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?
I'm all about easy meals that can be made quickly - from salmon stir fry to chicken karahi 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.
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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
Toss the chicken with the cornstarch and spices. Then fry it for 5-6 minutes in a large skillet until the chicken is cooked.
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
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.
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.
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.
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.
Similar Recipes
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Salt and Pepper Chicken
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.
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