I finally nailed a Salt And Pepper Popcorn Chicken that stays extra crispy and hits with punchy, addictive seasoning you’ll want on everything.

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I am obsessed with Salt And Pepper Popcorn Chicken and I don’t care who knows it. I love how the bite-sized crunch hits first, then that punch of pepper makes me keep reaching for more.

I’m all about Extra Crispy Chicken that snaps when you bite it. There’s something honest about big pieces of boneless chicken thighs coated, fried, and dusted with coarse sea salt that makes dinner feel loud.

But I never pretend it’s fancy. It’s greasy, loud, addictive.

And I always want another plate. Always.

Worth every messy, salty, crunchy bite. No regrets.

Eat it with your hands.

Ingredients

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Chicken thighs: juicy, dark meat that stays tender and soaks up flavor.
Egg: helps coating stick, adds a little richness.
Basically handy.
Light soy sauce: salty backbone, adds that familiar savory punch.
Rice wine: bright, slightly sweet note that cuts through richness.
Plus aroma.
Kosher salt (marinade): seasons deep into the meat, not just surface.
White pepper (marinade): earthy heat that’s softer than black pepper.
Garlic: punchy, toasty flavor that makes it feel homemade.
Ginger: fresh zing, keeps things from tasting too heavy.
Cornstarch: gives that irresistible crispy shell you’ll crave.
All-purpose flour: lightens the crust, makes it a little chewier.
Baking powder: optional crisp booster for extra crunchy bits.
Basically science.
Frying oil: the workhorse that gets everything golden and crunchy.
Coarse sea salt (finish): crunchy seasoning hit at the end.
Love it.
Black pepper (finish): bold bite, classic counterpoint to the salt.
Extra white pepper (finish): for pepper lovers who want sharper heat.
Scallions: fresh, green lift and a mild oniony crunch.
Red chilies: optional heat and color, bites that wake you up.

Ingredient Quantities

1.5 lb (about 700 g) boneless chicken thighs, cut into bite sized pieces

1 large egg, beaten

1 tbsp light soy sauce

1 tbsp rice wine or Shaoxing wine

1 tsp kosher salt for the marinade

1/2 tsp freshly ground white pepper for the marinade

2 cloves garlic, minced

1 tsp fresh ginger, grated

1/2 cup (120 g) cornstarch

1/4 cup (30 g) all purpose flour

1/2 tsp baking powder (optional, for extra crisp)

Vegetable oil or peanut oil for frying, about 2 to 3 cups (enough for deep or shallow frying)

1 tsp coarse sea salt for final seasoning

1 tsp freshly cracked black pepper for final seasoning

1 tsp extra white pepper for final seasoning (optional, if you like it peppery)

2 scallions, thinly sliced for garnish

1 to 2 fresh red chilies, sliced (optional, for heat)

How to Make this

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1. Pat the chicken pieces dry, then toss them in a bowl with the beaten egg, 1 tbsp light soy sauce, 1 tbsp rice wine, 1 tsp kosher salt, 1/2 tsp fresh white pepper, minced garlic and grated ginger; mix well so every piece is coated, then let it sit for 15 to 20 minutes.

2. In a shallow bowl combine 1/2 cup cornstarch, 1/4 cup all purpose flour and 1/2 tsp baking powder if you’re using it; stir to break up lumps and make an even coating.

3. One by one dredge the marinated chicken in the starch mixture, pressing the mix onto the chicken so it sticks; shake off excess but keep a good even layer.

4. Heat 2 to 3 cups of vegetable or peanut oil in a deep skillet or wok until it reaches 350 to 360 degrees F, or until a small piece of coating sizzles and browns in about 30 seconds; if you don’t have a thermometer it’s hot enough when a wooden chopstick bubbles steadily around it.

5. Fry the chicken in batches so you don’t crowd the pan; cook each batch 3 to 5 minutes depending on size, turning occasionally, until pieces are golden and cooked through; don’t try to do too many at once or the oil temp will drop and they’ll get soggy.

6. For extra crispiness you can remove the pieces when lightly golden and then fry a second time for 45 to 60 seconds until deep golden and super crunchy, this step really makes a difference.

7. Drain the cooked chicken on a wire rack set over a sheet pan or on paper towels for a minute or two; while still hot, toss or sprinkle with 1 tsp coarse sea salt, 1 tsp freshly cracked black pepper and the extra 1 tsp white pepper if you like it peppery.

8. Transfer to a serving plate and garnish with thinly sliced scallions and the sliced red chilies if you want heat; serve immediately so it stays crispy.

9. Quick tips: keep oil temperature steady between batches, don’t skip drying the chicken before marinating, and use peanut oil if you like a nuttier flavor.

Equipment Needed

1. Chef knife and cutting board
2. Large mixing bowl (for the marinade)
3. Shallow bowl or pie plate (for the cornstarch/flour mix)
4. Deep skillet or wok (for frying)
5. Candy or instant-read thermometer (or wooden chopstick for testing)
6. Slotted spoon or spider/skimmer (for turning and removing chicken)
7. Wire rack set over a sheet pan (or paper towels if you must)
8. Measuring cups and spoons

FAQ

Can I use chicken breast instead of thighs?

Yes, you can, but breasts dry out easier. Cut them into similar sized bites and don’t overcook. Marinate a bit longer if you can, and watch the frying time closely so they stay juicy.

Do I have to deep fry, or can I shallow fry or bake it?

Deep frying gives the crispiest result, but shallow frying works too if you turn pieces often and use enough oil to cover at least half the height of the chicken. Baking will be less crispy; to help, spray with oil and bake hot, then finish under the broiler for a minute or two.

What makes it "salt and pepper" style? Do I need both white and black pepper?

