Craving crispy chicken without the hassle of deep-frying? This easy salt and pepper chicken is ready in just 30 minutes. Every bite is crispy, juicy, savory, and loaded with fragrant peppers.
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I grew up ordering salt and pepper chicken at a local Chinese takeout place and I always loved the crispy meat seasoned with plenty of salt and pepper. It's so delicious paired with steamed rice!
When testing my homemade version, I found that shallow-frying the cornstarch-coated chicken and leaving it undisturbed until a golden crust forms before flipping gives it a crispy coating without the trouble of deep-frying.
Why It Works
- Light cornstarch coating: A thin, even coating creates a crisp crust without a heavy wet batter.
- Steady frying heat: A heavy-bottomed pan and small batches help maintain hot oil so the chicken crisps instead of turning greasy.
- Quick aromatic finish: Briefly sautéing the garlic, ginger, chilies, and green onions releases their flavor 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 thighs so they stay juicy while shallow-frying. Chicken breast also works but will be leaner.
- Garlic Cloves: Use fresh garlic for the best flavor, as jarred minced garlic is milder.
- Red Chili: Choose based on your preferred heat level. Jalapeño or bird's eye chili also works.
- Fresh Ginger
- Green Onions
- White Granulated Sugar
- Shaoxing Wine: Dry sherry is the best substitute. Chicken broth works as an alcohol-free option but won't have the same flavor.
- Vegetable Oil: Choose a neutral, high-smoke-point oil for shallow-frying. Canola or refined avocado oil works too.
- Cornstarch: Creates a light, crispy coating. Potato starch works too. Avoid substituting with tapioca starch as it can cause the chicken to stick together.
Chicken Marinade
- Shaoxing Wine: Dry sherry works too.
- Salt
- Black Pepper: Freshly ground black pepper gives this dish its signature peppery flavor.
Expert Tips
- Prep all ingredients first because the final aromatic stir-fry moves quickly.
- Fry immediately after coating so the cornstarch stays dry and crisp.
Instructions
Below are step-by-step 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. Toss with all the listed marinade ingredients and marinate for 10 to 15 minutes.
- Coat the chicken: Add the cornstarch to the marinated chicken and toss until evenly coated. If any areas remain uncoated, add 1 to 2 tablespoons more cornstarch as needed. Shake off any excess cornstarch before frying.
- Shallow-fry the chicken: Heat the vegetable oil in a heavy-bottomed pan over medium heat to 350°F. Fry the chicken in small batches for 5 to 7 minutes total, leaving it undisturbed until a golden crust forms before flipping. Fry until golden and crispy and the internal temperature reaches 165°F.
- Drain the chicken: Transfer the fried chicken to a wire cooling rack to drain. Between batches, remove any browned bits and let the oil return to 350°F before frying the next batch.
- Sauté the aromatics: Leave 2 teaspoons of oil in the pan and reduce to low heat. Sauté the ginger, garlic, chili, green onions, and sugar for 30 to 45 seconds until fragrant.
- Toss and serve: Add the chicken and splash with Shaoxing wine. Toss quickly to combine, then remove from the heat. Season with additional salt and black pepper to taste, if needed.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in an airtight container or freezer-safe bag for up to 3 months, then thaw overnight in the refrigerator.
- Reheating: Reheat in a lightly oiled pan over medium-low heat for a few minutes, tossing occasionally, until the chicken is hot and the coating is crisp.
Variations
- Gluten-free adaptation: Replace the Shaoxing wine with gluten-free dry sherry and check that all packaged ingredients are labeled gluten-free.
- Salt and Pepper Pork: Replace the chicken thighs with boneless pork shoulder. For the full method, see my dedicated Salt and Pepper Pork recipe.
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
Why isn't my salt and pepper chicken crispy?
Make sure the oil reaches 350°F before frying and cook the chicken in small batches. Shake off excess cornstarch and leave the chicken undisturbed until a golden crust forms before flipping.
Can I air fry salt and pepper chicken?
Yes. Lightly spray the air fryer basket and coated chicken with oil, then arrange the chicken in a single layer without overlapping. Air fry at 400°F for 9 to 12 minutes until golden and the internal temperature reaches 165°F. Then follow Steps 5 and 6 to sauté the aromatics and toss with the chicken.
How can I make salt and pepper chicken less spicy?
Replace the fresh red chili with ¼ cup finely diced red bell pepper for the same fresh crunch without the heat.
More Like This
Check out my other chicken recipes:
📖 Recipe
Easy Salt and Pepper Chicken (30 Minutes)
Craving crispy chicken without the hassle of deep-frying? This easy salt and pepper chicken is ready in just 30 minutes. Every bite is crispy, juicy, savory, and loaded with fragrant 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
- â…“ cup vegetable oil or any neutral oil
- ¼ cup cornstarch
Chicken Marinade
- 1 tablespoon Shaoxing Cooking Wine
- ½ teaspoon salt
- ¾ teaspoon black pepper
Instructions
- Dice the chicken thighs into 1.5-inch pieces and transfer to a large bowl. Toss with all the listed marinade ingredients and marinate for 10 to 15 minutes.
- Add the cornstarch to the marinated chicken and toss until evenly coated. If any areas remain uncoated, add 1 to 2 tablespoons more cornstarch as needed. Shake off any excess cornstarch before frying.
- Heat the vegetable oil in a heavy-bottomed pan over medium heat to 350°F. Fry the chicken in small batches for 5 to 7 minutes total, leaving it undisturbed until a golden crust forms before flipping. Fry until golden and crispy and the internal temperature reaches 165°F.
- Transfer the fried chicken to a wire cooling rack to drain. Between batches, remove any browned bits and let the oil return to 350°F before frying the next batch.
- Leave 2 teaspoons of oil in the pan and reduce to low heat. Sauté the ginger, garlic, chili, green onions, and sugar for 30 to 45 seconds until fragrant.
- Add the chicken and splash with Shaoxing wine. Toss quickly to combine, then remove from the heat. Season with additional salt and black 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!