This Crispy Salt and Pepper Chicken rivals your favorite takeout spot with its addictive crunch and bold, savory flavors. It features juicy bite-sized pieces of chicken thigh deep-fried to golden perfection and tossed with aromatic garlic, peppers, and a signature spice blend.
The combination of the crispy cornstarch coating and the heat from the fresh and dry chillies makes this dish an irresistible savory snack or a satisfying main course served over rice.
Recipe Details
- Flavor Profile: This dish is savory and salty with a distinct peppery kick. The garlic, onions, and Chinese five spice add aromatic depth, while the chillies provide heat.
- Texture: The chicken has a super crispy exterior thanks to the cornstarch coating, while the baking soda marinade ensures the inside remains tender and juicy.
- Time: You will need at least 15 minutes for marinating and about 20 minutes for frying and tossing.
- Difficulty: Moderate. This involves deep frying and quick wok cooking, but the steps are straightforward.
What You’ll Need
To make this recipe, you will need boneless chicken thighs and a neutral oil for deep frying. The flavor comes from three main components: a soy-based marinade that tenderizes the meat, a dry spice mix containing salt, pepper, and Chinese five spices, and a fresh vegetable mix of onions, peppers, and aromatics to finish the dish in the wok.
Ingredient Notes
- Chicken Thigh – Boneless chicken thigh is best for this recipe because it stays juicy and flavorful even after high-heat frying.
- Corn Starch (flour) – This is the key to that light, shatteringly crisp crust. It creates a different texture than standard wheat flour.
- Baking Soda – A crucial ingredient in the marinade. It acts as a tenderizer (a technique often called velveting) to keep the meat soft.
- Chinese Five Spices – A blend usually containing star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. It gives the dish its authentic restaurant-style flavor.
- Chillies – This recipe uses three types: dry red chillies for smokiness, crushed chilli flakes for heat, and fresh red chilli for bright color and spice.
- Chicken Powder – An optional savory enhancer that adds umami to the spice blend.
Add-ins and Substitutions
- Adjust the Spice: If you prefer less heat, you can reduce the amount of crushed chilli flakes or remove the seeds from the fresh red chilli.
- Vegetables: You can add extra color by using red or yellow bell peppers alongside the green pepper.
- Oil: Use any neutral flavored vegetable oil with a high smoke point, such as sunflower, canola, or peanut oil.
How to Make Crispy Salt and Pepper Chicken
1. Prepare and Marinate the Chicken
First of all, cut the chicken thigh into small bite-size pieces. Place them in a bowl and mix well with the marinade ingredients: soy sauce, sesame oil, garlic paste, and baking soda. Set this aside to marinate for at least 15 minutes. If you have more time, you can let it sit longer to tenderize further.
2. Prep the Vegetables and Spices
While the chicken marinates, cut the dry red chillies in half and deseed them. Cut the sweet onion, green pepper, fresh red chilli, and spring onions into thin slices. Chop or slice the garlic cloves. In a separate small bowl, add all the spice mix ingredients (salt, black pepper powder, Chinese five spices, and optional chicken powder), mix well, and set aside.
3. Coat the Chicken
Coat the marinated chicken pieces with the corn starch (flour). Make sure each chicken piece is separated and well coated. Toss the excess flour out before frying to keep your oil clean.
4. Deep Fry
Heat your oil in a deep pan or wok to about 350°F. Deep fry the chicken pieces until they are crispy and golden brown. Remove them from the oil and set them aside on a wire rack or paper towel.
5. Stir Fry the Aromatics
In a large wok or pan, drizzle 1 tablespoon of vegetable oil. Fry the garlic over medium heat for a few seconds, then add the dry chilies and stir for a few seconds.
Pro Tip: Dry chilies can burn very quickly, so you need to stir very quickly and be ready to add the next ingredients immediately to prevent a bitter taste.
6. Toss and Serve
Follow the dry chillies immediately with the crushed chillies, sliced onion, green pepper, and fresh chilli slices. Stir well for 1 minute until fragrant. Add the fried chicken pieces back into the wok and sprinkle the spice mix over everything. Toss well to combine all ingredients evenly. Serve immediately!
Recipe Tips
- Oil Temperature: Maintaining the oil at 350F is important. If the oil is too cool, the chicken will be greasy; if it is too hot, the coating will burn before the chicken is cooked.
- Don’t Overcrowd: When deep frying, cook in batches if necessary so the chicken pieces don’t stick together and the oil temperature doesn’t drop too drastically.
- Mise en Place: Wok cooking happens fast. Have your veggie slices, garlic, and spice mix measured and ready next to the stove before you start the final stir-fry step.
- Velveting: Do not skip the baking soda in the marinade; it is the secret to why restaurant chicken is so tender inside.
