Description
Crispy Salt and Chilli Chicken is a flavorful and spicy Chinese-inspired dish featuring succulent boneless chicken thigh pieces marinated and coated with cornstarch, deep-fried to a golden crisp, and then tossed with a fragrant mix of dry and fresh chillies, garlic, onions, and aromatic spices. Perfect as a snack or served over steamed rice or stir-fried noodles for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 250 g Boneless chicken thigh
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Garlic paste (finely grated garlic)
- ¼ tsp Baking soda
Coating
- 1 cup Corn starch (flour)
Vegetables and Chillies
- ½ Sweet onion (cut into thin slices)
- ½ Green pepper (cut into thin slices)
- 2-3 Dry red chillies (cut in half and deseeded)
- 1 Fresh red chilli (cut into thin slices)
- 2 Spring onions (cut into thin slices)
- 2-3 Garlic cloves (chopped or sliced)
Spices
- 1 tsp Crushed chilli flakes
- ¼ tsp White pepper
- ½ tsp Salt
- ½ tsp Black pepper powder
- ¼ tsp Chinese five spices
- ¼ tsp Chicken powder (optional)
For Frying
- Oil for frying (sunflower, canola, peanut or any neutral-flavoured vegetable oil)
Instructions
- Marinate the Chicken: Cut the boneless chicken thigh into small bite-sized pieces. In a bowl, combine the chicken pieces with soy sauce, sesame oil, garlic paste, and baking soda. Mix well to coat and let it marinate for at least 15 minutes to enhance flavor and tenderness.
- Prepare Vegetables and Chillies: Cut the dry red chillies in half lengthwise and remove the seeds. Slice the sweet onion, green pepper, fresh red chilli, and spring onions thinly to ensure quick cooking and easy mixing later.
- Mix the Spices: In a small bowl, combine crushed chilli flakes, white pepper, salt, black pepper powder, Chinese five spices, and optional chicken powder. Stir well to blend all dry spices for an even coating of flavor in the final step.
- Coat the Chicken: Take the marinated chicken pieces and toss them thoroughly in cornstarch (flour) ensuring each piece is well coated. Shake off any excess flour to avoid clumping during frying.
- Deep Fry the Chicken: Heat enough vegetable oil in a deep pan or wok to 350°F (175°C). Carefully add the coated chicken pieces in batches and deep fry until they are golden brown and crispy. Remove the fried chicken with a slotted spoon and drain on paper towels.
- Sauté Aromatics and Chillies: In a clean wok or large pan, add 1 tablespoon of vegetable oil and heat over medium heat. Fry the chopped garlic slices quickly for a few seconds until fragrant, then immediately add the dry red chillies. Stir rapidly to prevent the dry chillies from burning.
- Add Vegetables and Fresh Chillies: Add the crushed chilli flakes, sliced onion, green pepper, and fresh red chilli slices to the pan. Stir-fry everything together for about 1 minute to soften the vegetables slightly and release their flavors.
- Toss in Fried Chicken and Spices: Add the crispy fried chicken pieces back into the wok. Sprinkle the prepared spice mix over all the ingredients and toss well to evenly coat the chicken and vegetables with the spices. Cook together briefly to blend the flavors.
- Serve Immediately: Transfer the crispy salt and chilli chicken to a serving dish and enjoy right away while hot and crispy for the best taste and texture.
- Serving Suggestions: This dish pairs wonderfully with steamed rice or stir-fried noodles to make a complete meal. It can also be served on its own as a savory snack or appetizer. Enjoy your flavorful, crispy chicken!
Notes
- Ensure the oil is hot enough (350°F/175°C) for deep frying to get a crispy texture without absorbing excess oil.
- Be cautious when stir-frying dry chillies as they can burn quickly; stir rapidly and add next ingredients straight away.
- Marinating the chicken longer than 15 minutes can result in even more tender and flavorful chicken.
- Use neutral oil like sunflower, canola, or peanut oil for frying to avoid overpowering the dish’s flavors.
- Adjust the amount of chillies and spice according to your heat preference.
- For gluten-free variation, ensure soy sauce is gluten-free or substitute with tamari sauce.
