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–+ servings
Plate of crispy Salt And Pepper Chicken fried chicken topped with sliced green chilies and sautéed onions

Salt and Pepper Chicken

Juicy chicken thighs with a double-fried golden crust, tossed in aromatic garlic, shallots, and hot peppers for the ultimate crunch.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 6
Course: Dinner, Main Course
Cuisine: Cantonese, Chinese
Calories: 257
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ¼ lb boneless skinless chicken thighs cut into ½-inch thick pieces, 4–5 inches across
  • 3 tablespoon water for marinade
  • 1 ½ tablespoon Shaoxing wine or dry sherry
  • ½ teaspoon salt for marinade
  • ½ teaspoon sugar for marinade
  • ¼ teaspoon MSG optional, for umami
  • ¼ teaspoon white pepper for marinade
  • ⅛ teaspoon five-spice powder for marinade
  • ½ teaspoon sesame oil for marinade
  • 1 teaspoon salt for seasoned salt
  • ¾ teaspoon finely ground white pepper for seasoned salt
  • ⅛ teaspoon sugar for seasoned salt
  • ⅓ cup cornstarch for batter
  • ⅓ cup water for batter
  • 1 tablespoon all-purpose flour for batter
  • 1 ½ tablespoon neutral oil vegetable, canola, or avocado, for batter
  • ½ teaspoon baking soda for batter
  • Peanut or canola oil for frying
  • 2 tablespoon garlic chopped; ~6 cloves
  • 1 long hot green pepper sliced into thin rounds
  • 1 small shallot thinly sliced

Method
 

  1. Spread out chicken pieces and slice to ½-inch thickness, pounding evenly if needed. prep
  2. 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
  3. In a small bowl, mix salt, white pepper, and sugar to make the seasoned salt. Set aside. prep
  4. 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.
  5. 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
  6. 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.
  7. Let chicken cool for 5 minutes to allow juices to redistribute.
  8. Return chicken to 350°F oil for a second fry for 1–2 minutes until crisp. Drain and transfer to a serving platter.
  9. 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.
  10. Serve immediately while hot and crispy.

Nutrition

Serving: 1 ServingCalories: 257kcalCarbohydrates: 10gProtein: 19gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 90mgSodium: 784mgPotassium: 260mgFiber: 1gSugar: 1gVitamin A: 23IUVitamin C: 2mgCalcium: 18mgIron: 1mg

Notes

Tender chicken coated in a crisp double-fry is finished with fragrant garlic, shallots, and hot peppers for bold flavor. Perfect for sharing with friends or family!

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