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Bringing the flavor of Chinese takeout to your own stove just gets easier with salt and pepper chicken. You get bits of juicy chicken wrapped in a crispy shell, all amped with bold pepper and flaky salt. This is comfort food you’ll crave on a weeknight or for a group hang-out.
When I first whipped this up, my family thought I ordered in. That’s how close it came to the real thing. These days, we make it every Friday with heaping bowls of rice and plenty of jokes tossed around.
Irresistible Ingredients
- Egg: get a fresh one to help the cornstarch grab on every morsel
- Soy sauce: the marinade’s flavor hero go for a top notch one for better taste
- Baking soda: helps lock in the juices but double check it’s still fresh
- Chicken breast: slice into small chunks cooks fast and keeps crust crunchy
- Cornstarch: brings that feather-light crust check for smooth no lumps
- Vegetable oil: perfect pick for deep frying since it won’t add taste and handles heat
- Garlic: minced and tossed in for a big hit of aroma grab the plumpest cloves you can find
- Green onions: chop and throw on top last for pop and color snag the most vibrant ones you see
- Salt and pepper: don’t skimp here use big-flaked salt and crack your own black pepper
- Rice wine: tenderizes the meat and gives it a gentle sweetness a little dry sherry works too
- Brown sugar: softens the salt edge and smooths out the flavor aim for the light, soft kind
- Water: helps the marinade come together simple filtered if you have it
Easy Step-by-Step
- Season and Finish:
- Dump drained fried chicken back into your empty wok while it’s still hot. Toss to keep the outsides crackly. Finish with more salt and pepper plus a big handful of chopped green onions. Give it a final toss and hand it out fast.
- Fry the Chicken:
- Pour oil in a wok until there’s enough for the chicken to swim. Heat to medium-high. Flick in a little cornstarch—if it dances, it’s ready. Fry in small groups, turning so each bit browns and crisps. Lay nuggets out to drain on paper towels.
- Add the Cornstarch:
- Shake cornstarch over your eggy chicken. Mix it up until every piece looks powder-dry and ready for a super crisp fry.
- Coat in Egg:
- Beat the egg up, then toss those chicken chunks right in until they’re all glossy and slick.
- Marinate the Chicken:
- Stir chicken with soy sauce, garlic, salt, brown sugar, water, baking soda, and rice wine. Let it huddle for thirty minutes minimum—this gives the meat its base flavor and keeps it soft.
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Green onion is a must for me. It always lifts the dish with freshness and color. Around my kitchen, everyone crowds close when I pull this together—batches disappear way too quickly.
Leftover storage
Pop any leftover chicken into a snug container in the fridge—you’ve got about 48 hours until it loses its edge. For best crunch, reheat it in the oven or air fryer, not the microwave. Spread pieces out and toast them up at three fifty until they’re hot and crisp again.
Swap outs and extras
Want it even juicier? Go for boneless thighs instead of breast. No rice wine? Use dry sherry or a splash of apple juice for a touch of sweet. Swap tamari in to make it gluten free. Crave more heat? Toss in red chili slices for some kick!
How to dish it up
Great to pile onto jasmine rice or share as finger food with friends. Works well with a plate of sautéed bok choy or crisp cucumber salad. This one’s a party pleaser and perfect if you want your own DIY takeout night.
Where it comes from
This dish takes inspiration from Cantonese home cooks who let salt and lots of white pepper shine on fried meats. Every spot has its own vibe—some top with green onion and chili, others don’t. When you make it at home you control the spice and always get that just-made taste.
Recipe Questions & Answers
- → Which chicken pieces should I pick?
Go with boneless breast and chop it small. That way, it turns out soft and soaks up all the marinade goodness.
- → How can I get the crispiest outside?
Really pack on the cornstarch, then fry in hot oil and don't crowd the pan. Work in batches for extra crunch.
- → Could thighs work here too?
Totally! Boneless thighs turn out even juicier and richer, just snip off big bits of fat first.
- → Got any serving tips?
Dive in while it’s piping hot, with extra green onions. Try it with sautéed veggies or fluffy rice—so good together.
- → What oil should I toss in my pan?
Grab something neutral, like canola or veggie oil—they handle high heat and let the chicken crisp right up.
- → Is air frying an option?
You sure can, just know the crunch won’t be quite the same. Put the coated chicken in one layer and cook till it looks crisp and golden.