Salt & Chilli Chicken Recipe

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.

Ingredients

• 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

Method:

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.

4. Depending on the size of the chicken strips, it should take between 6-8 minutes per batch.

5. 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!

6. Take out and drain the oil

7. 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)

8. Meanwhile, heat up a wok with some oil and add the chillies and garlic

9. Add the chicken, carrots, pepper and onions

10. Stir fry for 2 minutes, mixing all the ingredients together

11. Add the chilli salt (be careful here and don’t add too much!)

12. 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.