You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe
Salt and Chilli Chicken Recipe

Salt & Chilli Chicken – Dry Version

Salt and Chilli Chicken Recipe

So many of you asked for this salt and chilli chicken recipe so I thought it was about time I did it. Salt and chilli chicken is a very easy and quick dish to make and uses ingredients most people will have in their store cupboards.

I deep fried the chicken but you can use an air-fryer or your oven for a healthier option. You can also make it gluten free by using rice flour instead of the flour or use potato starch or even powdered potatoes like smash, the instructions are in the method. If you use potato starch or smash use 150g and leave out the flour and cornflour.

This is the dry version which had more requests than the sauce version which I also did a recipe for. You will find the recipe here. It is called Crispy Shredded Chicken with Chilli and Honey sauce.

My new book is out soon but my last book is now on sale for €20 (you get both the book and ebook as part of the offer).  Click here to purchase

Salt and Chilli Chicken Recipe


4 Chicken breasts

75g cornflour

75g plain or self raising flour

1 tsp baking powder

2 tbsp light soy sauce

1 tbsp garlic granules or powder

1 tsp salt for the marinade and 1 for the chicken at the end. You may want to use more or less depending on your tastes

1 tsp or more chilli powder

3 garlic cloves peeled and sliced really thinly

1 or 2 red chillis sliced very thinly, leave the seeds in to make it hotter

2 eggs

Greaseproof paper or baking parchment if using your oven



Separate the eggs, you need the white. The yolks can be used to make hollandaise sauce or a nice homemade custard, search the site to find recipes for each. Place the whites in a medium bowl.


Add the chilli powder, garlic granules or powder, 1 tsp of salt and the soy sauce and mix into the egg really well.


Add the chicken and mix well ensuring each piece is well coated in the mix. Cover and place in the fridge for 30 minutes or so but no more than 1 hour.


Pre-heat your oven to 180C, GM4 or set your deep fat fryer (best) to 180C or high or set your air-fryer to high.


Place the cornflour, flour or rice flour and baking powder in a large bowl and mix well. Use 150g potato starch, or smash if you can’t get rice flour but leave out the cornflour if you use either.


Remove the chicken from the fridge and give it a good mix to ensure it is well coated in the egg white. Then add 5 or so pieces to the flour mix and coat each well. Place them on a plate then do the rest till each piece is well coated.


Drop the basket of your deep fat fryer then very carefully add each piece to the hot oil. Be careful of splashes! Cook for 5 – 10 minutes until the chicken is cooked through. There can be no pink at all, they must be white all the way though.


Cook in your preheated air fryer for 10-15 minutes until cooked through. There can be no pink bits, they must be white all the way through.


Place on a baking tray lined with grease proof paper and bake for 10 -20 minutes turning halfway through. There must be no pink bits, they must be white all the way through when cooked.


Heat a wok and add 1 tbsp soy sauce and half the sliced chilli and garlic.
When the soy sauce starts to bubble rapidly add the chicken and give it a good stir then add the salt using as much or as little as you prefer.


Remove from the heat then add the rest of the sliced chilli and garlic, stir well for a few seconds then serve with boiled, rice, fried rice, chips or a salad.

    • Linda
    • 4th March 2017

    That’s today’s dinner sorted, thanks.

    • Anna
    • 4th March 2017

    At last! A straightforward recipe for one of my favourite dishes. Thank you Liam x

    • katthehat
    • 4th March 2017

    Very tasty, I used the egg yolks to make egg fried rice!

      • Liam Boland - BiaMaith Chef
      • 4th March 2017

      Really good thinking 🙂

    • Jolie
    • 5th March 2017

    Liam, is it baking powder or baking soda? The recipe for the sauce version says baking powder I think

      • Liam Boland - BiaMaith Chef
      • 5th March 2017

      It’s baking powder Jolie.

        • Jolie
        • 5th March 2017

        Perfect! Thanks Liam. Going to try it now 🙂

    • AnneG
    • 5th March 2017

    Lovely crispy chicken and not too spicy for the kids. Nice one ?

    • Róisín
    • 30th March 2017

    Made this tonight and it was delicious, exactly like a takeaway! Next time I won’t add any more salt at the end of the recipe when the chicken is in the soy sauce etc as the flavour is so tasty as is. Can’t believe I have finally found a recipe for salt n chilli chicken, I’ll be recommending this to everyone. Thanks a million for sharing!

    • Anna
    • 11th October 2018

    A firm favourite in this house! So simple and tasty! Doing it in the airfryer is so handy. Thanks

    • Mike
    • 20th January 2019

    I’ve wanted to make this myself for years but was not brave enough. Using this recipe I plucked up the courage and omg this is the nicest Salt & Chili Chicken I have ever had. Easy to follow instructions and and I didnt feel bloated afterward like I normally do after a takeaway. Many thanks for this! Roll on next takeaway night 🙂

    • Laura
    • 26th February 2019

    Big hit with everyone have don’t both oven and deep fat fryer and both delicious. 12 year old who’s fussy even looking for more.

    • Siobhan
    • 17th July 2019

    Absolutely beautiful

    • Jim
    • 16th October 2019

    I well try this recipe been looking for a good recipe thanks Liam will let you know how it turns out

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.
Close Cookmode