Salt and Pepper Chicken Recipe

Crispy, Flavorful, and Easy to Make at Home

Salt and Pepper Chicken is a Cantonese favorite known for its crispy fried chicken pieces tossed in an aromatic mix of salt, white pepper, garlic, and chili peppers. Simple yet bursting with flavor, this dish is ideal for home cooks looking to try something new. In this guide, we’ll cover everything from ingredients and variations to a step-by-step cooking method, ensuring you master this dish.

What is Salt and Pepper Chicken?

Salt and Pepper Chicken is a classic dish made with crispy fried chicken, enhanced by a fragrant mix of white pepper, salt, and garlic, combined with sautéed chili peppers and shallots. It’s lighter and more fragrant than many other fried chicken dishes, making it a go-to for both casual meals and entertaining.

For those familiar with Western fried chicken, this recipe provides an exciting new twist. If you’ve already mastered classics like Chicken Parmigiana, then you’ll love how Salt and Pepper Chicken offers a lighter, yet bold, flavor profile.

Ingredients for Salt and Pepper Chicken

Here’s a quick list of everything you’ll need:

• Chicken thighs or breasts: Thighs are recommended for their juicy texture, but you can use chicken breasts for a leaner option.
• Garlic and shallots: Key aromatic ingredients that add depth to the dish.
• Chili peppers: Use red or green chilies depending on your spice tolerance.
• Cornstarch and flour: For the crispy coating.
• White pepper and salt: The main seasoning components that give the dish its distinctive taste.
• Shaoxing wine or dry sherry: Used in the marinade for added richness.

For those who want to explore healthier meals, consider adding options like High-Protein Cottage Cheese Recipes to your weekly meal plan.

Directions for Making Salt and Pepper Chicken

Follow these detailed steps to ensure your Salt and Pepper Chicken turns out perfectly

2. Make the Seasoned Salt

While the chicken is marinating, prepare the seasoned salt. In a small bowl, combine 1 teaspoon of salt, ½ teaspoon of white pepper, and a small pinch of sugar. This will be sprinkled over the fried chicken later to boost flavor.

3. Coat the Chicken

After marinating, remove the chicken from the fridge and allow it to come to room temperature for about 10 minutes. This ensures more even frying.

In a separate bowl, mix ½ cup of cornstarch and ¼ cup of flour. Dredge the marinated chicken pieces in this mixture, making sure each piece is thoroughly coated. The combination of cornstarch and flour helps to achieve that signature crispy coating.

For an extra-crispy result, you can double coat the chicken by dipping the pieces in the flour mixture, then back into the marinade, and then dredging in the flour again. This creates a thicker, crunchier crust.

4. Fry the Chicken

Heat enough oil in a large wok or deep frying pan to submerge the chicken pieces. The oil temperature should be around 325-350°F (165-175°C). You can check the temperature by dropping a small piece of batter into the oil—if it sizzles and rises to the surface, it’s ready.

Fry in batches: Carefully place a few pieces of coated chicken into the oil, being careful not to overcrowd the pan. Fry for about 4-6 minutes per batch, turning occasionally to ensure the chicken is evenly cooked and golden brown on all sides. Once cooked, remove the chicken and place it on a plate lined with paper towels to drain any excess oil.

For those aiming for extra crunch, double fry the chicken. After the first round of frying, let the chicken rest for a few minutes. Then, return the chicken to the hot oil for a second fry, cooking for an additional 2-3 minutes. This step removes any moisture from the chicken’s coating, resulting in an ultra-crispy exterior.

5. Prepare the Aromatics

While the chicken is resting, it’s time to prepare the garlic, shallots, and chili peppers. In a separate frying pan, heat 2 tablespoons of oil over medium heat. Add 5-6 cloves of minced garlic and 2 sliced shallots. Sauté for 1-2 minutes until they become fragrant and slightly golden.

Next, add the chili peppers (adjust the amount depending on your spice preference). Continue sautéing until the peppers soften and release their aroma, about 1 minute. Be sure to stir constantly to avoid burning the garlic.

6. Assemble the Dish

Now comes the fun part—tossing everything together! Add the fried chicken pieces into the pan with the garlic, shallots, and chilies. Quickly stir-fry everything for 1-2 minutes to allow the chicken to soak up the flavors of the aromatics.

Finish by sprinkling the seasoned salt mixture over the chicken, ensuring that every piece is well coated. You can also add some chopped scallions for extra freshness.

Once everything is combined, transfer the Salt and Pepper Chicken to a serving platter and enjoy immediately.

If you’re looking for more ways to elevate your fried chicken game, check out Crispy Fried Chicken Recipes, where you’ll find various methods for achieving perfect crunch and flavor.

