Chinese Salt and Pepper Chicken

Craving an authentic taste of Chinese takeout from the comfort of your own kitchen? Look no further than this incredible recipe for **Chinese Salt and Pepper Chicken**. This beloved dish features succulent, crispy chicken pieces, perfectly seasoned and tossed with aromatic red chilies, pungent garlic, and freshly crushed peppercorns. It’s a culinary delight that promises a burst of flavor and a satisfying crunch with every bite. The best part? This super-easy homemade version comes together quickly, often using ingredients you likely already have on hand in your pantry.

If you have a passion for recreating your favorite Chinese takeaway meals at home, you’ll adore this recipe. Why not explore more delightful options like my spinach stir fry with garlic, broccoli stir fry, or a hearty plate of vegetable chow mein? Cooking at home offers the unique satisfaction of knowing exactly what goes into your meal, allowing you to control the freshness and quality of every ingredient.

This **Salt and Pepper Chicken** is the epitome of crispy, salty, peppery, and subtly spicy perfection. It makes an ideal appetizer or a savory snack for any gathering, party, or game day. Unlike many saucy Chinese stir-fries, this is a dry dish, emphasizing the texture of the crispy chicken and the vibrant flavors of the seasoning. No heavy sauce is needed here; the magic lies in the perfectly balanced spice blend that coats each piece of chicken.

The allure of salt and pepper chicken transcends its simplicity. Its popularity stems from the harmonious blend of textures and tastes: the tender interior of the chicken, encased in a shatteringly crisp coating, juxtaposed with the pungent heat of chili and garlic, and the earthy kick of black pepper. This dish is not just food; it’s an experience, transporting your taste buds straight to your favorite Chinese restaurant.

Crafting the Perfect Salt and Pepper Chicken at Home

Creating this irresistible **Salt and Pepper Chicken** at home is straightforward and incredibly rewarding. The foundation of this recipe uses boneless, skinless chicken breast, though chicken thighs also work wonderfully for their juiciness. The chicken is expertly cut into small, uniform pieces, then dredged in cornstarch to achieve that signature light and crispy exterior when fried. This crucial step ensures each piece is golden and wonderfully crisp, providing the perfect canvas for our flavor-packed seasoning.

Once the chicken is fried to golden perfection, it’s tossed with a vibrant mix of aromatics: finely chopped onion, minced garlic, fresh red chilies, and thinly sliced spring onion. A generous sprinkle of black pepper is then added, infusing the chicken with an amazing depth of fresh, spicy, and savory flavor. The key is to achieve a beautiful balance, where no single flavor overpowers the others, resulting in a perfectly harmonious bite.

While the traditional method involves deep-frying the chicken to create that desirable crispy outer crust, we understand that not everyone prefers deep-frying. For those seeking a lighter, healthier version of **Salt and Pepper Chicken**, you can easily adapt the recipe. Instead of dredging in cornstarch and deep-frying, simply sauté the marinated chicken pieces in a small amount of oil until fully cooked and lightly browned. Once cooked, toss the sautéed chicken with the seasoning mixture as directed. While it won’t have the exact same deep-fried crispness, it will still deliver a fantastic flavor profile, making it a delicious and healthier alternative.

This dish is a testament to how simple ingredients, when prepared with care and attention to detail, can yield extraordinary results. The contrast between the tender chicken and the crispy coating, along with the aromatic spices, makes it a perennial favorite that’s easy enough for a weeknight meal yet impressive enough for entertaining guests.

Essential Ingredients for Your Salt and Pepper Chicken

One of the many appealing aspects of this **Salt and Pepper Chicken** recipe is its reliance on readily available ingredients. You’ll find that most of these items are probably staples in your kitchen already, making this a convenient choice for a spontaneous cooking session. Even if you’re missing a few things, a quick trip to any local grocery store will have you fully stocked. Here’s a detailed look at what you’ll need to create this incredibly easy and delicious dish:

