How to make salt and chilli chicken
If you’re a fan of spicy Asian cuisine, you’ll love the irresistible taste and texture of salt and chilli chicken. Made with tender pieces of chicken coated in a crunchy batter and tossed in a flavoursome mixture of spices, it’s a popular dish often found in Chinese takeaway menus. Don’t worry, you don’t need to order takeout to enjoy this delicious dish – you can easily make it at home!
First, start by marinating the chicken. Cut boneless chicken thighs into bite-sized pieces and season with salt, black pepper and five-spice powder. Let the chicken marinate for at least 30 minutes, or overnight for maximum flavour. While the chicken is marinating, you can prepare the batter by whisking together plain flour, cornstarch, salt, pepper, and cold water until you achieve a smooth consistency.
Next, it’s time to fry the chicken. Heat vegetable oil in a deep frying pan or a wok to around 170°C. Coat each piece of chicken in the batter and carefully place it into the hot oil. Fry the chicken in small batches for about 4-5 minutes until the exterior turns golden and crispy. Transfer the fried chicken to a paper towel-lined plate to remove any excess oil.
In a separate pan, heat a little oil and add garlic, chopped red chillies, and spring onions. Stir-fry for a minute until fragrant. Then, add the fried chicken to the pan and toss everything together, ensuring each piece of chicken is well coated in the spicy mixture. Add a pinch of salt, a sprinkle of white sugar and finish with a squeeze of lime juice for a tangy twist. Garnish your salt and chilli chicken with sliced spring onions and red chilli for a pop of colour and extra flavour. Serve piping hot and enjoy!
Preparation
Before you start making salt and chili chicken, it’s important to gather all the necessary ingredients and prep your kitchen area.
- Wash your hands thoroughly with soap and water to ensure good hygiene.
- Collect the following ingredients:
- 500g chicken breast, cut into bite-sized pieces
- 2 tablespoons cornflour
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 bird’s eye chilies, sliced (optional for extra heat)
- 1 tablespoon vegetable oil
- 2 tablespoons chopped spring onions, for garnish
- Prepare the marinade for the chicken by combining the cornflour, soy sauce, salt, and black pepper in a bowl. Mix well until the chicken is coated evenly. Set it aside for 10-15 minutes to allow the flavors to infuse.
- In the meantime, prepare the vegetables by slicing the red bell pepper, green bell pepper, onion, and chopping the garlic cloves.
Now that you have prepped all your ingredients, you are ready to move on to the next step of actually cooking the salt and chili chicken.
What you will need
To make salt and chilli chicken, you will need the following ingredients:
- 500 grams of chicken breast, cut into bite-sized pieces
- 2 tablespoons of cornflour
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of Chinese five-spice powder
- 1/2 teaspoon of dried chilli flakes
- 3 cloves of garlic, minced
- 1 red chilli, thinly sliced
- 1 green pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 2 spring onions, thinly sliced
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sugar
- Vegetable oil for frying
Preparing the chicken
To make salt and chilli chicken, start by preparing the chicken. Step 1: Wash the chicken thighs and pat them dry with paper towels.
Step 2: Cut the chicken thighs into bite-sized pieces, removing any excess fat.
Step 3: In a mixing bowl, combine the chicken pieces with salt, pepper, and cornstarch. Use your hands to make sure each piece is evenly coated.
Step 4: In a wok or deep-fryer, heat vegetable oil to 350°F (175°C).
Step 5: Working in batches, carefully add the chicken pieces to the hot oil and fry until they are golden brown and crispy. This should take about 5-6 minutes.
Note: Be careful when working with hot oil.
Step 6: Once fried, remove the chicken pieces from the oil andplace them on a paper towel-lined plate to drain any excess oil.
Step 7: Sprinkle the fried chicken with salt, red chilli flakes, and chopped spring onions. Mix well to ensure the chicken is coated with the seasoning.
Congratulations, you have successfully prepared the chicken for your delicious salt and chilli chicken dish!
Making the seasoning
To make the seasoning for your salt and chilli chicken, you will need the following ingredients:
- 1 tablespoon of sea salt
- 1 tablespoon of ground black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- 1 teaspoon of dried chilli flakes
Start by combining all the ingredients in a small bowl. Mix them together well using a spoon or your fingertips to ensure that the flavors are evenly distributed.
Once the seasoning is ready, it’s time to prepare the chicken. Take 500g of boneless, skinless chicken thighs and cut them into bite-sized pieces.
