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Raw ingredients for Salt and Pepper Crispy Chicken including chicken thighs, coarse sea salt, black pepper, and scallions on a dark tabletop.

Ultimate Salt and Pepper Crispy Chicken Recipe

Enjoy a hearty pile of golden-brown salt and pepper crispy chicken. This authentic, mouth-watering home-cooked masterpiece features a visible crunchy texture, fresh aromatics, and a sweet chili dipping sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Dinner, Main Course
Cuisine: Asian-American, Chinese
Calories: 480
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Ingredients Equipment Method Notes

Ingredients
  

Salt and Pepper Crispy Chicken
  • 1.5 lbs Boneless, skinless chicken thighs Cut into bite-sized pieces.
  • 1 tbsp Soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp Sesame oil
  • 1 large Egg Beaten.
  • 1 cup Cornstarch or potato starch
  • 3 cups Neutral frying oil Canola, vegetable, or peanut oil.
  • 4 cloves Garlic Finely chopped.
  • 2 whole Red chili peppers Freshly sliced.
  • 3 whole Scallions Sliced, keeping white and green parts separated.
  • 1 tsp Coarse sea salt
  • 1 tsp Black pepper Freshly cracked.
  • 0.5 cup Sweet chili dipping sauce Served on the side.

Equipment

  • 1 Deep Wok or Dutch Oven Essential for maintaining a steady oil temperature.
  • 1 Spider Strainer For safely removing chicken from hot oil.
  • 1 Meat Thermometer Crucial for verifying oil temperature.

Method
 

Cooking Process
  1. In a large bowl, mix chicken pieces with soy sauce, Shaoxing wine, and sesame oil. Massage the beaten egg into the meat and let rest for 15 minutes.
  2. Roll the marinated chicken pieces in the cornstarch or potato starch. Press firmly so the coating adheres, then shake off excess.
  3. Heat 3 cups of neutral oil in a wok or Dutch oven to 350°F (175°C).
  4. Fry the chicken in batches for 5-6 minutes until a deep golden-brown crust forms and the texture is visibly crunchy. Drain on paper towels.
  5. Drain all but 1 tbsp of oil from the wok. Briefly stir-fry the finely chopped garlic, sliced red chili peppers, and white parts of the scallions for 15-20 seconds.
  6. Return the fried chicken to the wok. Sprinkle evenly with coarse sea salt and black pepper. Toss vigorously for 30 seconds, then fold in the green parts of the scallions.
  7. Arrange the chicken on a rustic, dark ceramic plate and serve immediately with a small white bowl of sweet chili dipping sauce.

Notes

Double Fry for Extra Crunch: Fry the chicken once at 350°F (175°C), let it rest for 5 minutes, then fry again at 400°F (200°C) for 2 minutes.
Mince the Garlic Finely: Ensure garlic is chopped very finely so it adheres to the crispy chicken crust.
Use Potato Starch: For the most shatteringly crisp texture, opt for potato starch over cornstarch.