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–+ servings
Salt and Pepper Chicken

Crispy Salt and Pepper Chicken: Takeout Taste at Home

Crispy Salt and Pepper Chicken is a healthier homemade take on a takeout classic, featuring a crunch that is hard to resist.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 32 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 kg boneless, skinless chicken thighs or breast Chicken thighs are juicier and more flavorful than breasts.
  • 3 tbsp soy sauce Use tamari for a gluten-free option.
  • 2 tbsp rice wine or dry sherry Apple cider vinegar can work as a substitute.
  • 1 tsp salt Essential for boosting the overall flavor of the chicken.
For the Seasoning
  • 1 tsp white pepper Substitute with black pepper if desired.
  • 1 tbsp brown sugar White sugar is fine in a pinch.
  • 3 cloves garlic, minced Feel free to use powdered garlic if fresh isn’t on hand.
For the Coating
  • 1 cup cornstarch The magic ingredient for a crispy coating.
  • 1 tsp extra white pepper Optional for those who love a kick.
For Serving
  • 2 pcs chilies, sliced Optional for those who enjoy a bit of heat.
  • 2 cups oil for frying Choose high smoke point oils like vegetable or peanut oil.

Equipment

  • Mixing Bowl
  • shallow dish
  • deep pan
  • Slotted spoon

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine your boneless, skinless chicken thighs or breasts with soy sauce, rice wine, brown sugar, salt, white pepper, and minced garlic. Marinate for 10-15 minutes.
  2. Spread cornstarch in a shallow dish. Dredge each marinated chicken piece in the cornstarch, ensuring an even coating, and shake off excess.
  3. In a deep pan, heat oil to 350-360°F (175-180°C). Use a thermometer to check the temperature.
  4. Carefully add the coated chicken into the hot oil in batches, frying for about 3-4 minutes per side until golden brown.
  5. Transfer the chicken onto a wire rack or paper towel-lined tray to drain excess oil. Toss with extra white pepper and chilies if desired.
  6. Allow the chicken to rest for 5 minutes before serving to maintain crispiness.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Ensure the oil temperature is correct for crispiness and avoid overcrowding the pan to keep the chicken crispy.

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