Name: Chinese Salt and Pepper Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Boneless skinless chicken thighs, 2 cm pieces; 2 tbsp Rice wine; 1 tbsp Light soy sauce; 1 tsp Sesame oil; 0.5 tsp Chinese five spice; 1 tsp White pepper (use black pepper if needed); 150 g Cornflour; 2 tbsp Vegetable oil (plus extra for deep frying); 6 cloves Garlic cloves, finely chopped; 2 to 4 Red chillies, finely sliced; 5 pieces Spring onions, finely sliced; Salt (to taste)

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

Browse Meal Plans

Chinese Salt and Pepper Chicken

Chinese salt and pepper chicken is a crispy, garlicky fakeaway with fried chicken pieces tossed in aromatic chilli and spring onions.

Why This Recipe Works

Cornflour creates a light, crisp crust, while rice wine and soy bring savoriness. A quick stir-fry with garlic and chillies adds punch without softening the crust.

Ingredients Overview

Chicken thighs stay juicy, five spice adds warmth, and white pepper gives the classic peppery bite. Spring onions and chillies finish it fresh and hot.

How to Make It

Marinate the chicken, coat in seasoned cornflour, fry until golden, then toss quickly with aromatics over high heat. Serve immediately while crisp.

Tips and Storage

This is best eaten right away. If reheating, use an oven or air fryer to restore crispness.

Flavor Profile

Expect a bold, savory profile with sharp garlic aroma, clean chilli heat, and a peppery finish. The chicken is intentionally light on sauce so the crunchy cornflour crust stays the star. Spring onions add freshness that keeps the dish from tasting heavy.

Chef's Tips

Use thigh pieces of similar size so they fry evenly. If pieces vary too much, small bits overcook before larger ones are done. Keep oil around 175 to 180 C; lower temperatures make the coating oily, while hotter oil browns the crust before the center cooks through.

After frying, give the garlic-chilli-scallion toss only 1 to 2 minutes. This brief stir-fry blooms aromatics without steaming the crust. If you like extra pepper bite, finish with a tiny pinch of freshly cracked white pepper right before serving.

Easy Swaps

Chicken breast can work, but marinate for the full 30 minutes for juiciness.
Use potato starch instead of cornflour for an even crisper shell.
Replace red chillies with mild green chillies for less heat.

Serving and Goal Fit

Serve as a main with steamed rice and a quick cucumber salad for balance. A practical plate is one-quarter chicken, one-quarter rice, and half vegetables. For a lighter meal, reduce rice and add stir-fried greens or a clear soup on the side.

Make-Ahead and Reheat

You can marinate the chicken up to 12 hours ahead. Coat and fry just before eating for best texture. Leftovers reheat best in a 200 C oven or air fryer for 6 to 8 minutes; avoid microwaving if you want to keep crispness.