Chicken & Poultry

Crispy Salted Chilli Chicken

Tender chicken strips coated in a crispy cornflour batter and tossed with aromatic Chinese spices and fresh peppers. A deliciously spicy stir-fry with authentic flavour.

By Ricky Robinson Updated April 28, 2026

This salted chilli chicken gives you that perfect combination of crispy coating and tender meat that you get from a good Chinese takeaway. The secret is in the egg white coating - it creates this light, almost tempura-like batter that stays crispy even after you toss it with the spice mix.

Whisking the egg whites until soft and light is crucial for achieving that authentic crispy texture that Chinese restaurants are famous for.

The spice blend is what makes this dish special. Chinese five spice, white pepper, and chilli flakes give it that distinctive heat and aroma, while a touch of MSG enhances all the other flavours. Don't worry if you don't have MSG - the dish will still taste good without it, though it won't have quite the same depth of flavour you'd get from a restaurant version.

Crispy Salted Chilli Chicken recipe image
Crispy Salted Chilli Chicken

What makes this recipe work so well is the double coating technique. First you coat the chicken in the beaten egg white, then you dredge it through seasoned cornflour. This creates layers that puff up beautifully when they hit the hot oil. The key is getting your oil hot enough - you want the chicken to sizzle as soon as it goes in.

The vegetables don't need long in the wok, just enough to soften slightly while keeping some bite. When you add the cooked chicken back in with the spice mix, everything comes together in those final few minutes of tossing. Serve it straight away while the coating is still at its crispiest. This recipe serves two generously, or you could stretch it to feed four if you're serving it with rice and other dishes.

Crispy Salted Chilli Chicken

Chicken Chilli Chinese
Total Time 30 min
Servings 2 servings
Calories 485 cal
Protein 42g

Ingredients

Equipment Needed

  • Whisk
  • Plate
  • Mixing Bowl
  • Wok

Instructions

  1. 1

    In a bowl mix together the chilli flakes, garlic powder, Chinese 5 spice, white pepper, salt, sugar, and MSG (if using).

  2. 2

    Whisk the egg whites until soft and light. Add the chicken strips and coat thoroughly.

  3. 3

    Place the cornflour on a plate and season with salt and pepper. Dip the egg white-coated chicken into the flour mixture and coat evenly.

  4. 4

    Heat the oil in a wok and fry the chicken in batches if needed. Cook for 3 minutes, then turn and cook for another 3 minutes or until the chicken is cooked through and crispy. Remove and set aside.

  5. 5

    If you need more oil, add it to the wok. Add the onion and peppers and stir-fry for 3-4 minutes until slightly softened.

  6. 6

    Add the spice mix and the cooked chicken. Cook until the chicken is reheated, tossing everything together constantly.

  7. 7

    Sprinkle over the spring onions and sesame seeds and serve immediately.

Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Keep it fresh

Storage

This dish is best enjoyed immediately while the coating is crispy. Leftovers can be stored in the fridge for up to 2 days, though the coating will soften. Reheat gently in a hot pan to restore some crispness.

Plate it up

Serving Suggestions

Serve with steamed jasmine rice and some simple stir-fried greens. Add a drizzle of soy sauce or sweet chilli sauce on the side for those who like extra flavour.

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