This Salt and Chilli Chicken is a quick and easy dinner packed with flavour thanks to the six different spices used to create a totally mooreish make at home Chinese favourite. It’s fragrant, tender and with just the right amount of spice to wake up your tastebuds. Just like this Thai Garlic Chilli Chicken.

salt and chilli chicken with noodles in a bowl

Spice Mix Ingredients For Salt and Chilli Chicken

Dried Chilli Flakes
Sea Salt
Onion Salt
Garlic Salt
Chinese Five Spice
Ground ginger

This might look like a lot of ingredients for the spice mix, particularly if you were looking for something that was just chilli and salt. I so recommend you consider the additional spices into the mix to round out the overall flavours, it really does make a difference.

The Heat: Dried Chilli Flakes are essential. Any variety will work.

The Flavour: Onion Salt, Garlic Salt and Sea Salt are responsible for the flavour and that moreish mouthfeel you get that makes you want to keep eating more

That Little Extra Punchiness and fragrance: Ground ginger and Chinese five spice are responsible for that additional flavour lingering in the background that’s not saltiness, and not heat. These are the spices that bring the combination together.

More quick and easy spicy dinner dished:

What Type Of Chicken To use

I used chicken breast for this recipe, cut into generous chunks. Alternatively you could also use skinless chicken thigh cut into chunks if you prefer.

How Spicy Is This Really?

The amount of chilli used in this recipe makes the chicken what I would call mild to medium. When you eat the chicken you can definitely taste a little bit of heat, but its not overpowering.

If you’re used to eating curries, that’s what I’m basing this off. If you’re OK with a mild to medium curry, the level of heat is comparable.

Maybe you might like to use this Sugar Free Sweet Chilli Sauce as a side or for extra flavour as well.

Make It Hotter

Instead of the standard ½ teaspoon of dried chilli flakes, increase to 1 teaspoon of dried chilli flakes.

No need to adjust the level of onion, garlic and sea salt.

This combination will produce a solid medium level of spiciness.

Make It Milder

Instead of the standard ½ teaspoon of dried chilli flakes, decrease to ¼ of a teaspoon of dried chilli flakes.

Decrease the amount of onion and garlic salt by half also.

This combination will produce a low intensity mild level of spice, suitable for those who don’t like it not

TIP: For a twist you could replace the chilli with another thing, like, say parmesan or sesame seeds or a combination of both.

Variations

Less Carbs: Instead of packet noodles, you could use zucchini noodles.
Lower fat: Lay the chicken pieces out on a baking tray and spray with coconut oil and bake for 15 minutes.
More Veges: Add broccoli and snow peas to the mix as well. (Probably no need for noodles then)
Make it go further: Add a second packet of noodles or add more veges

Tips For Success

Avoid Freezing: this dish will loose its crispyness if frozen and reheated
Makes Great Leftovers: Reheat and eat in the microwave at work for a delicious lunch the next day
Use the right oil: I prefer Coconut oil for it high smoke point and it doesn’t leave the chicken greasy or oily. Alternatively you could also use Peanut oil, canola oil, vegetable oil, sunflower oil, rice bran oil and extra light olive oil.
Hot Oil in a Wok : Make sure its hot before you put the chicken in. Warm oil will leave the chicken greasy and unpleasant. A wok is best as it has a small base for the oil to sit.
Don’t overcook the chicken: Because we are shallow frying the chicken it will cook quickly as the oil is super hot.
Taste: Once everything is in the wok and you’ve added the last of the salt and chilli mix, do a taste test to see if it is right. Does it need more soy, more salt, more heat, more freshness (a hint of lemon maybe)

salt and chilli chicken with extra chilli and shallots

Other Uses for the Spice Mix

Steak: Press steak into spice mix both sides before cooking on a hot pan, making sure its well oiled before hand.

Fish: Lightly sprinkle fish with spice mix - not too much as you don’t want it to overpower the delicate flavour of the fish.

Turkey Breast: Follow the same instructions as for the chicken, making sure the turkey breast is 1cm in thickness.

Meatballs: Use the spices, minus breadcrumbs to add into your meatball mix for some salt and chilli meatballs.

That’s the cool thing about spices that I’m discovering. The versatility. You only need to know a few good ones, and you can use them in heaps of ways to create different dishes.

And you can make a big quantity of this spice mix and store it in an air tight container to use as you need it. Not only can you make a delicious salted chilli chicken, but you can easily make salted chilli meatballs, turkey, fish or steak!

Salt and Chilli Chicken

An easy and flavourful dinner for mid week, on the table in 20 minutes.

5 from 1 vote

Print Rate

Servings: people

Calories: 560kcal

Author: Kim

Ingredients

500 grams/1 pound Chicken Breast - chopped into large thick strips
2 egg whites
1 medium Brown onion - chopped into large chunks
1 medium Green Capsicum/Pepper - chopped into large chunks
1 medium Red Capsicum/Pepper - chopped into large chunks
1 medium Long Red Chilli - diced
2 tablespoons Soy Sauce
2 tablespoons Rice Wine Vinegar
1 teaspoon crushed garlic
4 tablespoons Coconut oil
½ cup Cornflour/Cornstarch or Tapioca Starch
1 packet pre-cooked Noodles - (eg: Wokka singapore)

Spice Mix

2 teaspoons Dried Red Chilli Flakes
2 teaspoons Sea salt
2 teaspoons Chinese Five Spice
1 teaspoon Garlic Salt
1 teaspoon Onion Salt
½ teaspoon Ground ginger

Instructions

Add all ingredients in the spice mix to a large bowl and stir to mix together. Take out half of the spice mix and put it into a smaller bowl for later (Half of the spice mix will be used at the end). In the larger bowl of spice mix, add all the cornflour/cornstarch and stir through.
Wisk the egg whites and 1 tablespoon soy sauce in a bowl. Dip the chicken pieces thoroughly in the egg wash, then in the spice bowl that contains the cornflour/cornstarch. Repeat until all chicken pieces have been coated in egg wash and spice mix.
Meanwhile heat a wok on the stovetop on high heat, with approx. 3 – 4 cm of oil in the bottom.
Add chicken pieces to the wok, cooking in batches for approx. 4 minutes or until golden brown. When cooked, remove from wok and set aside on a plate lined with paper towel/kitchen paper.
Add chopped onions, red and green capsicums/pepper, chili and crushed garlic to wok. Stir through 2 tablespoons of rice wine vinegar and remaining 1 tablespoon Soy, cook until vegetables are just beginning to soften.
Add the cooked chicken to the wok, along with the second half of the spice mix and one small packet of pre cooked noodles, and toss through.
Serve immediately. (Sesame seeds and fried shallots optional)

Notes

Use the right oil: I prefer Coconut oil for it high smoke point and it doesn’t leave the chicken greasy or oily. Alternatively you could also use Peanut oil, canola oil, vegetable oil, sunflower oil, rice bran oil and extra light olive oil.
Hot Oil in a Wok : Make sure its hot before you put the chicken in. Warm oil will leave the chicken greasy and unpleasant. A wok is best as it has a small base for the oil to sit.
Don’t overcook the chicken: Because we are shallow frying the chicken it will cook quickly as the oil is super hot.
Taste: Once everything is in the wok and you’ve added the last of the salt and chilli mix, do a taste test to see if it is right. Does it need more soy, more salt, more heat, more freshness (a hint of lemon maybe)