Chicken: For optimal results, I recommend using boneless, skinless chicken breasts, cut into uniform 1-inch pieces. These cook quickly and evenly. However, boneless, skinless chicken thighs are an excellent alternative, offering a richer flavor and even juicier texture. If you’re feeling adventurous, chicken wings can also be used, but be aware that their frying time will be significantly longer to ensure they cook through.
Salt: Fine sea salt is preferred for its balanced salinity, which seasons the chicken without being overpowering.
Pepper: Freshly ground black peppercorns are essential for that distinct, aromatic kick. While white pepper can be used, black pepper provides a more robust and classic flavor profile for this dish.
Soy Sauce: Just a hint of light soy sauce is used to add a touch of umami and depth of flavor to the marinade. It’s crucial to use light soy sauce, as dark soy sauce can easily dominate and overwhelm the delicate balance of the other flavors with its stronger, often sweeter profile.
Cornstarch/Cornflour: This is the secret to achieving that perfectly thin and crispy coating on the chicken. Dredging the chicken in cornstarch before frying creates a light, protective crust that seals in moisture and provides an irresistible crunch. Potato starch is a suitable substitute if cornstarch is unavailable.
Oil: For deep-frying, select a neutral-flavored oil with a high smoke point. Excellent choices include vegetable oil, canola oil, sunflower oil, or peanut oil. These oils can withstand the high heat required for frying without burning, ensuring your chicken fries beautifully without imparting unwanted flavors.
Onion and Garlic: These are the foundational aromatics that build the savory base of the seasoning. Freshly chopped onion (or shallots for a milder flavor) and minced garlic are absolutely essential for their fragrant and pungent contributions.
Red Chili: For that signature spicy kick, thinly sliced red chilies are key. You can adjust the quantity to suit your personal spice preference. Green chilies can be used as a substitute if red chilies are not available. For a non-spicy version, simply swap the chilies for finely diced bell peppers, which will add color and a mild sweetness.
Spring Onion (Green Onions): These are added at the end for a burst of fresh, mild oniony flavor and a touch of vibrant green color, enhancing both the taste and presentation of the dish. Use both the white and green parts, sliced thinly.

Easy Step-By-Step Instructions to Your Crispy Chicken

Follow these simple steps to prepare your own delicious **Salt and Pepper Chicken** that rivals any takeout!

Begin by thoroughly washing your boneless, skinless chicken pieces. Pat them completely dry with paper towels to ensure the marinade adheres properly and the chicken crisps up during frying. Place the dried chicken into a clean bowl.
To the chicken, add the salt, freshly crushed black pepper, light soy sauce, and a teaspoon of oil. Mix all these ingredients together until every piece of chicken is evenly coated. Allow the chicken to marinate for at least 20 minutes to infuse it with flavor. For an even deeper taste, you can marinate for up to an hour in the refrigerator.
Next, toss the marinated chicken pieces in cornstarch until each piece is thoroughly and evenly coated. This step is crucial for developing that extra crunchy exterior. Shake off any excess cornstarch before frying.
Heat a sufficient amount of oil for deep frying in a wok or a large, sturdy pan over medium-high heat until it is hot but not smoking. To test if the oil is at the right temperature (around 350°F or 175°C), drop a tiny pinch of cornstarch into it. If it sizzles immediately upon contact, your oil is ready for frying.

Marinating and frying chicken for salt and pepper chicken

Carefully shake off any remaining loose cornstarch from each chicken piece and gently add them one by one into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature and lead to greasy rather than crispy chicken. You may need to fry the chicken in batches.
Fry the chicken over a medium flame for 3-4 minutes, or until each piece is fully cooked through, beautifully golden brown, and delightfully crisp. Once done, use a slotted spoon to transfer the fried chicken onto a plate lined with paper towels to drain any excess oil.
In a separate clean pan or wok, heat 1 tablespoon of oil over high heat until it just begins to smoke. Add the finely chopped onion (or shallots), minced garlic, and thinly sliced red chilies. Sauté continuously for about 1 minute until the aromatics are fragrant and slightly softened.
Finally, add the fried chicken, chopped spring onions, and the remaining salt and freshly crushed pepper to the pan with the aromatics. Toss everything together quickly and vigorously for about 30 seconds to ensure the chicken is evenly coated with the seasoning. Transfer the **Salt and Pepper Chicken** to a serving plate and serve immediately while hot and crispy.

Chinese salt and pepper chicken served on a black plate

Perfect Pairings: What to Serve with Salt and Pepper Chicken

**Salt and Pepper Chicken** is incredibly versatile and can be enjoyed as a standalone appetizer or as part of a larger, wholesome meal. For a complete and satisfying dining experience, consider pairing it with these complementary dishes:

Wet Wet Sauce (TikTok Viral Recipe): A popular, flavorful sauce that adds an extra layer of moisture and zest.
Vegetable Chow Mein: A classic noodle dish that offers a comforting and substantial side.
Hibachi Fried Rice: Fluffy, savory fried rice provides a perfect base to soak up the chicken’s flavors.
Mediterranean Yellow Rice: For a delightful twist, this aromatic rice offers a different cultural dimension.
Asian Cucumber Salad: A refreshing and tangy salad to cut through the richness of the fried chicken.

