Salt and Chilli Chicken Recipe

Salt and chilli chicken is one of my favourite dishes. I love the crispy fried chicken a long with the crunch vegetables and the spicy kick the chilli salt gives to the dish. This salt and chilli chicken recipe was given to me by a good friend who runs a successful Chinese takeaway here in Dublin, Ireland. It is by far one of the most popular dishes in his shop and I can see why. Every time I visit, they are making batches and batches of this stuff! It flies out.


  • Chicken breast cut into strips – you can use chicken wings or prawns either, whatever you prefer
  • Chilli salt – you can get this in any asian supermarket, you can often get them in single sachets like the ones in the pictures below
  • Carrot batons (optional) – I used two carrots
  • 1 x Green or red pepper cut into strips
  • 1 x Onion cut into strips
  • Chillies
  • 2 tablespoons of Chinese 5 spice
  • Diced Garlic
  • Corn Flour


  1. Marinade the chicken with salt, pepper and Chinese 5 spice and set aside in the fridge (overnight is best for extra flavour)
  2. Heat up a wok with oil (or use a deep fat fry like I did)
  3. With the chicken, cover each strip in corn flour and fry in batches until their golden brown.
    1. Depending on the size of the chicken strips, it should take between 6-8 minutes per batch.
    2. Make sure the chicken is cooked by taking a piece and cutting it in half. If there is any pink in the middle, it needs a bit longer!
  4. Take out and drain the oil
  5. Put the carrots, pepper and onions into the deep fat fryer for 1 minute. (The vegetables should not be overcooked, slightly al-dente is perfect)
  6. Meanwhile, heat up a wok with some oil and add the chillies and garlic
  7. Add the chicken, carrots, pepper and onions
  8. Stir fry for 2 minutes, mixing all the ingredients together
  9. Add the chilli salt (be careful here and don’t add too much!)
  10. Stir fry for a further 3 minutes and serve with rice

Note that this is a dry dish, so there isn’t much sauce, if you’d like a bit of sauce, I would recommend some curry sauce on the side to accompany this dish along with a nice helping of chips, boiled rice or fried rice.

This is a very popular dish on my blog and heres a version with prawns which I hope you will try!

Marinade the chicken with salt, pepper and five spice

Marinade the chicken with salt, pepper and five spice


Main Ingredients – Chilli, Chicken, chilli salt pepper, vegetables and cornflour

Fry the chicken in batches

Cover chicken in corn flour and fry in batches until cooked through

Fry the vegetables

Fry the onions, pepper and carrots until they’re slightly al dente

Heat the wok

Heat the wok, add oil, garlic and chillies

chicken frying pan

Add the chicken and toss

vegetables frying

Add the vegetables and stir on a high heat

tossing chicken

Add the chilli salt pepper mix and toss until coated

salt and chilli chicken

Serve with rice or chips and enjoy!

13 thoughts on “Salt and Chilli Chicken Recipe

    • Hi Wills, thanks for your comment.

      The dish above was made using 2 large chicken breasts which served 2 people. A general rule of thumb I use is to have between 1 – 1 1/2 chicken breasts per person.

      Add more peppers, onions and 5 spice if you are cooking for more than 2 people as well.

      Enjoy and do let me know how you get on 🙂

        • Hi Wills,

          I’ve never tried it with chilli flakes myself but if I was doing it, I’d grind up the chilli flakes into a coarser mix in a pestel and mortar before adding in some salt to the mix.

          You could also try chilli powder mixed in with salt too as a substitute too!

  1. Hi,
    Thank you for putting this up great dish always wanted to know how to do it, i have everything but the chinese 5 spice and the chilli salt where would i get these?

    • Hi Louise,

      Thanks for the question! Chinese 5 spice can be found in most large supermarkets such as Tesco, Asda or Sainsbury’s. You’ll find it among the herbs and spices section.

      Chilli salt can be found in any Chinese or ethnic supermarket. If you’re based in Dublin, Ireland. I can point out a few shops that will have both!

      Hope this helps!

      • Oh thats great thanks.
        Im based in cork but im sure ill find an asian store with it somewhere.

        Thank you again. 🙂

    • Hi there, thanks for the question! In step 1, I’d just sprinkle a little bit of salt and pepper in order to season the chicken. Don’t go overboard, just a a pinch or two of salt and make sure you mix it into the chicken. For the pepper, if you have a grinder, a few twists and just mix it into the chicken strips. You can always add more salt/pepper to taste later on if required.

      For the Chinese 5 Spice, I added 1.5 – 2 tablespoons.

      Hope this helps!

  2. spice bag addict here, gone 3 months without one so i was so excited when i found your recipe ! But my chicken turned out really dry and had a chalky texture to it so i made another batch and cooked it for a shorter amount of time and it didnt make much of a difference. Any idea where i went wrong? Your pictures look so nice ?

    • Hi Kay,

      Thanks for posting. Sorry to hear it didn’t work out. Did you shake off the excess flour from the chicken before frying, that’s the only thing I can think of that could give a chalky texture.

      Also, are you using a deep fat fryer? If so, make sure the temperature is at about 180 degrees. It should come out nice and golden each time!

      Hope this helps and I hope it works out for you next time!

      Ps, I’m a total spice box addict, I haven’t had one in a month so now you’ve given me the idea to get one this weekend :))

Have you tried this recipe or do you have any suggestions or tips to improve it? Please leave a comment

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