Make salt and pepper chicken, a delicious Chinese-style takeaway that you can easily make at home (frying and baking instructions).
This is a wonderful, simple recipe for salt and pepper chicken, which only takes minutes to prepare and cook. Whether you make the fried or oven-baked version, you will not need more than half an hour to serve dinner. And everybody will just love it!
And if you are in the mood for some more Chinese dishes, have a look at the Sweet and Sour Broccoli , the Mushroom Noodle Soup, or the Rice Noodle Beef with Green Onions.
What do you need for the Chinese chicken โtakeawayโ?
Chicken: Boneless, skinless thighs. I strongly recommend using thighs. I've cooked this recipe with breast as well, and while it is fine, the thigh version is so much better. Moister, softer, more flavorful meat.
Spices: Salt and pepper are the stars of the show. Despite the large quantity of salt used, the dish will not taste salty; it will just be delicious. I always use fine sea salt, which is less powerful than table salt (similar to kosher). If you use table salt, you might need less. You will also need Chinese five-spice powder, which is quite easy to get anywhere.
Make the Crispy Salt and Pepper Wings, next.
Cornstarch: You will need it if you decide to fry the meat. When making the oven-baked version, I don't add it anymore. I've tried both versions (with and without cornstarch), and when it comes to cooking the pieces in the oven, I prefer to leave out the starch. This way, the meat stays moist and delicious without dry cornstarch bits here and there.
See the recipe card for full information on ingredients and quantities.
How to make fried salt and pepper chicken?
- Prepare the vegetables and set them aside.
- Mix the spices and cornstarch in a large bowl and set aside.
- Cut the thighs into bite-sized pieces and set them aside. Only coat them with the cornstarch mixture just before adding to the hot oil.
- Heat the oil in a larger saucepan, skillet, or wok.
- Toss about half of the meat pieces with the cornstarch mixture, patting them slightly to remove the excess.
- Carefully place them into the hot oil and fry them until golden brown. It should take about 2-3 minutes. Check whether they are cooked through by cutting one piece in the middle.
- Turn them in the oil using a slotted spoon a couple of times during frying to ensure they get nice and crispy.
- Remove from the pan with the slotted spoon and place on kitchen paper towels to help remove the excess fat.
- Repeat with the second batch.
- Once all the meat pieces are cooked, carefully pour away most of the oil, keeping only about 1-2 tablespoons of it.
- Immediately add the vegetables and stir-fry them for about 2 minutes. Season and mix with the meat.
- Serve immediately.
Tip
Before adding the chicken, ensure the frying oil is at the right temperature. Check with a meat thermometer (the Amazon affiliate link opens in a new tab); the temperature should be about 355ยฐF/ 180ยฐC.
You can also check the temperature by frying a cube of bread. If it takes 10-15 seconds to get brown, the oil is at the right temperature (see image below).
The oil needs a while to get hot, meaning that once the temperature is reached, it will not get too hot too soon, so you will not have to worry about overheating the oil during frying. If you notice it getting too hot (smoking), reduce the heat a little and wait before adding the next batch.
How to bake salt and pepper chicken?
- Preheat the oven to 350ยฐF/ 180ยฐC. Line a baking tray with aluminum foil.
- Mix cornstarch, salt, pepper, and Chinese five-spice powder in a large bowl. Toss the meat first with the oil and then with the spice mixture and place on the tray in a single layer.
- Bake for 10 minutes.
- Depending on your oven, either turn on the grill or preheat it. Grill for about 2-3 minutes to make the chicken crispier. Keep an eye on it; the meat pieces should not get too dark.
- While chicken bakes, prepare the vegetables and stir-fry them in a large pan with 1-2 tablespoons of oil. Mix the meat and vegetables and serve immediately.
How to serve?
Serve over rice or even noodles; my family loves both versions.
Leftovers can be stuffed into wraps or pita bread with more fresh vegetables and a sauce of choice. You can also reheat them in the pan.
