Name: Salt and Pepper Chicken Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 lb Chicken Breast, cut into bite-size pieces; 1 Egg; 3/4 cup Cornstarch; 1/2 tsp Salt; 1/2 tsp Pepper; 2 Tbsp Green Onions, chopped; 3 cloves Garlic, minced; 1 tsp Salt (for marinade); 2 tsp Brown Sugar; 2 Tbsp Water; 1 Tbsp Rice Wine; 1/4 tsp Baking Soda; 2 Tbsp Soy Sauce; Vegetable Oil (for frying)

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Introduction

Salt and Pepper Chicken is a crispy, flavorful dish that’s easy to prepare at home. Bite-sized chicken pieces are marinated, fried to golden perfection, and tossed with aromatic garlic, green onions, and a simple salt and pepper seasoning. It’s a perfect snack or main course that everyone will enjoy.

A white bowl filled with many small pieces of crispy fried chicken, golden brown with light and darker fried spots creating a crunchy texture. The chicken pieces vary in shape, some with rough edges and others more chunky, showing a mix of airy and thicker crust. Scattered on top and around the chicken are small, bright green slices of chopped green onion, adding a fresh pop of color. The bowl sits on a yellow cloth with white stripes. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Chicken Breast (cut into bite-size pieces)
1 Egg
3/4 cup Cornstarch
Vegetable Oil (for frying)
1/2 tsp Salt
1/2 tsp Pepper
2 Tbsp Green Onions (chopped)
3 cloves Garlic (minced)
1 tsp Salt (for marinade)
2 tsp Brown Sugar
2 Tbsp Water
1 Tbsp Rice Wine
1/4 tsp Baking Soda
2 Tbsp Soy Sauce

Instructions

Step 1: Mix all the marinade ingredients—1 tsp salt, 2 tsp brown sugar, 2 tbsp water, 1 tbsp rice wine, 1/4 tsp baking soda, and 2 tbsp soy sauce—in a large bowl. Add the chicken pieces, stir to combine, and let sit for 30 minutes.
Step 2: In a separate bowl, beat the egg with a fork. Drain the excess marinade from the chicken and toss the chicken pieces in the beaten egg to coat evenly.
Step 3: Add cornstarch to the bowl with the egg-coated chicken and toss thoroughly until each piece is fully coated.
Step 4: Heat vegetable oil in a wok over medium-high heat. Use enough oil to cover the chicken completely when frying. When the oil is hot, fry the chicken in batches until golden brown on all sides. Remove each batch and drain on paper towels.
Step 5: After frying all the chicken, drain the oil from the wok. Return the chicken to the wok, toss to heat through evenly, then remove from heat. Sprinkle with 1/2 tsp salt, 1/2 tsp pepper, minced garlic, and chopped green onions. Toss gently to combine and serve immediately.

Tips & Variations

For extra crispiness, double coat the chicken by dipping it in egg and cornstarch twice before frying.
You can substitute chicken thighs for a juicier result.
Adjust the amount of garlic and green onions according to your taste for more aromatic flavor.
Serve with a side of steamed rice or your favorite dipping sauce for a complete meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 2 days. To reheat, warm it in a skillet over medium heat to maintain crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

A white bowl filled with many pieces of golden-brown fried chicken bites, each piece showing a crunchy, textured coating with some darker crispy spots. The chicken pieces are uneven in shape and size, stacked tightly together, with small green onion slices scattered on top for a pop of color. The bowl is set on a yellow cloth with white stripes, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to thaw the chicken completely and pat it dry before marinating to ensure the coating sticks properly and the chicken cooks evenly.

Is this recipe spicy?

No, this salt and pepper chicken recipe is mild. However, you can add a pinch of chili flakes or fresh chili to the seasoning if you prefer some heat.