If you’re tired of the same old chicken dinners, this salt and pepper chicken dish is the perfect solution. Not only is it incredibly easy to prepare, but this crispy chicken is bursting with flavor, thanks to the perfect blend of Chinese spices.

A close-up of a portion of salt and pepper chicken.

Looking for a delicious and easy takeout replacement? Look no further than Chinese Salt and Pepper Chicken made at home! With just a few simple ingredients, delicious seasoning, and a little bit of cooking know-how, you can whip up this flavorful dish in no time. Salt and pepper chicken is incredibly easy to make, even for those who are beginners in the kitchen. It only takes a few simple ingredients and minimal prep time to create this delicious dish. This makes it a great option for those who are looking for a quick and easy meal to cook at home.

This simplified Chinese recipe is the perfect weeknight meal, it doesn’t need to marinate, so it is easier to make quickly and easily! This version of the recipe is made with ingredients that are easy to find in most grocery stores so you can make it any time! Chinese five spice is often found in the spice aisle or in the Asian food section.

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Can I use different chicken?

Yes! While we love to make this salt and pepper chicken with boneless skinless chicken thighs it is also great to recipe to use chicken breast, chicken legs or chicken wings (salt and pepper wings make a great appetizer!) If you use different cuts of chicken instead of chicken thighs your cooking time will likely vary. It is a great idea to test a piece of chicken to get a sense of the best cook time. The best way to check is with a meat thermometer, the temperature should be 165. Chicken breasts are dryer than chicken thighs so be sure not to overcook or you’ll end up with dry chicken. Bone in chicken may take a little longer so if you’re making salt and pepper chicken wings be sure they are cooked through.

What to serve with Chinese Salt and Pepper Chicken-

This crispy salt and pepper chicken is a Chinese takeaway classic and it goes well with a variety of side dishes. A classic pairing is white rice, fried rice, or lo mein style noodles to really make you feel like you’ve gotten take out. For a lower carb option cauliflower rice is a great pairing. I also love to serve it with green beans or broccoli for a quick and easy dinner.

A close-up of a piece of salt and pepper chicken on the end of a fork.

How to make spicy salt and pepper chicken-

Spice up your salt and pepper chicken recipe by using some Szechuan and Chile Peppers to the mix! Szechuan cuisine is famous for its savory, bold, peppery flavors, and these two spicy ingredients are key players in achieving that tantalizing taste.

To incorporate Szechuan and Chile Peppers into your salt and pepper chicken, start by adding a healthy sprinkle of ground Szechuan peppercorns to your corn starch coating mixture. Along with the traditional salt and black pepper, the Szechuan pepper will give your chicken a tangy, citrusy kick that’s sure to wake up your taste buds.

For added heat, finely chop some dried red chilies and sprinkle them over the chicken before frying. You could also throw in some sliced fresh chili peppers for an extra spicy kick.

For a more mild flavor-

If you don’t like a lot of spice you can tweak this recipe to make it more mild. Instead of the chili peppers you can use bell peppers to add flavor but not heat. If you like it mild another change you can make is to use white pepper. Black peppercorns tend to have a stronger flavor so using white pepper instead gives this chicken a delicious taste without the heat.

Tips for frying this chicken-

To make sure your deep fried salt and pepper chicken is nice and crispy here are some tips for frying!

Use a heavy-bottomed pot This will help to maintain a consistent temperature and prevent hot spots that can burn your chicken.
Use a thermometer: Use a cooking thermometer to check the temperature of the oil regularly. The ideal temperature for deep-frying chicken is between 350°F and 375°F (177°C to 191°C).
Use the right oil: Use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. Avoid using olive oil or butter, as they have a lower smoke point and will burn quickly.
Make sure to preheat the oil for at least 10-15 minutes before adding the chicken nuggets. You can check the oil with a thermometer or dip a wooden spoon handle or chopstick into the oil and look for bubbles so you know it is time to cook!
Don’t overcrowd the pot: Fry the chicken in batches to prevent overcrowding the pot, which can cause the oil temperature to drop and result in soggy nuggets.
Drain on paper towels: Once the chicken pieces are done, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain off any excess oil.
Serve hot: Serve the chicken nuggets immediately while they’re still hot and crispy for the best flavor and texture.

Storing and Reheating Salt and Pepper Chicken

If you have leftover salt and pepper chicken you can store it refrigerated in an airtight container. For best results to reheat it and keep the chicken crispy you can use the oven or the air fryer. While this isn’t an air fryer recipe it reheats well in the air fryer. You can place the chicken in the air fryer and heat at 400°f for about 5 minutes or until heated through. You can also reheat this chicken in the oven, place it on a baking sheet and heat at 375 for 5-10 minutes. If you microwave the chicken to reheat it the coating will be soft instead of crispy.

Ingredients for this Salt and Pepper Chicken Recipe

½ cup cornstarch

1 tablespoon salt, divided

1 ¼ tablespoon ground black pepper or white pepper, divided

1 tablespoon Chinese five-spice blend

6 skinless chicken thighs, cut into bite-size pieces

1 cup vegetable oil, for frying plus 1 tablespoon vegetable oil, for sauteing

1 sweet onion, diced

1-3 red or green chiles like serrano , diced (if you prefer a milder flavor you can use bell pepper)

2 cloves garlic, minced

3 green onions, sliced

A portion of salt and pepper chicken on a white square plate.

Here’s how to make Chinese Salt and Pepper Chicken

First pat the chicken pieces dry with a paper towel, this helps the seasoning stick.

In a gallon sized freezer bag, place the cornstarch, ¾ tablespoon salt, 1 tablespoon black pepper, and Chinese five-spice powder. Shake to mix. Add the chicken and toss the bag until all of the chicken is coated.

In a large frying pan, wok, or heavy skillet over medium-high heat, add the vegetable oil. Heat until the oil is hot.

A collage of four images. In the first panel is a zip top plastic bag of chicken coated in salt, pepper, and corn starch. in the second panel is several pieces of salt and pepper chicken are being fried in a pan. In the third panel is a pan of diced onion, green onion, and red pepper. In the last panel is s pan of cooked salt and pepper chicken.

Carefully add the chicken one piece at a time allowing space between, and fry chicken for 3 minutes, turn and cook for another 3-4 minutes or chicken turns golden brown and the internal temperature is 165. Place the chicken on paper towels to drain and continue to cook in batches until all of the chicken is done.

In a separate skillet over medium heat, add 1 tablespoon oil. To the oil, add the onion and cook for about 5 minutes or until the onion begins to soften, stirring frequently. Stir in the garlic, chiles, and green onions. Continue cooking for an additional 2-3 minutes.

Place the cooked chicken and veggies in the same skillet and stir to coat the chicken with the veggies.

Serve immediately while still hot.