Salt and Pepper Chicken (Chinese Inspired Recipe)

Chinese salt and pepper chicken: Salt and pepper chicken is a popular Chinese recipe, 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.

Love Chinese takeaway recipes? Try my spinach stir fry with garlic, broccoli stir fry, or vegetable chow main.

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.

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 boneless skinless 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 pepper 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, sesame 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: (green onions) for flavor and freshness.

Step-By-Step Instructions

1. 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. 
2. Toss the chicken in the cornstarch until evenly coated for an extra crunchy exterior and set aside.
3. 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.
4. 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.

1. Fry over medium flame for 3-4 minutes or until cooked through, golden brown and crisp. Once done, transfer the fried chicken onto a paper towel lined plate to drain the extra oil.
2. 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. 
3. 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.

• Vegetable Chow Mein
• Hibachi Fried Rice
• Mediterranean Yellow Rice
• Asian Cucumber Salad

Recipe Tips

• Ensure your chicken pieces are evenly sized to promote uniform cooking. Smaller pieces will cook faster and provide more surface area for the delicious coating.
• Use a thermometer to ensure that your oil is at the optimal temperature for frying - usually around 350°F (175°C). Too hot, and your chicken will burn on the outside before it's cooked on the inside. Too cool, and your chicken will soak up too much oil and become greasy.
• For a gluten-free version, make sure your soy sauce is gluten-free, and use potato starch instead of cornstarch for dredging.
• If you like your dish spicier, add more red chilies or a dash of chili flakes.
• Always use fresh garlic and onion for the best flavor. If you are using frozen, make sure they are thoroughly defrosted and drained before using. 
• Marinating the chicken longer (up to 24 hours) will impart more flavor into the meat. If you're short on time, even a quick 20-minute marinade will make a difference.
• Do not overcrowd the pan when you’re frying the chicken. Overcrowding reduces the temperature of the oil, making the chicken absorb more oil and become less crispy.
• Remember, the chicken will continue to cook a little from the residual heat after it's removed from the oil, so take that into account to avoid overcooking. 
• To make the dish even more colorful and nutritious, consider adding other tangy vegetables like bell peppers or snow peas during the sauteing process. 

Frequently Asked Questions

Can I freeze Salt and Pepper Chicken?

Yes, you can freeze the cooked chicken. Once cooled, place in a freezer-safe bag or airtight container and freeze for up to 3 months. To reheat, defrost in the fridge overnight and then reheat in a skillet until warmed throughout.

What can I use instead of soy sauce?

If you need a soy-free alternative, coconut aminos or tamari can be good substitutes. They offer a similar savory, umami flavor.

Can I use whole chicken pieces instead of cutting them into small pieces?

Yes, you can use whole chicken pieces, but the frying time will significantly increase. Please ensure that the chicken is cooked all the way through to a safe internal temperature of 165°F (74°C).

Can I use other meats for this recipe?

Certainly! This recipe works well with other meats like pork or shrimp. Just adjust the cooking time accordingly.

How can I reduce the spiciness of this dish?

To reduce the spiciness, you can limit the amount of chili used or remove it entirely. Remember, you can always add more later if needed.

Recipe

Salt and Pepper Chicken (Chinese Inspired Recipe)

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.

5 from 2 votes

Print Pin Rate

Course: Appetizer, Snack

Cuisine: Chinese

Keyword: Chinese salt and pepper chicken, Salt and prpper chicken

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

Calories: 129kcal

Author: Geetanjali

Ingredients

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 tablespoon 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.

Notes

Ensure your chicken pieces are evenly sized to promote uniform cooking. Smaller pieces will cook faster and provide more surface area for the delicious coating.

Use a thermometer to ensure that your oil is at the optimal temperature for frying - usually around 350°F (175°C). Too hot, and your chicken will burn on the outside before it's cooked on the inside. Too cool, and your chicken will soak up too much oil and become greasy.

For a gluten-free version, make sure your soy sauce is gluten-free, and use potato starch instead of cornstarch for dredging.

If you like your dish spicier, add more red chilies or a dash of chili flakes.

Always use fresh garlic and onion for the best flavor. If you are using frozen, make sure they are thoroughly defrosted and drained before using. 

Marinating the chicken longer (up to 24 hours) will impart more flavor into the meat. If you're short on time, even a quick 20-minute marinade will make a difference.

Do not overcrowd the pan when you’re frying the chicken. Overcrowding reduces the temperature of the oil, making the chicken absorb more oil and become less crispy.

Remember, the chicken will continue to cook a little from the residual heat after it's removed from the oil, so take that into account to avoid overcooking. 

To make the dish even more colorful and nutritious, consider adding other tangy vegetables like bell peppers or snow peas during the sauteing process. 

Nutrition

Calories: 129kcal | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 132mg | Potassium: 420mg | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.4mg