Salt and Pepper Chicken Recipe

Introduction

Salt and Pepper Chicken is a flavorful, crispy dish that brings simple ingredients together for a satisfying meal. Perfectly seasoned and lightly fried, this recipe is an easy way to enjoy a classic Chinese-inspired favorite at home.

Ingredients

• 1 lb Chicken Breast, cut into bite-size pieces
• 1 Egg
• 3/4 cup Cornstarch
• Vegetable Oil, for frying
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 Tbsp Green Onions, chopped
• 3 cloves Garlic, minced
• 1 tsp Salt (for marinade)
• 2 tsp Brown Sugar
• 2 Tbsp Water
• 1 Tbsp Rice Wine
• 1/4 tsp Baking Soda
• 2 Tbsp Soy Sauce

Instructions

1. Step 1: In a large bowl, mix together the salt, brown sugar, water, rice wine, baking soda, soy sauce, and minced garlic to create the marinade. Add the chicken pieces and stir to combine. Let the chicken marinate for 30 minutes.
2. Step 2: Beat the egg in a separate bowl with a fork. Drain the excess marinade from the chicken, then add the chicken pieces to the beaten egg and toss to coat evenly.
3. Step 3: Add the cornstarch to the bowl with the egg-coated chicken and toss well until each piece is completely covered.
4. Step 4: Heat vegetable oil in a wok over medium-high heat until hot enough for frying — the oil should be deep enough to cover the chicken pieces. Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
5. Step 5: After frying all the chicken, drain the oil from the wok. Return the chicken to the wok and toss it over medium heat to warm evenly. Remove from heat, then sprinkle with salt, pepper, and chopped green onions before serving.

Tips & Variations

• For extra crispiness, double coat the chicken by repeating the egg and cornstarch steps before frying.
• Use fresh ground white pepper for a more authentic flavor.
• Serve with steamed rice or a side of stir-fried vegetables for a complete meal.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to retain crispiness rather than microwaving, which can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, boneless, skinless chicken thighs work well and can add extra juiciness, though the cooking time may vary slightly.

What oil is best for frying this dish?

Vegetable oil or any neutral oil with a high smoke point, like canola or peanut oil, works best for frying to ensure the chicken cooks evenly and crisply.

Salt and Pepper Chicken Recipe

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★★★★★

4.8 from 133 reviews

This Salt and Pepper Chicken recipe features crispy, golden-brown chicken bites marinated in a flavorful blend and coated with a delicate cornstarch crust. Fried to perfection and tossed with aromatic garlic, green onions, and a simple salt and pepper seasoning, it delivers a perfect balance of savory and slightly sweet flavors, ideal for a satisfying appetizer or main dish.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Marinade

• 1 Tbsp. Rice Wine
• 1/4 tsp. Baking Soda
• 2 Tbsp. Soy Sauce
• 1 tsp. Salt
• 2 tsp. Brown Sugar
• 2 Tbsp. Water

Main Ingredients

• 1 lb Chicken Breast (cut into bite-size pieces)
• 1 Egg
• 3/4 cup Cornstarch
• Vegetable Oil (for frying)
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 2 Tbsp. Green Onions (chopped)
• 3 cloves Garlic (minced)

Instructions

1. Prepare the marinade: In a large bowl, mix together the rice wine, baking soda, soy sauce, 1 tsp salt, brown sugar, and water until fully combined. Add the bite-sized chicken pieces to the marinade and stir well to coat. Let the chicken marinate for 30 minutes to absorb the flavors.
2. Coat the chicken: In a separate bowl, beat the egg with a fork. Once the chicken has finished marinating, drain off any excess marinade. Add the chicken pieces to the beaten egg and toss thoroughly to coat all pieces evenly.
3. Add cornstarch coating: Sprinkle the cornstarch over the egg-coated chicken pieces. Toss well to ensure each piece is completely covered in cornstarch, which will give the chicken a crispy texture when fried.
4. Fry the chicken: Heat enough vegetable oil in a wok or deep pan over medium-high heat so that the chicken pieces can be fully submerged. Once the oil is hot, carefully add the chicken in batches to avoid overcrowding. Fry each batch until the chicken turns golden brown and crispy on all sides, then remove and place on paper towels to drain excess oil. Repeat with any remaining chicken.
5. Final seasoning and serve: After frying, carefully drain the oil from the wok, leaving a small amount for flavor. Return all the fried chicken to the wok and toss to warm evenly. Remove from heat and immediately sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Add minced garlic and chopped green onions, tossing them with the chicken to distribute their aroma and flavor. Serve hot for the best taste and crunch.

Notes

• Marinating the chicken for 30 minutes helps tenderize the meat and infuse flavor.
• Ensure the oil is hot enough before frying to prevent soggy chicken and achieve a crispy crust.
• Frying in batches prevents temperature drop in the oil, resulting in better texture.
• Use fresh green onions and garlic for enhanced aromatic flavor.
• The dish is best served immediately to maintain crispiness.

Keywords: Salt and Pepper Chicken, Chinese fried chicken, crispy chicken bites, quick chicken recipe, Asian chicken dish