This crispy, golden salt and pepper chicken is covered in a crunchy coating, tossed with garlic and peppers, and finished with a savory seasoned salt that makes every bite addictive. I first tried this dish at a little Cantonese takeout spot near my apartment, and after one bite, I knew I had to figure out how to make it at home. The double-fry method keeps the chicken incredibly crispy on the outside while staying tender inside, and the blend of white pepper, garlic, and green peppers gives it that authentic restaurant flavor.
If you love bold, savory chicken recipes, you'll also enjoy my Paprika Chicken Drumsticks and Pizza Grilled Cheese for easy, flavor-packed weeknight dinners.
Why You will Love This Salt And Pepper Chicken
This recipe delivers restaurant-quality crunch without needing a deep fryer or fancy equipment. The chicken gets marinated in Shaoxing wine, sesame oil, and five-spice powder, which builds layers of flavor before it even hits the oil. The batter, made with cornstarch, a little flour, and baking soda, fries up incredibly light and crispy. The double-fry technique is the secret to that shatteringly crunchy coating that stays crisp even after you toss it with the garlic and peppers.
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Salt And Pepper Chicken Ingredients
Here's everything for the marinade, coating, seasoned salt, and aromatics.
See Recipe Card Below This Post For Ingredient Quantities
For the Chicken and Marinade:
- Boneless skinless chicken thighs: These stay juicier than chicken breasts and have more flavor. Cutting them into ½-inch thick pieces ensures they cook evenly and get crispy all over.
- Water: Helps the marinade coat the chicken and keeps it moist during frying.
- Shaoxing wine: A Chinese cooking wine that adds depth and a slightly sweet, savory flavor. You can substitute dry sherry if you can't find it.
- Salt: Seasons the chicken from the inside out.
- Sugar: Balances the saltiness and helps with browning.
- MSG: Adds umami and makes the flavors more rounded. It's completely optional, but it does make a noticeable difference.
- White pepper: Gives the chicken a sharp, peppery kick that's essential to the dish's flavor profile.
- Five-spice powder: A blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel that adds warmth and complexity.
- Sesame oil: Just a small amount adds a nutty, toasted flavor that ties the marinade together.
For the Seasoning Salt:
- Salt: The base of the seasoning mix.
- Finely ground white pepper: Adds heat and a distinctive peppery flavor that's sharper and more aromatic than black pepper.
- Sugar: A pinch balances the saltiness and enhances the other flavors.
the Coating:
- Cornstarch: Creates a light, crispy coating that shatters when you bite into it.
- Water: Helps the cornstarch form a batter that clings to the chicken.
- All-purpose flour: Adds a little structure to the batter so it doesn't slide off during frying.
- Neutral oil: Mixed into the batter to keep it from getting too thick and helps it fry up crispy.
- Baking soda: This is the secret ingredient. It creates tiny air pockets in the coating, making it extra crunchy and light.
To Finish the Dish:
- Peanut or canola oil: These oils have high smoke points, which is important for deep frying at the right temperature.
- Chopped garlic: Fried until golden and fragrant, it adds sweetness and a toasty, aromatic flavor.
- Long hot green pepper: Thinly sliced and sautéed, it adds a mild heat and fresh crunch. You can use jalapeños or serranos if you want it spicier.
- Shallot: Thinly sliced and tossed in at the end, it adds a gentle oniony bite and a little sweetness.
How to Make Salt and Pepper Chicken
Follow these steps for crispy, flavorful chicken with perfect texture.
- Prepare the chicken: Spread the chicken thighs on a cutting board and slice them to about ½-inch thickness. If some pieces are thicker, gently pound them with the flat side of a knife or a meat mallet to even them out.
- Marinate the chicken: In a large bowl, combine the chicken with water, Shaoxing wine, salt, sugar, MSG (if using), white pepper, five-spice powder, and sesame oil. Mix everything together until the chicken is well coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
- Make the seasoned salt: In a small bowl, stir together the salt, finely ground white pepper, and sugar. Set it aside.
