If you love a dish that delivers a perfect balance of crunch, heat, and bold flavor, then you absolutely must try this Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe. It’s an ultimate crowd-pleaser that pairs the irresistible crisp of fried chicken with a tantalizing kick from fresh chillies and fragrant spices, making every bite a celebration of textures and tastes. Whether you’re cooking for a casual dinner or impressing guests, this dish brings vibrant color and unforgettable flavor straight to your table.
Ingredients You’ll Need
The magic of this Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe lies in its simple yet essential ingredients. Each one plays a key role, whether it’s creating the signature crisp coating, delivering the signature heat and aroma, or contributing freshness and color to the final plate.
- Cornflour (60g / 1/2 cup): Creates a perfectly light, crispy coating for the chicken that stays crunchy even after frying.
- Table salt (1 tbsp): Enhances all the flavors while drawing out moisture for that crispy crust.
- Ground black pepper (1¼ tbsp): Adds that spicy warmth and iconic seasoning punch throughout the dish.
- Chinese five-spice (1 tbsp): Infuses the chicken with a fragrant, slightly sweet and savory complexity.
- Chicken thigh fillets (6, skinless, quartered): Juicy and tender meat perfect for frying and soaking up flavors.
- Vegetable oil (around 240ml / 1 cup): Needed for frying the chicken to golden perfection without overpowering the taste.
- Onion (1, peeled and large chunks): Softens in the pan and adds a subtle sweetness that balances the spice.
- Red chilli (1, chopped small): Delivers fiery heat and vibrant color to the dish.
- Green chilli (1, chopped small): Adds fresh, bright heat, complementing the red chilli beautifully.
- Garlic cloves (2, minced): Brings aromatic depth and savory richness to the mix.
- Spring onions (3, roughly chopped): Adds a crisp, refreshing bite and gorgeous green color as a finishing touch.
How to Make Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe
Step 1: Mix the Seasoned Coating
Start by combining the cornflour, most of the salt, black pepper, and Chinese five-spice in a bowl. This blend creates the distinctively crisp, flavorful crust that makes this Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe so beloved.
Step 2: Coat the Chicken
Sprinkle the seasoned cornflour mixture liberally over the chicken thigh pieces, then toss them gently until each chunk is evenly coated. This step ensures every bite has that unbeatable crispy texture.
Step 3: Prepare the Oil
Pour the vegetable oil into a large frying pan and set aside one tablespoon of it for later. Heat the main batch of oil over high heat until it’s almost smoking, tested by the bubble formation around a wooden spoon or chopstick tip.
Step 4: Fry the Chicken in Batches
Add the chicken to the hot oil carefully, piece by piece to prevent splashing or boiling over. You will likely need to fry in two batches to maintain the perfect frying temperature.
Step 5: Achieve Golden Perfection
Cook each batch for about 5-7 minutes, turning once, until the chicken is beautifully golden and cooked through. This step is where the “crispy” in the recipe truly shines.
Step 6: Drain Excess Oil
Use tongs to transfer the fried chicken onto a plate lined with kitchen paper, which soaks up the extra oil ensuring every bite remains crisp without sogginess.
Step 7: Cook the Aromatics
While the second batch fries, heat the reserved tablespoon of oil in a separate pan over medium-high heat. Toss in the onion chunks, both chillies, and the remaining salt and pepper. Fry for 2-3 minutes until the onion softens slightly, filling your kitchen with enticing aromas.
Step 8: Add Garlic and Spring Onions
Lower the heat to medium and stir in the garlic and spring onions. Cook for another minute while stirring frequently so the garlic doesn’t burn but releases its wonderful fragrance perfectly.
Step 9: Combine and Toss
Once both chicken batches are fried, add all the pieces to the pan with the aromatic veggies. Toss everything together for a minute, letting the flavors meld and coat the chicken evenly.
Step 10: Serve Hot and Enjoy!
Turn off the heat, and your Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe is ready to plate. Serve immediately for that sensational crispy texture and the boldest taste experience.
How to Serve Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe
Garnishes
To elevate this dish even more, sprinkle additional fresh spring onions or finely chopped coriander on top. A squeeze of fresh lime juice on the side adds a zesty brightness that contrasts perfectly with the spicy heat, giving your taste buds a delightful jolt with every bite.
Side Dishes
This Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe pairs wonderfully with simple steamed jasmine rice or coconut rice, which soak up the flavorful juices beautifully. For a more vibrant meal, try serving it alongside lightly sautéed greens or crisp cucumber salad to balance the spice with cool crunch.
Creative Ways to Present
Why not serve this dish family-style on a large platter, topped with a colorful medley of chopped chillies and spring onions? You could also turn it into a fun hand-held party snack by serving the chicken in lettuce cups or with a side of sweet chili sauce and lime wedges for dipping.
Make Ahead and Storage
Storing Leftovers
Leftover chicken can be kept in an airtight container in the refrigerator for up to two days. To preserve as much crispiness as possible, lay the pieces out without stacking and cover loosely with foil or parchment paper.
