Salt And Pepper Chicken Recipe
I absolutely adore this recipe because it transforms simple ingredients into an explosion of crispy, savory goodness that’s perfect for impressing friends at dinner parties. Plus, the marination and spice combo give it a flavor punch that’s both comforting and nostalgically reminiscent of my favorite takeout nights, just with a homemade twist!
I love to prepare Salt and Pepper Chicken, and there is a very good reason for that. It’s the delightful balance of flavors and textures that makes this dish so special.
Like all good stir-fries, it is quick to cook, yet you must take care and pay attention to a few important details. The chicken thighs must first be marinated for at least 30 minutes in light soy sauce and Chinese rice wine to bring out and magnify the savory essence of the meat.
The other main flavor component is a combination of salt, finely ground white pepper, and freshly cracked black pepper, which adds a wonderful spicy kick. In my version of this dish, I also include thinly sliced red chili and green onions to ramp up the fresh, aromatic quality that makes peppery dishes so delicious.
Ingredients
Protein-rich chicken thighs and breasts are good for sculpting and building muscles.
Soy Sauce: Contributes an umami explosion that electrifies the taste of virtually any food.
Rice wine from China: Delivers depth and complexity, with an understated sweetness.
Cornstarch: Forms a crisp coat, which is vital for texture during frying.
Ideal for frying because of its high smoke point, vegetable oil.
White and black pepper: Provides heat and spice, enhancing the flavor profile of the dish.
Garlic: Adds a potent scent and taste, full of antioxidants.
Green onions: Provide a mild, onion-like taste and add a dimension of freshness and color to a dish.
Ingredient Quantities
- 500g boneless, skinless chicken thighs or breasts
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 tablespoons cornstarch
- Vegetable oil for frying
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground black pepper
- 1 red chili, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 small bunch of green onions, sliced
- 1 small onion, thinly sliced
- 1 tablespoon sesame oil
Instructions
1. Slice the chicken into small, easily chewable pieces and put them in a mixing bowl. Pour in the soy sauce and Chinese rice wine, and mix everything well. Let it marinate for a minimum of 15 minutes.
2. Once the chicken has marinated, add the cornstarch to the marinated chicken and toss until the chicken is fully coated.
3. In a deep pan or wok, heat vegetable oil for frying over medium-high heat.
4. When the oil reaches the proper temperature, cook the chicken in batches. Let each piece fry until it is golden brown and completely cooked, which should take about 5 to 7 minutes—just enough time to fill your kitchen with the heavenly aroma of frying chicken. Drain the finished chicken on paper towels and serve.
5. In another pan, warm the sesame oil on medium heat. Add the garlic and the sliced onion, and stir-fry them until they’re fragrant and the onions are clear, almost like glass.
6. Add the red chili slices to the pan, and keep stir-frying for one more minute.
7. Put the fried chicken pieces back into the pan and add the salt, white pepper, black pepper, and sugar. Toss everything together until well combined.
8. Incorporate the green onions into the pan and stir-fry them with everything else for an additional 1-2 minutes, allowing the flavors to blend together.
9. If needed, taste and modify the seasoning, adding additional salt or pepper if necessary to suit your taste.
10. Serve the chicken salt and pepper hot, garnished with extra sliced green onions if desired. Enjoy!
Equipment Needed
1. Cutting board
2. Knife
3. Mixing bowl
4. Measuring spoons
5. Deep pan or wok
6. Cooking thermometer (optional, for checking oil temperature)
7. Slotted spoon or frying basket
8. Paper towels
9. Plate or tray for draining fried chicken
10. Stir-fry pan or skillet
11. Spatula or wooden spoon for stirring
FAQ
- What type of chicken should be used?For the best flavor and texture, use 500g of boneless, skinless chicken thighs or breasts.
- Can I use substitutes for Chinese rice wine?Certainly, dry sherry can serve as a substitute for Chinese rice wine.
- What is the purpose of cornstarch in the recipe?The chicken is coated with cornstarch, which yields a crispy texture when it is fried.
- Is there a substitute for vegetable oil?Any neutral oil with a high smoke point can be used for frying. Canola oil and sunflower oil are both suitable options.
