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