Go Back
–+ servings
Crispy Salt and Pepper Chicken

Crispy Salt and Pepper Chicken: Easy Dinner with a Crunch

Crispy Salt and Pepper Chicken is a quick, flavorful dinner option that brings a beloved Chinese takeout classic to your kitchen.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Breast Tender and juicy protein; use fresh, boneless pieces for the best results.
  • 3 cloves Garlic Freshly minced for an aromatic flavor.
  • 1 teaspoon Salt Adjust to low-sodium preferences if needed.
  • 1 tablespoon Brown Sugar Balances savory notes; substitute with white sugar or honey if desired.
  • 1 cup Water Tap water is sufficient.
  • 2 tablespoons Rice Wine Adds depth; dry sherry can be used as an alternative.
  • 1 teaspoon Baking Soda Tenderizes chicken for juiciness.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
For Coating and Frying
  • 1 large Egg Ensure the egg is well-beaten.
  • 1 cup Cornstarch Substitute with all-purpose flour for a different crust.
  • 2 cups Vegetable Oil Can substitute with canola or peanut oil for different flavors.
For Garnishing
  • 2 tablespoons Green Onions Freshly chopped, adding color and flavor.

Equipment

  • Large bowl
  • Wok
  • Slotted Spoon
  • Thermometer

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine minced garlic, salt, brown sugar, water, rice wine, baking soda, and soy sauce to create a flavorful marinade. Add the chicken breast pieces, ensuring they are evenly coated. Cover the bowl and let the chicken marinate for 30 minutes in the refrigerator.
  2. While the chicken marinates, crack an egg in a separate bowl and beat it until the yolk and whites are fully combined. Set the bowl aside.
  3. Once the chicken has marinated, drain it from the marinade. Dip each piece into the prepared egg wash, then toss them individually in cornstarch.
  4. Pour enough vegetable oil into a wok or a deep frying pan to cover the bottom and heat it to 350°F (175°C).
  5. Carefully place the coated chicken pieces into the hot oil in batches, frying for about 4-5 minutes until they turn a golden brown.
  6. Once all chicken pieces are fried, place them in the wok briefly with a sprinkle of additional salt and freshly cracked pepper. Toss gently to coat the chicken evenly and garnish with chopped green onions.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 12gProtein: 27gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 160mgSodium: 600mgPotassium: 450mgSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 1mgIron: 10mg

Notes

Keep the oil at the right temperature for the perfect crispy texture and avoid overcrowding during frying to ensure even cooking.

Tried this recipe?

Let us know how it was!