Name: Crispy Salt and Chilli Chicken Recipe
Prep time: 55 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 600 g boneless skinless Chicken Thighs; 2 tsp Sesame Oil; 2 cloves Garlic, finely grated into a paste; 1 tsp Chinese 5 Spice; 1 tsp White Pepper; 1 tsp Fine/Table Salt; 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’re craving something with a perfect balance of heat, crunch, and bold flavour, I’ve got just the thing for you. This Crispy Salt and Chilli Chicken Recipe delivers juicy, marinated chicken coated in a crunchy cornflour batter, tossed with fragrant spices and fiery chillies. Let’s get cooking!

The image shows a close-up of golden brown fried pieces with a crispy texture as the main layer, mixed with thin strips of red and green bell peppers and translucent cooked onions scattered throughout, giving a colorful contrast. Small bits of seasoning and salt crystals are visible on the surface, making the dish look flavorful and fresh. The ingredients are closely packed, showing a rich mix of textures and 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

This recipe has quickly become one of my favourites for dinner parties or a weekend treat — it’s that good. The crispy exterior paired with those punchy flavours is just irresistible, and I can’t wait for you to try it out yourself.

Loaded with flavour: The marinade and seasoning create layers of aromatic spices and heat.
Perfectly crispy: The cornflour coating fries up to a golden, crunchy texture every time.
Quick to prepare: With just 25 minutes prep and 15 minutes cooking, it’s a weeknight winner.
Versatile: Makes a fantastic main dish served with rice or noodles, or as part of a larger Asian feast.

Ingredients & Why They Work

Before we dive into cooking, let’s talk ingredients. Picking the right components really up-levels this dish. Fresh chicken thighs keep the meat juicy, while authentic Chinese 5 spice and white pepper bring that classic flavour. Don’t skimp on bird’s eye chillies if you like your food with a kick!

Flat lay of boneless skinless chicken thighs, two whole brown garlic bulbs, one small white onion thinly sliced on a white ceramic plate, half a red bell pepper thinly sliced on a simple white dish, half a green bell pepper thinly sliced on a white ceramic plate, two bright red birds eye chillies sliced on a white ceramic bowl, two whole spring onions thinly sliced on a white plate, one small whole brown egg with clean shell, a small white bowl of fine white cornflour, a small white bowl of golden sesame oil, a small white bowl of vegetable oil, a small white bowl of flaky sea salt, small white bowls each containing Chinese five spice powder and white pepper powder placed symmetrically, all ingredients fresh and natural, arranged in perfect symmetry and balanced proportions, 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: They stay tender and juicy under all that frying, better than breast meat for this dish.
Sesame Oil: Adds a subtle nutty aroma that complements the spices perfectly.
Garlic (fresh): Both in the marinade and stir-fry, garlic adds that essential punch of flavor.
Chinese 5 Spice: A signature spice blend giving warm, fragrant notes that make this dish unique.
White Pepper: Offers mild heat with a subtle earthiness, perfect for seasoning chicken.
Fine/Table Salt: Essential for seasoning and bringing all the flavors out.
Cornflour/Cornstarch: Creates that crispy, flaky coating which is the hallmark of this Crispy Salt and Chilli Chicken Recipe.
Egg: Helps bind the coating to the chicken, ensuring an even, crunchy crust.
Vegetable Oil: For frying to get that golden crisp texture. Use an oil with a high smoke point.
White Onion: Adds sweetness and crunch when stir-fried.
Red and Green Peppers: Bring colour, mild sweetness, and freshness to the dish.
Red Birds Eye Chillies: The fiery star ingredient—adjust the amount to your heat tolerance.
Spring Onions: Added at the end for a fresh, sharp crunch.
Flaky Sea Salt: Finishing salt to enhance all the layered flavours.

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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 how versatile it can be. Whether you prefer it hotter, milder, or with different textures, there’s plenty of room to make this dish truly yours without losing that signature bold flavor and crunch.

