Crispy Salt and Pepper Chicken: The Ultimate 20-Minute Chinese Takeout at Home

Hey there! Lately I’ve been crazy about making Chinese food at home that tastes like it came from a restaurant. This salt and pepper chicken recipe has changed everything in our house. Every time I make it, my husband does his happy dance, which is not something you want to see too often

If you’ve ever ordered salt and pepper chicken from your local Chinese takeout and wondered “how do they make it so darn good?”, you’re in the right place. I’m gonna break down exactly how to make this crispy, flavor-packed dish that’s seriously “eyeballs rolling into the back of your head good” as Nicky from Kitchen Sanctuary perfectly describes it!

What Makes Salt and Pepper Chicken So Special?

Salt and pepper chicken features bite-sized pieces of chicken that are:

• Coated in a seasoned cornstarch mixture
• Fried until golden and crispy
• Tossed with aromatic ingredients like garlic, chili, and spring onions

The result? A flavor explosion that’s salty, peppery, slightly spicy, and utterly addictive. The best part is that you can make this at home in about 20 minutes with simple ingredients – no deep fryer required!

Ingredients You’ll Need

Let’s gather everything before we start cooking One thing I’ve learned the hard way is that stir-fry dishes move FAST, so having everything prepped is crucial!

For the Chicken:

• 1 pound (500g) chicken thighs, cut into bite-sized pieces
• 60g (1/2 cup) cornstarch/cornflour
• 1 tbsp Chinese five-spice
• 1 tbsp salt (it seems like a lot, but trust me!)
• 1-1¼ tbsp ground black pepper (or white pepper)
• Vegetable oil for frying (around 1 cup)

For the Aromatics:

• 1 onion, chopped into chunks
• 2-3 garlic cloves, minced
• 1-2 fresh chillies (red and green work great)
• 3-4 spring onions/scallions, chopped
• Optional: 1 tsp fresh ginger, thinly sliced
• ½ tsp sugar (to balance flavors)
• 1 tbsp Shaoxing wine or dry sherry

Chicken Choice Matters!

Before we dive into the cooking, let’s talk chicken. While you could use chicken breast, thigh meat is definitely superior for this dish. Why? As Nicky explains, “Chicken thighs are preferable to chicken breast for this recipe, as they’re cooked at a very high heat. Thigh meat stands up better to this high heat cooking without drying out.”

I completely agree! The first time I made this with chicken breast, it was…okay. But when I switched to thighs? GAME CHANGER. So much juicier!

Step-by-Step Instructions

Alright, let’s get cooking! I’m gonna break this down into super simple steps:

1. Prepare the Chicken

First, we need to get our chicken ready. Christie at Christie at Home says, “Dice the chicken into bite-sized pieces so that the cooking time is the same every time.” ” I usually aim for about 1. 5-inch pieces.

Some recipes call for marinating the chicken first. Dan from The Curry Guy suggests: “In a large mixing bowl, whisk all of the marinade ingredients together until thick and smooth. Add the chicken and mix well to coat.” His marinade includes egg white, rice wine, garlic, soy sauce, and cornflour.

Christie says that her version “doesn’t need marinating time and the results are still very flavorful.” If you’re in a hurry, you can skip the marinating!

2. Coat the Chicken

Mix together the cornflour/cornstarch, salt, pepper, and Chinese five-spice in a bowl. Then toss your chicken pieces in this mixture until they’re well-coated.

Pro tip: Make sure each piece is evenly coated with cornstarch so they get uniformly crispy!

3. Fry the Chicken

Now for the fun part! You have two options here:

Pan-Frying Method:

1. Heat about 1 cup of vegetable oil in a large frying pan or wok until hot.
2. Test if it’s ready by putting the end of a wooden spoon in – if bubbles form around it, you’re good to go!
3. Add the chicken pieces one by one (to prevent oil splashing).
4. Fry for about 5-7 minutes, turning once, until golden and crispy.
5. Remove and place on paper towels to drain excess oil.

Air Fryer Method (from Christie):

1. Lightly spray the air fryer basket with oil.
2. Place the seasoned chicken in a single layer without overlapping.
3. Lightly spray the chicken with oil.
4. Air fry at 400°F for 9-12 minutes until golden and the internal temperature reaches 165°F.

