Salt and Pepper Chicken Recipe

Introduction

Salt and Pepper Chicken is a crispy, flavorful dish that’s perfect for a quick weeknight dinner or entertaining guests. With a light, crunchy coating and a savory seasoning blend, this recipe delivers comforting taste and satisfying texture every time.

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: Mix all of the marinade ingredients—1 tsp. salt, brown sugar, water, rice wine, baking soda, soy sauce, minced garlic, and 1/2 tsp. pepper—in a large bowl. Add the chicken pieces and stir to combine. Let it sit for 30 minutes to absorb the flavors.
2. Step 2: In a separate bowl, beat the egg with a fork. Drain the excess marinade from the chicken, then add the chicken pieces to the beaten egg, tossing to coat thoroughly.
3. Step 3: Add cornstarch to the chicken and toss well to ensure each piece is completely coated with a thin, even layer.
4. Step 4: Heat vegetable oil in a wok over medium-high heat until hot enough for frying. Add the chicken in batches, making sure the oil covers the pieces. Fry until golden brown on all sides, then remove and place on paper towels to drain excess oil.
5. Step 5: Once all the chicken is cooked, drain the oil from the wok. Return the chicken to the wok, toss to heat through evenly, then remove from heat. Sprinkle with 1/2 tsp. salt and the chopped green onions, tossing gently to combine.

Tips & Variations

• For extra crispiness, double-dip the chicken by repeating the egg and cornstarch coating before frying.
• Try adding a pinch of five-spice powder to the marinade for a fragrant twist.
• Use dark meat like thighs for juicier chicken and richer flavor.

Storage

Store leftover Salt and Pepper Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to retain crispiness—avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different coating instead of cornstarch?

Yes, potato starch or rice flour can be good alternatives that also create a crispy outer layer.

Is this recipe suitable for meal prep?

Absolutely. The chicken can be cooked in advance and stored refrigerated, then quickly reheated before serving for a convenient meal option.

Salt and Pepper Chicken Recipe

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★★★★★

4.9 from 756 reviews

Salt and Pepper Chicken is a flavorful, crispy Chinese-inspired dish featuring tender bite-sized chicken pieces marinated in a savory mixture, coated in cornstarch, and deep-fried to golden perfection. Finished with a simple sprinkle of salt, pepper, and fresh green onions, it delivers a perfect balance of crunch and aromatic seasoning, ideal as an appetizer or main course.

• Author: Lena
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Marinade

• 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

Chicken Coating

• 1 lb Chicken Breast, cut into bite-size pieces
• 1 Egg
• 3/4 cup Cornstarch

Seasoning and Garnish

• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 Tbsp Green Onions, chopped
• Vegetable Oil, for frying

Instructions

1. Prepare the Marinade: Mix all marinade ingredients including salt, brown sugar, water, rice wine, baking soda, soy sauce, and minced garlic in a large bowl until well combined. Add chicken pieces to the marinade and stir to coat well. 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. Drain excess marinade from the chicken, then toss the chicken pieces in the beaten egg until fully coated.
3. Add Cornstarch Coating: Transfer the egg-coated chicken into a bowl with cornstarch. Toss thoroughly to ensure every piece is completely covered with a thin, even layer of cornstarch for optimum crispiness.
4. Deep-Fry the Chicken: Heat vegetable oil in a wok over medium-high heat. Use enough oil to fully submerge the chicken pieces. Once the oil is hot, fry the chicken in batches, cooking each until golden brown and cooked through on all sides. Remove fried chicken with a slotted spoon and drain on paper towels to remove excess oil. Repeat until all chicken is fried.
5. Combine and Season: Drain the oil from the wok, then return all the fried chicken back into the wok. Toss the chicken over heat just to warm evenly. Remove from heat and immediately sprinkle with salt and pepper, tossing to distribute the seasoning. Garnish with chopped green onions before serving.

Notes

• Ensure the oil is hot enough before frying to achieve a crispy texture; test by dropping a small bit of cornstarch into the oil—it should sizzle immediately.
• Fry in batches to avoid overcrowding, which can lower oil temperature and result in soggy chicken.
• Drain excess marinade before coating in egg to prevent the batter from becoming too wet.
• This recipe works well with other cuts such as chicken thighs for juicier results.
• For a spicier kick, add a pinch of chili powder or five-spice powder to the seasoning mixture.

Keywords: Salt and Pepper Chicken, Chinese fried chicken, crispy chicken, marinated chicken, Asian appetizer, fried chicken recipe