brown fried pieces covered by a thick, bright yellow sauce. Mixed within the sauce and fried pieces are thin slices of red and green peppers and some onion strands, adding splashes of color and texture. The bowl is placed on a wooden board with a white marbled surface in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh spring onions and extra sliced red chillies bring a lovely pop of color and heat on top. A sprinkle of toasted sesame seeds adds a nutty crunch that pairs beautifully with the crispy chicken. Don’t forget a few lemon or lime wedges on the side — a quick squeeze brightens up every bite!

Side Dishes

This dish shines when served alongside simple steamed jasmine or basmati rice, which soaks up all those aromatic, spicy juices. You can also offer it with stir-fried greens like bok choy or Chinese broccoli for some fresh, crunchy contrast. For a snack-style twist, serve the chicken with a cold beer or an ice-cold soda.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, place any leftover Crispy Salt and Chilli Chicken in an airtight container and store it in the fridge. It’ll keep well for up to 2 days, though it’s definitely best enjoyed fresh and crispy.

Freezing

If you want to freeze leftovers, flash cool the chicken first on a wire rack, then freeze in a single layer on a baking tray before transferring to a freezer bag or container. Frozen chicken is best eaten within 1 month for optimal taste and texture.

Reheating

To bring back that signature crispiness, reheat the chicken in a preheated oven at 190°C (375°F) for about 8–10 minutes. Avoid microwaving as it makes the coating soggy. For extra crispness, place the chicken on a wire rack over a baking tray so hot air circulates all around.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes, you can substitute boneless chicken breast, but thighs tend to stay juicier and more tender when fried. If using breast, be careful not to overcook as it can dry out faster.

How spicy is this Crispy Salt and Chilli Chicken Recipe?

This recipe has a noticeable but manageable kick thanks to the birds eye chillies. You can adjust the spice level by reducing the chillies or removing their seeds before cooking.

Why is the oil temperature so important when frying?

Maintaining oil at 190°C (375°F) ensures the coating crisps quickly without soaking up too much oil, resulting in that perfect crunchy texture and juicy chicken inside.

Can I bake the chicken instead of frying?

Baking won’t give quite the same crispy, flaky coating as deep frying does. For the authentic texture and flavor, frying is recommended. However, baking at high heat with a light spray of oil could be an alternative if you want a healthier option.

Final Thoughts

There’s something so comforting about biting into crispy, spicy Salt and Chilli Chicken fresh from the wok. It’s a dish that excites the senses — with its crunch, spice, and savory notes all coming together beautifully. I hope these tips and insights help you bring this Chinese-inspired favorite to life in your own kitchen. Happy cooking, and don’t forget to enjoy it hot!