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An overhead shot of a finished bowl of Chinese salt and pepper chicken, tossed with vibrant red chilies, diced peppers, and green onions.

Salt and Pepper Chicken (Restaurant-Style, Extra Crispy!)

This easy Salt and Pepper Chicken recipe delivers a restaurant-quality dish at home. Learn the secret to an ultra-crispy coating and perfectly balanced savory, spicy flavor for a meal that's better and faster than takeaway.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Cantonese, Chinese
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 large egg white
For the Crispy Coating
  • 0.5 cup potato starch
  • 0.5 cup cornstarch
  • 1 tsp white pepper
For the Stir-Fry & Seasoning
  • 4 cups neutral oil for frying (canola, vegetable, etc.)
  • 4 cloves garlic finely minced
  • 1 tsp freshly grated ginger
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small onion diced
  • 2 red chilies thinly sliced, adjust to taste
  • 3 spring onions thinly sliced
  • 1 tsp sea salt for the seasoning mix
  • 1 tsp freshly ground Sichuan peppercorns for the seasoning mix
  • 0.5 tsp Chinese five-spice powder for the seasoning mix

Equipment

  • 1 Wok or large pot
  • 1 Slotted Spoon
  • 1 Wire Rack

Method
 

  1. In a medium bowl, combine the chicken pieces, soy sauce, Shaoxing wine, and egg white. Mix well until every piece is coated. Let it marinate for at least 15 minutes.
  2. In a separate large bowl, whisk together the potato starch, cornstarch, and white pepper. Add the marinated chicken pieces, ensuring each piece is thoroughly coated. Shake off any excess.
  3. Heat oil in a wok or large pot to 325°F (160°C). Carefully fry half of the chicken for 3-4 minutes until lightly golden and cooked. Remove and drain on a wire rack. Repeat with the remaining chicken.
  4. Increase oil temperature to 375°F (190°C). Return the chicken to the pot in batches and fry for another 60-90 seconds until deep golden brown and extra crispy. Remove and drain again.
  5. Drain most of the oil from the wok, leaving about 1 tablespoon. Heat over medium-high heat. Add the minced garlic, ginger, diced peppers, onion, and sliced chilies. Stir-fry for 1-2 minutes until fragrant.
  6. Return the crispy chicken to the wok. Create the seasoning mix by combining sea salt, Sichuan peppercorns, and Chinese five-spice. Sprinkle it over the chicken. Add the sliced spring onions. Toss everything together quickly for about 30 seconds. Serve immediately.

Notes

Tip 1: Don't overcrowd the pan when frying. This lowers the oil temperature and can make the chicken soggy. Fry in batches for the best results.
Tip 2: A cooking thermometer is highly recommended to maintain the correct oil temperatures for the double-frying method.
Tip 3: Prepare all your stir-fry ingredients (chopped veggies, seasoning) before you start frying, as the final steps come together very quickly.