Crispy Salt and Pepper Chicken Recipe. A flavourful popular dish packed with a whole lots of spices and fresh vegetables. With this recipe you can cook at home better then your local takeaway. Learn our simple techniques and fry your own crunchy salt and pepper chicken.
This is a classic dish you can find in all most all Chinese restaurants and takeaways in UK. These bite-size crispy chicken onions, peppers are so aromatic and addictive.
Cut chicken into bite size pieces. Marinate chicken with salt, black pepper, ginger garlic paste and sesame oil.
Cut carrot, onion, pepper into thin slices(matchstick). Cut spring onion into ¼ inch pieces. And also cut ginger and garlic into thin slices.
Mix all the spice ingredients in a bowl. Set aside.
Coat the marinated chicken pieces well with potato starch(flour). Toss the excess flour out before frying. Preheat wok, fill with oil, heat oil to 350°F.
Add coated chicken and deep fry for 1-2 mins. Once the chicken start floating, remove from oil and set aside. ( Do not over crowd the chicken in wok. Fry 2 batches if needed.) Remove leftover crumbs from oil and make the oil clear.
Reheat oil back to 350°F and fry again the chicken pieces till crispy golden brown. Once all chicken are double fried, strain oil and transfer it to the cooling rack.
In a wok/pan, drizzle 1 tablespoon of oil, start adding ginger and garlic slices and stir fry for few seconds.
Add onion and pepper slices. Stir fry for 1-2 mins.
Add the fried chicken, mix well. Later add the spring onion and sprinkle the spice mix. Transfer to serving plate.
Sprinkle a pinch of sea salt and black pepper.( Optional ) Perfect with steamed rice, stir fry noodle or great on its own as an appetizer.
MY OTHER BETTER THEN TAKEOUT RECIPES :
- Crispy Salt and Pepper Chicken Wings
- Sweet and Sour Chicken
- Beef and Noodles Stir Fry
- Crispy Salt & Pepper Beef
Watch how to make it
Ingredients
- 500 g Boneless chicken thigh
- 1 cup Potato/Corn flour (starch)
- ½ Sweet Onion
- 1 Red/Green Bell Pepper
- 3-4 Red/Green Chilli
- 3 Garlic Cloves
- 3 Ginger slices
- 2-3 Spring Onion
- Oil for frying
Marinate for Chicken
- ½ tsp Sesame oil
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Ginger garlic paste
Spice Mix
- ½ tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Chinese Five Spices
- ½ tsp Chicken powder/Dashi powder Optional
Instructions
- Cut chicken into bite size pieces. Marinate chicken with salt, black pepper, ginger garlic paste and sesame oil.
- Cut onion, pepper into thin slices(matchstick sizes). Cut spring onion into ¼ inch pieces. And also cut ginger and garlic into thin slices.
- Mix all the spice ingredients in a bowl. Set aside.
- Coat the marinated chicken pieces well with potato starch(flour). Toss the excess flour out before frying.
- Preheat wok, fill with oil, heat oil to 350°F.
- Add coated chicken and deep fry for 1-2 mins. Once the chicken start floating, remove from oil and set aside. ( Do not over crowd the chicken in wok. Fry 2 batches if needed.)
- Remove leftover crumbs from oil and make the oil clear.
- Reheat oil back to 350°F and fry again the chicken pieces till crispy golden brown.
- Once all chicken are double fried, strain oil and transfer it to the cooling rack.
- In a wok/pan, drizzle 1 tablespoon of oil, start adding ginger and garlic slices and stir fry for few seconds.
- Add onion and pepper slices. Stir fry for 1-2 mins.
- Add the fried chicken, mix well. Later add the spring onion and sprinkle the spice mix.
- Transfer to serving plate.
- Sprinkle a pinch of sea salt and black pepper.( Optional )
- Perfect with steamed rice, stir fry noodle or great on its own as an appetizer.
- Serve immediately! Enjoy!
Notes
- If you want to taste exactly like a restaurant, you can add a bit of chicken powder in the spice mix.
- I've used boneless chicken thigh with skin in this recipe for extra crunch. If you don't like chicken skin you can use skinless chicken thigh.
Edward Vile says
Hi, would it be ok to fry the chicken the day before and then cook with peppers before serving?
Khin says
Hi Edward, if you are frying one day head, it won't be crispy. You can fry it one time ahead and fry it again before serving to get the crispy coating result.
Charina says
Wanna try this soon! Just wanna ask if i can use all purpose flour as an alternative since i dont have potato flour? Thanks!
Khin says
Potato starch or corn starch are recommend to use in this recipe. Thank you.
Colleen says
Very tasty, will definitely make this again. Thankyou for the recipe.
Khin says
So glad that you enjoyed it, Colleen. Thanks for taking time and sharing feedback.
Rafal says
Another recipe I tried from your website and the taste is stunning. This is one of my favorite meals and thank to you we can enjoy it again and again.
Thanks for sharing your passion. We do love asian food but takeaways are never as tasty as the food prepared from your recipes. Also these all tips that make it even better and easier to prepare.
Khin says
Hi Rafal, I am so glad that you enjoy our recipes. Thanks for trying out and sharing feedback.
Max says
Which oil do you cook this with?
Khin says
Hi Max, I recommend using vegetable oil, sunflower, canola, or your favourite neutral flavour oil.
Marilyn says
Not good oils to use.
Graunya says
Can this be cooked in.the air fryer?
Khin says
Hi Graunya, deep frying tastes best. If you wish to air-fry, place the coating chicken pieces on the rack, spray a generous amount of oil and fry with a pre-heated air-fryer about 400° F ( 200° C ) for 10-12 minutes or until crispy. Hope this helps.