Spice it up or tone it down: I usually keep the bird’s eye chillies just as they are for a nice kick, but if you prefer less heat, removing the seeds before slicing works wonders. Feel free to add a dash of chilli oil or fresh chilli flakes if you want something fierier.
Gluten-Free Twist: This recipe is naturally gluten-free when using cornflour, but if you want to experiment, try adding a little rice flour to the coating for an extra crispy texture — it’s a trick I occasionally use during the colder months.
Vegetable Variations: Sometimes, I swap out the red and green peppers for crunchy celery or even baby corn to add a different crunch and sweetness profile. Seasonal veggies always brighten the dish!
Protein Swaps: While boneless chicken thighs give that perfect juicy bite, chicken breast works well if you want a leaner option. Just watch your frying time carefully to avoid drying out the meat.

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

A close-up image showing many pieces of raw chicken coated in a thick, rough, pale brown batter with some white floury spots. The pieces have irregular shapes and a mix of light pink raw skin and the textured batter. The background is a white marbled surface with soft shadowing. The photo looks natural with bright sunlight casting slight shadows on the chicken pieces, highlighting their rough coating. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for Maximum Flavor

Start by combining the chicken thighs with sesame oil, finely grated garlic paste, Chinese 5 spice, white pepper, and fine salt in a medium bowl. I like to massage everything into the chicken until every piece is coated evenly. Then, cover and let it marinate for 30 minutes. This step is key—the spices and sesame oil penetrate the meat, giving it that deep, irresistible flavor.

Step 2: Coat With Cornflour and Egg for Crunch

Spread out the cornflour in a shallow dish. Take 2 ½ tablespoons of cornflour and mix it into the marinated chicken by hand—this creates a sticky base that helps the final coating stick nicely. After letting it rest a few minutes, add the beaten egg and mix thoroughly. Then, one piece at a time, press the chicken into the remaining cornflour, making sure to really squeeze the coating into every nook and cranny. This bit might feel a little tedious, but it’s the secret to creating those satisfying crispy flakes when fried.

Step 3: Master the Fry for Golden Crispiness

Pour vegetable oil into a heavy-bottomed pan or cast-iron skillet so it’s about ¾ inch deep—that’s just enough to cover the chicken pieces halfway. Heat the oil over medium-high until it reaches 190°C (375°F). Fry the chicken in 2–3 batches, cooking each piece for about 3 minutes on each side until golden and crisp. Use a wire rack lined with kitchen paper to drain the chicken after frying—this keeps it perfectly crunchy without sogginess. Remember to bring the oil back to temperature between batches to maintain that crisp outer layer.

Step 4: Stir-Fry the Aromatic Veggies

With 2 tablespoons of the leftover frying oil, heat a wok or large pan on high. Add the thinly sliced onion, red and green peppers, diced garlic, and sliced bird’s eye chillies. Stir-fry for 2–3 minutes—just until the vegetables soften slightly and release their fragrant aroma. This quick fry keeps the veggies vibrant and adds a lovely contrast to the crispy chicken.

Step 5: Bring It All Together and Season

Return the fried chicken to the wok with the stir-fried vegetables. Toss in the sliced spring onions, flaky sea salt, a sprinkle of Chinese 5 spice, and white pepper. Give everything a good mix so the chicken gets coated in all that wonderful seasoning and the flavours marry perfectly. At this stage, the kitchen fills with the unmistakable aroma that makes this recipe so memorable.

Step 6: Serve and Enjoy Immediately

Serve your Crispy Salt and Chilli Chicken piping hot for the best texture and flavor. It pairs beautifully with steamed rice or noodles to soak up those aromatic juices. If you have leftovers, reheat them briefly in an oven or air fryer to keep that unbeatable crispness—avoid microwaves to prevent sogginess.

Top Tip

Mastering the perfect Crispy Salt and Chilli Chicken Recipe is all about attention to detail. These tips will help you achieve that addictive crunch and bold flavor every time!

