If you love that perfect combination of crispy, spicy, and utterly addictive flavors, this Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe is sure to become your new favorite. It features tender chicken thighs coated in a lightly spiced, crunchy cornflour crust with zingy onions and fresh chillies that bring every bite to life. Whether you’re cooking a weeknight dinner or impressing guests, this dish delivers amazing texture and bold flavors that will keep everyone coming back for more.
Ingredients You’ll Need
The beauty of this Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe lies in its simplicity. Each ingredient plays a key role—cornflour gives that signature crispiness, Chinese five-spice adds warm aromatic notes, and fresh chillies and spring onions brighten things up wonderfully.
- 60 g (1/2 cup) cornflour (cornstarch): Essential for achieving a light, crackly crust on the chicken.
- 1 tbsp table salt: Enhances all the flavors and seasons the chicken perfectly.
- 1 ¼ tbsp ground black pepper: Brings the classic peppery punch that defines this dish.
- 1 tbsp Chinese five-spice: Adds a fragrant depth with subtle sweetness and warmth.
- 6 skinless chicken thigh fillets, quartered: Tender and juicy, ideal for frying crispy outside yet moist inside.
- Vegetable oil for frying (around 240ml/1 cup): High heat stable oil for that perfect deep-fry crispiness.
- 1 onion, peeled and chopped into large chunks (about 1.5-2cm): Adds sweetness and body when fried with the spices.
- 1 red chilli, chopped into small pieces: Brings a moderate heat and vibrant color.
- 1 green chilli, chopped into small pieces: Adds freshness and a contrasting spicy note.
- 2 garlic cloves, peeled and minced: Gives a subtle pungent aroma that beautifully balances the dish.
- 3 spring onions (scallions), roughly chopped: Lends a mild onion flavor and crunch for garnish and freshness.
How to Make Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe
Step 1: Prepare the Spiced Coating
Start by whisking together cornflour, most of the salt, black pepper, and Chinese five-spice in a large bowl. This blend is the magic mix that will coat the chicken, infusing each bite with that classic salty, peppery zing and a hint of aromatic five-spice warmth.
Step 2: Coat the Chicken
Toss the quartered chicken thigh fillets into the seasoned cornflour mixture until they’re thoroughly coated. This step ensures every piece will crisp beautifully when fried, locking in the juicy chicken inside.
Step 3: Heat the Oil
Measure out your vegetable oil, setting one tablespoon aside for later. Heat the remaining oil in a large frying pan over high heat. A quick test with a wooden spoon handle will let you know if it’s hot enough—if you see bubbles around it, you’re ready to fry.
Step 4: Fry the Chicken in Batches
Carefully add the chicken pieces one at a time into the hot oil, avoiding overcrowding so the temperature stays consistent. You’ll probably need to fry the chicken in two batches. Fry each batch about 5-7 minutes, turning once, until golden and cooked through.
Step 5: Drain the Chicken
Use tongs to transfer the cooked chicken to a plate lined with kitchen paper. This helps soak up excess oil and keeps the chicken crispy rather than soggy.
Step 6: Sauté the Aromatics
While the second batch cooks, heat the reserved spoonful of oil in a separate pan over medium-high heat. Add the chopped onion, red and green chillies, the remaining salt, and black pepper. Fry this mixture for 2-3 minutes until the onion softens and the spices bloom, creating a fragrant flavor base.
Step 7: Add Garlic and Spring Onions
Lower the heat to medium, then stir in the minced garlic and spring onions. Cook for another minute, stirring frequently to keep the garlic from burning while releasing its aroma.
Step 8: Combine Chicken with Aromatics
Once all the chicken is ready, toss it into the pan with the onion and chilli mixture. Stir everything together for about 1 minute to marry all those incredible flavors before turning off the heat and serving immediately.
How to Serve Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe
Garnishes
To elevate your Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe, sprinkle on some additional chopped spring onions or a handful of fresh coriander leaves. A wedge of lime on the side can also add a bright zesty finish that complements the heat beautifully.
Side Dishes
This dish pairs excellently with steamed jasmine rice or fluffy fried rice to soak up all the flavors. You can also serve it alongside a crunchy Asian-style slaw or stir-fried greens like bok choy for a refreshing balance.
Creative Ways to Present
For parties or family gatherings, serve the chicken in a large shallow bowl or platter for everyone to dig into. You can also stuff it into warm tortillas or bao buns, topping with pickled vegetables and a drizzle of spicy mayo for an exciting twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe, store them in an airtight container in the fridge. They will stay fresh for up to 2 days and maintain much of their crispness if reheated properly.
Freezing
While it’s best enjoyed fresh, you can freeze the cooked chicken for up to one month. Lay the pieces flat on a tray to freeze individually first, then transfer to a sealed freezer bag. This method prevents them from sticking together and makes reheating easier.