- Prepare the coating: After the chicken has marinated, mix the cornstarch, water, flour, neutral oil, baking soda, and ½ teaspoon of the seasoned salt in a large bowl. The batter should be thick enough to coat the chicken but still pourable. If it's too thin, add a little extra cornstarch. Add the marinated chicken to the batter and toss until every piece is evenly coated.
- First fry: Heat peanut or canola oil in a wok or deep pot to 250–275°F (120–135°C). Add the chopped garlic and fry it for about 30 seconds, just until fragrant and lightly golden. Remove the garlic with a slotted spoon and set it aside. Increase the heat to bring the oil up to 350°F (175°C). Working in batches, carefully add the coated chicken pieces to the oil, making sure not to overcrowd the pan. Fry for 3 to 4 minutes until the chicken is light golden brown. Transfer the chicken to a wire rack set over a sheet pan to drain.
- Rest the chicken: Let the chicken cool for about 5 minutes. This allows the juices to redistribute and the coating to set, which makes the second fry even crispier.
- Second fry: Reheat the oil to 350°F (175°C). Fry the chicken in batches again for 1 to 2 minutes, just until the coating turns deep golden and extra crispy. Transfer the chicken to a serving platter.
- Prepare the aromatics: Heat a clean pan over medium-high heat. Reduce the heat to medium-low and add the sliced green peppers. Sauté for about 20 seconds until they're fragrant and slightly softened. Turn off the heat and immediately add the sliced shallots, fried garlic, and the remaining seasoned salt. Toss everything together quickly.
- Finish and serve: Pour the aromatic mixture over the fried chicken, tossing gently to coat. Serve immediately while the chicken is still hot and crispy.
Substitutions and Variations
Here are a few simple swaps and add-ins to make this recipe your own.
Chicken: Boneless skinless chicken breasts or tenders work, but they can dry out more easily. Stick with thighs if you can for the juiciest results.
Shaoxing wine: Dry sherry or even a splash of white wine can substitute in a pinch.
MSG: If you don't use MSG, just add a tiny pinch more salt or a splash of soy sauce to the marinade.
White pepper: Black pepper can be used, but the flavor will be different. White pepper has a sharper, more aromatic heat that's key to this dish.
Green peppers: Use jalapeños, serranos, or Thai chilies if you want more heat. Bell peppers work if you prefer no heat at all.
Shallots: Red onion or green onions can replace shallots if that's what you have.
Add more aromatics: Toss in sliced scallions, fresh cilantro, or a handful of crispy fried shallots for extra flavor and texture.
Equipment
Here's what makes this recipe come together smoothly.
- Wok or medium deep pot: For frying the chicken. A wok is traditional and makes it easier to control the oil temperature.
- Large mixing bowls: For marinating the chicken and making the batter.
- Knife and cutting board: For slicing the chicken, garlic, peppers, and shallots.
- Measuring spoons and cups: For accurate seasoning and coating.
- Fine-mesh strainer or slotted spoon: For removing the fried garlic and chicken from the oil.
- Wire cooling rack and sheet pan: Lets the chicken drain and stay crispy between fries.
- Pan for sautéing: A small skillet works perfectly for the peppers and aromatics.
- Instant-read thermometer (optional): Helps you keep the oil at the right temperature for frying.
How to Store Salt and Pepper Chicken
This chicken is best fresh, but you can store and reheat it.
Refrigerator: Store leftovers in an airtight container for up to 3 days. The coating will soften in the fridge, but you can crisp it back up.
Freezer: Freeze the fried chicken (before adding the aromatics) in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: For the crispiest results, reheat the chicken in a 400°F oven or air fryer for 5 to 7 minutes. You can also reheat it in a skillet over medium heat, but the oven or air fryer works best for restoring the crunch.
Aromatics: Store the garlic, peppers, and shallots separately and toss them with the chicken just before serving so they stay fresh and fragrant.
Serving Suggestions
This crispy chicken is delicious on its own or paired with a few simple sides.
- Serve it over steamed jasmine rice or fried rice to soak up all the seasoning and flavor.