Maintain Oil Temperature: I always keep a kitchen thermometer handy to ensure the oil stays at a steady 190°C (375°F). This is key for crisp, golden chicken without greasy sogginess.
Press Cornflour Thoroughly: From experience, really pressing the cornflour into every nook and cranny of the chicken pieces creates those irresistible flaky crunchy bits that elevate this dish.
Marinate Fully: Giving the chicken a full 30 minutes to soak up the sesame oil, garlic, and Chinese 5 spice makes a huge difference in flavor depth—don’t skip this step!
Batch Frying: I avoid crowding the pan during frying. Cooking in 2-3 batches keeps the oil temperature steady, so each piece crisps up perfectly.

How to Serve Crispy Salt and Chilli Chicken Recipe

A bowl filled with three main layers is shown resting on a white marbled surface. The bottom layer is white rice, fluffy and loosely packed, taking up about half of the bowl. On top of the rice, pieces of fried food with a golden-brown crispy texture are placed, mixed with thin slices of green and red peppers and translucent onion strips. The top layer is a thick, yellow sauce that is spread evenly over the fried pieces and peppers, creating a shiny and smooth finish that contrasts with the crispiness underneath. The bowl is simple and white, focusing attention on the colorful, richly sauced dish inside. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh garnishes can really brighten up the dish. Try sprinkling extra sliced spring onions, a handful of toasted sesame seeds, or even a few fresh coriander leaves for added color and fragrance. If you love heat, a few additional thinly sliced bird’s eye chillies on top will give that extra kick.

Side Dishes

This Crispy Salt and Chilli Chicken pairs beautifully with fluffy steamed jasmine rice or fragrant egg fried rice. For a noodle option, try simple garlic noodles or lightly tossed chow mein. Lightly blanched greens like bok choy or stir-fried Chinese broccoli add a lovely fresh contrast and keep the meal balanced.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Crispy Salt and Chilli Chicken in an airtight container in the refrigerator for up to 2 days. It’s best to let the chicken cool completely before storing to maintain the texture as much as possible.

Freezing

If you want to freeze leftovers, lay out the fried chicken pieces on a baking sheet to freeze individually first (this prevents sticking). Once frozen, transfer to a freezer-safe container or bag and freeze for up to one month. Defrost overnight in the refrigerator before reheating.

Reheating

To bring back that crispy texture when reheating, avoid the microwave if possible. Instead, reheat leftovers in a preheated oven or air fryer at 180°C (350°F) for about 8-10 minutes. This keeps the chicken crunchy and delicious, almost as good as fresh.

Frequently Asked Questions:

Can I use chicken breast instead of thighs for this recipe?

You can use chicken breast, but thighs tend to stay juicier and more flavorful, which complements the crispy coating better. If using breast, be careful not to overcook to prevent dryness.

How spicy is the dish and can I adjust it?

The heat mainly comes from the bird’s eye chillies. You can reduce heat by removing the seeds or using fewer chillies. For extra heat, add more or include other chili varieties.

Why is it important to maintain the frying oil temperature at 190°C (375°F)?

Keeping the oil at 190°C ensures the chicken cooks quickly and crisps up without absorbing too much oil. Too low a temperature leads to greasy chicken; too high burns the coating before the inside cooks.

Can I prepare parts of this recipe ahead of time?

Yes! You can marinate the chicken up to a day ahead and keep it covered in the fridge. The coating and frying are best done fresh to keep the crispiness at its peak.

Final Thoughts

Making this Crispy Salt and Chilli Chicken Recipe is such a rewarding experience—the aroma, the crunch, and the layers of flavor all come together beautifully. Whether you’re cooking for family or friends, it's one of those dishes that promises smiles around the table. So grab your wok, heat that oil, and dive into the bold, savory joy of homemade salt and chilli chicken. Happy cooking!