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Salt and Pepper Chicken is my way of bringing that irresistible Chinese takeout magic home. Every bite has a crispy, crunchy coating that gives way to juicy chicken, all kissed with peppery spice and plenty of aromatic salt. Perfect for a weeknight craving or a fun dinner to share with friends.
The first time I made this, we couldn't believe how close it tasted to our favorite local spot. Now it is our Friday night tradition with a big bowl of rice and plenty of laughs.
Ingredients
- Chicken breast: cut into bite-sized pieces tender and quick to cook so the coating stays crisp
- Egg: acts as a sticky binder for the cornstarch coating choose a fresh large egg for best coverage
- Cornstarch: gives the chicken a super light and crisp exterior make sure it is fresh and lump-free
- Vegetable oil: neutral flavor and high smoking point perfect for deep frying
- Salt and pepper: essential for bold savory seasoning use flaky salt and freshly ground pepper if possible
- Green onions: scattered on top for freshness and color pick crisp and vibrant green onions
- Garlic: minced in the marinade brings big aromatic depth select firm and juicy cloves
- Brown sugar: balances the salt and rounds out the marinade opt for soft light brown sugar
- Water: in the marinade helps everything mingle together filtered is best if you have it
- Rice wine: tenderizes and adds mild sweet depth Shaoxing wine or a dry sherry works well
- Baking soda: helps the chicken stay extra juicy make sure it is not expired
- Soy sauce: the backbone of the marinade chose a quality brand for better depth
Step-by-Step Instructions
- Marinate the Chicken:
- Combine the chicken with garlic salt brown sugar water rice wine baking soda and soy sauce. Stir everything together until the chicken is evenly coated and let it soak for at least thirty minutes. This gives your chicken all of its base flavor and a little bit of tenderness.
- Coat in Egg:
- Once marinated beat an egg until homogenous and add the drained chicken. Toss thoroughly so every piece is slick with a thin coating.
- Add the Cornstarch:
- Sprinkle cornstarch over the egg-covered chicken and toss well so each bite-size piece is evenly dusted. The coating should feel dry and a bit powdery on the surface.
- Fry the Chicken:
- Pour enough oil in a deep wok to cover the chicken and heat on medium high. Test oil by adding a small pinch of cornstarch to see if it sizzles. Fry the chicken in batches so pieces are not crowded. Turn them gently until all sides are golden and crispy. Lift the pieces out to drain on paper towels.
- Season and Finish:
- Once all chicken is crispy drain the oil from the wok. Return all fried chicken to the empty hot pan and toss briefly to finish crisping. Sprinkle with salt pepper and scatter green onions all over. Toss quickly to mix and serve at once.
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My favorite ingredient is the green onion. The freshness and pop of color always makes the finished dish look and taste special. My family always hovers around the stove when I am finishing this and every batch disappears in minutes.
Storage tips
Leftover salt and pepper chicken will keep in the fridge in a tightly sealed container for up to two days. To reheat and crisp it up again use an oven or air fryer rather than the microwave which can turn the coating soggy. Lay pieces in a single layer and warm at three hundred fifty degrees until hot through.
Ingredient substitutions
Boneless chicken thighs work equally well if you prefer dark meat which stays even juicier. If you do not have rice wine a splash of dry sherry or even apple juice can add a subtle sweetness. For a gluten free version use tamari instead of soy sauce. Add a little red chili for extra heat if you love spicy food.
Serving suggestions
Serve salt and pepper chicken as a crowd friendly appetizer or pile it over steamed jasmine rice for a full meal. Add a plate of sautéed bok choy or simple cucumber salad for balance. This recipe is always a hit for parties and makes a fun DIY takeout dinner at home.
Cultural context
Salt and pepper chicken is inspired by Cantonese kitchen traditions where salt and aromatic white pepper bring out the natural flavors of crisp fried proteins. Many Chinese restaurants have their own spin often topped with plenty of chopped green onions and chili slices. Making it at home means you can personalize the spice and savor the fresh just cooked taste.
Frequently Asked Questions About Recipes
- → What cut of chicken works best?
Boneless chicken breast cut into bite-sized pieces delivers a tender texture and absorbs the marinade well.
- → How do I achieve extra crispy coating?
Ensure chicken pieces are fully coated with cornstarch before frying, and fry in hot oil in batches to prevent crowding.
- → Can I use chicken thighs instead?
Yes, boneless thighs provide a juicier, richer flavor and remain tender during frying—just trim excess fat.
- → How should I serve this dish?
It's best served hot, garnished with fresh green onions. Pair with steamed rice or sautéed vegetables for a complete meal.
- → What kind of oil should I use for frying?
Neutral oils like vegetable or canola oil work well due to their high smoke point, ensuring a crisp result.
- → Can I air fry instead of deep frying?
Air frying is possible for a lighter version, though texture may differ. Arrange coated pieces in a single layer and cook until golden.