Name: Salt and Pepper Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 lb Chicken Breast (cut into bite-size pieces); 1 tsp Salt; 2 tsp Brown Sugar; 2 Tbsp Water; 1 Tbsp Rice Wine; 1/4 tsp Baking Soda; 2 Tbsp Soy Sauce; 3 cloves Garlic (minced); 1 Egg; 3/4 cup Cornstarch; 1/2 tsp Salt; 1/2 tsp Pepper; 2 Tbsp Green Onions (chopped); Vegetable Oil (enough for deep frying)

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Introduction

Salt and pepper chicken is a flavorful and crispy dish that’s perfect for a quick weeknight dinner or a shareable appetizer. With a simple marinade and a crunchy coating, this recipe delivers juicy, tender chicken with a savory kick.

A white bowl filled with many pieces of golden brown fried chicken bites, showing a crispy and rough texture with some darker browned spots. The chicken pieces vary in size and are stacked closely together, sprinkled with small green onion slices that add a pop of color. 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

Ingredients

1 lb chicken breast, cut into bite-size pieces
1 egg
3/4 cup cornstarch
Vegetable oil (enough for deep frying)
1/2 tsp salt
1/2 tsp pepper
2 tbsp green onions, chopped
3 cloves garlic, minced
1 tsp salt (for marinade)
2 tsp brown sugar
2 tbsp water
1 tbsp rice wine
1/4 tsp baking soda
2 tbsp soy sauce

Instructions

Step 1: Mix all of the marinade ingredients (1 tsp salt, brown sugar, water, rice wine, baking soda, soy sauce, garlic) in a large bowl until combined. Add the chicken pieces and stir to coat. Let it sit for 30 minutes to marinate.
Step 2: In another bowl, beat the egg with a fork. Drain the excess marinade from the chicken and toss the chicken pieces in the beaten egg until fully coated.
Step 3: Add the cornstarch to the bowl with the chicken and toss well to coat each piece completely for a crispy exterior.
Step 4: Heat vegetable oil in a wok or deep pan over medium-high heat. Add enough oil to fully cover the chicken pieces. When the oil is hot, fry the chicken in batches until golden brown on all sides. Remove cooked chicken and drain on paper towels. Repeat with remaining chicken.
Step 5: Drain the oil from the wok, return all chicken to the pan, and toss over heat to warm through evenly. Remove from heat and sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Garnish with chopped green onions before serving.

Tips & Variations

For extra crunch, double coat the chicken with cornstarch and egg.
Use chicken thighs instead of breast for juicier results.
Add a pinch of chili flakes or sliced fresh chili for a spicy kick.
If you don’t have rice wine, you can substitute with dry sherry or omit it.

Storage

Store leftover salt and pepper chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven to maintain crispiness. Avoid microwaving as it may soften the coating.

How to Serve

The image shows a close-up view of a white bowl filled with several pieces of crispy fried chicken bites, each piece covered in a golden brown, crunchy coating with a slightly uneven texture. The chicken pieces are irregular in shape and size, giving a homemade feel. Scattered on top are small, bright green slices of chopped scallions that add color contrast. The bowl sits on a bright yellow cloth with white stripes, and the background has been changed to 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 bake the chicken instead of frying?

Yes, you can bake the chicken at 400°F (200°C) on a wire rack for about 20-25 minutes, turning halfway through for even crisping. However, frying yields a crispier texture.

What is the purpose of baking soda in the marinade?

Baking soda helps tenderize the chicken by raising the pH on the meat’s surface, which makes it more tender and allows for a crispier coating when fried.