Freezing
If you want to store this Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe for longer, freeze cooked chicken pieces in a single layer on a baking sheet first, then transfer to a sealed freezer bag or container. They’ll keep well for up to three months.
Reheating
To bring back the original crispiness, reheat leftovers in a preheated oven or air fryer at 180°C (350°F) for about 10 minutes rather than microwaving. This method prevents sogginess and revives that signature crispy bite that makes this recipe so addictive.
FAQs
Can I use chicken breast instead of thigh fillets?
Yes, you can substitute chicken breast, but keep in mind it may not be as juicy as thighs. To avoid dryness, consider marinating the breast pieces briefly before coating and frying.
Is Chinese five-spice necessary for this recipe?
While it adds a distinct aroma and flavor, you can skip or substitute it with a mix of ground cinnamon, cloves, star anise, fennel, and Szechuan peppercorn if you cannot find it. However, the five-spice helps make the dish truly unforgettable.
How spicy is this Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe?
The heat level can be adjusted easily by using fewer chillies or removing the seeds. The recipe balances spice with savory and aromatic elements to create a well-rounded flavor profile.
Can I make this recipe gluten-free?
Absolutely! Just ensure your cornflour is pure and free from cross-contamination, and use gluten-free soy sauce if you incorporate any in your variations.
What’s the best oil to use for frying?
Vegetable oil is great for its neutral flavor and high smoke point. Alternatives like peanut or sunflower oil work equally well for achieving that perfect crispiness.
Final Thoughts
This Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe is a real winner that brings fantastic bold flavors and a crunchy texture that will have everyone reaching for seconds. Whether it’s a quick weeknight dinner or the star of your next get-together, this dish’s combination of spice, seasoning, and crispiness is sure to impress. Don’t wait—go on and make it your new favorite! Your taste buds will thank you.
Print
Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Salt and Pepper Chicken recipe features crispy, juicy chicken thigh fillets coated in a flavorful blend of cornflour, salt, black pepper, and Chinese five-spice, then fried to golden perfection. The chicken is tossed with sautéed onions, fresh red and green chillies, garlic, and spring onions for a spicy, aromatic finish. Perfect as a delicious appetizer or a main course with rice or noodles.
Ingredients
Chicken Coating
- 60 g (1/2 cup) cornflour (cornstarch)
- 1 tbsp table salt (divided)
- 1 ¼ tbsp ground black pepper (divided)
- 1 tbsp Chinese five-spice
- 6 skinless chicken thigh fillets, quartered
For Frying and Toppings
- Vegetable oil for frying (around 240 ml / 1 cup)
- 1 onion, peeled and chopped into large chunks (about 1.5–2 cm)
- 1 red chilli, chopped into small pieces
- 1 green chilli, chopped into small pieces
- 2 garlic cloves, peeled and minced
- 3 spring onions (scallions), roughly chopped
Instructions
- Mix dry ingredients: Combine 60 g (1/2 cup) cornflour, ¾ tbsp salt, 1 tbsp ground black pepper, and 1 tbsp Chinese five-spice in a bowl to create the coating mixture.
- Coat chicken: Sprinkle the dry mixture over the quartered chicken thigh fillets and toss thoroughly to ensure even coating.
- Heat oil for frying: Pour about 240 ml (1 cup) vegetable oil into a large frying pan and set one tablespoon aside. Heat the oil over high heat until hot enough that bubbles form around a wooden spoon or chopstick inserted into the oil.
- Fry chicken batch one: Add the coated chicken pieces carefully one at a time to avoid oil splashing or boiling over. Fry in batches if necessary.
- Cook chicken thoroughly: Fry each batch for about 5-7 minutes, turning once, until the chicken is cooked through and golden brown on all sides.
- Drain chicken: Use tongs to transfer the fried chicken to a plate lined with kitchen paper to absorb excess oil.
- Fry chicken batch two: Repeat frying and draining with the remaining chicken pieces. Turn off the heat when all chicken is cooked.
- Prepare aromatics: Heat the reserved 1 tablespoon of oil in a separate frying pan over medium-high heat once the second chicken batch starts cooking.
- Sauté onions and chillies: Add the chopped onion, red chilli, green chilli, remaining ¼ tbsp salt, and remaining ¼ tbsp black pepper to the pan. Fry for 2-3 minutes, stirring frequently until the onions soften slightly.
- Add garlic and spring onions: Reduce heat to medium and add minced garlic and chopped spring onions, frying for an additional minute while stirring often.
- Combine chicken and aromatics: Add all the cooked chicken pieces to the frying pan with the sautéed onion and chilli mixture.
- Toss and heat through: Toss everything together for 1 minute just to meld the flavors and reheat the chicken slightly.
- Serve: Turn off the heat and serve immediately while hot and crispy.
Notes
- Using chicken thighs ensures juicy and tender meat with crispy coating.
- Adjust the amount of chilli to suit your spice preference.
- Make sure oil is hot enough before frying to achieve a crispy texture.
- Frying in batches prevents overcrowding and soggy chicken.
- Serve with steamed rice or noodles for a complete meal.
