Print

Salt and Pepper Chicken Recipe

Print Recipe

★★★★★

4.7 from 108 reviews

Crispy Salt and Pepper Chicken featuring tender chicken breast pieces marinated and fried to golden perfection, then tossed with aromatic garlic, green onions, and a savory blend of salt, pepper, and soy sauce. This flavorful dish offers a delightful balance of crispy texture and savory seasoning, ideal as a main course or appetizer.

Ingredients

Scale

Marinade

  • 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)

Coating

  • 1 Egg
  • 3/4 cup Cornstarch

Seasoning & Garnish

  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbsp Green Onions (chopped)
  • Vegetable Oil (enough for deep frying)

Instructions

  1. Prepare the Marinade: In a large bowl, mix all the marinade ingredients including salt, brown sugar, water, rice wine, baking soda, soy sauce, and minced garlic until well combined. Add the chicken pieces to the marinade and stir to coat evenly. Let the chicken marinate for 30 minutes to absorb all flavors.
  2. Coat the Chicken: In a separate bowl, beat the egg with a fork. Once marinated, drain excess marinade from the chicken, then add the chicken pieces to the beaten egg. Toss to fully coat each piece.
  3. Apply Cornstarch: Add the cornstarch directly to the bowl with the egg-coated chicken. Toss well to ensure every piece is completely covered with a thin layer of cornstarch, which will create a crispy exterior when fried.
  4. Fry the Chicken: Heat vegetable oil in a wok over medium-high heat, ensuring enough oil to fully submerge the chicken pieces. When the oil is hot, add the chicken in batches without overcrowding. Fry each batch until the chicken pieces turn golden brown on all sides, about 4-5 minutes per batch. Remove the fried chicken and place on paper towels to drain excess oil. Repeat until all chicken is cooked.
  5. Final Toss and Serve: Drain the oil from the wok. Return all fried chicken pieces to the wok and toss over heat briefly to reheat evenly. Remove from heat and immediately toss the chicken with salt and pepper. Finally, sprinkle chopped green onions over the chicken for a fresh, aromatic garnish before serving.

Notes

  • Ensure oil is hot enough before frying to prevent the chicken from absorbing excess oil and becoming greasy.
  • Do not overcrowd the wok while frying to maintain consistent frying temperature and crispy texture.
  • The baking soda in the marinade helps tenderize the chicken for a softer bite.
  • For an extra spicy kick, add a pinch of chili flakes when tossing the chicken with salt and pepper.
  • Leftover chicken can be reheated in a skillet or oven to retain crispiness.

Keywords: Salt and Pepper Chicken, Crispy Chicken, Chinese Fried Chicken, Garlic Chicken, Green Onion Chicken, Crispy Fried Chicken, Asian Chicken Recipe

Find it online: https://nayabaker.com/salt-and-pepper-chicken-recipe/