Salt and Pepper Chicken Recipe

Introduction

Salt and Pepper Chicken is a simple, flavorful dish perfect for a quick weeknight meal. Crispy on the outside and tender inside, it’s seasoned with a perfect balance of salt, pepper, and aromatic garlic. This recipe delivers classic Chinese-inspired comfort with minimal effort.

Ingredients

• 1 lb Chicken Breast (cut into bite-size pieces)
• 1 Egg
• 3/4 cup Cornstarch
• Vegetable Oil (enough for deep 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 the marinade ingredients — 1 tsp salt, 2 tsp brown sugar, 2 tbsp water, 1 tbsp rice wine, 1/4 tsp baking soda, 2 tbsp soy sauce, minced garlic, and chicken pieces. Stir to combine and let the chicken marinate for 30 minutes.
2. Step 2: In a separate bowl, beat the egg with a fork. Drain 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. Toss thoroughly to ensure all pieces are completely coated in cornstarch.
4. Step 4: Heat vegetable oil in a wok over medium-high heat. Add enough oil for the chicken to be fully submerged. When hot, fry the chicken in batches until golden brown on all sides, about 4-5 minutes per batch. Remove and drain on paper towels.
5. Step 5: Once all chicken is cooked, drain the oil from the wok, return the chicken to the pan, and toss briefly over heat to warm through. Remove from heat and immediately sprinkle with 1/2 tsp salt, 1/2 tsp pepper, and chopped green onions. Toss to combine and serve hot.

Tips & Variations

• For extra crispiness, double fry the chicken by frying once until light golden, letting it rest, then frying again until deeply golden and crispy.
• Add a pinch of chili flakes along with the salt and pepper for a spicy kick.
• Use chicken thighs instead of breast for juicier results.
• Serve with steamed rice or as a filling for lettuce wraps to lighten up the meal.

Storage

Store leftover Salt and Pepper Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven to maintain crispiness instead of microwaving, which can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken or fully thaw frozen chicken before marinating to ensure even cooking and proper texture.

What can I substitute for rice wine?

If you don’t have rice wine, dry sherry or a mild white wine can be used as a substitute in equal amounts. Avoid sweet wines as they can alter the flavor balance.

Salt and Pepper Chicken Recipe

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★★★★★

4.7 from 121 reviews

• Author: Isabella
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Salt and Pepper Chicken is a crispy, flavorful dish featuring bite-sized chicken pieces marinated in a savory blend, coated in cornstarch, and deep-fried to golden perfection. Finished with a mix of salt, pepper, and fresh green onions, this dish delivers a perfect balance of heat and aroma that’s perfect for a delicious meal.

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Ingredients

Scale 1x2x3x

Marinade

• 1 lb Chicken Breast (cut into bite-size pieces)
• 1 tsp Salt
• 2 tsp Brown Sugar
• 2 Tbsp Water
• 1 Tbsp Rice Wine
• 1/4 tsp Baking Soda
• 2 Tbsp Soy Sauce
• 3 cloves Garlic (minced)

Coating

• 1 Egg
• 3/4 cup Cornstarch

Seasoning & Garnish

• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 Tbsp Green Onions (chopped)
• Vegetable Oil (for frying, enough to submerge chicken pieces)

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Instructions

1. Prepare Marinade: In a large bowl, combine all marinade ingredients—salt, brown sugar, water, rice wine, baking soda, soy sauce, and minced garlic. Stir thoroughly to blend the flavors.
2. Marinate Chicken: Add the bite-sized chicken pieces to the marinade and mix well to ensure each piece is coated. Let the chicken sit in the marinade for 30 minutes to absorb the flavors.
3. Coat Chicken: In a separate bowl, beat the egg with a fork. Drain excess marinade from the chicken and toss the pieces in the beaten egg until fully coated.
4. Apply Cornstarch: Add cornstarch to the bowl with egg-coated chicken, tossing well to evenly cover each piece with the cornstarch for a crispy crust.
5. Fry Chicken: Heat vegetable oil in a wok over medium-high heat, ensuring there is enough oil to submerge the chicken. When the oil is hot, fry the chicken in batches, turning to cook until all sides are golden brown and crisp. Remove and drain on paper towels to remove excess oil.
6. Toss and Season: Once all chicken is fried, drain the oil from the wok. Return all chicken pieces to the pan and toss over medium heat to warm through evenly. Remove from heat, then sprinkle with salt and pepper. Garnish with chopped green onions before serving.

Notes

• Be careful not to overcrowd the wok when frying to ensure even cooking and crispiness.
• Drain the chicken well after frying to avoid sogginess.
• You can adjust the amount of pepper depending on your desired spice level.
• Using cornstarch instead of flour helps achieve a light and extra crispy coating.
• Serve immediately for the best texture and flavor.

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Keywords: Salt and Pepper Chicken, Crispy fried chicken, Chinese chicken recipe, Easy chicken dish, Fried chicken with green onions