Golden chicken pieces with a lightly crispy coating, tossed with fragrant garlic, ginger, chilies, and green onions. This easy salt and pepper chicken recipe is ready in just 30 minutes without deep-frying! I let the chicken fry without moving it before flipping so it develops a light golden crust.
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Salt and pepper chicken is a popular Chinese takeout dish featuring golden fried chicken seasoned with salt, black pepper, and fragrant aromatics. If you enjoy these flavors, try my Salt and Pepper Pork or Salt and Pepper Fish recipes too!
Growing up, I loved ordering salt and pepper chicken from my local Chinese takeout restaurant. The savory, peppery chicken was always one of my favorites, especially with a bowl of steamed rice!
When making my homemade version, I fry the chicken in batches to maintain the oil temperature and promote even browning. I also briefly sauté the garlic, ginger, chilies, and green onions to bring out their fragrance without burning them.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Use boneless, skinless chicken thighs for their higher fat content, which helps them stay juicy during shallow-frying. Chicken breast also works but can dry out more easily.
- Cornstarch: Creates a thin, golden coating that turns lightly crisp when shallow-fried. Potato starch also works. Avoid tapioca starch, as it can make the chicken pieces stick together during frying.
- Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
- Fresh Ginger: Adds a warm, pungent aroma that complements the garlic and pepper. Avoid ground ginger.
- Garlic Cloves: Use fresh garlic for its stronger aroma and flavor compared to jarred minced garlic.
- Red Chili: Use a large red chili pepper, such as a cayenne pepper, or choose based on your preferred heat level. Jalapeño works for moderate heat, while bird's eye chili is much spicier.
- Green Onions: Add a fresh, mild onion flavor that complements the garlic, ginger, and chilies. Don't skip them.
- White Granulated Sugar: A little sugar balances the salty, peppery flavors without making the chicken sweet. Don't skip it.
- Shaoxing Wine: A Chinese cooking wine that adds savory depth and a subtle fermented aroma. Dry sherry is the closest substitute, while chicken broth works as an alcohol-free alternative with a different flavor.
Chicken Marinade
- Shaoxing Wine: Dry sherry or chicken broth also works.
- Salt
- Black Pepper: Use freshly ground black pepper for its stronger aroma and bold, peppery flavor, which is essential to this dish.
Expert Tips
- Prep your ingredients first. Have the garlic, ginger, chili, and green onions chopped and ready before frying. The final stir-fry moves quickly.
- Coat the chicken just before frying. This prevents the cornstarch from absorbing too much moisture and becoming sticky.
- Shake off excess cornstarch. Gently shake off any loose cornstarch before frying to prevent excess starch from falling into the oil and burning.
- Drain on a wire rack. This allows excess oil to drip away and prevents trapped steam from softening the coating.
- Toss the chicken briefly. Once the aromatics and Shaoxing wine are added, toss just until combined to preserve the lightly crisp coating.
Instructions
Below are instructions on how to make salt and pepper chicken:
- Marinate the chicken: Dice the chicken thighs into 1.5-inch pieces and transfer to a large bowl. Add the marinade ingredients, toss well, and marinate for 10-15 minutes.
- Coat the chicken: Add the cornstarch to the marinated chicken and toss until evenly coated. Add 1-2 tablespoons more cornstarch if needed to cover any bare spots.
- Shallow-fry the chicken: Heat the vegetable oil in a large, heavy-bottomed pan over medium heat to 350°F. Fry the chicken for 5-7 minutes total, working in batches if needed to avoid overcrowding. Let a golden crust form before flipping, then continue frying until the chicken is golden and lightly crisp and reaches an internal temperature of 165°F.
- Drain the chicken: Transfer the fried chicken to a wire rack to drain. If frying in batches, remove any browned bits and let the oil return to 350°F before adding the next batch.
- Sauté the aromatics: Carefully remove excess oil, leaving 2 teaspoons in the pan. Reduce to low heat and let the pan cool slightly. Add the ginger, garlic, chili, green onions, and sugar. Sauté for 30-45 seconds until fragrant.
- Toss and serve: Return the chicken to the pan and add the Shaoxing wine. Toss briefly to combine, then remove from the heat. Season with additional salt and black pepper to taste, if needed. Serve immediately.
