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There’s a certain joy in recreating beloved takeout dishes right in your own kitchen, and my Crispy Salt and Pepper Chicken is no exception. With the tantalizing aroma of garlic and the crunch of perfectly fried chicken filling the air, this dish effortlessly transports you to your favorite Chinese restaurant without the takeout box. Whether you’re looking to impress guests or simply treat yourself to something special after a long day, this easy recipe combines bold flavors with a satisfying crunch that’s guaranteed to delight.

In just a few simple steps, you’ll have chicken that’s tender on the inside and gloriously crispy on the outside, all tossed together with just the right amount of salt and pepper. Perfect for a cozy family dinner or a quick weeknight meal, this dish is both versatile and crowd-pleasing, making it an essential addition to your cooking repertoire. Let’s dive in and discover how to make this irresistible dish come to life!

Why is Salt and Pepper Chicken a Must-Try?

Simplicity Ends: This recipe is incredibly easy to follow, making it perfect for both novice and seasoned home cooks.

Crispy Texture: Achieve a delightful crunch with just a few ingredients, giving you that restaurant-quality satisfaction at home.

Flavor Explosion: The blend of garlic, salt, and pepper creates an irresistible flavor that will have everyone reaching for seconds.

Quick Cooking: In under an hour, you can serve a delicious meal that feels special without hours in the kitchen.

Versatile Dining: Whether paired with rice or fresh vegetables, this dish complements just about any side you love.

Family-Friendly: Kids and adults alike adore this tasty treat, making it a perfect choice for family dinners.

Salt and Pepper Chicken Ingredients

• Get ready to create a crispy delight!

For the Chicken

Chicken Breast — 1 lb. — The main protein source, cut into bite-size pieces for even cooking and easy frying.
Egg — 1 — Used in the batter to help the cornstarch adhere to the chicken, enhancing the crispy texture.
Cornstarch — 3/4 cup — Creates a light and crispy coating when fried, providing crunch.

For Frying

Vegetable Oil — Enough to cover the chicken while frying; ensures a fabulous crunch on your salt and pepper chicken.

For the Marinade

Salt — 1/2 tsp. — Essential for seasoning the chicken and enhancing flavors.
Pepper — 1/2 tsp. — Adds depth and flavor to your fried chicken.
Green Onions — 2 Tbsp., chopped — For garnish, adding a pop of color and fresh flavor.
Garlic — 3 cloves, minced — Provides a fragrant depth to the marinade.
Brown Sugar — 2 tsp. — Balances the savory flavors in the marinade.
Water — 2 Tbsp. — Helps to dissolve marinade ingredients for even coating.
Rice Wine — 1 Tbsp. — Infuses a subtle sweetness and depth of flavor that complements the chicken.
Baking Soda — 1/4 tsp. — Helps to tenderize the meat and improve the texture.

How to Make Salt and Pepper Chicken

Prepare the Marinade: In a large bowl, mix together minced garlic, salt, brown sugar, water, rice wine, and baking soda. Stir well to combine all the ingredients, creating a flavorful marinade.
Marinate the Chicken: Cut the chicken breast into bite-sized pieces to ensure they cook evenly. Add the chicken to the marinade, tossing to coat thoroughly, then let it sit for 30 minutes to absorb the flavors.
Prepare Egg and Coating: In a separate bowl, beat the egg until it’s well mixed. Drain the excess marinade from the chicken, then dip each piece in the beaten egg to ensure a thorough coating.
Coat with Cornstarch: Sprinkle cornstarch over the egg-coated chicken pieces, tossing gently to ensure an even and complete coating, which will create that perfect crunch when fried.
Fry the Chicken: Heat vegetable oil in a wok over medium-high heat. Once shimmering, fry the chicken pieces in batches until they are golden brown on all sides—about 5-7 minutes. Remove them from the oil and drain on paper towels to absorb any excess oil.
Finish: Return all fried chicken to the wok, allowing it to heat through for a minute. Toss with salt and pepper, then sprinkle with chopped green onions for added color and flavor before serving.

Optional: Serve with a side of steamed rice or stir-fried vegetables for a complete meal.

Exact quantities are listed in the recipe card below.

Make Ahead Options

Preparing your Salt and Pepper Chicken in advance is a fantastic way to save time on busy weeknights! You can marinate the chicken pieces up to 24 hours ahead, ensuring they absorb all those wonderful flavors. After marinating, coat the chicken with egg and cornstarch, then store the coated pieces in the fridge for a few hours before frying. This method keeps the coating fresh and crispy. When you’re ready to serve, simply fry the chicken as directed and finish with salt, pepper, and green onions. The chicken remains just as delicious, saving you effort while still delivering that satisfying crunch!

Expert Tips for Salt and Pepper Chicken

Hot Oil Check: Ensure the frying oil is hot enough (around 350°F) before adding chicken to achieve that signature crispy coating.
Batch Frying: Fry the chicken in small batches to prevent overcrowding, which can lower the oil temperature and lead to greasy Salt and Pepper Chicken.
Even Coating: Make sure each piece of chicken is evenly coated in egg and cornstarch for consistent crunch and texture after frying.
Prompt Seasoning: Toss the chicken with salt and pepper immediately after frying. This ensures the flavors stick well to the crispy exterior.
Garnish with Freshness: Don’t skip the fresh green onions; they not only add color but also a burst of flavor that elevates the overall dish.

