Description
Salt and Chilli Chicken is a flavorful and crispy Chinese-inspired dish featuring marinated chicken thighs coated in cornflour and deep-fried to perfection, then stir-fried with garlic, peppers, and chillies for a spicy kick. This recipe offers a perfect balance of crispy texture and aromatic spices, delivering an irresistible appetizer or main course.
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 and Frying
- 160 g cornflour/cornstarch (plus more if needed)
- 1 medium egg, beaten
- 360 ml vegetable oil (or as needed for frying)
Stir-fry Vegetables and Seasoning
- 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, grated garlic paste, Chinese 5 spice, salt, and white pepper. Mix well and leave to marinate for 30 minutes to absorb all the flavors.
- Coat the Chicken: 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 sit for a few minutes so the cornflour soaks in and the mixture becomes sticky.
- Add Egg and Final Coating: Mix the beaten egg into the chicken mixture until fully incorporated. Then, one piece at a time, thoroughly coat each piece with cornflour, pressing it into every crevice to create a flaky, crispy texture. Place the coated chicken pieces on a baking tray. Add more cornflour if needed during this process.
- Heat Oil for Frying: Pour around 3/4 inch of vegetable oil into a heavy-based or cast-iron pan, enough to cover just over half the thickness of the chicken pieces. Heat the oil over medium-high heat until it reaches 190°C (375°F).
- Deep Fry the Chicken: Working in 2-3 batches, fry the chicken pieces in the hot oil until golden brown and crisp on the outside and cooked through inside, about 3 minutes per side. Remove and drain the chicken on a wire rack set over kitchen paper to catch excess oil. Reheat the oil to temperature between batches.
- Stir-fry Vegetables: In a wok or deep pan, add 2 tablespoons of the leftover frying oil and heat over high heat. Add the sliced onion, red and green peppers, diced garlic, and sliced red chillies. Stir-fry for 2-3 minutes until the vegetables soften slightly.
- Combine and Season: Add the fried chicken, sliced spring onions, flaky sea salt, Chinese 5 spice, and white pepper to the wok. Toss everything together to evenly distribute the seasoning and heat thoroughly.
- Serve Immediately: Transfer to a serving plate and enjoy while hot for the best crispy, spicy experience.
Notes
- Birds eye chillies add significant heat; adjust the quantity or remove seeds to control spiciness.
- Ensure the oil is hot enough before frying to maintain crispiness and prevent the chicken from absorbing excess oil.
- Use a heavy-based pan or cast-iron skillet for even heat distribution during frying.
- Coating the chicken thoroughly with cornflour and egg is key to achieve a crunchy texture.
- Serve with steamed rice or as a snack accompaniment with a cold beverage.
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
