If you’re craving the perfect balance of crunch, spice, and savory goodness, this Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe will quickly become your new favorite. Imagine crispy golden chicken pieces coated in a fragrant blend of black pepper, Chinese five-spice, and just the right amount of salt, all tossed with fiery chillies, aromatic garlic, and fresh spring onions. It’s that delightful combination of textures and bold flavors that makes this dish a standout at any meal, and it’s surprisingly quick and easy to make at home.
Ingredients You’ll Need
To create this crave-worthy dish, you’ll only need a handful of simple but essential ingredients that each play a crucial role in delivering incredible flavor and texture. From the light crispiness that cornflour provides to the zesty warmth of black pepper and chillies, every item brings something special to the plate.
- Cornflour (60 g or 1/2 cup): The secret to achieving that irresistibly light and crispy crust on the chicken pieces.
- Table salt (1 tbsp total): Enhances all the flavors, balancing the spices perfectly.
- Ground black pepper (1 ¼ tbsp): Brings the signature spicy kick that wakes up every bite.
- Chinese five-spice (1 tbsp): Adds a warm, aromatic depth with hints of star anise, cloves, and cinnamon.
- Skinless chicken thigh fillets (6, quartered): Juicy and tender, perfect for frying into crispy delights.
- Vegetable oil (around 240ml/1 cup): For frying the chicken to a golden perfection.
- Onion (1 large, peeled and chopped): Adds sweetness and texture contrasting the spicy chicken.
- Red chilli (1, chopped): Brings a vibrant heat and color boost.
- Green chilli (1, chopped): Balances the spice with fresh, sharp notes.
- Garlic cloves (2, minced): Infuses the dish with savory deliciousness.
- Spring onions (3, roughly chopped): Adds a fresh crunch and mild onion flavor to finish the dish.
How to Make Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe
Step 1: Prepare the Coating Mix
Start by mixing 60g of cornflour with ¾ tablespoon salt, 1 tablespoon black pepper, and 1 tablespoon Chinese five-spice in a bowl. This magical blend forms the flavorful crispy coating for your chicken, giving each bite a wonderful crunch and aromatic zest.
Step 2: Coat the Chicken
Sprinkle the cornflour mixture over the quartered chicken thigh fillets, tossing everything together. Make sure each piece is evenly coated to lock in moisture while creating a crispy shell.
Step 3: Prepare the Oil
Pour 240ml of vegetable oil into a large frying pan, reserving about one tablespoon for later. Heat the pan over high heat until the oil is sizzling hot—test by dipping the end of a wooden spoon; it should bubble immediately.
Step 4: Fry the Chicken in Batches
Add the chicken pieces one at a time to avoid overcrowding, which keeps the oil temperature steady and prevents sogginess. Fry for 5-7 minutes, turning once, until golden and cooked through. Use tongs to transfer finished pieces onto kitchen paper to drain excess oil.
Step 5: Cook the Aromatics
As you fry the second batch, heat the reserved tablespoon of oil in a separate pan over medium-high heat. Toss in the chopped onion, red and green chillies, along with the remaining ¼ tablespoon salt and ¼ tablespoon black pepper. Sauté for 2-3 minutes until the onion softens slightly and the spices release their fragrance.
Step 6: Add Garlic and Spring Onions
Reduce heat to medium, then add minced garlic and chopped spring onions. Stir frequently for about a minute until the garlic turns golden and aromatic, perfectly complementing the other flavors.
Step 7: Combine Chicken and Aromatics
Once both batches of chicken are cooked, add them to the pan with the aromatics and toss everything together for a minute to meld the flavors. Turn off the heat and get ready to serve this mouthwatering feast.
How to Serve Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe
Garnishes
For an extra pop of freshness and color, sprinkle some additional chopped spring onions or a few coriander leaves on top right before serving. A wedge of lime on the side can also add a delightful zesty lift that pairs beautifully with the spicy notes.
Side Dishes
This Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe pairs wonderfully with simple steamed jasmine rice or garlic fried rice to soak up all the flavorful juices. For a veggie boost, try stir-fried bok choy or a crisp cucumber salad to balance the heat and crunch.
Creative Ways to Present
If you’re serving guests, consider arranging the chicken on a platter lined with banana leaves for an eye-catching presentation. You could also offer dipping sauces like sweet chili or a tangy soy-based dip on the side to let everyone customize each bite.
Make Ahead and Storage
Storing Leftovers
Leftover chicken can be kept in an airtight container in the fridge for up to 2 days. The chicken will still be delicious, though the crispiness will soften a bit – a quick reheat can help bring some of that crunch back.
Freezing
This recipe freezes well! Place cooled chicken pieces in a freezer-safe bag or container, separating layers with parchment to avoid sticking. Freeze for up to 2 months. To enjoy later, thaw overnight in the fridge before reheating.
Reheating
To reheat and revive the crisp texture, the best method is to use an oven or air fryer at 180°C (350°F) for 8-10 minutes. Avoid microwaving as it can make the chicken soggy and rubbery.
FAQs
Can I use chicken breast instead of thighs?
