Salt and Pepper Chicken Recipe
Salt and Pepper Chicken is a crispy, flavorful dish featuring marinated chicken pieces coated in cornstarch and fried to golden perfection. Tossed with simple seasoning of salt, pepper, and garnished with fresh green onions, this recipe offers a deliciously crunchy texture with a savory punch, perfect as a snack or main course.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Chicken and Coating
- 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
- Prepare the Marinade: In a large bowl, mix together minced garlic, salt, brown sugar, water, rice wine, baking soda, and soy sauce until well combined. Add the bite-sized chicken pieces to the marinade and stir to coat evenly. Allow the chicken to marinate for 30 minutes to absorb the flavors.
- Coat Chicken with Egg: In a separate bowl, beat the egg with a fork. After marinating, drain any excess marinade from the chicken pieces, then add the chicken to the beaten egg. Toss the chicken pieces thoroughly to ensure they are evenly coated with egg.
- Apply Cornstarch Coating: Add the cornstarch to the bowl with the egg-coated chicken. Toss well, making sure each piece is completely covered in cornstarch for a crispy finish after frying.
- Fry the Chicken: Heat vegetable oil in a wok over medium-high heat. The oil should be deep enough to fully submerge the chicken pieces. Once the oil is hot, fry the chicken in batches to avoid overcrowding, cooking until each piece is golden brown on all sides. Remove fried chicken pieces and place them on paper towels to drain excess oil. Repeat until all chicken is cooked.
- Toss with Seasoning and Garnish: Drain the oil from the wok, then return all the fried chicken to the pan. Toss gently over the heat to warm through evenly. Remove from heat and season the chicken with salt and pepper. Finally, sprinkle chopped green onions over the top for a fresh finish and serve immediately.
Notes
- Make sure the oil temperature is properly heated to prevent greasy chicken; 350-375°F (175-190°C) is ideal for deep frying.
- If you prefer less salt, adjust the seasoning to taste when tossing at the end.
- Use fresh green onions for the best garnish and flavor contrast.
- This dish pairs well with steamed rice or as a finger food at parties.
- For a gluten-free option, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
Keywords: Salt and Pepper Chicken, Fried Chicken, Chinese Chicken Recipe, Crispy Chicken, Marinated Fried Chicken
Find it online: https://bakedbylisa.com/salt-and-pepper-chicken-recipe/
