Easy Salt and Pepper Chicken Recipe (Chinese Style)

Name: Easy Salt and Pepper Chicken Recipe (Chinese Style)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 oz 250 g boneless, skinless chicken thighs (cut into bite-sized pieces); Salt (as needed); ⅓ teaspoon ground black pepper; 1 tablespoon all-purpose soy sauce; ½ cup cornstarch; Oil (for deep frying and stir frying); 3-4 garlic cloves (minced); 1-2 fresh red chilies (thinly sliced); 2 green onion stalks (thinly sliced); 1 tablespoon Sichuan peppercorns; 1 tablespoon black peppercorns; 2 tablespoons sea salt flakes (or regular sea salt)

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Salt and pepper chicken is a popular Chinese dish where crispy fried chicken chunks are tossed with garlic, chilies, and a fragrant salt and pepper blend. This easy homemade recipe comes together in about 30 minutes with just a handful of ingredients and is seriously addictive.

Salt and pepper chicken served on a platter.

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Ingredients You will need
Step-By-Step Instructions
Recipe Tips and Tricks for Best Result
FAQs
More Easy Chinese Takeout Recipes to Try
Tried This Recipe?
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This recipe was originally published in October 2023, and I have updated it with new photos, improved instructions, and a few small tweaks to the recipe.

If you know me, you know how much I love recreating restaurant and takeaway favorites at home. It's always so satisfying, and you know exactly what goes into the dish.

This recipe is slightly different from other Chinese stir-fries. It's a dry dish, not saucy.

It's crispy, salty, peppery, and slightly spicy. Perfect as a starter or a savory snack for parties, gatherings, or game day.

Ingredients You will need

Here are a few important notes about the ingredients. For measurements, see the recipe card below.

Salt and pepper chicken ingredients such as chicken, garlic, red chilies, sichuan pepper, black pepper, salt, oil, and green onions are placed on a wooden backdrop.

Chicken: Boneless, skinless chicken thighs stay juicy and tender. Chicken breast can be used, but avoid overcooking as it can turn dry. Chicken wings can also be used, but the frying time will increase slightly.
Soy sauce: All-purpose soy sauce is used for seasoning and color. Light soy sauce can be used instead.
Salt and pepper: Used to season the chicken for a simple base flavor before coating. Ground black pepper is used, but white pepper works as well.
Cornstarch: This is used to create a light, crisp coating on the chicken.
Fresh garlic: Adds aroma and flavor.
Fresh red chilies: Adjust to taste. Remove seeds for less heat. You can also substitute with green chilies.
Green onions: Adds freshness and a mild crunch.
Oil: Use a neutral oil with a high smoke point, such as canola, vegetable, peanut, or sunflower oil for frying.

For the salt and pepper seasoning

Sichuan peppercorns: A key ingredient in the seasoning. Sichuan peppercorns are not spicy, but have a strong citrusy aroma and a unique numbing, tingling sensation that makes the dish so flavorful and addictive.
Black peppercorns: Adds heat and depth to the seasoning.
Sea salt: Sea salt gives a better flavor. I love to use sea salt flakes in my salt and pepper seasoning. But regular sea salt can be used as well.

Step-By-Step Instructions

1. Take the chicken in a bowl. Add salt, pepper, and soy sauce. Mix well and let it rest for at least 10 minutes.

2. Add cornstarch to the chicken and toss until all the pieces are evenly coated. Set aside.

3. Dry roast the Sichuan peppercorns, black peppercorns, and sea salt flakes in a frying pan over low heat for about 2-3 minutes or until fragrant. Let cool slightly, then grind into a fine powder using a spice grinder or mortar and pestle. Transfer to a small bowl.

Step-by-step collage showing salt and pepper chicken preparation including marinating chicken, coating with cornstarch, toasting pepper and salt mixture, and grinding the seasoning.

4. Heat enough oil in a wok or pan until hot. To check the temperature, drop a tiny pinch of cornstarch into the oil-if it sizzles immediately, the oil is ready.

5. Shake off any excess cornstarch and gently add the chicken pieces one by one into the hot oil. Fry in batches to avoid overcrowding.

6. Fry over medium heat for 3-4 minutes, or until cooked through, golden, and crisp. Transfer to a paper towel-lined plate to drain excess oil.

7. Heat a teaspoon of oil in a pan over medium heat. Add the minced garlic and sauté for a few seconds until fragrant and lightly golden. Make sure it doesn't burn. Add the red chilies and sauté briefly.

8. Add the fried chicken, sliced green onions, and the prepared salt and pepper seasoning as needed. Give it a quick toss and transfer to a plate. Serve immediately. Enjoy!

Salt and pepper chicken step-by-step collage showing frying chicken, sautéing garlic and chilies, and tossing the chicken with seasoning.

Crispy salt and pepper chicken served on a platter garnished with green onions and red chilies.

Recipe Tips and Tricks for Best Result

Cut the chicken evenly: Ensure your chicken pieces are evenly sized to promote uniform cooking.
Don't skip the rest time: Letting the chicken sit after mixing helps it absorb the flavor.
Coat just before frying: Coat cornstarch right before frying so it stays dry and gives that crisp coating.
Shake off excess cornstarch: This prevents clumping and keeps the coating light and crispy.
Maintain oil temperature: If the oil is too hot, the chicken will brown too quickly on the outside before cooking through. If it's not hot enough, the chicken will absorb excess oil and turn greasy. Heat the oil until hot but not smoking, then add the chicken and reduce the heat to medium. The ideal temperature is around 170-180°C (340-355°F).
Fry in batches: 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.
Don't burn the garlic: Sauté it just until fragrant. Burnt garlic can ruin the flavor quickly.
Adjust heat: Add more or fewer chilies depending on your taste. You can remove the seeds if you prefer less heat. For extra spice, mix a little chili flakes or chili powder into the prepared salt and pepper seasoning.
Don't skip toasting the salt and pepper mixture: It enhances the aroma and gives the seasoning a deeper flavor. It can be made in a larger batch and stored in a jar for later use.
Extra flavor: For extra flavor, add a teaspoon of white peppercorns to the salt and pepper mixture while toasting.
Toss quickly at the end: Once everything is in the pan, toss fast so the chicken stays crispy and doesn't soften.
Serve immediately: This dish is best right after tossing while it's hot and crisp.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can. Just reduce the frying time slightly to avoid overcooking, as it can turn dry.

Can I skip Sichuan peppercorns?

They can be skipped, but they add a unique flavor and mild numbing sensation that defines the dish.

Can I make the salt and pepper seasoning in advance?

Yes, you can make a larger batch and store it in an airtight container. It stays fresh and can be used for other dishes too.

More Easy Chinese Takeout Recipes to Try

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