There’s a certain joy in replicating your favorite takeout dishes at home, and my Crispy Salt and Chilli Chicken is a shining example. Imagine the satisfying crunch of perfectly battered chicken, infused with aromatic spices, served alongside vibrant vegetables. The moment you take your first bite, the explosion of flavors will transport you straight to your favorite Chinese restaurant—all without stepping out the door.
I was on the hunt for a weeknight dinner that could shake up my routine when I stumbled upon this gem. Not only is this dish a breeze to whip up in under 30 minutes, but it’s also totally customizable. So whether you like it mild or fiery hot, you can adjust the spice levels to suit your palate. Best of all, this recipe promises that restaurant-quality taste, making it a fantastic option for impressing friends or simply treating yourself after a long day. Let’s dive into this crispy, flavor-packed journey!
Why is Crispy Salt and Chilli Chicken a must-try?
Irresistible crunch: This dish delivers that perfect, golden-brown texture everyone craves.
Flavor explosion: The combination of aromatic spices and fresh vegetables creates a taste sensation that lingers.
Customizable heat: Tailor the spice level to your liking, from mild to fiery, ensuring everyone at the table can enjoy it.
Quick and easy: Ready in under 30 minutes, it’s ideal for busy weeknights or when you want a satisfying meal without the fuss.
Crowd pleaser: Serve it up for family or friends, and watch them rave about your homemade takeout!
If you’re looking for some recipe variations, feel free to check out my ideas for tweaking this dish to suit your taste.
Crispy Salt and Chilli Chicken Ingredients
For the Chicken
- Boneless chicken thigh – Perfect for moisture and flavor; chicken breast can be substituted but might need longer cooking.
- Corn starch – Creates that wonderful crispy coating; all-purpose flour can be a good alternative.
- Salt – Essential for enhancing flavor; adjust based on dietary needs.
- Black pepper powder – Adds warmth; can be omitted if you’re sensitive to spice.
- Baking soda – Helps tenderize the chicken and gives a light coating; can be skipped if desired.
For the Marinade
- Soy sauce – Enriches the umami flavor in the marinade; tamari can be used for a gluten-free option.
- Sesame oil – Infuses a nutty aroma; avoid substitutes like olive oil as the flavor differs.
- Garlic paste – Provides an intense garlic flavor; can also use freshly minced garlic or garlic powder.
- Chinese five spices – Adds complexity to the taste profile; optional but recommended for depth.
- Chicken powder (optional) – Boosts savory notes; omit for a more natural flavor.
For the Vegetables
- Sweet onion – Brings sweetness and flavor; yellow or red onions work well as substitutes.
- Green pepper – Adds a pop of color and crunch; bell peppers are a great alternative.
- Spring onions – Gives a fresh crunch; can be replaced with chives for a similar taste.
- Garlic cloves – Provides aromatic depth; fresh is best, but you can use garlic powder in a pinch.
- Dry red chillies – Offers heat; adjust based on your spice tolerance or omit for a milder touch.
- Fresh red chili – For added freshness and heat; optional and varies by personal taste.
For Frying
- Oil for frying – Crucial for that crispy texture; use any neutral oil like canola or sunflower.
Get ready to immerse yourself in the delightful world of Crispy Salt and Chilli Chicken—your taste buds are in for a treat!
How to Make Crispy Salt and Chilli Chicken
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Cut the chicken thighs into bite-sized pieces and marinate them with soy sauce, sesame oil, garlic paste, and baking soda. Let this sit for at least 15 minutes to infuse all the flavor.
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Prepare the vegetables by slicing the sweet onion, green pepper, and fresh red chili. Don’t forget to deseed the dry red chilies for a milder taste.
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Mix together the spices including salt, black pepper, and Chinese five spice in a bowl, and set it aside for later use.
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Coat the marinated chicken with corn starch, shaking off any excess. This will help achieve that crispy texture we all love!
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Heat oil to 350°F (175°C) in a deep pan and fry the chicken pieces in batches until they are golden brown and crispy. Once done, set them aside on a plate lined with paper towels.
