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chicken in salt and chilli

Chicken in Salt & Chilli

Course Main Course
Cuisine Chinese, Takeaway
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 portion


  • 113 g chicken breast 1 large fillet
  • 1 large egg whisked
  • 6 tablespoons potato flour or corn flour
  • 1/2 teaspoon vegetable oil
  • 1/2 onion finely sliced
  • 1/2 green pepper finely sliced
  • 2 spring onions finely sliced
  • 3 cloves garlic crushed or finely chopped
  • 1 red chilli finely sliced
  • 1 green chilli finely sliced
  • 1/4 teaspoon dark soy sauce
  • 1 teaspoon salt & chilli mix see recipe notes
  • 1 tablespoon rice wine


  1. Trim any excess fat from the chicken breast and cut into bite sized pieces or thin strips. Add a little of the whisked egg, just enough to coat the chicken pieces. Add the potato flour or corn flour and mix well until all of the chicken pieces are evenly coated.
  2. Heat oil for deep frying to 190c. When the oil is hot, carefully place the floured chicken pieces into the pan. Fry the chicken for 4-5 minutes or until cooked through, golden and crispy. Remove the cooked chicken from the pan, drain off any excess oil and set aside.
  3. Heat 1/2 teaspoon vegetable oil in a wok or large frying pan over a medium heat. Add the sliced onions, green pepper, spring onions, garlic, red & green chilli and dark soy sauce. Mix well and stir-fry for 30 seconds.Return the chicken pieces to the pan. Season with around 1/2 teaspoon - 1 teaspoon of the salt & chilli mix (or to taste) and stir-fry for 30-40 seconds until all of the chicken pieces and vegetables are seasoned. Finish with rice wine, stir once more and serve.

Recipe Notes

Salt & Chilli Mix

1 tablespoon salt
1/2 tablespoon sugar
1/4 tablespoon Chinese 5 Spice
1-2 teaspoons dried crushed chilli flakes
1/4 teaspoon garlic powder
Pinch of ginger powder
Pinch of white pepper
Mix the salt and chilli ingredients thoroughly and store in a sealed container.  This recipe makes enough salt & chilli mix for around 5-7 portions.