Name: Salt and Pepper Chicken Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 1 lb Chicken Breast, cut into bite-size pieces; 1 Egg; 3/4 cup Cornstarch; Vegetable Oil (for frying); 1/2 tsp. Salt; 1/2 tsp. Pepper; 2 Tbsp. Green Onions, chopped; 3 cloves Garlic, minced; 1 tsp. Salt; 2 tsp. Brown Sugar; 2 Tbsp. Water; 1 Tbsp. Rice Wine; 1/4 tsp. Baking Soda; 2 Tbsp. Soy Sauce

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Introduction

Salt and pepper chicken is a simple yet flavorful dish featuring crispy, tender chicken pieces seasoned with a perfect blend of salt, pepper, and green onions. This versatile recipe is great for a quick weeknight dinner or a tasty appetizer to share with friends and family.

The image shows a white bowl filled with small, golden-brown fried chicken pieces that have a crunchy, textured coating. The pieces vary in shape and size, with some looking lighter and crispier, and others darker and more deeply fried, creating a mix of warm browns and creamy beige colors. Scattered on top are small green onion slices adding touches of bright green color. The bowl sits on a yellow cloth with white stripes, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast, cut into bite-size pieces
1 egg
3/4 cup cornstarch
Vegetable oil (for frying)
1/2 tsp salt
1/2 tsp pepper
2 tbsp green onions, chopped

Marinade

3 cloves garlic, minced
1 tsp salt
2 tsp brown sugar
2 tbsp water
1 tbsp rice wine
1/4 tsp baking soda
2 tbsp soy sauce

Instructions

Step 1: In a large bowl, mix all the marinade ingredients until well combined. Add the chicken pieces and stir to coat. Let the chicken marinate for 30 minutes.
Step 2: In a separate bowl, beat the egg with a fork. Drain excess marinade from the chicken, then add the chicken to the beaten egg and toss to coat evenly.
Step 3: Add the cornstarch to the bowl with the chicken and toss well to coat all pieces completely.
Step 4: Heat vegetable oil in a wok over medium-high heat. Use enough oil to fully submerge the chicken pieces. When the oil is hot, fry the chicken in batches until golden brown on all sides.
Step 5: Remove the cooked chicken from the oil and place on paper towels to drain. Repeat with remaining chicken pieces.
Step 6: Drain the oil from the wok, return all the chicken to the pan, and toss to heat through evenly.
Step 7: Remove from heat, sprinkle the chicken with salt and pepper, and toss again. Garnish with chopped green onions before serving.

Tips & Variations

For extra crispiness, double fry the chicken pieces by frying them once, letting them rest for a few minutes, then frying again until golden and crunchy.
You can substitute rice wine with dry sherry or mirin if unavailable.
To add heat, sprinkle a little chili powder or finely chopped fresh chili along with the salt and pepper.
Use boneless chicken thighs instead of breast for juicier, more flavorful results.

Storage

Store leftover salt and pepper chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 10 minutes to help retain crispiness. Avoid microwaving, as it can make the coating soggy.

How to Serve

A white bowl filled with many pieces of golden-brown fried chicken bites with a crispy, uneven texture, showing some darker browned spots and light flour coating. Small, bright green chopped scallions are sprinkled over the chicken, adding contrast. The bowl sits on a yellow cloth with white stripes and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It is best to use fresh chicken for proper marinating and frying texture. If using frozen chicken, thaw completely and pat dry before marinating.

Is this recipe gluten-free?

The recipe can be gluten-free if you use gluten-free soy sauce and ensure your cornstarch and other ingredients are gluten-free. Always check labels to be certain.