Salt and Pepper Chicken: A Crispy, Flavorful Delight

Salt and Pepper Chicken is a classic Cantonese dish that’s incredibly popular for its crispy texture and intensely savory flavor. It’s a relatively simple dish to make at home, requiring minimal ingredients but delivering maximum satisfaction. This recipe provides a detailed, step-by-step guide to creating restaurant-quality salt and pepper chicken in your own kitchen. Get ready to enjoy a truly addictive and delicious meal!

Why You’ll Love This Recipe

* **Crispy Perfection:** The double-frying technique ensures that the chicken is incredibly crispy on the outside while remaining juicy and tender inside.
* **Flavor Bomb:** The combination of salt, pepper, garlic, chili, and five-spice powder creates an unforgettable flavor profile that’s both savory and slightly spicy.
* **Easy to Make:** Despite its impressive taste, this recipe is surprisingly easy to follow, even for beginner cooks.
* **Versatile:** Serve it as an appetizer, a main course, or a snack – salt and pepper chicken is perfect for any occasion.
* **Customizable:** Adjust the amount of chili to control the spiciness level to your preference.

Ingredients You’ll Need

* **Chicken:** Boneless, skinless chicken thighs are ideal because they stay moist and tender during frying. You can also use chicken breast, but be careful not to overcook it.
* **Marinade:** Soy sauce, rice wine (or dry sherry), ginger, garlic, white pepper, and sesame oil create a flavorful base that infuses the chicken with savory goodness.
* **Breading:** Cornstarch and all-purpose flour create a light and crispy coating. Cornstarch is key for achieving that signature crunch.
* **Salt and Pepper Mixture:** The star of the show! Coarse sea salt, freshly ground black pepper, garlic, red chilies (fresh or dried), and five-spice powder combine to create an intensely flavorful seasoning.
* **Oil:** Vegetable oil or canola oil is best for deep-frying because they have a high smoke point.
* **Optional Garnishes:** Scallions, cilantro, and sesame seeds add a fresh and flavorful finishing touch.

Detailed Ingredient List

* **For the Chicken Marinade:**
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 tablespoon soy sauce
* 1 tablespoon rice wine (or dry sherry)
* 1 teaspoon grated fresh ginger
* 2 cloves garlic, minced
* 1/2 teaspoon white pepper
* 1 teaspoon sesame oil

* **For the Breading:**
* 1/2 cup cornstarch
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon white pepper

* **For the Salt and Pepper Mixture:**
* 2 tablespoons coarse sea salt (or kosher salt)
* 2 tablespoons freshly ground black pepper
* 4 cloves garlic, minced
* 2-3 red chilies, finely chopped (or 1-2 teaspoons dried red pepper flakes), adjust to taste
* 1 teaspoon five-spice powder

* **For Frying:**
* Vegetable oil or canola oil, for deep-frying

* **For Garnishing (Optional):**
* 2-3 scallions, thinly sliced
* Fresh cilantro leaves, chopped
* Sesame seeds

Equipment You’ll Need

* Large bowl for marinating the chicken
* Shallow dish for breading the chicken
* Large pot or deep fryer for frying
* Slotted spoon or spider strainer
* Paper towels for draining excess oil
* Wok or large skillet for stir-frying the salt and pepper mixture

Step-by-Step Instructions

This recipe is divided into three main parts: marinating the chicken, breading and frying the chicken, and making the salt and pepper mixture. Follow these steps carefully for the best results.

Part 1: Marinating the Chicken

1. **Prepare the Marinade:** In a large bowl, combine the soy sauce, rice wine (or dry sherry), grated ginger, minced garlic, white pepper, and sesame oil. Whisk together until well combined.
2. **Marinate the Chicken:** Add the chicken pieces to the marinade and toss to coat evenly. Make sure all the chicken is well-covered with the marinade.
3. **Refrigerate:** Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The longer the chicken marinates, the more flavorful it will be.

Part 2: Breading and Frying the Chicken

1. **Prepare the Breading:** In a shallow dish, combine the cornstarch, all-purpose flour, salt, and white pepper. Mix well to ensure the ingredients are evenly distributed.
2. **Heat the Oil:** Pour enough vegetable oil or canola oil into a large pot or deep fryer to reach a depth of about 3 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the oil temperature.
3. **Bread the Chicken:** Remove the chicken pieces from the marinade, letting any excess drip off. Dredge each piece of chicken in the breading mixture, making sure it’s fully coated. Gently shake off any excess breading.
4. **First Fry:** Carefully add the breaded chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 3-4 minutes, or until the chicken is lightly golden brown. The goal of the first fry is to cook the chicken through. The internal temperature should reach 165°F (74°C).
5. **Drain and Cool:** Remove the chicken pieces from the oil using a slotted spoon or spider strainer and place them on a plate lined with paper towels to drain excess oil. Let the chicken cool for a few minutes.
6. **Second Fry:** Increase the oil temperature to 375°F (190°C). Add the chicken pieces back to the hot oil in batches and fry for another 1-2 minutes, or until they are golden brown and crispy. This second fry is crucial for achieving that signature crispy texture.
7. **Drain and Cool:** Remove the chicken pieces from the oil using a slotted spoon or spider strainer and place them on a fresh plate lined with paper towels to drain excess oil. Set aside while you prepare the salt and pepper mixture.

