Crispy Chicken & Prawn Salad with Sweet Chilli Soy Sauce
Introduction
This crispy chicken and prawn salad combines golden chicken, juicy prawns, fresh crunchy vegetables, and my homemade sweet chilli soy sauce. I served mine with noodles on the side, and my daughter and I really enjoyed it!
It is colourful, filling, and simple to make at home. You can easily adjust the vegetables, chilli, and sides to suit your preference.
🍤 Watch the Full Recipe Video
Want to see how to make this recipe from start to finish? Watch the full video below and follow along step by step.
📑 Table of Contents
❤️ Why You’ll Love This Recipe
- Crispy and fresh on one plate – Golden chicken and prawns paired with fresh, crunchy salad.
- Balanced flavour – The sweet chilli soy sauce brings sweet, salty, and mild spice together.
- Easy to customise – Swap the vegetables, adjust the chilli level, or serve it with your choice of noodles.
- Good for sharing – Makes a simple family lunch or dinner.
- Everyday ingredients – Easy ingredients that come together well.
🛒 Ingredients
🍗 For the Crispy Chicken
- 6 chicken thighs, skin removed and deboned
- 1 egg
- Cornflour, enough to create a thick coating
- A pinch of salt, or to taste
- About ¼ cup cooking oil, or as needed for frying
🍤 For the Crispy Prawns
- Prawns, cleaned and prepared
- 1 egg
- Cornflour, enough to coat the prawns
- Cooking oil, for frying
🥗 For the Fresh Salad
- Iceberg lettuce, sliced
- Fresh tomatoes, chopped or sliced
- Cucumber, sliced
- Red pepper, sliced
- Onion or red onion, thinly sliced
- Leek, finely sliced, for garnish
🌶️ For My Sweet Chilli Soy Sauce
- Soy sauce
- Brown sugar
- A little cooking oil
- Chinese chilli powder or chilli pepper, to taste
🍜 To Serve
- Noodles of your choice
- Boiled eggs, optional
Prepare the Chicken
Start by removing the skin from the chicken thighs.
Carefully cut along the bone to remove it, keeping each piece intact.
Once deboned, pat the chicken thoroughly dry with paper towels. Removing excess moisture helps the coating stick properly when frying.
Set the chicken aside while you prepare the coating.
Make the Chicken Coating
Crack the egg into a bowl, then add the cornflour and a small pinch of salt.
Mix together until you get a smooth, thick coating.
Add the chicken thighs and turn them in the mixture until every piece is evenly covered on all sides to help form a crisp exterior.
Fry the Chicken
Heat about ¼ cup of cooking oil in a frying pan.
When the oil is hot, carefully add the coated chicken. Do not overcrowd the pan; cook in batches if needed.
Fry until golden and crispy on the outside and cooked completely through, with no pink meat remaining in the centre.
Transfer the cooked chicken to a wire rack or a plate lined with paper towels to drain excess oil.
Let it rest for a few minutes before slicing.
Prepare the Crispy Prawns
Next, prepare the prawns.
In a clean bowl, mix the egg with enough cornflour to make a coating similar to the one used for the chicken.
Add the prawns and mix gently until each one is coated.
Heat a little oil in a frying pan and cook the prawns until the coating is golden and crispy and the prawns are cooked through.
Remove them from the pan and set aside while you prepare the salad.
Prepare the Fresh Salad
Now prepare the fresh salad vegetables.
Slice the iceberg lettuce, cucumber, tomatoes, red pepper, and onion.
Arrange the vegetables across a large serving plate as a crisp base for the chicken and prawns.
Keeping the vegetables fresh and crisp creates a nice contrast with the warm chicken and prawns.
Make My Sweet Chilli Soy Sauce
Next, make the sauce.
Combine the soy sauce, brown sugar, a little cooking oil, and Chinese chilli powder or chilli pepper.
Mix well until the sugar dissolves.
Taste and adjust the chilli depending on how spicy you want it to be.
Assemble the Dish
Once the chicken has rested slightly, slice it into smaller pieces, or leave the thighs whole if you prefer.
Arrange the crispy chicken over the fresh salad, then drizzle the sweet chilli soy sauce over the top.
Finely slice the leek and scatter it over the chicken.
Add the crispy prawns alongside the chicken, then finish with a little sliced red onion and fresh tomato.
This brings together the warm chicken and prawns, fresh vegetables, and sweet chilli soy sauce on one plate.
Serve and Enjoy
Serve straight away with your choice of noodles on the side. You can also add boiled eggs to make it more filling.
Serve while the chicken and prawns are warm and crispy and the salad is fresh.
It is simple home cooking that makes a colourful meal.
My daughter and I really enjoyed this one, and I hope you do too!
💡 Tips for Success
- Pat the chicken dry before adding the coating so it crisps up properly.
- Avoid overcrowding the pan to help the chicken and prawns cook evenly.
- Prepare the salad close to serving time so the vegetables stay fresh and crisp.
- Adjust the chilli to your taste by starting with a small amount and adding more if preferred.
- Serve immediately while the fried elements are warm and crispy.
- Keep raw chicken separate from salad ingredients, utensils, and chopping boards during preparation.
🍴 Serving Suggestions
This dish is filling on its own, but noodles make a simple addition on the side.
You can also serve it with rice, extra salad, boiled eggs, or a dipping sauce.
For a lighter option, leave out the noodles and serve the chicken and prawns over the salad.
❓ Frequently Asked Questions
Can I use frozen prawns?
Yes. Thaw them completely and pat them dry before coating to help the batter stick properly.
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast works as well, though thighs stay juicier when fried. Cut the breast into evenly sized pieces so they cook through at the same time.
How can I make the sweet chilli soy sauce less spicy?
Reduce the amount of Chinese chilli powder or leave it out to suit your heat preference.
Can I prepare the salad ahead of time?
Yes. Chop the vegetables ahead of time and store them in the fridge, then assemble the salad just before serving.
What can I serve with this dish?
Noodles work well on the side, or you can serve it with rice, boiled eggs, extra salad, or dipping sauce.
How should I store leftovers?
Store the cooked chicken and prawns separately from the salad and sauce in covered containers in the fridge. Reheat the cooked ingredients thoroughly before serving.
What else can I serve with it?
Try rice, noodles, boiled eggs, extra vegetables, or serve the chicken and prawns with the sweet chilli soy sauce for dipping.
Cook with Tima Gaye
Simple ingredients, plenty of colour, and food made to be enjoyed and shared. ❤️
Food safety tip: Make sure your chicken is thoroughly cooked and steaming hot all the way through before serving. For more advice, read the Food Standards Agency chicken safety guidance .
🍗 More Recipes You Might Love
If you enjoyed this crispy chicken and prawn salad, you might also like my Crispy Chicken Thighs . They are golden and crispy on the outside and tender inside.
About the Author:
Tima Gaye is a Gambian-born, UK-based home cook and recipe creator. She shares rich, flavorful recipes inspired by African roots and global dishes. Every meal she creates comes from the heart — blending tradition, creativity, and love.
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