Salt Chilli Chicken: The Ultimate Recipe & Guide

Salt Chilli Chicken: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent, crispy chicken pieces, perfectly seasoned with a fiery blend of salt and chilli, creating an explosion of flavour in every bite. This isn’t just a recipe; it’s an experience.

While the exact origins of Salt Chilli Chicken are debated, it’s widely believed to have emerged from the vibrant Chinese takeaway scene in the UK and Ireland. Inspired by classic Cantonese flavours, this dish quickly became a beloved staple, offering a delightful fusion of Eastern and Western culinary traditions. It’s a testament to the power of cultural exchange and the delicious results it can yield!

What makes Salt Chilli Chicken so irresistible? It’s the perfect harmony of textures and tastes. The crispy exterior gives way to tender, juicy chicken, while the salt and chilli provide a satisfying kick that’s both addictive and comforting. It’s also incredibly versatile – perfect as a quick weeknight dinner, a crowd-pleasing party snack, or a late-night indulgence. Whether you’re a seasoned chef or a kitchen novice, this recipe is surprisingly easy to master, allowing you to recreate that authentic takeaway experience in the comfort of your own home. So, are you ready to unlock the secrets to perfect Salt Chilli Chicken? Let’s get cooking!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 large egg, lightly beaten
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• 1/4 teaspoon white pepper (optional, but recommended)
• For the Sauce:
• 2 tablespoons vegetable oil
• 4-5 dried red chilies, deseeded and roughly chopped (adjust to your spice preference)
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2 green onions, white parts only, thinly sliced
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon ketchup
• 1 teaspoon sesame oil
• 1/2 teaspoon chili flakes (optional, for extra heat)
• 1/4 cup chicken broth (or water)
• 1 tablespoon cornstarch (for slurry)
• 2 tablespoons water (for slurry)
• For Garnish:
• Green onion tops, thinly sliced
• Sesame seeds

Preparing the Chicken:

Alright, let’s get started with the most important part – the chicken! This is where we build the foundation of our Salt Chilli Chicken masterpiece. Trust me, taking the time to properly prepare the chicken makes all the difference in the final result.

1. Cut the Chicken: First, grab your chicken thighs and cut them into bite-sized, 1-inch cubes. I prefer using chicken thighs because they stay juicy and tender even after frying, but you can also use chicken breast if you prefer. Just be careful not to overcook it!
2. Prepare the Marinade: In a medium bowl, whisk together the egg, cornstarch, flour, salt, black pepper, garlic powder, ginger powder, and white pepper (if using). This mixture will create a light and crispy coating for the chicken. The white pepper adds a subtle heat and unique flavor, so I highly recommend including it if you have it on hand.
3. Marinate the Chicken: Add the chicken cubes to the bowl and toss to coat evenly. Make sure each piece is well-covered with the marinade. This is crucial for achieving that perfect crispy texture.
4. Rest the Chicken: Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful and tender it will become. You can even marinate it overnight for maximum flavor!

Frying the Chicken:

Now comes the fun part – frying the chicken! This is where the magic happens and the chicken transforms into crispy, golden-brown perfection. Make sure you have everything ready before you start frying, as the process goes quickly.

1. Heat the Oil: Pour about 3-4 inches of vegetable oil into a large wok or deep fryer. Heat the oil over medium-high heat to 350-375°F (175-190°C). You can use a thermometer to check the temperature, or you can test it by dropping a small piece of the marinated chicken into the oil. If it sizzles and floats to the top, the oil is ready.
2. Fry in Batches: Carefully add the chicken to the hot oil in batches, making sure not to overcrowd the wok. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 3-4 minutes per batch, or until the chicken is golden brown and cooked through.
3. Remove and Drain: Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This will help keep the chicken crispy.
4. Second Fry (Optional): For extra crispy chicken, you can do a second fry. After the chicken has cooled slightly, heat the oil back up to 375°F (190°C) and fry the chicken again for 1-2 minutes, or until it’s even crispier and more golden brown.

Preparing the Sauce:

While the chicken is draining, let’s get started on the sauce. This is where we bring all the flavors together to create that signature Salt Chilli Chicken taste. Don’t be afraid to adjust the ingredients to your liking – this is your chance to make it your own!

1. Prepare the Aromatics: In a small bowl, combine the soy sauce, rice vinegar, sugar, ketchup, sesame oil, chili flakes (if using), and chicken broth (or water). Whisk well until the sugar is dissolved. This is our flavor base, so make sure it’s well-mixed.
2. Prepare the Cornstarch Slurry: In a separate small bowl, whisk together the cornstarch and water until smooth. This slurry will help thicken the sauce and give it a glossy finish.

