Can I use chicken breast instead of thigh?

Chicken breast isn’t recommended for this recipe. It tends to dry out and get overcooked before the coating finishes crisping. Thigh meat is much juicier and more forgiving—trust me, it makes a big difference!

Is this dish very spicy?

It can be, depending on how many bird’s eye chillies you use. Two will deliver bold heat; use just one or swap for a milder chili if you want a gentler experience. If you love a fiery kick, feel free to add even more!

What can I use if I don’t have Chinese five spice?

Five spice brings an irreplaceable warmth and depth. If you don’t have any, you can try a tiny pinch of a mix of cinnamon, star anise, cloves, fennel, and black pepper. Or just use ground black pepper and a hint of cinnamon in a pinch—although the real thing is worth getting!

How can I make this dish gluten-free?

This recipe is naturally gluten-free if your cornflour and five spice are certified gluten-free. Always double check packaging, and for added assurance, use a gluten-free soy sauce or tamari if serving with a sauce.

Salt and Chilli Chicken Recipe

This Salt and Chilli Chicken recipe captures everything there is to love about the irresistible takeaway classic—crisp, golden chicken pieces tossed with a tangy, spicy stir fry of peppers, onions, and hot bird’s eye chillies. What really sets this dish apart is the fantastic textural contrast: shatteringly crisp chicken adorned with the punchy flavor combo of salt, five spice, and fresh vegetables. Even better, you can have this whole dish hot and ready on the table in well under an hour, making it an ideal treat for busy nights when the craving for something bold and satisfying strikes. Skip the takeout and treat yourself to this homemade version that’s genuinely easy, speedy, and bursting with flavor.

Why You’ll Love This Recipe

Fast & Fuss-Free: With prepping, marinating, and cooking all wrapping up in just over an hour, this is weeknight comfort food you can fit into any schedule.
Insanely Crispy: That clever double-dipping of chicken in cornflour guarantees a crunchy shell that rivals any restaurant’s.
Packed With Flavor: From fragrant Chinese five spice to fiery chillies and fresh garlic, every bite is lively, aromatic, and mildly addictive.
Customizable Heat: Whether you want it mild or volcanic, you choose just how spicy things get. No more bland, soggy chicken here—just vibrant, crowd-pleasing flavor.
Satisfyingly Simple: Straightforward ingredients, no fancy gadgets required. If you can use a frying pan, you can make this dish at home.

Ingredients You’ll Need

It’s a short list, and every ingredient earns its keep in this recipe. Here’s what makes Salt and Chilli Chicken so special:

Chicken Thighs: Choose boneless, skinless thighs for juicy, tender bites that won’t dry out. Thighs work far better than breast here.
Chinese 5 Spice Powder: Adds warm, aromatic depth with hints of anise, cinnamon, and clove.
White Pepper: Provides a gentle kick and authentic undertone—don’t skip!
Salt (Fine/Table Salt & Flaky Sea Salt): Regular salt in the marinade gets into the meat, while flaky sea salt at the end delivers those addictive bursts of saltiness.
Sesame Oil: Brings a rich, nutty aroma to the chicken.
Garlic: Used twice—once in the marinade for depth, again in the stir fry for zing.
Cornflour/Cornstarch: The secret to that irresistibly crunchy coating. Have extra on hand for thorough dredging.
Egg: Helps the cornflour stick, ensuring maximum crispiness.
Vegetable Oil: For shallow frying—use a neutral oil with a high smoke point.
White Onion, Red & Green Pepper: Sliced and stir-fried for fresh sweetness and crunch.
Red Bird’s Eye Chillies: Bring the heat! Use more or less, depending on your spice tolerance.
Spring Onions (Green Onions): Fresh, peppery finish.
Extra Five Spice & White Pepper (for Stir-Fry): Enhances that signature takeaway flavor.

Tip: The finishing sprinkle of sea salt isn’t optional—skip it and you’ll miss out on those classic flavor pops!

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.

Variations

Turn Down the Heat: Swap bird’s eye chillies for milder red chilies or omit entirely if spice isn’t your thing.
Baked Instead of Fried: You can bake the chicken pieces on a wire rack at a high temp (425°F/220°C), spraying lightly with oil for a healthier twist. The crispiness won’t be exactly the same, but it’ll still be delicious.
Vegetarian Version: Try the same marinade and coating with firm tofu, or even cauliflower florets for a lighter take.
Extra Veggies: Stir fry sliced mushrooms, broccoli, or sugar snap peas along with the onions and peppers for added color and nutrition.
Saucy Option: Serve with a quick curry sauce on the side, or keep it dry for the perfect crunchy snack.