Salt and Pepper Chicken
Ingredients
Vegetables:
- ยฝ onion 75 g
- 4 garlic cloves
- 3 green onions
- ยฝ red bell pepper
- 1 long green chili use to taste
- each ยผ teaspoon fine sea salt and pepper
Fried salt and pepper chicken:
- 2 lbs boneless skinless chicken thighs 900 g
- โ cup cornstarch 40 g
- ยพ tablespoon fine sea salt
- ยพ tablespoon ground black pepper
- ยพ tablespoon Chinese five-spice powder
- 1 cup vegetable oil 230 ml
Baked salt and pepper chicken (Note 1):
- 2 lbs boneless skinless chicken thighs 900 g
- 1 tablespoon vegetable oil
- ยพ tablespoon fine sea salt
- ยพ tablespoon ground black pepper
- ยพ tablespoon Chinese five-spice powder
Instructions
Vegetables:
- Slice the onion and the garlic. Cut the green onions into thin rings. Deseed the peppers and slice them as well. Set aside until ready to cook.ยฝ onion + 4 garlic cloves + 3 green onions + ยฝ red bell pepper + 1 long green chili
Fried chicken:
- Cut the chicken thighs into bite-sized pieces and season it.2 lbs boneless skinless chicken thighs/ 900 g + each ยผ teaspoon fine sea salt and pepper
- Batter: Mix cornstarch, salt, pepper, and Chinese five-spice powder in a large bowl. โ cup cornstarch + ยพ tablespoon fine sea salt + ยพ tablespoon ground black pepper + ยพ tablespoon Chinese five-spice powder
- Heat the oil in a pan, wok, or skillet (Note 2).1 cup vegetable oil/ 230 ml
- Batter chicken: When the oil is hot, place ยฝ of the chicken pieces into the bowl with the cornstarch and spices and toss until coated.
- Fry chicken: Immediately and carefully place them into the hot oil and fry until golden brown, about 2-3 minutes, moving the pieces a few times in between. Check if the meat is cooked through by cutting a piece in the middle. Remove with a slotted spoon and place on kitchen paper towels to remove the excess fat.
- Repeat with the second batch, only coating the chicken pieces with cornstarch just before adding to the frying pan.
- Stir fry vegetables: Pour away all the fat from the pan, keeping only about 2 tablespoons of it. Add the vegetables and stir fry for about 2 minutes. Add salt and pepper, and mix well.
- Combine: Mix with the chicken pieces and serve.
Baked chicken:
- Preheat the oven to 350ยฐF/ 180ยฐC. Line a baking sheet with baking paper.
- Mix salt, pepper, and Chinese five-spice powder in a large bowl.1 tablespoon vegetable oil + ยพ tablespoon fine sea salt + ยพ tablespoon ground black pepper + ยพ tablespoon Chinese five-spice powder
- Cut the chicken thighs into bite-sized pieces. Toss with the oil, add to the bowl and toss to coat with the spices. Place on the baking sheet.2 lbs boneless skinless chicken thighs/ 900 g
- Bake for 10 minutes.
- Broil: Place under the grill (or turn on the oven grill) and grill for about 2-3 minutes to make the chicken crispier. Keep an eye on the grill, the chicken should not get too dark.
- Cook vegetables: While the chicken bakes, prepare the vegetables and stir-fry them in a large pan with 1-2 tablespoons oil.
- Mix the chicken and veggies and serve.
Notes
- Basically, the same ingredients without the cornstarch. I've tried both versions; the oven-baked chicken tastes better without the cornstarch.
- Oil temperature: Make sure the oil has the right temperature for frying, about 355ยฐF/ 180ยฐC. You can also check by frying a cube of bread, if it takes about 10-15 seconds to get brown then the oil has the right temperature.
- The nutrition for the fried chicken is calculated considering only 4 tablespoons of oil, as you will discard most of the frying oil anyway. The nutrition calculation is only an approximation. The oven-baked chicken has about 420 calories per serving.
Ein Dekoherzal in Bergen says
WERDE ich ausprobieren..... sehr lecker...
wรผnsche noch einen schรถnen ABEND
bis bald die BIRGIT aus TIROL
Adina says
Super, Birgit! Ich wรผnsche dir auch alles gute!
mjskitchen says
This is one of those dishes I use to order when we went out. The restaurant we frequented has shutdown, for thank you so much for the recipe because now I can make it at home. YAY!