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Salt and Pepper Chicken is a beloved dish that showcases the vibrant and diverse flavors of Asian cuisine. Known for its crispy coating and the bold, savory notes from the seasoning, this dish offers a delightful experience that tantalizes the taste buds. The combination of salty and spicy flavors, paired with the crunch of perfectly fried chicken, makes it a favorite among many. What sets this recipe apart is the addition of a zesty twist featuring Sichuan peppercorns, which elevate the dish with a unique flavor profile that is both fragrant and numbing.

Salt and Pepper Chicken

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Ingredients
  

500g chicken thighs, boneless and skinless, cut into bite-sized pieces

2 tablespoons cornflour (cornstarch)

1 tablespoon plain flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon Sichuan peppercorns, toasted and crushed

2 cloves garlic, minced

1-inch piece ginger, minced

2-3 spring onions, chopped (white and green parts separated)

1 red chili, sliced (adjust for spice preference)

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 tablespoons vegetable oil for frying

Fresh coriander leaves for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, minced garlic, and ginger. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

    Prepare the Coating: In a separate bowl, mix together the cornflour, plain flour, baking powder, salt, black pepper, and crushed Sichuan peppercorns.

      Coat the Chicken: After marinating, remove the chicken from the marinade and toss the pieces in the flour mixture until well coated. Shake off any excess flour.

        Fry the Chicken: Heat the vegetable oil in a large frying pan or wok over medium-high heat. Once hot, carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.

          Sauté the Aromatics: In the same pan, add a touch more oil if needed and sauté the white parts of the spring onions and sliced red chili for about 1-2 minutes until fragrant.

            Combine Everything: Return the fried chicken to the pan with the sautéed aromatics. Toss everything together briefly to combine well.

              Serve: Transfer the salt and pepper chicken to a serving platter, garnish with the green parts of the spring onions and fresh coriander leaves.

                Enjoy: Serve hot with steamed rice or as an appetizer.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4