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–+ servings
Salt and Pepper Chicken

Crispy Salt and Pepper Chicken for a Flavorful Weeknight Dinner

Enjoy a flavor-packed crispy salt and pepper chicken, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 1 cup Cornflour (Cornstarch) Substitute with potato starch for gluten-free option.
  • 1 teaspoon Table Salt Use less if substituting with seasoned salt.
  • 1 teaspoon Ground Black Pepper Consider using white pepper or omit to reduce heat.
  • 1 teaspoon Chinese Five-Spice Can be replaced with a blend of cinnamon and black pepper.
For the Chicken
  • 500 grams Skinless Chicken Thigh Fillets Boneless chicken breasts can be used, but may dry out quicker.
  • 1 cup Vegetable Oil Can substitute with canola or peanut oil.
For the Flavoring
  • 1 medium Onion Shallots may be used for a milder taste.
  • 2 number Red Chillies Replace with bell peppers for a milder dish.
  • 2 number Green Chillies Adjust according to your spice preference.
  • 3 cloves Garlic Cloves No direct substitute, but garlic powder can be used.
  • 4 number Spring Onions (Scallions) Can substitute with chives.

Equipment

  • wok
  • Mixing Bowl
  • Slotted spoon
  • Paper Towels
  • Thermometer

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine cornflour, half the salt, black pepper, and Chinese five-spice. Stir until evenly mixed.
  2. Take your chicken thigh fillets and cut them into quarters. Toss the chicken pieces in the cornflour mixture until completely coated.
  3. In a wok or deep skillet, heat enough vegetable oil over medium-high heat until it reaches 180°C (350°F).
  4. Carefully add the coated chicken pieces to the hot oil in batches, frying each for about 5-7 minutes until golden brown and crispy.
  5. In the same wok, remove excess oil, leaving about one tablespoon. Add sliced onions, red and green chillies, and minced garlic. Stir-fry for 2-3 minutes.
  6. Gently add the fried chicken back into the wok with the aromatics. Toss together for 1-2 minutes.
  7. Stir in the chopped spring onions and cook for another minute before removing from heat.
  8. Serve your crispy salt and pepper chicken immediately, ideally with steamed jasmine rice or noodles.

Nutrition

Serving: 150gramsCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 550mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Serve hot for the best flavor and texture. Adjust spice levels as desired.

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