Salt and Chilli Chicken with Fried Rice and Satay Sauce

There’s something about the combination of crispy, spicy chicken, fragrant fried rice, and creamy peanut satay sauce that feels both comforting and exciting at the same time. Every bite brings together heat, sweetness, and nutty depth, making it a dish that satisfies every craving in one plate. Picture golden fried chicken tossed with fiery chilies and colorful peppers, paired with fluffy rice that’s kissed by soy and sesame, and finished with a drizzle of silky satay. Trust me, this one’s a total game-changer.

Behind the Recipe

This recipe was born out of my craving for the ultimate fusion comfort meal. It’s inspired by a mix of Asian street food and cozy home-cooked dinners, the kind of dish you make when you want something indulgent yet easy to whip up. The spicy salt and chili crusted chicken reminds me of late-night takeouts, while the fried rice and satay sauce give it that homemade twist that makes it even better.

Recipe Origin or Trivia

Salt and chilli chicken has roots in Chinese-style cooking but has become a staple in many Western Asian fusion restaurants, especially in the UK and Ireland. The satay sauce brings in a Southeast Asian flair, particularly Thai and Indonesian influences, known for their love of peanuts, coconut, and spice. Together, they form a perfect marriage of texture and taste that bridges two beloved culinary worlds.

Why You’ll Love Salt and Chilli Chicken with Fried Rice and Satay Sauce

Versatile: You can serve it for a weeknight dinner or as a crowd-pleaser for gatherings.
Budget-Friendly: Uses simple pantry staples and affordable ingredients that stretch far.
Quick and Easy: Ready in under an hour, most of the prep happens while cooking.
Customizable: Adjust the spice level or switch up vegetables based on what you have.
Crowd-Pleasing: The mix of crispy, spicy, and creamy flavors wins everyone over.
Make-Ahead Friendly: Components like rice and sauce can be prepped earlier.
Great for Leftovers: Tastes even better the next day when the flavors deepen.

Chef’s Pro Tips for Perfect Results

Before we start cooking, here are a few secrets for that perfect result every time:

• Use cold, day-old rice for fried rice; it stays separate and perfectly textured.
• Marinate your chicken for at least 20 minutes for maximum flavor.
• Double fry the chicken for extra crunch that lasts even after tossing in sauce.
• Use high heat for frying vegetables to keep them crisp and colorful.
• Add a splash of water to your satay sauce if it thickens too much while cooling.

Kitchen Tools You’ll Need

You won’t need a fancy setup, just the essentials:
Wok or large skillet: For stir-frying rice and chicken efficiently.
Mixing bowls: To marinate the chicken and mix sauces.
Tongs: To flip and toss the chicken evenly while frying.
Saucepan: For preparing the creamy satay sauce.
Sharp knife and cutting board: To prep the vegetables neatly and safely.

Ingredients in Salt and Chilli Chicken with Fried Rice and Satay Sauce

The ingredients in this recipe come together like a flavorful symphony—each one adding its own note to the dish.

1. Chicken breast: 500 g, cut into strips, tender protein that crisps up beautifully.
2. Cornflour: 3 tbsp, coats the chicken for that perfect crunchy exterior.
3. Salt and black pepper: To taste, enhances the natural flavor.
4. Chili flakes: 1 tsp, adds that fiery punch.
5. Garlic: 3 cloves minced, brings aroma and depth.
6. Red bell pepper: 1 sliced, for color and sweetness.
7. Spring onions: 3 chopped, add freshness and a light bite.
8. Cooked rice: 3 cups, preferably day-old, for best fried rice texture.
9. Soy sauce: 2 tbsp, adds savory umami flavor.
10. Sesame oil: 1 tsp, gives that nutty, rich aroma.
11. Eggs: 2 beaten, bind and enrich the fried rice.
12. Vegetable oil: For frying and stir-frying.
13. Peanut butter: 3 tbsp, creamy base for the satay sauce.
14. Coconut milk: 200 ml, makes the sauce silky.
15. Soy sauce (for satay): 1 tbsp, balances sweetness.
16. Lime juice: 1 tbsp, for a hint of acidity.
17. Brown sugar: 1 tsp, balances spice and salt.
18. Fresh red chili: 1 sliced, for garnish and extra heat.

Ingredient Substitutions

Chicken breast: Use chicken thighs for juicier results.
Cornflour: Swap with rice flour or potato starch.
Soy sauce: Use tamari for a gluten-free version.
Peanut butter: Almond butter or cashew butter work well too.
Coconut milk: You can use evaporated milk for a lighter sauce.

Ingredient Spotlight

Peanut butter: The heart of the satay sauce, giving it a nutty creaminess that ties everything together.
Chili flakes: The key to that spicy edge, they awaken the senses and balance the richness of the sauce.

