If you love vibrant flavors, crispy textures, and a little touch of heat, you are going to absolutely adore this Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe. This dish brings together tender chicken coated in a crisp, spicy crust, paired perfectly with colorful fried rice and a creamy, nutty satay sauce that ties everything together beautifully. It’s one of those meals that feels comforting, exciting, and satisfying all at once—perfect for weeknight dinners or impressing guests without stress.
Ingredients You’ll Need
Each ingredient in this Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe plays a pivotal role to build layers of flavor and contrast in textures. The simplicity of the ingredients belies just how extraordinary the final dish tastes.
- Chicken breast (1 lb): Tender and lean, it’s the perfect canvas for the crispy coating and spicy marinade.
- Cornflour (1/2 cup): Creates that irresistible crispiness on the chicken when fried.
- Salt (1 teaspoon): Enhances all flavors and seasons the chicken perfectly.
- Black pepper (1 teaspoon): Adds a subtle kick and depth.
- Chili powder (1 teaspoon): Provides the essential heat that defines the dish.
- Vegetable oil for frying (2 tablespoons + 2 tablespoons): Needed for frying the chicken and stir-frying the rice and veggies.
- Red and green bell peppers (1 each, sliced): Adds crunch, color, and sweetness to balance the spice.
- Spring onions (3-4, chopped): Bring a fresh, mild onion fragrance and brightness.
- Fresh red chilies (2-3, sliced): To dial up the heat and keep things lively.
- Cooked rice (2 cups): Day-old rice is best for making perfectly textured fried rice.
- Eggs (2, beaten): Scrambled into the rice for richness and protein.
- Mixed vegetables (1 cup): Peas, carrots, and corn bring sweetness, nutrition, and color.
- Soy sauce (3 tablespoons total): Adds umami and saltiness to both the fried rice and satay sauce.
- Salt and pepper (to taste): For seasoning during cooking.
- Peanut butter (1/2 cup): The star of the satay sauce, delivering creamy, nutty flavor.
- Honey (1 tablespoon): Balances the satay sauce with a touch of sweetness.
- Garlic (1 teaspoon, minced): Adds aromatic depth to the satay sauce.
- Coconut milk (1/2 cup): Gives the satay sauce its luscious texture and subtle tropical notes.
- Lime juice (1 teaspoon): Brightens the satay sauce with a zesty kick.
How to Make Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe
Step 1: Prepare and Fry the Salt and Chilli Chicken
Start by coating your chicken pieces in a mixture of cornflour, salt, black pepper, and chili powder. This seasoning and coating will lock in moisture while giving you that signature crunch. Heat your vegetable oil until shimmering, then carefully fry the chicken until it turns golden brown and crispy, usually about 5 to 7 minutes. Set your cooked chicken aside to rest – this step is where all the magic begins developing.
Step 2: Stir-Fry the Vegetables with Chicken
In the same pan, toss in your sliced red and green bell peppers, chopped spring onions, and fresh red chilies to stir-fry for 2 to 3 minutes. This quick sauté softens the vegetables just enough while preserving texture and vibrant color. Then add your crispy chicken back to the pan and give everything a good toss so the flavors mingle and the chili heat permeates every bite.
Step 3: Cook the Fried Rice
In a separate pan, heat vegetable oil and pour in beaten eggs to make fluffy scrambled eggs. Remove the cooked eggs and set aside. Next, add your cooked rice and mixed vegetables (peas, carrots, corn) to this pan and stir-fry for another 3 to 4 minutes, ensuring the rice grains separate beautifully. Stir in soy sauce, scrambled eggs, and season to taste with salt and pepper, giving everything a final quick toss before transferring it to your serving plate.
Step 4: Make the Satay Sauce
While the rice cooks, start your satay sauce by combining peanut butter, soy sauce, honey, minced garlic, coconut milk, and lime juice in a small saucepan. Warm gently over low heat, stirring continuously until the sauce is glossy, smooth, and irresistibly fragrant. This sauce will add a creamy, slightly sweet, and tangy contrast that perfectly complements the salty-crispy chicken and savory fried rice.
How to Serve Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe
Garnishes
For a pop of color and freshness, sprinkle extra chopped spring onions and thinly sliced red chilies on top right before serving. A handful of crushed roasted peanuts adds a lovely crunch that works beautifully with the silky satay sauce. These small touches elevate your dish and make it irresistibly inviting.