FAQs
Can I use chicken breast? Yes, you can use breast meat, but it dries out faster than thighs. Because of the baking soda marinade, it should still remain relatively tender, but be careful not to overcook it.
Is this dish very spicy? It has a moderate to high heat level due to the dry chillies, chilli flakes, and fresh chillies. You can control the heat by removing seeds or reducing the quantity of the peppers.
Can I make this ahead of time? This dish is best served immediately while the coating is crispy. If you make it ahead, the moisture from the vegetables will soften the crust. You can, however, marinate the chicken and chop the vegetables earlier in the day.
Serving Suggestions
- As a Meal: Serve over steamed white rice or alongside stir-fry noodles for a complete dinner.
- As a Snack: Serve on its own as a savory appetizer or party snack.
- Sides: Pair with garlicky bok choy or simple steamed broccoli to balance the savory, fried chicken.
Make This Recipe in Advance
- Marinade: You can mix the chicken with the marinade and store it in the fridge for up to 4 hours before cooking.
- Spice Mix: The spice blend can be mixed days in advance and stored in a small airtight container.
- Storage: Leftovers can be stored in the fridge, but they will lose their crispiness. Reheat in an oven or toaster oven to try and recapture some texture.
Crispy Salt and Pepper Chicken (Takeout Style)
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
This Crispy Salt and Pepper Chicken rivals your favorite takeout spot with its addictive crunch and bold, savory flavors. Featuring juicy bite-sized pieces of chicken thigh deep-fried to golden perfection and tossed with aromatic garlic, peppers, and a signature spice blend, it makes for an irresistible savory snack or a satisfying main course when served over steamed rice.
Ingredients
For the Chicken & Marinade
- 9 oz Boneless chicken thigh (cut into bite-sized pieces)
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Garlic paste (finely grated)
- 1/4 tsp Baking soda
- 1/4 tsp White pepper
For the Coating
- 1 cup Corn starch (flour)
- Oil for frying (Sunflower, canola, peanut, or any neutral vegetable oil)
For the Stir-Fry & Spices
- 1/2 Sweet onion (cut into thin slices)
- 1/2 Green pepper (cut into thin slices)
- 2 Spring onions (cut into thin slices)
- 1 Fresh red chilli (cut into thin slices)
- 2–3 Dry red chillies (cut in half and deseeded)
- 2–3 Garlic cloves (chopped or sliced)
- 1 tsp Crushed chilli flakes
- 1/2 tsp Salt
- 1/2 tsp Black pepper powder
- 1/4 tsp Chinese five spices
- 1/4 tsp Chicken powder (optional)
Instructions
Step 1: Marinate the Chicken
Cut the chicken thigh into small bite-sized pieces. Place them in a bowl and mix thoroughly with the soy sauce, sesame oil, garlic paste, white pepper, and baking soda. Set aside to marinate for at least 15 minutes to allow the baking soda to tenderize the meat.
Step 2: Prep the Vegetables and Spices
While the chicken marinates, prepare your vegetables: deseed the dry chillies, slice the sweet onion, green pepper, fresh red chilli, and spring onions, and chop the garlic. In a separate small bowl, mix the salt, black pepper powder, Chinese five spices, and optional chicken powder. Set everything aside.
Step 3: Coat the Chicken
Toss the marinated chicken pieces in the corn starch until they are well coated and separated. Shake off any excess starch before frying to ensure the oil stays cleaner and the coating remains light.
Step 4: Deep Fry
Heat your oil in a deep pan or wok to about 350°F (175°C). Deep fry the chicken pieces in batches until they are crispy and golden brown. Remove them from the oil and drain on a wire rack or paper towel.
Step 5: Stir Fry the Aromatics
In a large wok or pan, drizzle 1 tablespoon of vegetable oil over medium heat. Fry the garlic for a few seconds, then add the dry chillies and stir quickly. Be careful not to burn the chillies; this step moves fast.
Step 6: Toss and Serve
Immediately add the crushed chilli flakes, sliced onion, green pepper, and fresh chilli slices. Stir well for 1 minute until fragrant. Return the fried chicken to the wok, sprinkle the spice mix over everything, and toss well to combine. Serve immediately.
Notes
Velveting Secret: Do not skip the baking soda in the marinade. This technique, known as “velveting,” breaks down fibers in the meat, ensuring the chicken stays silky and tender inside even after deep frying.
Mise en Place: Wok cooking happens very quickly. Have all your vegetables sliced and your spice mix measured out in small bowls next to your stove before you start cooking to prevent burning the aromatics.
Reheating: If you have leftovers, reheat them in an oven or air fryer at 375°F for 5-7 minutes. Avoid the microwave, as it will make the crispy coating soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Fry / Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 Serving
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg
Keywords: salt and pepper chicken, chinese takeout recipe, crispy chicken thighs, spicy chicken stir fry, salt and pepper chicken wings style