Looking for another delicious and easy chicken snack or appetizer? Don’t miss these delightful chicken and potato cutlets.

Expert Tips for Mastering Salt and Pepper Chicken

Achieving restaurant-quality **Salt and Pepper Chicken** at home is easier than you think with these expert tips:

Uniform Chicken Pieces: Ensure your chicken pieces are cut into roughly even sizes. This promotes uniform cooking, preventing some pieces from being undercooked while others are overcooked. Smaller pieces also offer more surface area for that delicious crispy coating.
Optimal Oil Temperature: The temperature of your oil is paramount for crispy, non-greasy chicken. Aim for an oil temperature of around 350°F (175°C). Using a kitchen thermometer is highly recommended for accuracy. If the oil is too hot, the chicken will burn on the outside before cooking through. If it’s too cool, the chicken will absorb too much oil, resulting in a greasy and less appealing texture.
Gluten-Free Adaptation: For a gluten-free version of this dish, always check that your soy sauce is certified gluten-free. Additionally, substitute cornstarch with potato starch for dredging, as it provides a similar crispness without gluten.
Adjusting Spiciness: The beauty of homemade food is customization. If you prefer a spicier dish, feel free to increase the amount of red chilies or add a dash of chili flakes during the final seasoning step. For a milder flavor, reduce the chili or omit it entirely.
Fresh Aromatics are Key: Always prioritize using fresh garlic and onion. Their vibrant flavors are crucial to the authentic taste of this dish. If you’re using frozen alternatives, ensure they are thoroughly defrosted and drained of any excess moisture before use to prevent diluting the flavors.
Marination for Flavor: While a 20-minute marinade works well, allowing the chicken to marinate longer – up to 24 hours in the refrigerator – will significantly enhance the depth of flavor in the meat. Even if you’re short on time, don’t skip the initial 20-minute soak; it makes a noticeable difference.
Avoid Overcrowding the Pan: When frying the chicken, cook it in batches to avoid overcrowding the pan. Overcrowding instantly drops the oil’s temperature, leading to chicken that absorbs too much oil and becomes soggy instead of crispy. Give each piece space to fry properly.
Mind Residual Heat: Remember that chicken continues to cook for a short period after it’s removed from the hot oil due to residual heat. Take this into account to prevent overcooking, which can lead to dry chicken. Remove the chicken when it’s just cooked through and golden.
Add Colorful Vegetables: To make your dish even more visually appealing and nutritious, consider adding other vibrant, crisp vegetables like thinly sliced bell peppers (red, yellow, or green) or snow peas during the final sautéing process. They add freshness and a delightful crunch.

Frequently Asked Questions About Salt and Pepper Chicken

Can I freeze Salt and Pepper Chicken?

Yes, you can certainly freeze cooked **Salt and Pepper Chicken**. Once the chicken has cooled completely, place it in a freezer-safe airtight container or a heavy-duty freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw the chicken overnight in the refrigerator, then warm it in a skillet over medium heat or in an oven until thoroughly heated through and crisp again.

What can I use instead of soy sauce?

If you require a soy-free alternative due to dietary restrictions or preferences, coconut aminos or tamari are excellent substitutes. Both offer a similar savory, umami flavor profile that works well in this recipe, with tamari generally being a gluten-free soy sauce option.

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

While you can use larger or whole chicken pieces, such as tenders or small fillets, the frying time will need to be significantly increased to ensure the chicken cooks thoroughly. Always make sure the chicken reaches a safe internal temperature of 165°F (74°C) when using larger cuts.

Can I use other meats for this recipe?

Absolutely! The **Salt and Pepper** seasoning is wonderfully versatile. This recipe works beautifully with other proteins like pork (tenderloin or belly cut into pieces) or even shrimp. Just remember to adjust the cooking time accordingly for each type of meat, as shrimp will cook much faster than chicken or pork.

How can I reduce the spiciness of this dish?

To reduce the heat level of this dish, simply limit the amount of fresh red chili you add, or remove it entirely if you prefer no spice. You can also remove the seeds from the chilies before slicing, as much of the capsaicin (which causes the heat) is concentrated there. Remember, it’s always easier to add more spice later than to remove it!

Recipe Card

Salt and Pepper Chicken (Chinese Inspired Recipe)

Salt and Pepper Chicken is a popular Chinese takeout dish, featuring crispy chicken chunks 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.

Course: Appetizer, Snack

Cuisine: Chinese

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

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2

Calories: 129 kcal

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 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.

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

Nutrition Disclaimer:

Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.