Crispy Salt and Pepper Chicken is a popular Chinese-style takeaway recipe made with fried chicken thighs, garlic, chillies, and spring onions. This easy homemade version is perfect for weeknight dinners, packed with bold flavors, and ready in under 30 minutes. Ideal for fans of quick stir-fry recipes and Chinese-inspired chicken dishes.

This Salt and Pepper Chicken is crispy, spicy, and packed with bold flavor. Juicy chicken thighs are coated in seasoned cornflour, shallow-fried until golden, then tossed with garlic, onions, and chillies for a dish that rivals your favorite takeaway.

Ingredients

For the Chicken:

60 g (½ cup) cornflour (cornstarch)
1 tbsp table salt, divided
1¼ tbsp ground black pepper, divided
1 tbsp Chinese five-spice
6 skinless chicken thigh fillets, quartered
240 ml (1 cup) vegetable oil (reserve 1 tbsp for stir-frying)

For the Stir-Fry:

1 onion, chopped into 1.5–2 cm chunks
1 red chilli, finely chopped
1 green chilli, finely chopped
2 garlic cloves, minced
3 spring onions (scallions), roughly chopped

Instructions

Prepare the Coating:
In a bowl, mix the cornflour, ¾ tbsp of salt, 1 tbsp of black pepper, and Chinese five-spice. Add the quartered chicken pieces and toss to coat evenly.
Fry the Chicken:
Heat the vegetable oil (reserving 1 tbsp) in a large frying pan over high heat. Once hot (test with a wooden spoon—the oil should bubble), carefully add the chicken pieces in batches to avoid overcrowding.
Fry each batch for 5–7 minutes, turning once, until golden and cooked through. Transfer to a plate lined with kitchen paper. Repeat for the second batch.
Cook the Aromatics:
While the second batch is frying, heat the reserved 1 tbsp of oil in another pan over medium-high heat.
Add the onion, red and green chillies, the remaining ¼ tbsp salt, and ¼ tbsp black pepper. Cook for 2–3 minutes, stirring often.
Reduce the heat to medium, add the garlic and spring onions, and cook for 1 more minute.
Combine and Finish:
Add the crispy chicken to the pan with the aromatics. Toss everything together for 1 minute to coat the chicken in the flavors.
Remove from heat and serve immediately.

Tips

Even frying: Fry the chicken in batches to avoid overcrowding and to keep the oil temperature stable.
Crispier chicken: Pat the chicken dry with paper towels before coating to help the crust stay crisp.
Oil testing tip: If you don’t have a thermometer, use a wooden chopstick or spoon to test oil heat—bubbles mean it’s ready.

Variations and Substitutions

Chicken breast: Can be used instead of thighs, but it may be slightly drier.
Make it milder: Omit the green or red chillies, or replace with sweet bell peppers.
Gluten-free: Ensure all ingredients, especially five-spice and cornflour, are certified gluten-free.
Air fryer version: Coat and air fry chicken at 200°C (400°F) for 10–12 minutes, flipping halfway.

FAQs

Can I make this ahead of time?
It’s best served fresh, but you can prep and refrigerate the coated raw chicken in advance. Fry just before serving.

Can I reheat leftovers?
Reheat in a hot oven or air fryer for 8–10 minutes to help restore crispiness.

What kind of chillies should I use?
Use Fresno or serrano for medium heat. Thai bird’s eye chillies for more spice, or bell peppers for a mild version.

Serving Suggestions

Serve with steamed jasmine rice or egg fried rice for a complete meal.
Pair with stir-fried vegetables or a light cucumber salad.
Add a dipping sauce like sweet chilli or garlic soy on the side.

Why You’ll Love This Recipe

Crispy texture: Lightly fried chicken with a crunchy coating.
Bold flavors: Fragrant spices, garlic, and fresh chilli add punch.
Quick to make: Ready in about 30 minutes from start to finish.
Better than takeout: Homemade and easy to customize for your spice level.