Reheating
To reheat and preserve that mouthwatering crispiness, pop the chicken into a preheated oven at 180°C (350°F) for about 10 minutes or until warmed through. Avoid microwaving as this can make the coating soggy.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can swap thighs for chicken breast, though thighs tend to stay juicier and more flavorful after frying. If using breast, be careful not to overcook to avoid dryness.
Is Chinese five-spice essential for this recipe?
Chinese five-spice adds a wonderful depth, but if you don’t have it handy, you can omit or substitute with a mix of cinnamon, star anise, cloves, and fennel powder to keep the flavor profile close.
How spicy is this dish? Can I adjust the heat?
The recipe has a moderate spicy kick thanks to the red and green chillies, but you can dial it up or down by changing the quantity or removing the seeds. For less heat, try using milder peppers or just spring onions.
What’s the secret to getting the chicken extra crispy?
The combination of cornflour coating and proper hot oil temperature is key. Avoid overcrowding the pan, fry in batches, and drain on paper towel to keep that irresistible crunch.
Can this be made gluten-free?
Absolutely! Use gluten-free cornflour (cornstarch) and double-check the Chinese five-spice blend and any spices for hidden gluten to keep the recipe safe for gluten-free diets.
Final Thoughts
This Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe is just one of those treats that you can make again and again, thrilling your taste buds with every crunchy, spicy bite. It’s straightforward to prepare yet packed with vibrant flavors, making it ideal for any occasion. Dive in and enjoy the magic of crispy, spicy chicken perfection!
Print
Salt and Pepper Chicken Recipe: Crispy, Spicy, and Totally Irresistible Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
This Salt and Pepper Chicken recipe offers crispy, spicy, and utterly irresistible chicken thigh fillets coated in a seasoned cornflour mixture, fried to golden perfection, and tossed with aromatic onions, fresh chillies, garlic, and spring onions. Perfect for a flavorful and satisfying meal served hot and crunchy.
Ingredients
Coating Mix
- 60 g (1/2 cup) cornflour (cornstarch)
- 1 tbsp table salt (divided into ¾ tbsp and ¼ tbsp)
- 1 ¼ tbsp ground black pepper (divided into 1 tbsp and ¼ tbsp)
- 1 tbsp Chinese five-spice powder
Chicken
- 6 skinless chicken thigh fillets, quartered
- Vegetable oil for frying (around 240 ml / 1 cup)
Vegetables and Aromatics
- 1 onion, peeled and chopped into large chunks (about 1.5–2 cm)
- 1 red chilli, chopped into small pieces
- 1 green chilli, chopped into small pieces
- 2 garlic cloves, peeled and minced
- 3 spring onions (scallions), roughly chopped
Instructions
- Prepare coating mix: In a bowl, mix together the cornflour, ¾ tablespoon of table salt, 1 tablespoon of ground black pepper, and Chinese five-spice powder until evenly combined.
- Coat chicken: Sprinkle the seasoning mixture over the quartered chicken thigh fillets and toss well to evenly coat each piece.
- Heat frying oil: Pour the vegetable oil into a large frying pan, reserving one tablespoon aside. Heat the oil over high heat until it is hot enough to bubble when tested with a wooden spoon or chopstick.
- Fry chicken batch 1: Add chicken pieces gradually to the hot oil in batches to prevent overflow, and fry for 5-7 minutes, turning once, until golden brown and cooked through.
- Drain chicken batch 1: Use tongs to transfer cooked chicken onto a plate lined with kitchen paper to drain excess oil.
- Fry chicken batch 2: Repeat the frying process with the remaining chicken pieces, then turn off the heat once all chicken is cooked.
- Cook aromatics: In a separate frying pan, heat the reserved tablespoon of oil over medium-high heat. Add the chopped onion, red and green chillies, remaining ¼ tablespoon salt, and remaining ¼ tablespoon black pepper. Fry for 2-3 minutes until onions begin to soften.
- Add garlic and spring onions: Reduce heat to medium, add minced garlic and chopped spring onions, and fry for another minute, stirring frequently.
- Toss chicken with aromatics: Add all the cooked chicken pieces into the pan with the onion and chilli mixture, tossing everything together for about 1 minute to combine flavors.
- Serve: Turn off the heat and plate the salt and pepper chicken immediately while hot and crispy.
Notes
- Work in batches when frying the chicken to avoid overcrowding and ensure crispiness.
- Adjust the amount of chillies to modify the spiciness according to your taste.
- Use skinless chicken thighs for tenderness and better coating adhesion.
- Reserve some oil for frying the aromatics separately, which adds depth of flavor.
- Serve immediately for the best texture; leftovers may lose crispness.