What to Serve with Crispy Salt and Pepper Chicken?

Delight your taste buds by complementing this crispy dish with these flavorful side options.

Steamed Rice: A perfect base, its subtle flavor soaks up any sauce and enhances the enjoyment of the chicken.
Stir-Fried Vegetables: Colorful and fresh, a medley of bell peppers, broccoli, and snap peas adds a lovely crunch and nutrition.
Garlic Noodles: These savory, garlicky noodles are rich yet simple, providing a comforting contrast to the crispiness of the chicken.
Sesame Cucumber Salad: Refreshing and light, this salad’s coolness balances the hearty flavors of the chicken with a satisfying crunch.
Chili Sauce: A dollop of this spicy condiment can elevate the meal, adding an exciting kick that pairs beautifully with the chicken.
Egg Fried Rice: Rich in flavor, this filling dish combined with peas and carrots rounds out your meal, providing an indulgent counterpoint.

Pair these options for a delightful feast that combines textures and flavors beautifully!

How to Store and Freeze Salt and Pepper Chicken

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in an air fryer for best results, maintaining the crispy texture.
Freezer: For longer storage, freeze the cooked Salt and Pepper Chicken in a single layer on a baking sheet before transferring to a zip-top bag. It’ll keep for 2-3 months.
Thawing: Thaw overnight in the fridge before reheating for even warming. Avoid microwaving as it can lead to sogginess.
Reheating: Heat in an oven or air fryer until crispy to revive the crunchy coating, ensuring this dish stays delightful even after storage.

Salt and Pepper Chicken Variations

Feel free to explore these delightful twists that elevate your homemade Salt and Pepper Chicken into a new realm of flavor!

Thighs Instead of Breasts: Opt for chicken thighs for a juicier, more flavorful bite. The richer taste will make every mouthful even more satisfying.
Heat It Up: Add chili flakes or Szechuan peppercorns for a spicy kick. This variation brings a delightful warmth alongside the original flavors, perfect for those who love a bit of heat.
Tapioca Starch Twist: Substitute cornstarch with tapioca starch to create a slightly chewier, superior crunch. This minor change can transform the texture, giving it an exciting twist!
Herb Blend: Mix in dried herbs like oregano or basil to the cornstarch for added flavor. This subtle herb infusion can transform the profile into something truly unique and aromatic.
Zingy Marinade: Squeeze in some lime juice for a fresh citrus touch. This brightens the dish beautifully, cutting through the richness of the fried chicken and adding vibrancy.
Veggie Mix-In: Toss in some sliced bell peppers or snap peas during the frying process for added color and crunch. These veggies will not only enhance the dish visually but also provide extra nutrition.
Sesame Flavor Boost: Sprinkling toasted sesame seeds before serving will add a delightful nutty flavor to your dish. The extra aroma of sesame elevates the flavors in an unforgettable way.
Sweet Variations: Experiment by adding a dash of honey or a sprinkle of powdered sugar over the fried chicken after tossing with salt and pepper. This creates a sweet-savory balance that’s simply irresistible!

Salt and Pepper Chicken Recipe FAQs

How do I select the best chicken for this recipe?
Absolutely! For the best Salt and Pepper Chicken, opt for boneless, skinless chicken breasts that are fresh and plump. Look for bright pink color without any dark spots. If you’re looking for extra flavor, you could also substitute chicken breasts with thighs, which provide a juicier and richer taste.

What’s the best way to store leftovers?
Very good question! Store your leftover Salt and Pepper Chicken in an airtight container in the fridge for up to 3 days. To reheat, I recommend using an air fryer to retain the crispiness of the chicken. Just pop it in for about 5-7 minutes at 350°F, and it’ll taste almost as good as freshly made!

Can I freeze Salt and Pepper Chicken, and if so, how?
Absolutely! To freeze your cooked chicken, allow it to cool completely. Then, lay the pieces in a single layer on a baking sheet to freeze them individually. Once frozen, transfer them to a zip-top freezer bag, removing as much air as possible. They’ll stay fresh for up to 2-3 months. When you’re ready to enjoy them, simply thaw them in the fridge overnight and reheat in an oven or air fryer for best results.

What if my chicken isn’t crispy after frying?
Very common! If your chicken isn’t crispy, it usually means the oil wasn’t hot enough, or the pieces were overcrowded in the pan. Always heat the oil to about 350°F before frying, and give each piece enough space in the wok to fry evenly. If it still turns out soggy, draining on paper towels immediately after frying helps get rid of excess oil, making it more enjoyable.

Are there any dietary considerations I should be aware of?
Great point! If you or your guests have food allergies, be sure to check that everyone is okay with the ingredients, particularly the egg for those with egg allergies. This recipe is not suitable for pets due to its seasoning and fried nature, so keep it in mind if you’re sharing leftovers with furry friends!