Side Dishes
This Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe shines as a complete meal on its own, but if you want to round it out, consider a simple cucumber salad or crisp Asian slaw. Something cool and refreshing helps balance the richness and heat of the main dishes perfectly.
Creative Ways to Present
Serve the chicken arranged neatly beside a mound of fried rice on a large platter, with a small bowl of satay sauce for dipping. Alternatively, you can drizzle the satay sauce directly over the chicken for a more integrated experience. For a fun and casual option, present everything in bowls for a modern, bowl-friendly dinner twist.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your leftover Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe in airtight containers in the refrigerator. The flavors deepen when rested overnight, making it just as delicious the next day.
Freezing
You can freeze both the chicken and fried rice separately for up to 2 months. Keep sauces in separate containers to preserve freshness and reheat them gently when ready to serve.
Reheating
To reheat, use a skillet over medium heat to crisp the chicken back up and warm the fried rice nicely. Gently warm the satay sauce in a saucepan or microwave, stirring often to maintain its smooth texture.
FAQs
Can I use a different protein instead of chicken?
Absolutely! This recipe works wonderfully with firm tofu for a vegetarian twist or even shrimp if you want to add a seafood flair. Just adjust cooking times accordingly.
Is it necessary to use day-old rice for the fried rice?
While freshly cooked rice can work, day-old rice is drier and less sticky, making it easier to achieve that perfect fried rice texture where each grain stays separate.
How spicy is this Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe?
The heat level is adjustable! You can reduce or increase the amount of chili powder and fresh chilies according to your preference without compromising other flavors.
Can I make the satay sauce ahead of time?
Yes! Satay sauce stores well in the fridge for up to 5 days. Reheat gently before serving and give it a good stir to bring back its silky consistency.
What is the best oil to use for frying the chicken?
Vegetable oil or any neutral oil with a high smoke point is perfect. This ensures crispiness without the oil burning or imparting unwanted flavors.
Final Thoughts
There’s something so comforting yet exciting about the Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe that makes it a go-to meal when you want impressive, home-cooked flavor without hours in the kitchen. Give it a try and watch it become a beloved staple in your dinner rotation. Your taste buds are in for a treat!
Print
Salt and Chilli Chicken with Fried Rice and Satay Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A flavorful and vibrant dish featuring crispy salt and chili chicken served with savory fried rice and a rich, creamy satay sauce. This meal combines a spicy kick with a comforting balance of textures and a hint of sweetness from the peanut-based sauce, perfect for a satisfying family dinner or casual gathering.
Ingredients
Salt and Chili 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 Chill Chicken: In a bowl, toss the chicken pieces with cornflour, salt, black pepper, and chili powder until evenly coated.
- Fry Chicken: Heat the vegetable oil in a frying pan over medium-high heat. Fry the coated chicken pieces for about 5–7 minutes until golden brown and crispy. Remove the chicken from the pan and set aside.
- Stir-fry Vegetables and 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 tender. Return the fried chicken to the pan and toss everything together to combine the flavors.
- Cook Eggs for Fried Rice: In a separate pan, heat 2 tablespoons vegetable oil over medium heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the pan and set aside.
- Make Fried Rice: In the same pan used for the eggs, add the cooked rice and mixed vegetables. Stir-fry for 3–4 minutes, then add soy sauce, scrambled eggs, and season with salt and pepper. Stir well and cook for an additional minute to blend flavors.
- Prepare Satay Sauce: In a small saucepan, combine the peanut butter, soy sauce, honey, minced garlic, coconut milk, and lime juice. Heat gently over low heat, stirring continuously until the sauce is smooth and well combined. Remove from heat.
- Serve: Plate the salt and chili chicken alongside the fried rice and drizzle with satay sauce. Enjoy this harmonious blend of spicy, savory, and sweet flavors.
Notes
- For best texture, use day-old rice to prevent clumping in the fried rice.
- You can adjust the amount of fresh chilies based on your spice tolerance.
- Peanut butter can be substituted with almond butter for a different nutty flavor.
- If desired, garnish with extra chopped spring onions or fresh cilantro for freshness.
- This dish can be made gluten-free by using tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
