Description
This vibrant Salt and Chilli Chicken recipe features crispy chicken coated in a spicy cornstarch mix, stir-fried with colorful bell peppers and fresh chilies. It is paired with flavorful fried rice loaded with vegetables and scrambled eggs and accompanied by a creamy, tangy satay sauce made from peanut butter and coconut milk. A perfect blend of textures and bold, spicy flavors for an impressive yet easy-to-make dinner.
Ingredients
Scale
Salt and Chilli Chicken
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup cornflour (cornstarch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 2 tablespoons vegetable oil for frying
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3-4 spring onions, chopped
- 2-3 fresh red chilies, sliced (adjust to taste)
Fried Rice
- 2 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce
- Salt and pepper to taste
Satay Sauce
- 1/2 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1/2 cup coconut milk
- 1 teaspoon lime juice
Instructions
- Prepare Salt and Chilli Chicken: In a bowl, coat the chicken pieces evenly with cornflour, salt, black pepper, and chili powder ensuring each piece is well covered for a crispy texture.
- Fry Chicken: Heat vegetable oil in a frying pan over medium-high heat. Fry the coated chicken pieces until they turn golden brown and crispy, approximately 5-7 minutes. Remove from the pan and set aside.
- Stir-fry Vegetables with Chicken: Using the same pan, stir-fry the sliced red and green bell peppers, chopped spring onions, and fresh red chilies for 2-3 minutes until slightly softened. Return the fried chicken pieces to the pan and toss everything together to combine the flavors.
- Cook Scrambled Eggs for Fried Rice: In a separate pan, heat vegetable oil over medium heat. Pour in beaten eggs and scramble gently until fully cooked. Remove the eggs from the pan and set aside.
- Make Fried Rice: In the same pan, add cooked rice and mixed vegetables. Stir-fry for about 3-4 minutes until heated through. Add soy sauce, the scrambled eggs, and season with salt and pepper. Mix thoroughly and cook for an additional minute.
- Prepare Satay Sauce: In a small saucepan, combine peanut butter, soy sauce, honey, minced garlic, coconut milk, and lime juice. Warm the mixture gently over low heat, stirring continuously until smooth and well blended into a creamy sauce.
- Serve: Arrange the salt and chilli chicken alongside the fried rice on plates. Drizzle the satay sauce over or serve it on the side for dipping, providing a rich, nutty contrast to the spicy chicken and savory rice.
Notes
- For best texture in fried rice, use day-old rice that has been refrigerated to prevent clumping.
- Adjust the amount of fresh chilies according to your preferred spice level.
- You can substitute peanut butter with almond butter for a different nutty flavor in the satay sauce.
- Ensure the oil is hot enough before frying chicken to achieve a crispy crust.
- This dish can be served with a side of fresh cucumber salad to balance the heat.