4. Prepare the Aromatics

While your chicken is frying or right after it’s done:

1. Keep about 1-2 teaspoons of oil in the pan/wok and discard the rest.
2. Reduce to low heat.
3. Add your onions, garlic, chillies, spring onions, and ginger (if using).
4. Add a pinch of sugar to balance the flavors.
5. Stir-fry for about 30 seconds to 1 minute – don’t burn the garlic!

5. Combine Everything

1. Add your crispy chicken back to the pan.
2. Pour in the Shaoxing wine or dry sherry.
3. Toss everything together for about a minute until well combined and the chicken is heated through.
4. Taste and add more salt and pepper if needed.

And voilà! Your salt and pepper chicken is ready to serve.

Make It Your Own!

One thing I love most about this dish is how easy it is to change. Here are some ways to make it your own:

Adjust the Heat Level

As Dan from The Curry Guy mentions, “When I make salt and pepper chicken for my wife and me, we like it super spicy! The kids aren’t so keen on the spicy dishes so when they are around, it’s got to be mild.”

You can control the heat by:

• Using milder chillies (or bell peppers for no heat)
• Using hotter chillies like Thai bird’s eye for extra kick
• Adjusting the amount of chillies used
• Adding dried chilli flakes

Try Different Proteins

While we’re focused on chicken here, you can apply the same technique to:

• Pork (especially pork loin or shoulder)
• Shrimp/prawns
• Tofu (for a vegetarian option)

Common Problems & Solutions

“My chicken isn’t crispy enough!”

• Make sure your oil is hot enough before adding the chicken
• Don’t overcrowd the pan – fry in batches if needed
• Place fried chicken on a wire rack instead of paper towels to maintain crispiness

“It’s too salty!”

• Remember, this is supposed to be a salty dish (it’s in the name!)
• However, you can reduce the salt in the coating mixture
• Serve with plain rice to balance the saltiness

“My garlic burnt!”

• Make sure to cook the aromatics on low heat
• Only stir-fry them briefly (30 seconds to 1 minute max)

What to Serve With Salt and Pepper Chicken

This dish works beautifully as both a main course or as part of a larger Chinese feast. Here are some perfect pairings:

• White rice or fried rice
• Noodles like chow mein or lo mein
• Stir-fried vegetables like bok choy or green beans
• Other Chinese dishes like sweet and sour chicken or beef and broccoli

Nicky from Kitchen Sanctuary shares a creative serving idea: “I’ve also been known to serve this salt and pepper chicken in a wrap with salad leaves and a little peri peri mayo. Totally divine!!”

Can I Make It Ahead?

While salt and pepper chicken is definitely best fresh out of the wok when it’s at its crispiest, you can store leftovers in an airtight container in the fridge for up to 4 days.

To reheat, Christie recommends: “microwave for 2-3 minutes until hot or reheat in a pan on medium heat.” Just know that it won’t be as crispy as when freshly made.

My Final Thoughts

I’ve tried a bunch of salt and pepper chicken recipes, and I gotta say – combining the best elements from these three amazing recipes has given me the perfect result every time. The key is getting that balance of salt, pepper, and aromatic ingredients just right.

What I love most about this dish is how it brings that authentic Chinese restaurant flavor right into my kitchen with minimal effort. Plus, it’s waaay cheaper than takeout!

If you’ve never tried making Chinese food at home before, this salt and pepper chicken is the perfect place to start. It’s forgiving, customizable, and guaranteed to impress anyone you serve it to.

FAQ About Salt and Pepper Chicken

Q: Can I use chicken breast instead of thighs?
A: Yes, but reduce the cooking time by 1-2 minutes to prevent it from drying out.

Q: Is salt and pepper chicken gluten-free?
A: Not naturally, as Shaoxing wine contains gluten. To make it gluten-free, substitute with chicken broth or a gluten-free cooking wine.

Q: Can I add vegetables to this dish?
A: Absolutely! Bell peppers, carrots, and snow peas work well. Add them after cooking the aromatics and before adding the fried chicken.

Q: What if I don’t have Chinese five-spice?
A: While it adds wonderful flavor, you can make a simplified version with just salt and pepper. The dish will still be delicious but will miss some of the complex flavor notes.

Q: Can I freeze salt and pepper chicken?
A: Yes! Freeze for up to 3 months in an airtight container. Thaw overnight in the fridge and reheat in a pan until hot.