Chinese salt and pepper chicken: Salt and pepper chicken is a popular Chinese takeout dish, crispy chicken chunks are tossed in red chilies, garlic, and crushed pepper. This super-easy homemade recipe comes together quickly with ingredients you probably already have in your pantry.
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I love to recreate restaurants and favorite takeaway dishes at home from fresh ingredients. It is so satisfying and at least you know what you bring to the table.
This salt and pepper chicken is crispy, salty, peppery, and slightly spicy- A perfect starter or a savory snack for any party, function, or game day.
This recipe is slightly different from other Chinese stir-fries. It’s a dry dish, not saucy. No sauce is required while sauteing the chicken. And you won’t find MSG in our ingredients.
How do you make Salt and Pepper Chicken
This salt and pepper chicken recipe is made with boneless, skinless chicken breast, cut into small pieces, dredged in cornstarch, and fried until golden and crisp. Then sauteed with onion, garlic, chilies, spring onion, and black pepper to give the chicken an amazing fresh flavor.
The chicken is deep-fried in enough oil which makes for a crispy outer crust. If you are looking for a healthier version of salt and pepper chicken, you can skip dredging in cornstarch, and instead of frying simply saute with a little oil, then toss with the seasoning as directed.
Ingredients You will need
All of the ingredients you’ll need to make this recipe will be super familiar to you—as I said before you might even have most of these things in your fridge and pantry already. Even if you are missing one or two, you will get them easily at any grocery store. Here is what you will need to make this super easy salt and pepper chicken recipe:
Chicken: I have used chicken breasts but chicken thighs also work well for this recipe. You can also substitute it with chicken wings. However, the frying time will increase;
Salt: fine sea salt;
Pepper: freshly ground white or black peppercorns;
Soy sauce: just for a hint of extra flavor. Use light soy sauce as dark soy sauce will overwhelm the flavor;
Cornstarch/ cornflour: OR substitute potato starch. Dredging the chicken in starch before frying gives the chicken a thin crispy coating;
Oil: any high smoke point, neutral-flavored oil suitable for deep frying will work; such as vegetable oil, sunflower oil, canola oil, peanut oil, etc;
Onion and garlic: essential aromatics for seasoning and flavor;
Red chili: can be substituted with green chili. Chili adds a kick of spicy flavor. You can add more or less as per your spice preference. Substitute chili with bell peppers for a non-spicy version.
Spring onion: for flavor and freshness.
Step-By-Step Instructions
- Wash and pat dry the chicken with paper towels and put in a bowl. Add salt, pepper, soy sauce, and oil. Mix everything together and marinate for 20 minutes.
- Toss the chicken in the cornstarch until evenly coated for an extra crunchy exterior and set aside.
- Heat enough oil in a wok or large pan until hot. To check the right temperature you can drop a tiny pinch of cornstarch into the hot oil, if it starts sizzling upon hitting the oil, it’s the frying time.
- Shake off the extra cornstarch and gently add one by one chicken pieces into the hot oil. You may need to fry the chicken in batches to avoid overcrowding.
- Fry over medium flame for 3-4 minutes or until cooked through, golden and crisp. Once done, transfer the fried chicken onto a paper towel lined plate to drain the extra oil.
- Heat oil in a pan over high heat until just smoking; add chopped onion, garlic, and red chilies and saute continuously for about 1 minute until fragrant.
- Then add chicken, chopped spring onions, and salt and pepper seasoning. Toss well quickly, transfer to a plate and serve immediately.
What dishes to serve with this recipe?
For a wholesome meal, I recommend the following recipes.
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Chinese Salt and Pepper Chicken
INGREDIENTS ( 1 CUP = 250 ML )
For marinating
- ½ lb (225 g) boneless, skinless chicken cut into 1-inch pieces
- ½ teaspoon salt
- ⅓ teaspoon black peppercorns freshly crushed
- 1 teaspoon soy sauce light
- 1 teaspoon oil
For frying
- ⅓ cup cornstarch/ cornflour for dredging
- oil for deep frying
For seasoning
- 1 tbsp oil
- 2 shallots or ½ medium-sized onion finely chopped
- 2 garlic cloves peeled and minced
- 1 red chili thinly sliced
- 2 spring onion green stalks scallions, thinly sliced
- ¼ teaspoon black peppercorns freshly crushed
- ¼ teaspoon salt
INSTRUCTIONS
- Wash and pat dry the chicken with paper towels and put in a bowl. Add salt, pepper, soy sauce, and oil. Mix everything together and marinate for 20 minutes.
- Toss the chicken in the cornstarch until evenly coated for an extra crunchy exterior and set aside.
- Heat enough oil in a wok or large pan until hot. To check the right temperature you can drop a tiny pinch of cornstarch into the hot oil, if it starts sizzling upon hitting the oil, it’s the frying time.
- Shake off the extra cornstarch and gently add one by one chicken pieces into the hot oil. You may need to fry the chicken in batches to avoid overcrowding.
- Fry over medium flame for 3-4 minutes or until cooked through, golden and crisp. Once done, transfer the fried chicken onto a paper towel lined plate to drain the extra oil.
- Heat oil in a pan over high heat until just smokin; add chopped onion, garlic, and red chilies and saute continuously for about 1 minute until fragrant.
- Then add chicken, chopped spring onions, and salt and pepper seasoning. Toss well quickly, transfer to a plate and serve immediately.
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