Recipe Variations for Salt and Pepper Chicken

There are several ways to adjust the recipe to suit your preferences:

• Spicy Version: Add more chili peppers or toss in a few dried red chilies for added heat. You can also incorporate some Sichuan peppercorns for a numbing spice experience.
• Vegetarian Alternative: Replace the chicken with tofu or cauliflower. Ensure you coat the tofu or cauliflower pieces the same way you would the chicken, frying until crispy.
• Baked Version: If you’re looking to cut down on oil, bake the chicken pieces at 400°F for 20-25 minutes, flipping halfway through. Baking won’t give quite the same crunch as frying, but it’s a healthier alternative that still packs a punch of flavor.

For more healthy variations on this dish, explore Healthy Dinner Ideas that balance flavor and nutrition.

Tips for Perfect Salt and Pepper Chicken

• Use dark meat for juicier chicken, but chicken breasts can work if you prefer leaner meat—just be cautious about overcooking them.
• Fry at the right temperature (325-350°F) to ensure the chicken becomes crispy without absorbing too much oil.
• Double fry the chicken for a super-crispy texture. The first fry cooks the chicken, and the second fry crisps the exterior, leaving it crunchy even after tossing with the moist aromatics.

Salt and Pepper Chicken FAQs

1. What type of chicken should I use for Salt and Pepper Chicken?

Chicken thighs are the best option due to their higher fat content, making the meat juicy and flavorful. If you prefer a leaner cut, you can use chicken breasts, but be careful not to overcook them, as they tend to dry out faster.

2. Can I make Salt and Pepper Chicken without deep frying?

Yes! You can bake or air-fry the chicken for a healthier version. For baking, preheat the oven to 400°F and bake for 20-25 minutes, turning halfway through. Air frying is another great option—set the air fryer to 375°F and cook for 12-15 minutes, flipping the chicken once to ensure even crisping.

3. How do I store and reheat leftovers?

Leftover Salt and Pepper Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, avoid using the microwave, which can make the chicken soggy. Instead, reheat it in the oven at 375°F for 10-15 minutes or in an air fryer at 350°F for 5-6 minutes to restore its crispy texture.

4. How can I make the dish spicier?

To add more heat, increase the number of chili peppers, sprinkle red pepper flakes, or add a few crushed Sichuan peppercorns for a unique numbing effect. For an extra fiery kick, drizzle some chili oil over the finished dish.

5. What sides go well with Salt and Pepper Chicken?

This dish pairs beautifully with steamed white rice, fried rice, or stir-fried vegetables like broccoli or bok choy. A refreshing cucumber salad or cold noodle dish can also complement the savory flavors of the chicken.

6. Can I use other meats for Salt and Pepper seasoning?

Absolutely! The same seasoning can be used for pork, shrimp, or tofu. Each protein will bring a slightly different texture and flavor, but the overall method remains the same.

7. Is there a gluten-free version of Salt and Pepper Chicken?

Yes, you can make a gluten-free version by replacing the flour with gluten-free alternatives such as rice flour or cornstarch. Additionally, ensure any sauces or seasonings used are gluten-free.

8. What’s the difference between Salt and Pepper Chicken and Salt and Pepper Pork?

The primary difference is the protein—Salt and Pepper Pork traditionally uses pork chops, while Salt and Pepper Chicken uses chicken thighs or breasts. The cooking method and seasonings are the same, but the meat’s texture and flavor vary slightly based on the protein.

9. Can I add sauces to Salt and Pepper Chicken?

Yes, while Salt and Pepper Chicken is flavorful on its own, you can enhance it with dipping sauces like soy sauce, sweet chili sauce, or even a tangy vinegar-based sauce. These complement the chicken without overpowering the seasonings.

10. What oil should I use for frying?

Neutral oils with a high smoke point, like vegetable oil, peanut oil, or canola oil, are best for frying. These oils can withstand high temperatures without imparting strong flavors to the chicken.

Nutritional Information for Salt and Pepper Chicken

Each serving of Salt and Pepper Chicken (approximately 1 cup) contains about 257 calories, 19g of protein, and 15g of fat. If you’re looking to reduce fat content, consider air-frying or baking the chicken instead of deep-frying. Adjusting your cooking method can significantly impact the overall nutritional profile of the dish.

Conclusion

Salt and Pepper Chicken is a flavorful and crispy dish that combines the savory elements of garlic, shallots, and chili peppers with perfectly fried chicken. Whether you stick to the traditional frying method or explore healthier alternatives like air-frying or baking, this Cantonese favorite is sure to be a hit. For more meal inspiration and ways to enhance your cooking, check out Easy Dinner Ideas to bring more variety to your weekly menus.