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    You Are Here: Home → Chicken

    Salt and Pepper Chicken

    August 14, 2021 | Updated June 3, 2023 by Ryan Leave a Comment

    161 shares
    Jump to Recipe Print Recipe
    close-up of salt and pepper chicken on white plate
    overhead shot of salt and pepper chicken on plate
    overhead shot of chicken on white plate

    Chicken seasoned with Chinese five spice and fried with onions, peppers and garlic makes this salt and pepper chicken recipe a tasty weeknight dinner. I mean what is better than a meal that can be prepared in under 30 minutes?

    overhead shot of chicken on white plate

    I'm all about easy meals that can be made quickly - from salmon stir fry to chicken karahi to dragon chicken to bucatini cacio e pepe to gochujang fried rice.

    But when I'm thinking of quick weeknight meals that are loaded with flavor, Chinese recipes are the first to come to mind.

    And this salt and pepper chicken recipe fits the bill. It has just a few ingredients - chicken, Chinese five spice, cornstarch, salt, pepper, onions, peppers and garlic. Factor in the chicken is quickly fried so you get that delicious crunch!

    And the great thing is you control the level of spice with the type of peppers you use. For me I can't handle too much heat, but if you love the heat by all means go all out. And if you're looking for a similar, but just as tasty recipe, you can never go wrong with chicken pakora.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Side Dish Options
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Salt and Pepper Chicken
    close-up of salt and pepper chicken on white plate

    Ingredient Notes

    • Cornstarch - helps crisp up the chicken and is also gluten-free.\
    • Chinese five spice - encompasses all five tastes - sweet, sour, bitter, salty, and umami.
    • Chicken - I like to use chicken thighs as it has a little more fat and remains juicy.
    • Peppers - the peppers are where the heat comes from so make sure you use a heat level you are comfortable with.

    Ingredient Swaps

    Like any recipe you can mix up the ingredients. Some variations include:

    • Chinese recipes usually calls for cornstarch to fry protein, but all-purpose flour is a good substitute.
    • I always go with store-bought Chinese five spice, but you can make your own.
    • I like boneless, skinless chicken thighs, but you can also use chicken breasts.
    • I like the combo of jalapeño and Fresno chili peppers which has a medium heat level. However you can use bell peppers for low heat or serrano and habanero peppers for more heat. Also the seeds control the heat.

    Step-by-Step Photos

    process shots of coating chicken in cornstarch and spices before frying

    Toss the chicken with the cornstarch and spices. Then fry it for 5-6 minutes in a large skillet until the chicken is cooked.

    process shots of cooking onions, peppers and garlic before adding chicken

    In another skillet, heat oil over medium heat and add the onion and peppers, cooking for 4-5 minutes. Add the garlic and green onion and cook for another minute. Then add the chicken back, tossing to coat.

    FAQs

    Do I Have to Deep Fry the Chicken?

    No. This dish is usually deep fried but you can just pan-fry in a tablespoon of oil. It won't get as crispy but will still taste amazing. You can also bake the chicken at 400ºF for 25-30 minutes or until cooked through.

    How Do I Know the Chicken is Done?

    You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.

    How Spicy is It?

    So the spice level is completely determined by the type of peppers you use and if you remove all of the seeds. Just use what you are comfortable with. Chinese five spice is not spicy.

    Can I Make Ahead?

    You can but it tastes best right after being cooked as the chicken is fried. Once cooked, it can be kept in an airtight container in the fridge for up to 3 days.

    If you want to reheat, just add a tablespoon of oil in a fry pan over medium-high heat and cook the chicken until warmed through, about 5 minutes.

    Side Dish Options

    This recipe is great on its own but works with some side dishes.

    • White rice - a good white rice like jasmine or basmati complements the chicken.
    • Fried rice - if you want to step up the game of regular white rice, fried rice works great.
    • Veggies - I love sautéed sugar snap peas or broccoli.

    Pro Tips/Recipe Notes

    • This dish typically has more salt so if you'd like more, just double the amount.
    • You control the amount of heat if you leave or remove the seeds from the peppers.
    • Add some freshly squeezed lemon juice to brighten up the dish.
    overhead shot of salt and pepper chicken on plate

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    If you’ve tried this salt and pepper chicken recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of salt and pepper chicken on plate
    Print Recipe
    5 from 2 votes

    Salt and Pepper Chicken

    Chicken seasoned with Chinese five spice and fried with onions, peppers and garlic makes this recipe a tasty weeknight dinner.
    Prep Time5 minutes mins
    Cook Time20 minutes mins
    Total Time25 minutes mins
    Course: Main Course
    Cuisine: Chinese
    Servings: 6
    Calories: 413kcal
    Author: Ryan Beck

    Ingredients

    • ½ cup cornstarch
    • 1 tablespoon Chinese five spice
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 ½ lbs chicken thighs, cut into 1" cubes
    • 1 cup + 1 tbsp vegetable oil
    • 1 medium sweet onion, diced
    • 1 jalapeño pepper, seeds removed and diced
    • 1 Fresno chili pepper, seeds removed and diced
    • 4 garlic cloves, minced
    • 4 green onions, chopped

    Instructions

    • In a large bowl, mix together the cornstarch, Chinese five spice, salt and pepper. Add the chicken, tossing to coat.
    • Heat 1 cup oil over medium-high heat in a large skillet or wok. Fry chicken in batches for 5-6 minutes, turning once so the chicken is cooked through. Remove from heat and set aside.
    • In a separate skillet, heat 1 tablespoon oil over medium heat and add the onion and peppers. Cook for 4-5 minutes or until the onion is translucent. Add the garlic and green onions and cook for another minute.
    • Return chicken to skillet, tossing to coat. Remove from heat and serve over some white rice.

    Notes

    • This dish typically has more salt so if you'd like more, just double the amount.
    • You control the amount of heat if you leave or remove the seeds from the peppers.
    • Add some freshly squeezed lemon juice to brighten up the dish.

    Nutrition

    Serving: 1serving | Calories: 413kcal | Carbohydrates: 14g | Protein: 18g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 475mg | Potassium: 14mg | Fiber: 1g | Sugar: 2g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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