- How spicy is this dish?Adjust the amount of red chili to your taste level to alter the moderate heat.
- Can I make this recipe gluten-free?Use a gluten-free soy sauce to adapt the recipe for a gluten-free diet.
- How should leftovers be stored?Any remaining food should be kept in an airtight container in the refrigerator and consumed within 3 days.
Substitutions and Variations
Substitutions for Chinese rice wine or dry sherry:
Equal parts apple juice
Water with a splash of white vinegar
To substitute cornstarch: Use potato starch or tapioca starch in the same amount.
Sunflower oil or canola oil can be used for frying and are appropriate options for vegetable oil.
To substitute for red chili, use green chili or red chili flakes for heat that is on par with what red chili would deliver.
To make soy sauce suitable for those on a gluten-free diet, use tamari, a gluten-free soy sauce. For a different but equally delicious flavor, try coconut aminos, a soy sauce alternative made from fermented coconut sap.
Pro Tips
1. Marination Time: For even more flavorful chicken, consider marinating it for longer than 15 minutes, ideally up to 2 hours in the refrigerator. This allows the soy sauce and rice wine to penetrate the meat thoroughly.
2. Oil Temperature: Use a thermometer to ensure the oil is at the right temperature (around 350°F or 175°C) for frying. This ensures the chicken cooks evenly and becomes crispy without absorbing too much oil.
3. Batch Frying: Avoid overcrowding the pan when frying chicken. This helps maintain the oil temperature and ensures the chicken cooks evenly and crisply. Fry in small batches if needed.
4. Flavor Boost: For a deeper flavor, add a dash of five-spice powder or ground ginger to the seasoning mix before tossing the chicken together with spices.
5. Crispy Texture: If you prefer an extra crispy texture, after marinating, coat the chicken pieces with cornstarch and let them sit for about 10 minutes before frying. This allows the cornstarch to absorb some of the moisture and form a better crust.
Salt And Pepper Chicken Recipe
My favorite Salt And Pepper Chicken Recipe
Equipment Needed:
1. Cutting board
2. Knife
3. Mixing bowl
4. Measuring spoons
5. Deep pan or wok
6. Cooking thermometer (optional, for checking oil temperature)
7. Slotted spoon or frying basket
8. Paper towels
9. Plate or tray for draining fried chicken
10. Stir-fry pan or skillet
11. Spatula or wooden spoon for stirring
Ingredients:
- 500g boneless, skinless chicken thighs or breasts
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 tablespoons cornstarch
- Vegetable oil for frying
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground black pepper
- 1 red chili, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 small bunch of green onions, sliced
- 1 small onion, thinly sliced
- 1 tablespoon sesame oil
Instructions:
1. Slice the chicken into small, easily chewable pieces and put them in a mixing bowl. Pour in the soy sauce and Chinese rice wine, and mix everything well. Let it marinate for a minimum of 15 minutes.
2. Once the chicken has marinated, add the cornstarch to the marinated chicken and toss until the chicken is fully coated.
3. In a deep pan or wok, heat vegetable oil for frying over medium-high heat.
4. When the oil reaches the proper temperature, cook the chicken in batches. Let each piece fry until it is golden brown and completely cooked, which should take about 5 to 7 minutes—just enough time to fill your kitchen with the heavenly aroma of frying chicken. Drain the finished chicken on paper towels and serve.
5. In another pan, warm the sesame oil on medium heat. Add the garlic and the sliced onion, and stir-fry them until they’re fragrant and the onions are clear, almost like glass.
6. Add the red chili slices to the pan, and keep stir-frying for one more minute.
7. Put the fried chicken pieces back into the pan and add the salt, white pepper, black pepper, and sugar. Toss everything together until well combined.
8. Incorporate the green onions into the pan and stir-fry them with everything else for an additional 1-2 minutes, allowing the flavors to blend together.
9. If needed, taste and modify the seasoning, adding additional salt or pepper if necessary to suit your taste.
10. Serve the chicken salt and pepper hot, garnished with extra sliced green onions if desired. Enjoy!