Part 3: Making the Salt and Pepper Mixture

1. **Prepare the Salt and Pepper Mixture:** In a small bowl, combine the coarse sea salt (or kosher salt), freshly ground black pepper, minced garlic, finely chopped red chilies (or red pepper flakes), and five-spice powder. Mix well to ensure the ingredients are evenly distributed.
2. **Stir-Fry the Mixture:** Heat a wok or large skillet over medium-high heat. Add the salt and pepper mixture to the hot wok and stir-fry for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
3. **Add the Chicken:** Add the fried chicken pieces to the wok and toss to coat them evenly with the salt and pepper mixture. Stir-fry for another 1-2 minutes to ensure the chicken is well seasoned and heated through.

Part 4: Serving

1. **Garnish (Optional):** Transfer the salt and pepper chicken to a serving plate and garnish with sliced scallions, chopped cilantro, and sesame seeds, if desired.
2. **Serve Immediately:** Serve the salt and pepper chicken immediately while it’s still hot and crispy. It’s delicious on its own as an appetizer or snack, or served with rice and vegetables as a main course.

Tips for Success

* **Use Fresh Ingredients:** The quality of your ingredients will significantly impact the flavor of the dish. Use fresh garlic, chilies, and spices whenever possible.
* **Don’t Overcrowd the Pot:** Frying the chicken in batches prevents the oil temperature from dropping too much, which can result in greasy chicken.
* **Monitor the Oil Temperature:** Use a thermometer to ensure the oil temperature is consistent for both the first and second fry. This is crucial for achieving crispy and evenly cooked chicken.
* **Adjust the Spiciness:** Adjust the amount of red chilies (or red pepper flakes) to control the spiciness level to your preference. If you prefer a milder flavor, you can reduce or omit the chilies altogether.
* **Double Fry is Key:** Don’t skip the second fry! It’s essential for achieving that signature crispy texture.
* **Serve Immediately:** Salt and pepper chicken is best enjoyed immediately after frying while it’s still hot and crispy. The longer it sits, the softer it will become.

Variations

* **Salt and Pepper Shrimp:** Substitute the chicken with peeled and deveined shrimp for a delicious seafood version.
* **Salt and Pepper Tofu:** Use firm or extra-firm tofu, pressed to remove excess water, for a vegetarian option. Coat the tofu in cornstarch and fry until crispy.
* **Salt and Pepper Calamari:** Use cleaned and sliced calamari rings for a restaurant-worthy appetizer.
* **Add Vegetables:** Toss in some stir-fried bell peppers, onions, or jalapenos with the chicken for added flavor and texture.
* **Lemon or Lime Zest:** Add a touch of citrus flavor by grating some lemon or lime zest into the salt and pepper mixture.

Serving Suggestions

* **Appetizer:** Serve salt and pepper chicken as a crowd-pleasing appetizer at parties or gatherings.
* **Main Course:** Serve it with steamed rice, noodles, and stir-fried vegetables for a complete meal.
* **Snack:** Enjoy it as a flavorful and satisfying snack any time of day.
* **Pair with Dips:** Serve it with your favorite dipping sauces, such as sweet chili sauce, plum sauce, or soy sauce.

Storage and Reheating

* **Storage:** Leftover salt and pepper chicken can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** To reheat, preheat your oven to 350°F (175°C). Spread the chicken pieces on a baking sheet and bake for about 10-15 minutes, or until heated through. You can also reheat it in an air fryer for a few minutes to restore some of the crispness. Note that the chicken will not be as crispy as when it was freshly fried.

Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on serving size and ingredients)
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 15-25g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Conclusion

Salt and Pepper Chicken is a truly irresistible dish that’s surprisingly easy to make at home. With its crispy texture, intensely savory flavor, and customizable spice level, it’s sure to become a new favorite. Follow this detailed recipe and enjoy restaurant-quality salt and pepper chicken whenever you crave it! Don’t forget to share your creations and tag us on social media! Happy cooking!