Crispy Fried Salt and Chilli Chicken

Turn up the heat and crunch with this irresistible Crispy Fried Salt and Chilli Chicken recipe. Perfectly seasoned, golden fried bites of chicken are tossed in a fiery blend of fresh chillies, garlic, spring onions, and a punchy salt and pepper mix that hits all the right notes salty, spicy, crispy, and highly addictive. Whether you’re cooking up a weekend treat or looking to impress at your next gathering, this dish delivers a big flavour with minimal fuss. Get ready for a takeaway favourite made even better at home.

Follow my easy, simple recipe to create this takeaway favourite at home for a fraction of the price. You should get 2 large or 4 normal-sized portions from this recipe. Or just eat it straight from the Wok! If you want to get some proper MSG powder and Salt and chilli seasoning, find your local Chinese Supermarket, these products will be on the shelves.

Ingredients - Crispy Chinese Chicken:

1. 3 x Chicken Breasts (cut into bite-size pieces)

2. 60ml Water

3. Sprinkle of Salt and Black Pepper

4. 1/2 tsp baking powder

5. 2 tsp MSG Powder

6. 3 tsp garlic powder

7. 3 tsp onion powder

8. 2 large eggs

9. 65g corn flour

10. 1 tbsp oil (any neutral oil is fine)

Ingredients - Salt and Chilli Mix:

1. 1 green pepper thinly sliced

2. 2 garlic cloves finely grated

3. 2 red chilli deseeded and finely sliced

4. 4 spring onions (white parts only) finely chopped

5. 1/2 a green onion sliced thinly

6. 1 tsp red chilli flakes

7. 1 tsp MSG Powder

8. Salt and Chilli Seasoning (we use Funky Soul Chinese Salt and Chilli Pepper Seasoning)

Method - Crispy Chinese Chicken:

In a large mixing bowl combine your chicken pieces, water, baking soda, salt and black pepper, MSG powder, garlic powder and onion powder. Mix well until most of the water has been absorbed by the chicken. Add both eggs and the cornflour, mix well until all the cornflour has been absorbed, finish by adding your oil, mix again, cover and place in the fridge for an hour.

Take your chicken mixture out of the fridge and heat vegetable or sunflower oil to 180 °C. Fry the chicken in small batches (or they will stick together) for 4 minutes. Set aside, and when ready for use, fry again at 190 °C for 3 minutes.

The chicken should now be golden and crispy. Finally, toss it in a sprinkle of MSG Powder to give it that extra flavour kick.

Method - Salt and Chilli Mix:

Prepare all your veg and grate your garlic cloves, heat up a wok to a high heat, and add some neutral oil (Sunflower, Vegetable etc). Add your garlic, red chilli's, red chilli flakes, spring onion, and green onion and stir fry for a minute or so, then add the green peppers and cook for another 2 mins.

Turn the heat down to medium and add your Crispy Fried Chicken, a pinch (or two!) of MSG Powder and a good few shakes of your Salt and Chilli Seasoning mix. Stir fry for a minute or so and mix well, check for seasoning, add more Salt and Chilli Seasoning as needed.