Perfect salt and chilli chicken that's light and crispy on the outside, juicy on the inside, and coated in a super tasty salt and pepper spice mix.
Serves 4. Use the scaling buttons below to double or triple the quantity.
- 1 egg white
- 1/2 tbsp sesame oil
- 1/2 tbsp soy sauce
- 500g (or 18oz) chicken thighs (6 chicken thighs) - cut into bite-sized pieces (note 1)
- 1.5 tsp Chinese five spice
- 1.5 tsp salt
- 1.5 tsp black pepper
- 80g (or 2/3 cup) cornflour/cornstarch
- 4-5 tbsp vegetable oil
- 1 onion - chopped
- 1 green pepper - diced (note 2)
- 4 cloves of garlic
- 1 red chilli
- 1 green chilli
- 3 spring onions/scallions - finely chopped
- Mix the egg white, sesame oil, and soy sauce in a medium to large bowl and add the chicken.
- Make the spice mix by combining the Chinese five spice, salt and black pepper in a small bowl.
- Pour the cornflour/cornstarch into a large bowl and dredge the chicken pieces (no more than 2-3 at a time) so that they have a generous coating of cornflour. Gently shake off the excess and put onto a plate.
- Place a wok or large frying pan on a high heat and add around three-quarters of the oil. Add the chicken pieces when the oil is hot and fry for a few minutes turning regularly, until they are golden brown on all sides. Note that you may have to do this in two batches to avoid crowding the pan. (note 3 & 4)
- Place the cooked chicken pieces onto a plate or board lined with kitchen paper when done.
- Wipe the wok (note 5) or use a clean wok or frying pan.
- Add the remaining oil and fry the onion for a couple of minutes and then add the green pepper and chillies.
- Turn the heat down to medium when the green pepper and onion start to soften, add the garlic and fry for one more minute.
- Add the chicken, spice mix and spring onions/scallions, and toss everything in the pan together until the spice mix is evenly distributed.
- Serve immediately with your choice of sides.
- I cut my chicken into 2 cm/inch pieces.
- Cut into 1cm / 1/3 inch pieces
- It's likely you will need to add more oil to the pan if you need to fry the chicken in more than one batch.
- Check the chicken is cooked by cutting one of the larger pieces in half to make sure it is white and opaque in the middle.
- Quickly and safely clean the wok by taking it off the heat and using tongs or chopsticks to wipe away the excess oil and cornflour/cornstarch with kitchen paper.
- Category: Chicken
- Method: stove-top
- Cuisine: Chinese
Keywords: salt and chilli chicken