Description
This crispy, golden Salt and Pepper Chicken is a takeout favorite that you can make at home! Lightly battered, fried to perfection, and tossed in an umami-rich seasoning, this dish brings the bold flavors of Chinese takeout straight to your kitchen.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken thighs (cut into bite-sized pieces)
- ½ cup cornstarch
- ½ tsp salt
- ½ tsp white pepper
- ¼ tsp Chinese five-spice powder (optional)
- 1 egg white
- 2 tbsp vegetable oil (for frying)
For the Aromatics & Garnish:
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 red chili pepper (sliced, optional for spice)
- 2 green onions (sliced)
- 1 tsp toasted sesame seeds
For the Final Seasoning:
- ½ tsp salt
- ½ tsp white pepper
- ¼ tsp Chinese five-spice powder
Instructions
-
Coat the Chicken for Maximum Crispiness
- In a bowl, mix cornstarch, salt, white pepper, and five-spice powder.
- In another bowl, whisk egg white until frothy.
- Dip the chicken pieces into the egg white, then coat them in the cornstarch mixture until fully covered.
📌 Why? The egg white helps the cornstarch stick, creating an ultra-light, crispy coating!
-
Fry the Chicken to Golden Perfection
- Heat vegetable oil in a pan or wok over high heat.
- Add the coated chicken in batches, frying for 3-4 minutes until golden and crispy.
- Remove and drain on a paper towel.
📌 Tip: Fry in small batches to keep the oil hot and prevent soggy chicken!
-
Stir-Fry the Aromatics for Extra Flavor
- In the same pan, remove excess oil, leaving about 1 tbsp.
- Add garlic, ginger, and red chili pepper—stir-fry for 30 seconds until fragrant.
📌 This step releases the deep, aromatic flavors typical of Chinese takeout!
-
Toss & Season the Chicken
- Return the crispy chicken to the pan, tossing quickly with the aromatics.
- Sprinkle with salt, white pepper, and five-spice powder for a final boost of flavor.
- Garnish with green onions and sesame seeds before serving.
📌 Tip: Do not overcook at this stage—just toss for 30 seconds to keep it crispy!
Notes
- For extra crispiness, double-fry the chicken—first at 350°F, then again at 375°F.
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Avoid adding seasoning too early; season at the end to keep the coating crisp.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Dinner
- Method: Frying, Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: Per Serving
- Calories: 390 kcal
- Sodium: 870 mg
- Fat: 14 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 34 g
Keywords: Salt and Pepper Chicken, Chinese takeout, crispy chicken, homemade Chinese food, fried chicken