- Pair it with stir-fried vegetables like bok choy, broccoli, or snap peas for a complete meal.
- Serve it as an appetizer with a side of sweet chili sauce or soy sauce for dipping.
- Add it to a rice bowl with pickled vegetables, cucumbers, and a drizzle of sriracha mayo.
If you're planning a comforting dinner spread, this pairs wonderfully with my Olivier Potato Salad or Tater Tot Breakfast Casserole for a fun mix of flavors.
Expert Tips
Here's what I've learned after making this recipe many times.
Marinate overnight: The longer the chicken sits in the marinade, the more flavorful it gets. Overnight is ideal, but even 30 minutes makes a difference.
Don't skip the double fry: The first fry cooks the chicken through. The second fry makes it crispy. Skipping the second fry will leave you with soggy chicken.
Check your oil temperature: Too hot and the coating burns before the chicken cooks. Too cold and it gets greasy. Aim for 350°F for both fries.
Use a thermometer: If you don't have one, test the oil by dropping in a small piece of batter. It should sizzle immediately and float to the top.
Fry in batches: Overcrowding the pan drops the oil temperature and makes the chicken steam instead of fry.
Let the chicken rest: That 5-minute rest between fries helps the coating set and the chicken stay juicy.
Toss the aromatics at the last second: The garlic, peppers, and shallots should be added right before serving so they stay fresh and fragrant.
Adjust the seasoning: Taste a piece of chicken before serving and add more seasoned salt if needed.
FAQ
Salt and pepper chicken is made with marinated chicken thighs, a crispy cornstarch-based coating, and a seasoned salt mix made from salt, white pepper, and a pinch of sugar. It's finished with fried garlic, sliced green peppers, and shallots for flavor and crunch.
Chinese salt and pepper chicken is a popular Cantonese dish where chicken is double-fried until crispy, then tossed with fried garlic, peppers, and a savory seasoned salt. The white pepper gives it a sharp, aromatic heat, and the double fry makes the coating extra crunchy.
You'll need boneless chicken thighs, Shaoxing wine, sesame oil, five-spice powder, white pepper, cornstarch, baking soda, garlic, green peppers, shallots, and a seasoned salt mix. The full list is in the ingredients section above.
The BBC Good Food version is similar. You marinate the chicken, coat it in a cornstarch batter, double-fry it until crispy, then toss it with fried garlic, peppers, and seasoned salt. The steps in this recipe follow that same traditional method for authentic results.
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Salt and Pepper Chicken
Ingredients
Method
- Spread out chicken pieces and slice to ½-inch thickness, pounding evenly if needed. prep
- In a large bowl, combine chicken with water, Shaoxing wine, salt, sugar, MSG, white pepper, five-spice powder, and sesame oil. Mix thoroughly and marinate for at least 30 minutes, or up to overnight. prep
- In a small bowl, mix salt, white pepper, and sugar to make the seasoned salt. Set aside. prep
- After marinating, combine cornstarch, water, flour, neutral oil, baking soda, and ½ teaspoon seasoned salt. Toss chicken in this batter until evenly coated, adding 1 tablespoon more cornstarch if needed.
- Heat enough frying oil in a wok or deep pot to submerge chicken (about 3–3 ½ cups) to 250–275°F (120–135°C). Add garlic and cook 30–60 seconds until fragrant but not browned. Remove garlic and drain. prep
- Increase oil to 350°F (175°C). Fry chicken in batches for 3–4 minutes until light golden brown, adjusting heat to maintain 325–350°F (160–175°C). Drain on a wire rack.
- Let chicken cool for 5 minutes to allow juices to redistribute.
- Return chicken to 350°F oil for a second fry for 1–2 minutes until crisp. Drain and transfer to a serving platter.
- Heat a clean pan over medium-high heat, then reduce to medium-low. Toss sliced peppers for 20 seconds until fragrant. Turn off heat, add shallots, fried garlic, and remaining seasoned salt. Toss gently and pour over chicken.
- Serve immediately while hot and crispy.
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