Cooking the Sauce and Assembling:

Now for the final step – bringing everything together! This is where the magic really happens and the Salt Chilli Chicken comes to life. Get ready for a flavor explosion!

1. Sauté the Aromatics: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the dried red chilies, garlic, ginger, and white parts of the green onions. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
2. Add the Bell Peppers: Add the red and green bell peppers to the wok and sauté for 2-3 minutes, or until they are slightly softened but still crisp.
3. Pour in the Sauce: Pour the sauce mixture into the wok and bring to a simmer.
4. Thicken the Sauce: Gradually add the cornstarch slurry to the wok, stirring constantly, until the sauce has thickened to your desired consistency.
5. Add the Chicken: Add the fried chicken to the wok and toss to coat evenly with the sauce. Make sure every piece of chicken is covered in that delicious, flavorful sauce.
6. Garnish and Serve: Remove the wok from the heat and garnish with the green onion tops and sesame seeds. Serve immediately over rice or noodles.

Tips for the Best Salt Chilli Chicken:

• Use Fresh Ingredients: Fresh garlic, ginger, and chilies will make a huge difference in the flavor of the sauce.
• Don’t Overcrowd the Wok: When frying the chicken, make sure to fry it in batches to avoid lowering the oil temperature.
• Adjust the Spice Level: Adjust the amount of dried red chilies and chili flakes to your liking.
• Serve Immediately: Salt Chilli Chicken is best served immediately while the chicken is still crispy and the sauce is hot.
• Experiment with Vegetables: Feel free to add other vegetables to the sauce, such as carrots, mushrooms, or bamboo shoots.

Variations:

• Salt Chilli Prawns: Substitute the chicken with prawns for a delicious seafood version.
• Salt Chilli Tofu: Use firm tofu instead of chicken for a vegetarian option. Make sure to press the tofu to remove excess water before marinating and frying.
• Spicy Salt Chilli Chicken: Add more chili flakes or a dash of hot sauce to the sauce for an extra kick.

Enjoy your homemade Salt Chilli Chicken! I hope you found this recipe helpful and that it brings you as much joy as it brings me. Happy cooking!

Conclusion:

So there you have it! My take on Salt Chilli Chicken, and honestly, I think you’re going to absolutely love it. This isn’t just another chicken recipe; it’s a flavor explosion, a textural masterpiece, and a guaranteed crowd-pleaser. The perfect balance of salty, spicy, and savory notes, combined with the satisfying crunch of the perfectly cooked chicken, makes this dish utterly irresistible. I’ve made this countless times for family gatherings, casual weeknight dinners, and even potlucks, and it’s always the first thing to disappear.

Why is this a must-try? Well, beyond the incredible taste, it’s surprisingly simple to make. Forget complicated techniques and hard-to-find ingredients. This recipe uses pantry staples and straightforward steps, meaning you can whip up a restaurant-quality dish in the comfort of your own kitchen, without spending hours slaving away. Plus, it’s incredibly versatile. You can easily adjust the spice level to suit your preferences, making it perfect for both those who like a fiery kick and those who prefer a milder flavor.

But the real magic lies in the combination of textures and tastes. The crispy chicken, the fragrant aromatics, and the perfectly balanced sauce create a symphony of flavors that will tantalize your taste buds. It’s the kind of dish that you’ll crave again and again.

Now, let’s talk serving suggestions and variations. While this Salt Chilli Chicken is fantastic on its own, served with a side of fluffy steamed rice, it’s truly elevated. The rice soaks up all that delicious sauce, creating the perfect bite. Alternatively, you could serve it with noodles, either stir-fried or simply boiled, for a heartier meal. For a lighter option, try serving it with a fresh salad or some steamed vegetables.

Feeling adventurous? Here are a few variations you might want to try:

* Vegetable Boost: Add some stir-fried vegetables like bell peppers, onions, and carrots for extra flavor and nutrients.
* Cashew Crunch: Toss in some roasted cashews for added crunch and a nutty flavor.
* Sweet and Spicy: Add a touch of honey or brown sugar to the sauce for a sweet and spicy twist.
* Lemon Zest: A little lemon zest brightens up the flavors and adds a refreshing zing.
* Different Protein: While this recipe is designed for chicken, you could experiment with other proteins like shrimp or tofu. Just adjust the cooking time accordingly.

I truly believe that this Salt Chilli Chicken recipe is a winner, and I’m confident that you’ll love it as much as I do. So, what are you waiting for? Head to your kitchen, gather your ingredients, and get cooking! I promise you won’t be disappointed.

And most importantly, I’d love to hear about your experience. Did you try the recipe? Did you make any variations? What did you think? Share your photos and comments with me – I can’t wait to see your culinary creations! Happy cooking! Let me know how your Salt Chilli Chicken turns out!