Some links on this page are affiliate links. If you buy through them we may earn a small commission, at no extra cost to you.
The Friday night order, made properly at home. Crisp coated chicken tossed through peppers, onion and chilli, with a five spice salt that hits the back of your throat. One wok, about half an hour.
Salt and pepper chicken
Ingredients
Method
- Mix the five spice, salt, white pepper and sugar in a small bowl and set aside.
- Pat the chicken strips dry with kitchen paper. Toss with the egg white, then with the cornflour and plain flour until evenly coated.
- Heat 3 tbsp of the oil in a wok or wide frying pan over a high heat.
- Fry the chicken in two batches for 5 to 6 minutes each, turning once a crust has formed. Drain on a wire rack.
- Add the last tablespoon of oil. Stir fry the pepper and onion for 2 minutes so they keep their bite.
- Add the garlic and chillies and cook for 30 seconds until fragrant.
- Return the chicken to the pan, take it off the heat, then scatter over the seasoning mix and toss well.
- Add the spring onions and serve straight away with steamed rice.
Notes
Why this recipe works
Two things separate takeaway salt and pepper chicken from a soggy home version. The coating is cornflour led, not batter, so it crisps fast and stays crisp. The seasoning goes on at the end, off the heat, so the salt and five spice sit on the surface instead of burning in the pan.
- Thigh meat, not breast. It holds up to high heat and stays juicy.
- Egg white plus cornflour gives a thin shell that shatters.
- The vegetables go in last and stay crunchy.
What is Chinese salt and pepper chicken?
Salt and pepper chicken is a British Chinese takeaway dish of crisp fried chicken pieces tossed with a dry seasoning of salt, white pepper and Chinese five spice, plus fresh chilli, onion and green pepper. It is dry rather than saucy, which is what sets it apart from crispy chilli beef or sweet and sour.
What goes in the salt and pepper seasoning
The seasoning is four things: fine salt, ground white pepper, Chinese five spice and a pinch of sugar. Mix them dry and keep the jar by the hob. White pepper is the one that matters. Black pepper tastes woody here and will not give you the takeaway flavour.
Tips for the crispiest chicken
Get the chicken dry before it meets the cornflour. Wet chicken steams instead of frying, and no amount of heat fixes it afterwards.
- Pat the strips with kitchen paper first.
- Fry in two batches. A crowded pan drops the temperature.
- Leave the chicken alone for the first two minutes so a crust forms.
- Drain on a rack, not paper, so steam escapes underneath.
Swaps and variations
The method works on almost anything you can cut into strips. Keep the coating and seasoning the same and change the middle.
- Tofu: press it well, cube it, and fry a minute longer.
- King prawns: cut the fry time to about two minutes.
- Air fryer: spray the coated chicken and cook at 200C for 12 to 14 minutes, shaking halfway.
- Milder: leave the chilli seeds out and halve the white pepper.
Make ahead and storage
Salt and pepper chicken is best eaten within minutes of leaving the wok. Leftovers keep in the fridge for up to two days in a sealed box. Reheat in a hot oven or air fryer for six to eight minutes, never the microwave, which turns the coating soft.
What to serve with salt and pepper chicken
Plain steamed rice is the usual partner, because the dish is dry and heavily seasoned and rice gives it somewhere to land. For a full takeaway spread, add one saucy dish and one noodle dish.
- Egg fried rice or special fried rice
- Chicken chow mein
- Salt and pepper chips, if you are going all in
- Something saucy like beef in black bean sauce
Frequently asked questions
Can I use chicken breast?
Yes, but cut it slightly thicker and fry it for less time. Breast dries out quickly at the heat needed to crisp the coating. Thigh is the safer choice.
Do I need a wok?
No. A wide, heavy frying pan works. You want a big surface area so the chicken sits in one layer rather than a deep pan that traps steam.
Why is my salt and pepper chicken soggy?
Usually the pan was too full or the oil was not hot enough. Fry in batches, and drain on a rack. Adding the seasoning while the pan is still on the heat also draws out moisture and softens the crust.
Is five spice the same as Chinese salt and pepper mix?
No. Five spice is one ingredient in the mix. The seasoning also needs salt, white pepper and a little sugar to taste like the takeaway version.
Shop this
Some links on this page are affiliate links. If you buy through them we may earn a small commission, at no extra cost to you.
- Ground white pepper. The main flavour in the seasoning.
- Cornflour. Coats the chicken before frying.
