Craving an easy salt and pepper chicken recipe for a busy weeknight? This simple 30-minute dinner delivers restaurant-quality results right at home. Every bite features crispy chicken tossed with lots of salt and pepper and fragrant, spicy peppers.
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I grew up ordering this Chinese takeout favorite with my husband and I loved the crispy meat seasoned in lots of salt and pepper! When testing this homemade version, I skipped the traditional deep-fryer for a cleaner, faster shallow-fry method. My kitchen trials proved that the quick marinade and the cornstarch coating work together to create a deeply savory, crisp crust.
Why My Recipe Works
- Cornstarch Crust: Coating the meat in cornstarch traps the natural juices inside while building a super crunchy outside layer.
- Shallow Oil Fry: Cooking the chicken pieces in a small layer of hot oil crisps the edges fast so the inside stays juicy.
- Quick Aromatic Sauté: Stir-frying the garlic and chilis right at the end draws out the best flavors without burning them.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Boneless Skinless Chicken Thighs: A juicy protein base for this dish. Sub: chicken breast, pork shoulder, or jumbo shrimp.
- Garlic Cloves: Adds a pungent aromatic flavor. Sub: jarred minced garlic.
- Red Chili: Adds a nice kick of fresh heat. Sub: green jalapeños or bird's eye chilis.
- Fresh Ginger: Adds a sharp, zesty zing. Sub: ¼ teaspoon ground ginger.
- Green Onions: Tossed at the end for a crisp, fresh finish. Sub: finely chopped shallots or white onion.
- White Granulated Sugar: To balance out the savory flavors. Sub: cane sugar.
- Shaoxing Wine: A traditional Chinese rice cooking wine that adds deep umami. Sub: dry sherry, cooking sake, or chicken broth.
- Vegetable Oil: Holds up to the heat for a perfect fry. Sub: avocado, grapeseed, or canola oil.
- Cornstarch: The secret to getting that perfect, light, crispy crust. Sub: potato starch.
Chicken Marinade
- Shaoxing Wine: Helps remove gamey meat taste from the chicken.
- Salt: The main savory seasoning. Sub: sea salt.
- Black Pepper: Gives the dish its signature sharp spice kick. Sub: white pepper.
Instructions
Below are step-by-step instructions on how to make salt and pepper chicken:
- Marinate the Chicken: Dice chicken into 1.5-inch pieces and transfer to a large bowl. Toss and marinate the chicken with Shaoxing wine, salt, and pepper for 10 to 15 minutes.
- Coat with Starch: Add cornstarch to the seasoned chicken. Toss until every piece is evenly coated.
- Shallow Fry: Heat oil on medium heat until shiny. Fry chicken in small batches until golden and crispy, flipping halfway, about 5-7 minutes in total.
- Drain Excess Oil: Remove chicken from the pan. Place on a wire rack.
- Sauté the Aromatics: Leave 2 teaspoons of oil in the pan on low heat. Sauté ginger, garlic, chili, green onion, and sugar until fragrant, about 30-45 seconds.
- Toss and Serve: Add chicken and splash with Shaoxing wine. Toss quickly. Remove from heat. Feel free to season with more salt and pepper to taste, if needed.
Expert Tips
- Prep your ingredients completely before turning on the stove because this stir-fry moves fast.
- Shake off excess cornstarch before cooking to prevent the coating from becoming gummy.
- Test the oil temperature with a wooden chopstick to ensure it bubbles instantly before frying.
- Fry in small batches to prevent the oil temperature from dropping during cooking.
- Leave the chicken undisturbed until a solid golden crust forms before flipping the pieces.
Variations
- Gluten-free adaptation: Swap the standard Shaoxing wine for dry sherry.
- Pork version: Use boneless pork shoulder sliced into thin strips instead of the diced chicken thighs.
- Vegetarian version: Replace the poultry with pressed extra-firm tofu cubes.
Pairing Suggestions
Crispy salt and pepper chicken pairs well with:
- Egg drop soup: Smooth starter broth that cuts through the rich, savory fried chicken.
- Steamed jasmine rice: Clean, simple grain that absorbs the fragrant pan juices perfectly.
- Garlic green beans: Crunchy, vibrant veggie side that balances the dish's spicy heat.
Storage & Reheating
- Fridge storage: Keep leftovers in an airtight container for up to 4 days.
- Freezer storage: Freeze chicken in a single layer inside a freezer bag for up to 3 months, then defrost overnight in the refrigerator.
- Reheating: Microwave for 2 to 3 minutes or reheat in a pan on medium heat until hot.
FAQ
Can I air fry this salt and pepper chicken recipe?
Yes. Lightly spray your air fryer basket with oil and lay the coated chicken in a single layer without overlapping. Air fry at 400°F for 9 to 12 minutes until golden brown and the internal temperature reaches 165°F. Flipping is not required.
How can I make this dish milder for kids or sensitive palates?
Swap out the fresh red chili for ¼ cup finely diced red bell pepper. This allows you to keep the red color and crisp texture in the stir-fry while eliminating all of the spicy heat.
📖 Recipe
Quick & Easy Salt and Pepper Chicken
Craving an easy salt and pepper chicken recipe for a busy weeknight? This simple 30-minute dinner delivers restaurant-quality results right at home. Every bite features crispy chicken tossed with lots of salt and pepper and fragrant, spicy peppers.
Ingredients
- 1 lb skinless boneless chicken thighs
- 4 garlic cloves minced
- 1 large red chilli chopped
- 1 teaspoon ginger thinly sliced
- 1 green onion finely chopped
- ½ teaspoon white granulated sugar
- ¾ tablespoon Shaoxing Cooking Wine or dry sherry
- â…“ cup vegetable oil or any neutral oil
- ¼ cup cornstarch or potato starch
Chicken Marinade
- 1 tablespoon Shaoxing Cooking Wine or dry sherry
- ½ teaspoon salt
- ¾ teaspoon black pepper or white pepper
Instructions
- Dice chicken into 1.5-inch pieces and transfer to a large bowl. Toss and marinate the chicken with Shaoxing wine, salt, and pepper for 10 to 15 minutes.
- Add cornstarch to the seasoned chicken. Toss until every piece is evenly coated.
- Heat oil on medium heat until shiny. Fry chicken in small batches until golden and crispy, flipping halfway, about 5-7 minutes in total.
- Remove chicken from the pan. Place on a wire rack.
- Leave 2 teaspoons of oil in the pan on low heat. Sauté ginger, garlic, chili, green onion, and sugar until fragrant, about 30-45 seconds.
- Add chicken and splash with Shaoxing wine. Toss quickly. Remove from heat. Feel free to season with more salt and pepper to taste, if needed.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 250kcal | Carbohydrates: 14g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 526mg | Potassium: 458mg | Fiber: 1g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 2mg
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!