Place the chicken pieces into a large bowl and sprinkle the seasoning evenly over them. Use your hands to toss the chicken in the seasoning, making sure that each piece is well coated.
Allow the chicken to marinate in the seasoning for at least 30 minutes. This will allow the flavors to penetrate the meat and enhance its taste.
After the chicken has marinated, it’s ready to be cooked. There are several methods you can use, such as deep frying or baking in the oven. Choose the method that works best for you and enjoy your delicious salt and chilli chicken!
Cooking
When it comes to cooking, preparing and cooking food properly is key. Cooking is an art form that requires patience, practice, and creativity. Whether you’re a beginner or a seasoned chef, there are always new techniques to learn and experiment with.
When cooking salt and chilli chicken, it’s important to follow the recipe carefully. Start by marinating the chicken in a mixture of salt, pepper, and chilli powder to infuse it with flavor. While the chicken is marinating, you can gather and prepare the rest of the ingredients.
Once the chicken is marinated, heat oil in a frying pan or wok and fry the chicken until it is golden and crispy. This will lock in the flavors and give the chicken a delicious texture. While the chicken is cooking, you can prepare the sauce by sautéing garlic, ginger, and chilli in a separate pan. Add soy sauce, vinegar, and sugar to the mixture and cook until the sauce thickens.
Once the chicken is cooked, toss it in the sauce until it is evenly coated. Serve the salt and chilli chicken hot with steamed rice or noodles for a complete and satisfying meal. Don’t forget to garnish with fresh spring onions or coriander for added flavor and visual appeal.
Cooking is a rewarding experience that allows you to create delicious dishes and share them with others. With the right techniques and ingredients, you can elevate simple ingredients into extraordinary meals. So put on your apron, grab your favorite knife, and get ready to unleash your culinary creativity.
Frying the chicken
Once the chicken has marinated, it’s time to fry it to golden perfection.
1. Heat a large frying pan over medium heat and add enough oil to fully submerge the chicken. You can use vegetable or canola oil for frying.
2. Test the oil by dropping a small piece of chicken into it. If the oil sizzles and bubbles, it’s ready for frying.
3. Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry the chicken for about 5-6 minutes, or until it turns golden brown and crispy.
4. Use tongs or a slotted spoon to carefully turn the chicken pieces over and fry them for an additional 5-6 minutes on the other side.
5. Once the chicken is cooked and crispy, remove it from the pan and place it on a paper towel-lined plate to drain excess oil.
Tips for frying:
• Make sure the oil is hot enough before adding the chicken. If it’s not hot enough, the chicken will become oily and not crispy.
• Don’t overcrowd the pan or the chicken won’t cook evenly and become crispy.
• Use a heavy-bottomed frying pan or skillet for even heat distribution.
• Avoid flipping the chicken too often as it can make the breading fall off.
• Place the fried chicken on a wire rack to keep it crispy while you fry the remaining batches.
Adding the seasoning
Once the chicken is cooked and crispy, it’s time to add the seasoning. This step is crucial to giving the dish its distinct flavor profile.
Start off by heating a few tablespoons of vegetable oil in a wok or large frying pan over medium heat. Add in the chopped garlic, ginger, and green onions, and sauté them for a minute or until fragrant. The aromatic combination of these ingredients will really enhance the taste of the chicken.
Next, it’s time to add in the spices. Sprinkle in a teaspoon of salt and half a teaspoon of black pepper, adjusting to taste. Feel free to increase or decrease the amount of seasoning depending on your preference for saltiness and spiciness.
To add a kick of heat and a burst of color, thinly slice some red chili peppers and throw them into the pan. You can also add in a pinch of red pepper flakes if you want an extra spicy kick.
Stir-fry all the ingredients together for another minute or two. This will allow the flavors to meld together and coat the chicken evenly. Make sure that the seasoning is well-distributed throughout the chicken pieces.
Once the seasoning is mixed in, remove the pan from heat and let it sit for a minute or two. This will give the flavors a chance to further infuse into the chicken.
Note: If you prefer a saucier dish, you can add in a tablespoon or two of soy sauce or oyster sauce at this stage. This will give the chicken some moisture and amplify the umami flavors.
After allowing the seasoning to settle, give the chicken a final toss to ensure that everything is well-coated. The vibrant colors and fragrant aroma of the dish should now be evident, and your salt and chili chicken is ready to be served.
Enjoy!
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