The final coarse sea salt and freshly cracked black pepper give the classic punch. White pepper adds that extra sharp peppery aroma common in Chinese cooking, but it’s optional. Use what you like, or mix both for more depth.

Can I double or halve the recipe easily?

Yes. Doubling is fine but fry in batches so the oil temp stays steady. Halving is simple too. Adjust frying time by piece size, not by batch size.

How do I keep the coating very crispy and not soggy?

Drain fried pieces on a wire rack not paper towels so steam can escape. Serve immediately. If you must hold them, keep in a single layer in a low oven around 200 F (95 C) to stay crisp for a short while.

Any tips for oil temperature and safety?

Heat oil to about 350 to 375 F (175 to 190 C). Use a thermometer or test with a small piece of batter; it should sizzle immediately and float. Don’t overcrowd the pan or the temp will drop and make greasy chicken. Always be careful around hot oil and keep kids and pets away.

Salt And Pepper Crispy Chicken Recipe Substitutions and Variations

Chicken thighs: swap for boneless chicken breasts (same weight). Cut a little thinner so they cook fast, or use firm tofu (about 700 g) for a veg option, press well and pat dry so it crisps up more.
Light soy sauce: use tamari for gluten free cooking, or low sodium soy if you want less salt. If using tamari, same amount works fine.
Cornstarch: substitute potato starch or tapioca starch 1:1 for an even lighter, super-crispy crust. Rice flour also works but may give a slightly grittier texture.
Rice wine / Shaoxing wine: replace with dry sherry or a splash of mirin plus a little water (use 1 tbsp mirin + 1 tbsp water) if you want a touch of sweetness.

Pro Tips

1) Double-dredge for ultra crisp: after the first fry and a short rest, give the pieces a quick second fry for 45 to 60 seconds. It’ll puff and get extra crunchy, just don’t overcook or they’ll dry out.

2) Keep a small bowl of warm oil on the side: when you batch fry, pop any undercooked bits back in briefly to finish. This keeps the main oil temp steadier and prevents soggy chicken.

3) Pat dry and chill the meat before coating: removing surface moisture and letting marinated pieces rest in the fridge for 10 to 15 minutes helps the coating stick and crisps better, don’t skip it.

4) Season immediately and serve fast: salt and pepper the chicken the moment it comes out, then transfer to a warm plate and eat right away. If you wait too long the crust will soften.

Salt And Pepper Crispy Chicken Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I finally nailed a Salt And Pepper Popcorn Chicken that stays extra crispy and hits with punchy, addictive seasoning you'll want on everything.

Servings

servings

Calories

460

kcal

Equipment: 1. Chef knife and cutting board
2. Large mixing bowl (for the marinade)
3. Shallow bowl or pie plate (for the cornstarch/flour mix)
4. Deep skillet or wok (for frying)
5. Candy or instant-read thermometer (or wooden chopstick for testing)
6. Slotted spoon or spider/skimmer (for turning and removing chicken)
7. Wire rack set over a sheet pan (or paper towels if you must)
8. Measuring cups and spoons

Ingredients

1.5 lb (about 700 g) boneless chicken thighs, cut into bite sized pieces
1 large egg, beaten
1 tbsp light soy sauce
1 tbsp rice wine or Shaoxing wine
1 tsp kosher salt for the marinade
1/2 tsp freshly ground white pepper for the marinade
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 cup (120 g) cornstarch
1/4 cup (30 g) all purpose flour
1/2 tsp baking powder (optional, for extra crisp)
Vegetable oil or peanut oil for frying, about 2 to 3 cups (enough for deep or shallow frying)
1 tsp coarse sea salt for final seasoning
1 tsp freshly cracked black pepper for final seasoning
1 tsp extra white pepper for final seasoning (optional, if you like it peppery)
2 scallions, thinly sliced for garnish
1 to 2 fresh red chilies, sliced (optional, for heat)

Directions

Pat the chicken pieces dry, then toss them in a bowl with the beaten egg, 1 tbsp light soy sauce, 1 tbsp rice wine, 1 tsp kosher salt, 1/2 tsp fresh white pepper, minced garlic and grated ginger; mix well so every piece is coated, then let it sit for 15 to 20 minutes.
In a shallow bowl combine 1/2 cup cornstarch, 1/4 cup all purpose flour and 1/2 tsp baking powder if you're using it; stir to break up lumps and make an even coating.
One by one dredge the marinated chicken in the starch mixture, pressing the mix onto the chicken so it sticks; shake off excess but keep a good even layer.
Heat 2 to 3 cups of vegetable or peanut oil in a deep skillet or wok until it reaches 350 to 360 degrees F, or until a small piece of coating sizzles and browns in about 30 seconds; if you don't have a thermometer it's hot enough when a wooden chopstick bubbles steadily around it.
Fry the chicken in batches so you don't crowd the pan; cook each batch 3 to 5 minutes depending on size, turning occasionally, until pieces are golden and cooked through; don't try to do too many at once or the oil temp will drop and they'll get soggy.
For extra crispiness you can remove the pieces when lightly golden and then fry a second time for 45 to 60 seconds until deep golden and super crunchy, this step really makes a difference.
Drain the cooked chicken on a wire rack set over a sheet pan or on paper towels for a minute or two; while still hot, toss or sprinkle with 1 tsp coarse sea salt, 1 tsp freshly cracked black pepper and the extra 1 tsp white pepper if you like it peppery.
Transfer to a serving plate and garnish with thinly sliced scallions and the sliced red chilies if you want heat; serve immediately so it stays crispy.
Quick tips: keep oil temperature steady between batches, don't skip drying the chicken before marinating, and use peanut oil if you like a nuttier flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.