Simple and easy classical salt and pepper chicken- Chinese Takeaway recipe! A flavorful popular dish packed with lots of spices and fresh vegetables. With this recipe, you can cook at home better than your local Chinese takeaway.
The central aspect of this recipe is the spices, which work well with the fresh, tangy vegetables. This Chinese cuisine uses the harmonized flavors of the ingredients to pack a lot to your palate, from mixed chilies to spring onions to peppers; everything compliments each other.
Fried chicken is not only tasty but also high in proteins and vitamins, both of which are beneficial to your health.
Here I’ve presented this recipe with all successful tips and tricks so that you can enjoy restaurant-style homemade Chinese Salt and pepper chicken at home.
ngredients
For the Chicken
1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup potato starch, or enough to coat the chicken
Oil, for deep-frying
Chicken Marinade
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ginger-garlic paste
Vegetables
1/2 sweet onion, thinly sliced
1 carrot, cut into thin matchsticks
1 red or green bell pepper, thinly sliced
4 green chilies, thinly sliced
3 garlic cloves, thinly sliced
3 thin slices fresh ginger, cut into matchsticks
2–3 spring onions, sliced
Salt and Pepper Seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon Chinese five-spice powder
1/2 teaspoon chicken powder, optional
Instructions
1. Marinate the Chicken
Place the chicken pieces in a medium bowl. Add the sesame oil, salt, black pepper, and ginger-garlic paste.
Mix until every piece is evenly coated, then leave the chicken to marinate for at least 15 minutes. For a deeper flavor, cover and refrigerate it for up to 2 hours.
2. Prepare the Vegetables and Seasoning
While the chicken marinates, slice the onion, carrot, bell pepper, chilies, garlic, ginger, and spring onions.
In a small bowl, combine the salt, black pepper, Chinese five-spice powder, and chicken powder, if using. Set the seasoning aside.
3. Coat the Chicken
Add the potato starch to the marinated chicken and toss until each piece is completely coated.
Shake off any loose starch before frying. A thin, even coating will become crispier than a thick or clumpy one.
4. Fry the Chicken
Heat several inches of oil in a deep pan to 350°F.
Working in batches, carefully lower the chicken into the hot oil. Fry for 4–5 minutes, stirring occasionally to keep the pieces from sticking together. The chicken should be lightly golden and cooked through.
Transfer it to a wire rack or a plate lined with paper towels. Allow the oil to return to temperature before frying the next batch.
For an extra-crisp coating, increase the oil temperature to 375°F and fry the chicken a second time for 1–2 minutes, until deeply golden and crunchy.
5. Stir-Fry the Vegetables
Heat about 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the sliced garlic and ginger and stir-fry for about 20 seconds, just until fragrant. Do not let the garlic brown.
Add the onion, carrot, bell pepper, and green chilies. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.
6. Toss Everything Together
Add the fried chicken and spring onions to the pan. Sprinkle the prepared salt and pepper seasoning over everything.
Toss over high heat for 30–60 seconds, until the chicken and vegetables are evenly coated.
Serve immediately while the chicken is still hot and crisp.
Tips & Tricks for Perfect Salt and Pepper Chicken
- Our goal is to make salt and pepper chicken that is juicy on the inside while crispy on the outside. I’ve used thighs to make this recipe. The thigh cut is super-soft and moist. It gets fried in just 2 to 3 minutes. If you fry for longer, you will end up with a dry texture.
- Fry the marinated chicken in well-heated oil on medium flame. If you add the chicken to cool oil, the coating will fall apart, hence losing its crispiness.
- You can also carry out the frying process in one round. I recommend you fry the chicken twice to enjoy some extra crunch in your mouth.
- Fry the chicken in small batches instead of getting it all done in one round. It will result in perfect crispy salt and pepper chicken better than any local Chinese takeaway.
- Once you dished out the chicken with veggies, you can sprinkle some salt and pepper over the top and toss the chicken well. This step is completely optional and depends on your personal preferences.
- Don’t forget to use fresh vegetables in this recipe, as the real beauty of your plate lies in the texture and flavor your veggies will add to the crispy chicken.