How to Make Salt and Chilli Chicken

Step 1: Marinate the Chicken

Toss your sliced chicken thighs with sesame oil, garlic, five spice, white pepper, and salt. Let it soak up the flavors for at least 30 minutes. This little pause does wonders for the taste.

Step 2: Prep the Perfect Coating

Mix a bit of cornflour right into your marinated chicken. Let it sit briefly—this step guarantees every bite gets that signature flaky crunch. Now, add the beaten egg and mix thoroughly.

Step 3: Dredge and Coat

One at a time, dip the chicken pieces in a shallow tray of cornflour, pressing the coating into every nook and cranny. It’s a little hands-on, but this TLC pays off with unbeatable crispiness.

Step 4: Shallow Fry

Heat oil in a deep, heavy pan. When hot (about 190°C/375°F), fry the chicken in small batches, careful not to overcrowd. Flip after about 3 minutes per side, until each piece is golden brown and crunchy. Drain on a wire rack—this keeps them crisp.

Step 5: Stir Fry the Veggies

Remove most oil, leaving a few tablespoons in the wok. On high heat, stir fry onion, red and green peppers, garlic, and sliced chillies for just a couple of minutes—just enough to soften and release their aromas.

Step 6: Toss and Finish

Add the crispy chicken to the wok, then scatter in spring onions, extra five spice, white pepper, and that final flourish of flaky sea salt. Toss everything to coat, then serve it up hot!

Pro Tips for Making the Recipe

Don’t Rush the Marinade: Even a quick 30-minute rest brings out more flavor and tenderness in the chicken.
Generously Coat the Chicken: Really press cornflour into each piece; this is the secret to that craggy, crispy crust.
Monitor Oil Temperature: Too hot and the crust burns; too cool and it turns soggy. Use a thermometer or test with a small piece of bread—it should sizzle immediately.
Fry in Batches: Too many pieces at once will drop the oil temperature and sacrifice crunch.
Wire Rack > Paper Towels: For optimal crispiness, drain fried chicken on a rack, not paper towels, to allow air to circulate.

How to Serve

Salt and Chilli Chicken is best served immediately—that incredible crunch has a short window to shine! Pair with:

On Its Own

Piled high on a platter, scattered with extra fresh spring onions and chillies.

With Sides

Serve over hot, fluffy jasmine rice, or next to fried rice for a more filling meal. The dish also makes a fabulous appetizer with an icy cold drink.

Curry Sauce

This is a “dry” dish by design, but a little bowl of Chinese curry sauce on the side is a fantastic touch for dipping. Try sweet chili sauce or soy sauce with fresh lime as well.

Wrap It Up

For a bold fusion twist, stuff the chicken and stir-fried veg into warm tortillas with a drizzle of hoisin!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. While the chicken will lose some crisp, it will stay flavorful and tender.

Freezing

You can freeze the fried chicken pieces (without the stir fry veggies) on a baking sheet, then transfer to a resealable bag or container. Reheat from frozen or thaw overnight.

Reheating

For best results, reheat chicken in a hot oven (400°F/200°C) for 10-12 minutes, or air fry for a few minutes until crisped up again. The microwave works in a pinch, but the texture won’t be quite the same.

FAQs

Can I use chicken breast instead of thigh?

Chicken breast isn’t recommended for this recipe. It tends to dry out and get overcooked before the coating finishes crisping. Thigh meat is much juicier and more forgiving—trust me, it makes a big difference!
Is this dish very spicy?

It can be, depending on how many bird’s eye chillies you use. Two will deliver bold heat; use just one or swap for a milder chili if you want a gentler experience. If you love a fiery kick, feel free to add even more!
What can I use if I don’t have Chinese five spice?

Five spice brings an irreplaceable warmth and depth. If you don’t have any, you can try a tiny pinch of a mix of cinnamon, star anise, cloves, fennel, and black pepper. Or just use ground black pepper and a hint of cinnamon in a pinch—although the real thing is worth getting!
How can I make this dish gluten-free?

This recipe is naturally gluten-free if your cornflour and five spice are certified gluten-free. Always double check packaging, and for added assurance, use a gluten-free soy sauce or tamari if serving with a sauce.

Final Thoughts

Salt and Chilli Chicken is the perfect answer to those nights when you want something quick, craveable, and just a little bit special. The homemade version gives you the power to tweak every element, turning up the heat or dialing down the salt as you like. It’s much easier than it looks, and the payoff—hot, crunchy chicken bursting with flavor—is absolute magic. Give this recipe a try and bring a little takeaway joy straight to your own kitchen. You might never order out again!