Salt and Pepper Chicken
A simple yet flavorful dish, Salt and Pepper Chicken is a crispy and savory recipe with just the right balance of spice. This dish is inspired by Chinese takeout but can be made easily at home with a few ingredients.
Ingredients (Serves 2-4)
2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
½ cup cornstarch (or all-purpose flour)
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper (freshly ground)
½ teaspoon white pepper (optional, for extra flavor)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika (optional, for color)
1 teaspoon soy sauce (for a hint of umami)
1 egg (beaten)
Oil (for frying, about 1-2 cups vegetable or canola oil)
For Garnish & Flavor:
1 red chili (finely chopped, optional for spice)
2 cloves garlic (minced)
2 green onions (chopped)
½ teaspoon sesame seeds (optional)
Instructions
Step 1: Prep the Chicken
Cut the chicken into bite-sized pieces and place in a bowl.
Add soy sauce, garlic powder, onion powder, and paprika. Mix well and let it marinate for 15-20 minutes.
Step 2: Coat the Chicken
In a shallow bowl, mix cornstarch, salt, black pepper, and white pepper.
Beat the egg in another bowl.
Dip each piece of chicken into the beaten egg, then coat in the cornstarch mixture. Shake off excess.
Step 3: Fry the Chicken
Heat oil in a deep pan over medium-high heat (350°F / 175°C).
Fry the chicken in batches for 3-4 minutes per batch until golden brown and crispy.
Remove and drain on paper towels.
Step 4: Final Toss
In a separate pan, heat a tablespoon of oil.
Add minced garlic, chopped red chili, and green onions. Sauté for 30 seconds.
Toss in the fried chicken and stir well for 1 minute to coat with flavors.
Sprinkle extra salt and pepper to taste. Garnish with sesame seeds.
Nutritional Information (Per serving, assuming 4 servings)
Calories: ~320
Protein: ~28g
Carbohydrates: ~22g
Fats: ~15g
Fiber: ~1g
Sodium: ~450mg
(Nutritional values may vary depending on the exact ingredients used.)
Total Time
Preparation Time: 15 minutes
Marination Time: 15-20 minutes
Cooking Time: 15 minutes
Total Time: ~45-50 minutes
Q&A Section
Q1: Can I bake or air-fry this instead of deep-frying?
Yes! To bake: preheat oven to 400°F (200°C) and bake for 20-25 minutes, flipping halfway. To air-fry: cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway.
Q2: What can I serve with Salt and Pepper Chicken?
It pairs well with fried rice, stir-fried vegetables, noodles, or a fresh salad.
Q3: Can I use a different protein?
Absolutely! Try shrimp, tofu, or even cauliflower for a vegetarian version.
Q4: How can I make this less spicy?
Skip the red chili and reduce the black pepper for a milder version.
Q5: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in
an oven or air fryer for best results.