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In a wok or large pan, heat a bit of vegetable oil and fry the garlic briefly. Then, add the dry red chilies, followed by the onion and green pepper. Stir-fry for about 1 minute until fragrant.
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Return the fried chicken to the pan, sprinkle with the earlier mixed spices, and gently toss everything together to combine evenly.
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Serve immediately over steamed rice or stir-fry noodles, or enjoy them as a delicious standalone snack!
Optional: Garnish with sliced spring onions for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
Storage Tips for Crispy Salt and Chilli Chicken
- Fridge: Store leftover crispy salt and chilli chicken in an airtight container for up to 2 days. This preserves the flavor while minimizing moisture loss.
- Freezer: If you want to keep it longer, freeze the chicken in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months.
- Reheating: To maintain the crispiness, reheat in a hot pan or oven rather than using a microwave. Heat until warmed through to enjoy the delightful crunch again.
- Airtight Storage: Always use airtight containers to prevent freezer burn and maintain the chicken’s flavor and texture.
Expert Tips for Crispy Salt and Chilli Chicken
- Marination Time: Give your chicken at least 15 minutes to marinate; this allows flavors to fully infuse, enhancing the crispy salt and chilli chicken experience.
- Oil Temperature: Ensure the oil reaches 350°F before frying. If the oil is too cool, the chicken will absorb excess oil and become greasy.
- Chili Control: Start with fewer dry red chilies if unsure about spice levels; you can always add more later, ensuring everyone enjoys the dish without overwhelming heat.
- Crispy Coating: After coating with corn starch, shake off excess to prevent clumping, which helps achieve that desired crispy texture in your crispy salt and chilli chicken.
- Vegetable Prep: For best results, cut vegetables uniformly; this ensures even cooking and maintains the dish’s vibrant presentation.
What to Serve with Crispy Salt and Chilli Chicken?
Pairing your meal with delightful sides can elevate your dining experience to new heights. Picture the vibrant colors and captivating aromas as you create a well-rounded feast.
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Fluffy Jasmine Rice: This classic side soaks up the dish’s flavorful sauce, providing a soothing balance to the spicy chicken.
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Stir-Fried Vegetables: Creating a medley of bell peppers, snow peas, and carrots not only adds crunch but also boosts nutrition and color to your meal.
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Chilli Garlic Noodles: Infused with a hint of tang and spice, these noodles enhance the heat of your crispy chicken while offering a comforting, satisfying bite.
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Cucumber Salad: A refreshing salad with a zingy dressing cools down the palate, offering a crisp contrast to the rich, spicy flavors of the chicken.
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Hot and Sour Soup: This classic starter warms up your meal with its savory flavor and lively spices, perfectly preparing your taste buds for the main event.
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Cold Beer or Sweet Iced Tea: Complement the heat of your dish with a chilled drink that balances the spicy kick while refreshing your senses.
Each of these pairings brings its own unique texture and flavor, ensuring a delicious dining experience that captivates every bite.
Crispy Salt and Chilli Chicken Variations
Feel free to explore exciting variations that can elevate your cooking experience and tailor this dish to your taste!
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Protein Swap: Substitute boneless chicken thighs with shrimp or tofu for an equally delightful meal. Both options infuse their own unique flavors into the dish.
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Vegetable Boost: Add colorful vegetables like bell peppers, snow peas, or carrots for nutrition and vibrancy. These not only enhance the visual appeal but also contribute crunchy textures.
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Herbal Freshness: Incorporate fresh basil or cilantro into the mix for a refreshing lift. The herby flavor will complement the spices beautifully and brighten up each bite.
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Gluten-Free: Use tamari instead of soy sauce for a gluten-free version without sacrificing umami richness. This small change allows everyone to join in!
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Spice it Up: Adjust the heat by using fresh chilies like serranos or jalapeños in place of dry red chilies. Experimenting with the chili type can yield a wonderful range of heat profiles.
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Sweet Touch: Add a splash of honey or maple syrup to the marinade for a hint of sweetness. This can balance out the saltiness and spice, creating a complex flavor profile.
