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crispy salt and chilli chicken

Crispy Salt and Chilli Chicken

Lightly coated crispy chicken tossed with crisp vegetables and aromatic seasonings.
4.73 from 54 votes
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Course: Appetizer, Main Course
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate time: 15 minutes
Servings: 2
Author: Khin


  • 250 g Boneless chicken thigh
  • 1 cup Corn starch (flour)
  • ½ Sweet onion ( cut thin slices )
  • ½ Green pepper ( cut thin slices )
  • 2-3 Dry red chillies ( cut half and deseeded )
  • 1 tsp Crushed chilli flakes
  • 1 Fresh red Chilli ( cut thin slices )
  • 2 Spring onions ( cut thin slices )
  • 2-3 Garlic cloves ( chopped or sliced )
  • Oil for frying ( Sunflower, canola, peanut or any neutral flavoured vegetable oil )

Marinade for chicken

  • 1 tbsp Soy sauce
  • 1 tsp Sesame oil
  • ¼ tsp white pepper
  • 1 tsp Garlic paste (finely grated garlic)
  • ¼ tsp Baking Soda

Spice Mix

  • ½ tsp Salt
  • ½ tsp Black pepper powder
  • ¼ tsp Chinese five spices
  • ¼ tsp Chicken powder (optional)


  • First of all, cut the chicken thigh into small bite size pieces. Mix the chicken pieces well with the soy sauce, sesame oil, garlic paste and baking soda. Set aside and marinate for at least 15 minutes. If you have more time you can let it sit for more time.
  • Cut into half and deseed the dry red chillies. Cut all the vegetables into thin slices.
  • In a small bowl, add all the spice mix ingredients, mix well and set aside.
  • Coat the marinated chicken pieces with corn starch(flour). Make sure each chicken pieces separated and well coated. Toss the excess flour out before frying.
  • Heat the oil to about 350°F. Deep fry the chicken pieces until crispy golden brown. Remove from oil and set aside.
  • In a large wok or pan, drizzle 1 tablespoon of vegetable oil, fry the garlic with medium heat for few seconds, then add the dry chilies and stir for few seconds. ( Dry chilies can burnt very quickly, you need to stir very quickly and add the next ingredients. )
  • Follow with the crushed chillies and onion, pepper and fresh chilli slices. Stir well for 1 minute.
  • Add the fried chicken pieces back in the wok, sprinkle the spice mix in. Toss well to combine all ingredients evenly.
  • Serve immediately!
  • You can serve over steamed rice or stir fry noodle and make it a meal or serve on its own as a savoury snack. Enjoy!


  • If you want to taste exactly like your favourite takeout, you can add chicken powder in the spice mix. But that is totally optional, you can skip it if you don't like chicken powder.
  • You can adjust the amount of dry chillies, crushed chillies and fresh chilli according to your spice level. 
  • This recipe can serve up to 2 person as main meal Or up to 4 person as a side/appetizer. 
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