Go Back
–+ servings
Crispy Salt and Pepper Chicken with vibrant chili and green onion garnish on the plate.
Print Recipe
5 from 1 vote

Salt and Pepper Chicken

This Salt and Pepper Chicken recipe features juicy, crispy chicken pieces seasoned with a simple blend of salt, white pepper, and aromatic spices. Easy to make and incredibly flavorful, it is a must-try for any dinner table. 
Prep Time15 minutes
Cook Time20 minutes
Course: Chicken recipes
Cuisine: Asian
Keyword: chicken recipes, salt and pepper chicken
Servings: 4
Author: chefjar

Ingredients

Chicken:

  • 1 pound boneless and skinless chicken breast cut into pieces that are 1/2 inch thick and about 3 to 4 inches across.
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon white pepper powder
  • 5 garlic cloves finely minced
  • 2 tablespoons mirin or rice wine
  • Vegetable oil for frying

Batter:

  • 2/3 cup cornstarch
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 2/3 cup water
  • 1 tablespoon vegetable oil

Salt and Pepper Seasoning:

Aromatics:

  • 2 tablespoons garlic minced
  • 1 jalapeño pepper seeded and chopped
  • 1 cup sliced green onions
  • 2 tablespoons oil for stir-frying

Instructions

  • Prepare the Chicken: Combine the chicken pieces with salt, sugar, white pepper powder, minced garlic, and rice wine or mirin. Let it marinate for about 10 minutes.
  • Make the Seasoning: In a small bowl, mix together salt, sugar, garlic powder, black pepper powder, and white pepper powder. Keep aside.
  • Make the Batter: In a bowl, mix together the cornstarch, all-purpose flour, baking soda, water, and vegetable oil until smooth.
  • Add the marinated chicken into the batter. Keep aside.
  • First Fry: Heat the oil in a pan to 350°F (175°C).
  • Fry the chicken pieces until they are light golden brown, but not fully cooked, about 3 minutes. Adjust the heat as needed since adding new pieces will lower the oil temperature. You might need to cook the chicken in batches.
  • Remove the chicken pieces from the oil and let them rest on a paper towel-lined plate for 10 minutes.
  • Second Fry: Increase the heat of  the oil to 380°F (195°C).
  • Fry the chicken pieces again until they are crispy and deep golden brown, about 1 minute.
  • Remove from the oil and let them rest on a paper towel-lined plate to drain excess oil.
  • Stir-Fry Aromatics: Heat 2 tablespoons of oil in a wok or large skillet. Add the garlic and jalapeño, and cook 1-2 minutes.
  • Add the green onions. Stir-fry further for 30 seconds.
  • Combine and Serve: Add the double-fried chicken to the wok with the aromatics. Sprinkle with the salt and pepper seasoning. Toss everything together until well coated and heated through. Serve immediately.
  • Enjoy!

Notes

Store your salt and pepper chicken in an airtight container in the fridge for up to 4 days.
To reheat, microwave for 2-3 minutes or crisp it up in the air fryer at 350°F for 5-6 minutes.

Nutrition

Calories: 452kcal | Carbohydrates: 13g | Protein: 30g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 135mg | Sodium: 515mg | Fiber: 1g | Sugar: 2g