Go Back

Salt and Pepper Chicken

Crispy, flavorful chicken with a perfect balance of salt and spice - an easy Chinese-inspired dish that's better than takeout.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner
Cuisine American
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp sesame oil
  • 2 tsp cornstarch
  • 1 tsp baking soda (for extra crispiness)
  • 1 tbsp vegetable oil for frying

Seasoning Mix:

  • 1 tbsp Sichuan peppercorns, toasted and ground
  • 1 tbsp black peppercorns, toasted and ground
  • 2 tsp sea salt
  • 1 tsp sugar
  • 1 tsp five-spice powder (optional)

Aromatics:

  • 3 garlic cloves, minced
  • 1 red chili, sliced
  • 2 green onions, chopped

Instructions
 

  • Marinate chicken with Shaoxing wine, sesame oil, cornstarch and baking soda for 15 minutes.
    Toast peppercorns in dry pan until fragrant, then grind with salt and sugar.
    Heat oil in wok or skillet over high heat. Fry chicken in batches until golden and crispy (about 3-4 minutes per batch).
    Remove chicken, drain excess oil, leaving about 1 tbsp in pan.
    Stir-fry garlic, chili and white parts of green onion for 30 seconds.
    Return chicken to pan, sprinkle with seasoning mix and toss well.
    Garnish with green onion tops and serve immediately.

Notes

  • For extra crispiness, double fry the chicken
  • Adjust pepper quantity based on heat preference
  • Serve with lime wedges for brightness
Keyword Salt and Pepper Chicken