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Salt & Chilli Recipe

Name: Vietnamese Street Kitchens Salt & Chilli Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs (or king prawns, peeled, deveined); 1 tbs light soy sauce (for marinating); 1 tsp Shaoxing wine or dry sherry (optional, for marinating); 1 tbs cornstarch (for marinade); 0.5 tsp fine sea salt (for marinade); 0.75 cup cornstarch (for dusting); 0.25 cup all-purpose flour; 0.5 tsp baking powder; 3 tbs cold water (adjust to make light batter) or beaten egg (optional for prawns); 0.25 tsp white pepper; 6 pieces dried red chillies (de-seeded and broken into pieces) or fresh bird’s eye chillies, sliced; 6 cloves fresh garlic, thinly sliced; 1 tbs fresh ginger, julienned; 3 stalks scallions (green parts and white parts separated), cut into 1" pieces; 1 tsp toasted sesame seeds (optional garnish); 2 tbsp fresh coriander (cilantro) leaves (optional garnish); 1 tsp coarse sea salt (or flaky Maldon) - to taste for finishing; 0.5 tsp white sugar; 1 tsp light soy sauce (for sauce); 1 tsp rice vinegar or lime juice; 1 cup neutral oil with high smoke point (peanut, canola, vegetable)

Inspired by Vietnamese Street Kitchen

Time40m

Serves3

Chicken or king prawns.

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Ingredients

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For the protein

1 lb boneless skinless chicken thighs (or king prawns, peeled, deveined)

1 tbs light soy sauce (for marinating)

1 tsp Shaoxing wine or dry sherry (optional, for marinating)

1 tbs cornstarch (for marinade)

1/2 tsp fine sea salt (for marinade)

Batter / coating (for crisp exterior)

3/4 cup cornstarch (for dusting)

1/4 cup 00 bread flour

1/2 tsp Baking powder

3 tbs cold water (adjust to make light batter) or beaten egg (optional for prawns)

1/4 tsp White pepper

Aromatics & seasoning

6 pieces dried red chillies (de-seeded and broken into pieces) or fresh bird’s eye chillies, sliced

6 cloves fresh garlic, thinly sliced

1 tbs fresh ginger, julienned

3 stalks scallions (green parts and white parts separated), cut into 1" pieces

1 tsp toasted sesame seeds (optional garnish)

2 tbsp fresh coriander (cilantro) leaves (optional garnish)

Sauce & finishing

1 tsp coarse sea salt (or flaky Maldon) - to taste for finishing

1/2 tsp white sugar

1 tsp light soy sauce (for sauce)

1 tsp rice vinegar or lime juice

For frying

1 cup neutral oil with high smoke point (peanut, canola, vegetable)

Method

For the protein

Prepare protein

If using chicken: cut thighs into 1" bite-size pieces. If using prawns: pat dry and leave whole. Place protein in a bowl and add 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine (optional), 1 tablespoon cornstarch and 1/2 teaspoon fine sea salt. Toss until evenly coated. Let marinate 10–15 minutes while preparing coating and aromatics.

Batter / coating

Make coating

In a shallow bowl combine 3/4 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon white pepper. Gradually add about 3 tablespoons cold water (or 1 beaten egg for prawns) and stir until mixture forms a slightly damp, sandy coating that will adhere to the protein. Adjust with another teaspoon of water if too dry; it should not be runny.

Coat the protein

Toss marinated protein in the coating mixture until each piece is evenly coated. For extra crispness, press the coating onto the pieces and shake off any excess. Set coated pieces on a rack while heating oil.

For frying

Heat oil

Pour about 1 cup neutral oil into a heavy skillet or wok (enough to cover pieces halfway) or prepare a deep pot with 2–3 inches oil. Heat over medium-high until oil reaches about 350°F (175°C) or a cube of bread browns in ~45 seconds. If you don't have a thermometer, test with one coated piece – it should sizzle vigorously but not burn immediately.

Fry protein

Fry coated pieces in batches to avoid crowding. Cook chicken 3–5 minutes per batch until golden and cooked through (internal temp 165°F / 74°C) or prawns 1.5–2.5 minutes until opaque and curled. Remove with slotted spoon and drain on a wire rack or paper towels. If you want extra crispness for chicken, let oil return to temperature and fry a second quick 45–60 second blast per batch to double-fry.

Aromatics & seasoning

Prepare aromatics

While frying, slice the dried chilies into manageable pieces (or thinly slice fresh chilies), thinly slice garlic, julienne ginger and cut scallions into 1" pieces separating whites and greens.

Crisp aromatics

After removing the protein, carefully discard most of the frying oil leaving about 2 tablespoons in the wok/skillet (or transfer 2 tbsp to a clean pan). Heat the remaining oil over medium heat until shimmering. Add the sliced dried chillies (or fresh chilies) and fry briefly 10–20 seconds until they darken but don’t burn (they will be crisp and aromatic). Add the garlic and ginger and sauté 20–30 seconds until fragrant and lightly golden. Add the white parts of the scallions and sauté 15–20 seconds.

Finish

Return the fried protein to the pan and toss quickly with the aromatics. Sprinkle 1 teaspoon coarse sea salt, 1/2 teaspoon sugar, 1 teaspoon light soy sauce and 1 teaspoon rice vinegar (or lime juice). Toss vigorously for 15–30 seconds so the salt and seasonings coat the pieces but the coating remains crisp. Taste and adjust salt or vinegar as needed.

Garnish & serve

Turn off the heat and scatter the green parts of the scallions, toasted sesame seeds and cilantro leaves over the top. Transfer to a serving plate and serve immediately with lime wedges or steamed rice/night market-style sides.