This crispy salt and pepper chicken recipe delivers restaurant-style flavor with simple ingredients. Whether you’re craving takeout flavors or need a quick weeknight meal, this dish satisfies every time. Better yet, it comes together in just 25 minutes from start to finish.
Why You’ll Love This Crispy Salt and Pepper Chicken
Several key factors make this recipe stand out. First, the cornflour coating creates an irresistibly crispy texture without heavy frying.
Second, the blend of spices adds bold flavors that complement the juicy chicken perfectly. Finally, the colorful mix of onions and peppers gives both visual appeal and fresh crunch.
Quick and Flexible Preparation
This dish works well for busy schedules since it requires minimal prep time. Most ingredients likely already sit in your pantry. For those nights when you want something different, try our sheet pan chicken fajitas for another easy meal solution.
Recipe
Print
Crispy Salt and Pepper Chicken
- Total Time: 25 min
- Yield: 4 servings 1x
Description
Crispy chicken with bold salt and pepper seasoning, mixed with fresh chilies and aromatics for an easy Asian-inspired dish.
Ingredients
- 1/2 cup cornflour (60 g)
- 1 tbsp table salt
- 1 1/4 tbsp ground black pepper
- 1 tbsp Chinese five-spice
- 6 skinless chicken thigh fillets (quartered)
- 1 cup vegetable oil for frying (240 ml)
- 1 onion, peeled and chopped into large chunks (about 1.5-2cm across)
- 1 red chili, chopped into small pieces
- 1 green chili, chopped into small pieces
- 2 garlic cloves, peeled and minced
- 3 spring onions, roughly chopped
Instructions
- Mix together cornflour, 3/4 tbsp salt, 1 tbsp black pepper, and Chinese five-spice.
- Sprinkle mixture over chicken thigh fillets and toss to coat.
- Reserve 1 tbsp oil. Heat remaining oil in large frying pan over high heat.
- Add chicken pieces one at a time, working in two batches.
- Fry each batch for 5-7 minutes until golden brown and cooked through.
- Transfer cooked chicken to paper towel-lined plate.
- Heat reserved oil in separate pan over medium-high heat.
- Add onion, chilies, remaining salt, and remaining black pepper. Cook 2-3 minutes.
- Reduce heat to medium. Add garlic and spring onions. Cook 1 minute.
- Combine all cooked chicken with vegetable mixture. Toss together for 1 minute.
Notes
- Use kitchen thermometer to maintain 350°F oil temperature
- Cut chicken pieces equal size for even cooking
- Serve immediately for maximum crispiness
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 487 kcal
- Sugar: 2 g
- Sodium: 1938 mg
- Fat: 30 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 34 g
Ingredients and Substitutions
Base Components
- Chicken thighs – keeps meat juicy during cooking
- Cornflour (cornstarch) – creates crispy coating
- Vegetable oil – neutral flavor for high-heat frying
Flavor Enhancers
- Five-spice powder – adds depth
- Fresh chili peppers – adjust quantity for heat preference
- Garlic and onions – aromatic foundation
For alternative proteins, try coating firm tofu pieces following the same method. Replace cornflour with potato starch for a gluten-free option if needed.
How to Make Salt and Pepper Chicken
Step 1: Create the Coating
Combine cornflour, salt, pepper, and five-spice powder in a large bowl. Cut chicken thighs into uniform pieces for even cooking.
Step 2: Fry to Perfection
Heat oil in a heavy pan until shimmering. Fry chicken in batches to avoid overcrowding. This ensures crispiness rather than steaming.
Step 3: Prepare Vegetables
While the second chicken batch cooks, sauté onions and chilies. Add aromatics last to prevent burning. The reserved oil carries chicken flavors into the vegetables.
Step 4: Combine Elements
Toss fried chicken with vegetables in the pan. This final mixing distributes flavors evenly. Serve immediately while hot and crispy.
Pro Tips for Success
- Maintain oil temperature between 350-375°F for golden results
- Pat chicken dry before coating for better adhesion
- Use long cooking chopsticks or tongs for safe turning
Flavor Variations
Spice Adjustments
Increase red pepper flakes for extra heat. Add Szechuan peppercorns for tingling numbness characteristic of Chinese cuisine.
Cooking Method Alternatives
For lighter preparation, bake coated chicken at 425°F instead of frying. Alternatively, air fry at 400°F for 15 minutes, flipping halfway.
Serving Suggestions
Pair this dish with steamed jasmine rice to balance the bold seasonings. Stir-fried vegetables make excellent accompaniments. For complete menu planning, try our steak queso rice as a hearty side dish. End your meal with our Greek yogurt brownies for a protein-packed dessert.
Storage and Freezing Instructions
Refrigerate leftovers in airtight containers for up to 3 days. Reheat in oven or air fryer to restore crispness. Freeze cooked chicken pieces before vegetable mixing for best results. Thaw overnight in refrigerator before reheating.
Nutrition Facts per Serving
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 487 kcal | 30 g | 21 g | 34 g | 2 g | 2 g | 1938 mg |
FAQs About Crispy Salt and Pepper Chicken
Can I use chicken breasts instead?
While possible, chicken breasts tend to dry out faster when fried. Thighs’ higher fat content maintains moisture better during high-heat cooking.
How do I reduce sodium content?
Cut salt by half initially, then adjust seasoning at the end. The five-spice blend carries enough flavor for reduction options.
What if I don’t have five-spice powder?
Combine equal parts cinnamon, cloves, fennel seeds, star anise, and pepper. Though not identical, this creates similar warm notes.
Final Thoughts
This crispy salt and pepper chicken recipe delivers maximum flavor with minimal effort. The technique guarantees succulent meat inside a crunchy coating every time. Experiment with different chili varieties to discover your perfect heat level. Soon enough, this dish will become a regular feature in your weeknight dinner rotation.