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Texture Variations: For an extra crunch, toss in some cashews or peanuts just before serving. The nutty flavor pairs perfectly with the chicken and adds delightful texture.
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Baked Version: If you prefer a lighter option, toss the coated chicken pieces in the oven instead of frying. Bake until crispy at 400°F (200°C) for a healthier twist on the classic dish.
Explore these variations to make the recipe truly yours!
Make Ahead Options
Preparing Crispy Salt and Chilli Chicken ahead of time is a game-changer for busy weeknights! You can marinate the chicken in soy sauce, sesame oil, garlic paste, and baking soda up to 24 hours in advance to enhance the flavor. Additionally, chop the vegetables and mix the spices ahead of time; store them in airtight containers in the refrigerator for up to 3 days. When you’re ready to serve, coat the marinated chicken with corn starch, fry it until golden and crispy, and then stir-fry everything together for just a few minutes. This way, you keep all the textures delightful and the dish is just as delicious as if made fresh!
Crispy Salt and Chilli Chicken Recipe FAQs
How do I choose the right chicken for this recipe?
Absolutely! I recommend using boneless chicken thighs for their moisture and flavor. If you prefer chicken breast, that’s fine too, but be aware it may not be as tender and could require a slightly longer cooking time to ensure it’s cooked through.
What is the best way to store leftover Crispy Salt and Chilli Chicken?
Store your leftover crispy salt and chilli chicken in an airtight container in the refrigerator. It will stay fresh for up to 2 days, but to retain its delightful crispiness, simply reheat in a hot pan or oven, which will help revive that crunchy texture.
Can I freeze Crispy Salt and Chilli Chicken?
Yes, indeed! To freeze your crispy salt and chilli chicken, start by laying the pieces in a single layer on a baking sheet. Place it in the freezer until solid (about 1-2 hours), then transfer the chicken to an airtight container or freezer bag. It will keep well for up to 3 months. When you’re ready to enjoy it again, bake it in the oven or reheat in a pan to regain that crispiness.
What should I do if my chicken isn’t crispy?
If your chicken turns out less crispy than you’d like, there may be a couple of culprits! Make sure the oil is hot enough (around 350°F or 175°C) before frying, as this prevents greasy results. Also, avoid overcrowding the pan, as this lowers the oil temperature and leads to steaming instead of frying. If needed, you can re-fry it briefly at the right temperature for a crisp revival!
Can I adjust the spice levels of this dish?
Very much so! This recipe is wonderfully customizable. Start by using fewer dry red chilies if you’re cautious about spice levels, and gradually add more to suit your taste. You can always bring the heat later but can’t take it away once it’s too hot, so adjust your chili quantities according to your palate’s preference!
Are there any dietary considerations I should keep in mind?
Yes! Be aware of allergies, especially if you’re serving this dish to guests. For gluten-free options, use tamari instead of soy sauce, and choose cornstarch over regular flour. Also, avoid the optional chicken powder if you prefer a more natural flavor profile. Always check your seasonings for any potential allergens based on individual dietary restrictions.
Crispy Salt and Chilli Chicken: Your New Favorite Flavors
Ingredients
Equipment
Method
- Cut the chicken thighs into bite-sized pieces and marinate them with soy sauce, sesame oil, garlic paste, and baking soda. Let this sit for at least 15 minutes.
- Prepare the vegetables by slicing the sweet onion, green pepper, and fresh red chili. Don't forget to deseed the dry red chilies for a milder taste.
- Mix together the spices including salt, black pepper, and Chinese five spice in a bowl, and set it aside for later use.
- Coat the marinated chicken with corn starch, shaking off any excess.
- Heat oil to 350°F (175°C) in a deep pan and fry the chicken pieces in batches until they are golden brown and crispy.
- In a wok or large pan, heat a bit of vegetable oil and fry the garlic briefly. Then, add the dry red chilies, followed by the onion and green pepper. Stir-fry for about 1 minute until fragrant.
- Return the fried chicken to the pan, sprinkle with the earlier mixed spices, and gently toss everything together to combine evenly.
- Serve immediately over steamed rice or stir-fry noodles, or enjoy them as a delicious standalone snack!