Storage & Reheating
- Refrigerator: Store leftover salt and pepper chicken in an airtight container in the fridge for up to 3 days. The coating will soften during storage.
- Freezer: Once cooled, transfer the chicken to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a lightly oiled pan over medium heat until hot throughout, turning occasionally. This helps restore some of the coating's crispness. Alternatively, microwave in 1-minute intervals until heated through, but the coating will remain soft. Avoid overheating, as the chicken can dry out.
Pairing Suggestions
Serve crispy salt and pepper chicken with:
- Egg drop soup: A light, silky starter that balances the crispy fried chicken.
- Steamed jasmine rice: A simple grain that balances the salty, peppery flavors.
- Garlic green beans: A crisp vegetable side that complements the savory chicken.
FAQ
Yes! Lightly spray the cornstarch-coated chicken with oil and arrange it in a single layer in the air fryer basket. Air fry at 400°F for 9-12 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F. Work in batches if needed. Then toss with the sautéed aromatics as instructed.
Yes! Cornstarch is naturally gluten-free, so no changes are needed for the coating. Replace the Shaoxing wine with dry sherry labeled gluten-free or chicken broth, and check that your seasonings are gluten-free.
Use a mild red chili pepper or replace it with diced red bell pepper for a non-spicy version. You'll still get the aromatic flavor without the extra heat.
More Like This
Check out my other chicken recipes:
📖 Recipe
Easy Salt and Pepper Chicken (30 Minutes)
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch
- â…“ cup vegetable oil or any neutral oil
- 1 teaspoon ginger thinly sliced
- 4 garlic cloves minced
- 1 large red chilli sliced
- 1 green onion finely chopped
- ½ teaspoon white granulated sugar
- ¾ tablespoon Shaoxing Cooking Wine or dry sherry
Chicken Marinade
- 1 tablespoon Shaoxing Cooking Wine or dry sherry
- ½ teaspoon salt
- ¾ teaspoon black pepper
Instructions
- Dice the chicken thighs into 1.5-inch pieces and transfer to a large bowl. Add the marinade ingredients, toss well, and marinate for 10-15 minutes.
- Add the cornstarch to the marinated chicken and toss until evenly coated. Add 1-2 tablespoons more cornstarch if needed to cover any bare spots.
- Heat the vegetable oil in a large, heavy-bottomed pan over medium heat to 350°F. Fry the chicken for 5-7 minutes total, working in batches if needed to avoid overcrowding. Let a golden crust form before flipping, then continue frying until the chicken is golden and lightly crisp and reaches an internal temperature of 165°F.
- Transfer the fried chicken to a wire rack to drain. If frying in batches, remove any browned bits and let the oil return to 350°F before adding the next batch.
- Carefully remove excess oil, leaving 2 teaspoons in the pan. Reduce to low heat and let the pan cool slightly. Add the ginger, garlic, chili, green onions, and sugar. Sauté for 30-45 seconds until fragrant.
- Return the chicken to the pan and add the Shaoxing wine. Toss briefly to combine, then remove from the heat. Season with additional salt and black pepper to taste, if needed. Serve immediately.
Claire
I love this salt and pepper chicken recipe. In fact, my whole family does! It has become a weekly favourite, and tastes better than most take out versions, so big thanks from me!
Christie Lai
Gosh this makes me so happy to read! Thank you so much for making my recipe and so glad you and your family enjoys it 🙂
Erica
I've made this twice and the first time they kept sticking to each other and didn't fry right it was still good but I knew I had to try again and I didn't this time was soo good thank you! Your amazing! Wish I could post a pic here
Christie Lai
Thank you so much for the kind words and glad the chicken didn't stick this time. Happy that you enjoyed my recipe!
Bryan Sujana
I messed somewhere and it ended up tasting like hainanese chicken ðŸ˜, still good tho
Christie Lai
Oh no, I wish you better luck next time. Glad it still tasted good.
Julia
Genuinely the best chicken I’ve ever made, followed the recipe exactly and it was so delicious.
Christie Lai
I am so thrilled to read this! Thanks so much for making it and for sharing your positive experience here. Glad you enjoyed it!
Millie
This was perfect and so easy to make!