Instructions for Making Salt and Chilli Chicken with Fried Rice and Satay Sauce

And now, let’s dive into the cooking process. Here are the steps you’re going to follow:

1. Preheat Your Equipment: Heat your wok or large skillet over medium-high heat. Prepare a small saucepan for the satay sauce.
2. Combine Ingredients: In a bowl, coat chicken with cornflour, salt, pepper, and chili flakes. Toss well.
3. Prepare Your Cooking Vessel: Heat vegetable oil in the wok until hot. Fry chicken pieces until golden and crispy, then remove and set aside.
4. Assemble the Dish: In the same wok, add a bit of oil, sauté garlic and peppers until fragrant. Push to one side, add beaten eggs, scramble lightly, then mix in the rice. Pour soy sauce and sesame oil, stir-fry until evenly coated.
5. Cook to Perfection: Return the chicken to the wok, toss everything together until well mixed and heated through.
6. Finishing Touches: In a saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, and brown sugar. Heat gently until smooth.
7. Serve and Enjoy: Plate the fried rice, top with crispy chicken, drizzle with satay sauce, and garnish with sliced chili and spring onions.

Texture & Flavor Secrets

The magic lies in the contrast. The crispy chicken pairs beautifully with soft, savory rice, while the creamy, slightly sweet satay sauce coats everything like silk. Each bite balances spice, crunch, and comfort in perfect harmony.

Cooking Tips & Tricks

• Always use cold rice for frying to prevent it from clumping.
• Taste the satay sauce before serving and adjust salt or lime to balance.
• Keep the chicken pieces small for quicker and more even frying.

What to Avoid

• Don’t overcrowd the pan when frying chicken; it will turn soggy.
• Avoid overcooking the rice, or it will lose its texture.
• Don’t skip the lime juice; it lifts and balances the whole dish.

Nutrition Facts

Servings: 4
Calories per serving: 640
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can prepare the rice and satay sauce in advance, keeping them in airtight containers in the fridge for up to 3 days. Reheat the rice in a hot pan with a splash of water and warm the sauce gently before serving. The chicken is best fried fresh for that unbeatable crisp.

How to Serve Salt and Chilli Chicken with Fried Rice and Satay Sauce

Serve the dish piled high in shallow bowls with extra sauce on the side. Garnish with more fresh chilies, coriander, or even crushed peanuts for extra crunch. Pair it with a cool cucumber salad or a refreshing iced tea to balance the heat.

Creative Leftover Transformations

Turn leftovers into lettuce wraps, rice-stuffed omelets, or even noodle stir-fries. The satay sauce can double as a dipping sauce for veggie sticks or grilled skewers.

Additional Tips

• Add extra veggies like broccoli or carrots for color and crunch.
• If you love spice, toss in a few extra chili slices before serving.
• Keep an eye on the chicken, it cooks fast and should stay juicy.

Make It a Showstopper

Serve it on a wooden board or deep ceramic plate, drizzle satay sauce artistically, and sprinkle fresh herbs on top. A few lime wedges on the side make it look as good as it tastes.

Variations to Try

• Spicy Garlic Version: Add minced garlic and chili oil for an extra kick.
• Sweet & Tangy: Mix honey into the satay sauce for a hint of sweetness.
• Vegetarian: Swap chicken for tofu or cauliflower bites.
• Teriyaki Twist: Replace the chili seasoning with teriyaki glaze.
• Noodle Version: Use egg noodles instead of rice for a fun variation.

FAQ’s

1. Can I bake the chicken instead of frying it?

Yes, bake at 200°C for 20 minutes, flipping halfway, until crispy.

2. Can I use store-bought satay sauce?

You can, but homemade has a fresher, creamier taste.

3. What rice works best for fried rice?

Long-grain jasmine or basmati rice works beautifully.

4. Can I make it less spicy?

Absolutely, reduce the chili flakes and skip the fresh chili garnish.

5. Is this recipe gluten-free?

Yes, if you use tamari instead of soy sauce.

6. Can I freeze the sauce?

Yes, store it in an airtight container for up to one month.

7. How do I keep chicken crispy after cooking?

Place it on a wire rack after frying instead of paper towels.

8. Can I use leftover rice?

Yes, leftover rice gives the best fried texture.

9. What oil should I use for frying?

Vegetable or sunflower oil works best for its neutral flavor.

10. What can I pair with this dish?

A simple cucumber salad or Asian slaw complements it beautifully.

Conclusion

Salt and Chilli Chicken with Fried Rice and Satay Sauce is a comforting, spicy, and delightfully rich meal that brings the best of Asian-inspired flavors right to your table. Every bite tells a story of texture and taste that feels both familiar and special. Go ahead, try it tonight, and let me tell you, it’s worth every bite.

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