I love the crisp crunch and aromatic blend found in my homemade Fried Chinese Chicken. Marinated boneless chicken thighs, lightly coated in soy sauce, ginger, garlic, and a hint of red chili come together in perfect harmony. Every bite reveals a delightful contrast of textures and flavors that always captivates.

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I’ve been experimenting with different spins on classic Chinese dishes and decided to give Salt And Pepper Chicken a go. I used 1 lb of boneless chicken thighs cut into bite size pieces, marinated with a lightly beaten egg, soy sauce, 1/2 tsp of salt and 1/2 tsp ground black pepper.

After that, I coated the chicken in a mix of 1/2 cup cornstarch and 1/4 cup all-purpose flour before deep frying it until crisp. I tossed the hot chicken with extra salt and pepper along with some thinly sliced garlic, minced ginger, and chunks of green onions.

A few slices of red chili peppers added some extra kick for those who enjoy a bit of spice. This dish reminds me of a mix between traditional salted chicken and some of the zestier recipes like crispy peanut chicken.

It’s an easy and fun twist on fried Chinese chicken that I think youll really dig.

Why I Like this Recipe

1. I love this recipe because the marinade is super simple but still gives the chicken a deep, rich flavor that makes me crave more every time i cook it.
2. I like how the chicken gets that perfect crispy coating from the mix of cornstarch and flour, which makes every bite satisfying and crunchy.
3. I really enjoy the mix of garlic, ginger, and green onions because they add a nice kick and aroma to the dish that reminds me of traditional home cooking.
4. I appreciate that it’s so versatile since i can adjust the spice with the red chili peppers and even add more salt and pepper if i want an extra punch.

Ingredients

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Chicken thighs provide hearty protein, moisture, and rich flavor in every bite.
Egg helps bind ingredients, adds protein and creamy texture, enhancing overall flavor.
Soy sauce delivers salty umami notes, deepening the marinade with slight sweetness.
Garlic infuses a pungent, zesty kick while adding antioxidants and health benefits.
Ginger lends tangy spice, aiding digestion and boosting flavor with its fiery essence.
Green onions bring freshness and a mild bite, ideal as a garnish to brighten.
Red chili peppers deliver a spicy burst, perfect for those who crave extra heat.

Ingredient Quantities

1 lb boneless chiken thighs, cut into bite size pieces

1 egg, beaten lightly

1 tbsp soy sauce

1/2 tsp salt for the marinade

1/2 tsp ground black pepper for the marinade

1/2 cup cornstarch

1/4 cup all-purpose flour

Extra salt and pepper to toss the fried chicken

2 cloves garlic, thinly sliced

1 inch piece of ginger, minced or sliced thinly

2 green onions, cut into 2 inch lengths

2 red chili peppers, sliced (optional if you like it spicy)

Cooking oil for deep frying

How to Make this

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1. In a big bowl, mix the chicken pieces with the beaten egg, soy sauce, 1/2 tsp salt and 1/2 tsp pepper; let it marinate for at least 15 minutes.

2. In a separate bowl, combine the cornstarch and all-purpose flour.

3. Dredge each chicken piece in the flour mixture until it’s fully coated.

4. Heat enough cooking oil in a deep pan or fryer over medium-high heat. If you have a thermometer, aim for around 350°F.

5. Fry the chicken in small batches so they don’t stick together, about 4-5 minutes until they turn golden and crispy. Remove them with a slotted spoon onto paper towels.

6. In another pan, leave a little bit of the oil and add the thinly sliced garlic and the minced ginger. Saute them on medium heat until they smell fragrant.

7. Add the 2-inch pieces of green onions and the sliced red chili peppers (if you like it spicy) into that pan; stir them in for about 1 minute.

8. Now, toss the freshly fried chicken into the pan with the aromatics.

9. Sprinkle extra salt and pepper over the chicken and toss everything together so every piece gets a good coating.

10. Serve your Salt & Pepper Chicken hot and enjoy it on its own or over a bed of rice.

Equipment Needed

1. A big bowl for mixing the chicken with the marinade
2. A separate bowl for combining the cornstarch and all-purpose flour
3. A whisk or fork for beating the egg
4. A knife and a cutting board for slicing the garlic, ginger, green onions, and red chili peppers
5. A deep pan or a deep fryer big enough to hold enough cooking oil
6. A cooking thermometer (optional, but useful for checking if the oil is around 350°F)
7. A slotted spoon to remove the fried chicken from the hot oil
8. A plate lined with paper towels for draining the fried chicken
9. Another pan for sautéing the aromatics (garlic, ginger, green onions and red chili peppers)

FAQ

Question: Can i use chicken breast instead of thighs?

Answer: Yes, you can use chicken breast but they tend to be less juicy so i recommend sticking with thighs if you want that flavorful crunch.

Question: How do i get the chicken really crispy?

Answer: Make sure the oil is hot enough and don't overcrowd the pan. Also, the double coat with cornstarch and flour really helps to get that nice crunch.

Question: What if i don't like spice?

Answer: You can leave out the red chili peppers or use less. The dish will still be tasty with all the garlic and ginger flavors.

Question: Why do we use both cornstarch and flour in the coating?

Answer: The cornstarch makes the chicken extra crispy while the flour helps the coating stick really well. They work best together.

Question: How long should i fry the chicken pieces?

Answer: Fry them for about 4 to 6 minutes per batch until they get a golden brown color and are cooked through. Just keep an eye on them so they don't burn.

Salt And Pepper Chicken Recipe Substitutions and Variations

If you’re short on boneless chicken thighs, you can use boneless chicken breasts or even pork tenderloin – just be aware the texture and cooking time might change a bit.
If you don’t have soy sauce, try tamari or coconut aminos. They give you a similar salty umami kick, although the flavor can be a tad different.
Out of cornstarch? No worries, you can use arrowroot powder for that crisp finish when frying. It’s a great alternative even if the crispiness might not be EXACTLY the same.
If you’re out of all-purpose flour, you can use rice flour as a substitute. It’s a nice gluten free option but keep in mind it might result in a slightly different texture.
Don’t have an egg for the marinade? You can mix a tablespoon of water with a little cornstarch to act as a binder instead. It won’t taste the same, but it works in a pinch!

Pro Tips

1. If you have the time, let the chicken marinate a bit longer than 15 minutes. It really helps the flavors get into the meat, but don’t overdo it or it might get mushy.

2. When dredging the chicken, try doing a double coat. Dip it in the flour mixture, shake off the extra, then dip it again for an extra crispy crunch.

3. Keep a close eye on the oil temperature. Using a thermometer is ideal, but if you don’t have one, test a small piece of bread; if it browns in about a minute, you’re around 350°F, which is perfect for good crispiness.

4. After frying, when adding the garlic and ginger, make sure not to burn them. They only need a quick stir in the oil so they infuse the chicken without turning bitter.