John GS adapted by JojoM

Crispy Chinese salt and pepper chicken with garlic, chillies, and spring onions. A crunchy fakeaway stir-fry for sharing.
Chinese salt and pepper chicken is a crispy, garlicky fakeaway with fried chicken pieces tossed in aromatic chilli and spring onions.
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.
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.
Marinate the chicken, coat in seasoned cornflour, fry until golden, then toss quickly with aromatics over high heat. Serve immediately while crisp.
This is best eaten right away. If reheating, use an oven or air fryer to restore crispness.
Crispy Chinese salt and pepper chicken with garlic, chillies, and spring onions. A crunchy fakeaway stir-fry for sharing.

Fry in batches so the oil stays hot.
Shake off excess cornflour for an even crust.
Add chillies to taste based on heat preference.
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Mix chicken with rice wine, soy sauce, sesame oil, five spice, and half the white pepper.
Marinate for 30 minutes.
Heat 5 to 7 cm of oil in a small pot to 180 C.
Mix cornflour with remaining white pepper and a pinch of salt.
Toss chicken in batches, shake off excess, and fry for 5 to 6 minutes until golden and cooked through.
Drain on kitchen paper.
Heat vegetable oil in a wok over high heat.
Stir-fry garlic for 10 seconds, then add chillies and spring onions and cook for 1 to 2 minutes.
Add chicken with a pinch of salt and toss to coat.
Serve immediately while crisp.
10/25/2025
Used dry sherry instead of rice wine and it worked well.
10/25/2025
Great fakeaway. Loved the garlic and chilli hit.
10/24/2025
Dangerous levels of delicious. Crunch stayed perfect.
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Serving Size: 1 portion
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Jalalsamfit (adapted by JojoM)