Easy Salt and Pepper Chicken -

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

Easy Salt and Pepper Chicken

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.

Course Main Dishes

Cuisine Asian

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Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 651kcal

Author Krista

Ingredients

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

Instructions

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.
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.

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