Yes, but chicken thighs stay juicier and more flavorful when fried. Chicken breast can dry out more easily, so be sure to watch the cooking time carefully if you swap.
Is Chinese five-spice necessary?
The Chinese five-spice adds a unique warmth and depth to the dish, but if you don’t have it, you can try a pinch of cinnamon, clove, and star anise combined or simply omit it for a simpler flavor profile.
How spicy is this recipe?
The heat level is moderate thanks to the black pepper and fresh chillies, but you can adjust the amount of chillies depending on your spice tolerance — add more for a bolder kick or reduce if you prefer mild flavors.
Can this recipe be made gluten-free?
Absolutely! Using cornflour keeps the coating gluten-free, but make sure your Chinese five-spice blend and other spices don’t contain any additives with gluten.
What oil is best for frying?
Vegetable oil has a high smoke point and neutral flavor, making it perfect. Other good options include peanut oil or canola oil for frying crisp, golden chicken.
Final Thoughts
This Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe is a true crowd-pleaser that never fails to bring smiles around the table. Its simple ingredients and straightforward steps make it accessible for any home cook, yet the bold, vibrant flavors make it feel like a special occasion. I can’t wait for you to try it out and add your own twists—trust me, everyone will be asking for seconds!
Print
Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Salt and Pepper Chicken recipe delivers crispy, spicy, and irresistibly flavorful chicken thigh pieces coated in a seasoned cornflour mix and fried to golden perfection. Enhanced with a fragrant stir-fry of onions, chillies, garlic, and spring onions, this dish combines bold spices and satisfying crunch for a perfect Asian-inspired meal suitable for 4 servings.
Ingredients
Chicken Coating
- 60 g (1/2 cup) cornflour (cornstarch)
- 1 tbsp table salt (divided: 3/4 tbsp for coating, 1/4 tbsp for stir-fry)
- 1 1/4 tbsp ground black pepper (divided: 1 tbsp for coating, 1/4 tbsp for stir-fry)
- 1 tbsp Chinese five-spice powder
- 6 skinless chicken thigh fillets, quartered
For Frying
- Vegetable oil for frying (around 240 ml / 1 cup, plus 1 tbsp reserved for stir-fry)
Vegetable Stir-fry
- 1 onion, peeled and chopped into large chunks (about 1.5–2 cm)
- 1 red chilli, chopped into small pieces
- 1 green chilli, chopped into small pieces
- 2 garlic cloves, peeled and minced
- 3 spring onions (scallions), roughly chopped
Instructions
- Prepare seasoning mix: In a bowl, combine 60 g (1/2 cup) of cornflour, 3/4 tbsp of salt, 1 tbsp of ground black pepper, and 1 tbsp of Chinese five-spice. This mixture will form the crispy, flavorful coating for the chicken.
- Coat the chicken: Sprinkle the prepared seasoning mix evenly over the quartered chicken thigh fillets. Toss everything thoroughly to ensure each piece is well coated with the dry mixture.
- Heat oil for frying: Pour 240 ml (1 cup) of vegetable oil into a large frying pan and take 1 tablespoon of this oil aside for later. Heat the pan over high heat until the oil is hot enough—test by placing a wooden spoon or chopstick into the oil; if bubbles form around it, the oil is ready.
- Fry chicken in batches: Carefully add the coated chicken pieces one at a time to the hot oil to prevent boiling over. You will likely need to fry in two batches to avoid overcrowding the pan.
- Cook chicken: Fry each batch for about 5-7 minutes, turning once to achieve even, golden-brown crust and ensuring the chicken is cooked through.
- Drain chicken: Using tongs, transfer the cooked chicken to a plate lined with kitchen paper to absorb excess oil.
- Repeat frying: Repeat the frying process with the remaining chicken pieces. Once done, turn off the heat for this pan.
- Prepare stir-fry base: While the second batch cooks, heat the reserved 1 tablespoon of oil in a separate frying pan over medium-high heat.
- Sauté aromatics: Add the chopped onion, red and green chillies, remaining 1/4 tbsp salt and 1/4 tbsp black pepper to the pan. Fry for 2-3 minutes, stirring frequently, until the onions soften slightly.
- Add garlic and spring onions: Reduce the heat to medium and stir in the minced garlic cloves and chopped spring onions. Continue frying for another minute, stirring often to prevent burning.
- Combine chicken and aromatics: Once both batches of chicken are cooked, add them to the frying pan with the onion and chilli mixture. Toss everything together well, cooking for an additional minute to meld flavors.
- Serve: Turn off the heat and transfer the salt and pepper chicken to serving plates. Serve hot and enjoy the crispy, spicy, and aromatic chicken.
Notes
- For extra crispiness, double-fry the chicken by briefly frying the pieces once more in hot oil after the initial fry.
- Adjust the amount of chilli according to your spice preference or omit if sensitive to heat.
- Ensure the oil is hot enough before frying to prevent the chicken from absorbing too much oil and becoming greasy.
- This dish pairs well with steamed rice or stir-fried vegetables for a complete meal.
- Leftover chicken can be refrigerated and reheated, but best enjoyed fresh for maximum crispiness.
