This Chinese Salt And Pepper Chicken recipe will stop you from ordering from your local restaurant in an instant! So easy to make, a lot less expensive, and quite a bit healthier, this chicken dish from the orient does not compromise on flavour. Slightly crispy salty chicken with all the beautiful flavours of Chinese Five Spice and the heat of chilli peppers will leave nothing to be desired…
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The Chinese Restaurant Staple
This simple and moreish dish has gained popularity across the globe for a good reason. Succulent chicken breast pieces coated in spiced cornflour are one of the most popular dishes in many Chinese restaurants and takeaways.
Authentic recipes typically call for ground Sichuan peppercorns, but we used an ingredient that every household has – black pepper.
Find more Chinese Fakeaway recipes here.
Why You Will Love Homemade Salt And Pepper Chicken
Whether you order Salt & Pepper Chicken at fancy Chinese restaurants or get it delivered from a local Chinese takeaway, there is no doubt in our mind that the homemade version will always taste better! And here are just a few reasons why we think you will love this crispy chicken as much as we do:
- It makes a great weeknight dinner – this recipe will come together in under 30 minutes.
- Chinese Salt & Pepper Chicken can be made with simple everyday ingredients, plus Chinese 5 Spice, if you don’t already have it in your cupboards!
- A subtle anise start flavour of the chicken gives this dish a very unique flavour that will definitely exhilarate the tastebuds.
- It is naturally gluten-free and dairy-free!
Ingredients and Substitutes
- cornflour: also known as corn starch. Cornflour makes a light crispy coating for the chicken.
- pepper: freshly ground black pepper will work best.
- salt: we like to use sea salt (also known as kosher salt). Make sure to break up the crystals in between your fingers, so that it incorporated well into the cornflour mixture. Table salt will work too.
- Chinese five-spice powder: a beautifully fragrant spice mix that has no good substitute. We highly recommend getting a tub of this beautiful blend or making your own. It really gives this popular dish its unique flavor.
- chicken breast: can be substituted with boneless skinless chicken thighs (for tips on how to cook with thighs see Recipe FAQs section).
- oil: we used vegetable oil for frying the chicken, but sunflower or rapeseed oil will work too.
- brown onion: can be substituted with shallots or even red onion.
- red chilies: deseed the chillies or leave them in depending on your spice preference.
- green bell peppers: substitute with green chillis for an extra hot and spicy version.
- garlic cloves.
- spring onions: also known as green onion or scallion.
Method
Cut the chicken into bite-sized pieces.
Mix the cornflour, 1 teaspoon of Chinese Five Spice, half of the pepper and half of the salt in a large bowl. Add the chicken to the cornflour mixture and toss to coat well.
Heat oil in a large frying pan. Add the cornflour-coated chicken to the hot oil and fry on medium-high heat for 5-6 minutes, turning the pieces over halfway through. Do not overcrowd the pan for the crispiest results. You can always fry the chicken in two batches.
Using a slotted spoon, remove the fried chicken from the pan onto a large plate lined with paper towels to absorb excess oil.
Heat a little oil in a separate frying pan. Add the onions, red chilli, and bell pepper and season with the remaining salt and pepper. Stir fry the vegetables on medium heat for 3-4 minutes. Your onion should start to soften but still retain plenty of crunch.
Add the garlic and spring onions and stir for 1-2 minutes. Add the cooked chicken back to the pan and stir for another minute to warm through.
And here it is – your homemade crispy Salt and Pepper Chicken! Sprinkle the remaining Chinese 5 Spice on top, and dig in!
For serving suggestions, have a look at the section below.
Tips & Tricks
- Get organised with all the ingredients before cooking. This dish comes together very quickly, and you need everything chopped, prepped and weighed out beforehand.
- Cut the chicken into equally-sized pieces to ensure an even cooking time.
- Don’t overcrowd the pan when cooking your chicken to ensure the chicken pieces crisp up and do not stew in their own steam.
- Garnished this dish with spring onions, red chillies or fresh coriander.
Recipe FAQs
Yes, absolutely! Chinese food is often deep-fried, so you would create an even more authentic Chinese take away experience by cooking your chicken this way. However, we do not own a deep-fat fryer, and find that cooking with less oil is not only more frugal but will produce similar results.
You can! Use skinless boneless chicken thighs and coat them with spiced cornflour as in the recipe. Note though that thigh meat takes a little longer to cook compared to breast meat, so increase the frying time by 2-3 minutes.
What To Serve Chinese Salt & Pepper Chicken With?
Salt & Pepper Chicken is traditionally served on a bed of boiled or steamed rice. This dish is salty and strong-tasting enough to justify a slightly blander side dish, and plain rice works beautifully. But I have seen it served with cauliflower rice too for a lower cab option. To make this simple recipe into a wholesome meal, serve the chicken with green vegetables, like steamed pak choi (bok choy) or cucumber salad.
Other Chinese Takeout Favourites
If you enjoyed this Chinese recipe, we have good news for you. There are a number of other Chinese Takeout dishes that you can recreate in your own kitchen. Here are some of our go-to fakeaway recipes that will exhilarate your taste buds:
Recipe Card
Chinese Salt And Pepper Chicken
Ingredients
- 2 chicken breasts approx 420g
- 60 g cornflour approx 3 tbsp
- 1½ teaspoon Chinese Five Spice
- 1½ teaspoon black pepper
- 1 teaspoon salt
- 120 ml vegetable oil
- 1 brown onion cut into 8-12 wedges
- 1 large red chilli sliced in to thin strips lengthways
- 1 small green bell pepper cut into bite-sized pieces
- 1 garlic clove minced or finely chopped
- 2 spring onions sliced diagonally
Instructions
- Cut the chicken into bite-sized pieces.
- Mix the cornflour, 1 teaspoon of Chinese Five Spice, half of the pepper and half of the salt in a large bowl. Add the chicken to the cornflour mixture and toss to coat well.
- Heat oil in a large frying pan. Add the cornflour-coated chicken to the hot oil and fry on medium-high heat for 5-6 minutes, turning the pieces over halfway through. Do not overcrowd the pan for the crispiest results. You can always fry the chicken in two batches.
- Using a slotted spoon, remove the fried chicken from the pan onto a large plate lined with paper towels to absorb excess oil.
- Heat a little oil in a separate frying pan. Add the onions, red chilli, and bell pepper and season with the remaining salt and pepper. Stir fry the vegetables on medium heat for 3-4 minutes. Your onion should start to soften but still retain plenty of crunch.
- Add the garlic and spring onions and stir for 1-2 minutes. Add the cooked chicken back to the pan and stir for another minute to warm through. And here it is – your homemade crispy Salt and Pepper Chicken! Sprinkle the remaining Chinese 5 Spice on top, and dig in!
Notes
Nutrition
Amanda Wren-Grimwood
We were short for time last night so we made this and it was so quick and easy. Perfect when you want takeaway flavours at home.
Ieva
Thanks for trying the recipe! 😀
Katherine
It’s even quicker to make than walk to the takeaway! Love this.
Nikki
I love recreating takeout recipes at home and this one is definitely a winner! Thank you for sharing!
Ieva
Yes! We love trying to replicate our favourite takeout and restaurant dishes at home!
Sara
Oh yum, this is one of our favourite take outs. Loved making it at home, great flavour.
Ieva
Thanks! We love it too!
Helen
So tasty! I love how straightforward this recipe is.
Ieva
Thanks, Helen! Glad you enjoyed it!