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Salt and pepper chicken
- Anna Glover
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Serves 4
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 5 out of 5.26 ratingsRate
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This punchy, versatile recipe can be adapted to use with king prawns, tofu, strips of beef or pre-cooked chicken wings, and served with rice as a main or as part of a sharing feast with other plates
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Try this salt and pepper chicken, then check out our chicken chow mein, sesame chicken, beef stir-fry and more Chinese recipes. Also try our chicken tenders with garlic parmesan for a delicious party snack.
How to make the perfect salt and pepper chicken: cook's tips
- Add salt to taste – the soy sauce will add salt too, so taste as you go and add more if you like. Szechuan peppercorns add heat as well as warmth from the red chilli.
- You can use this recipe with king prawns, tofu, strips of beef or pre-cooked chicken wings, if you prefer.
How to serve salt and pepper chicken: Serve immediately with rice or noodles as a main, or as part of a sharing feast with other plates such as pak choi, noodles, prawn dishes, or dumplings, if serving six to eight people.
Salt and pepper chicken recipe
Ingredients
Nutrition
-
6-8 boneless, skinless chicken thighs
cut into bite-sized pieces
-
50g cornflour
-
1 tsp Chinese five-spice
plus a pinch
-
vegetable oil
for frying
-
1 onion
diced
-
5 spring onions
sliced into lengths
-
1 red chilli
sliced
-
1 tbsp finely grated ginger
-
2 garlic cloves
crushed
-
large pinch of flaky sea salt
-
½ tsp szechuan peppercorns
ground
-
3 tbsp shaoxing rice wine
-
3 tbsp soy sauce
Nutrition: per serving
- kcal320
- fat15.1g
- saturates2.9g
- carbs18.2g
- sugars4.8g
- fibre1.4g
- protein26.9g
- salt2g
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Method
-
step 1
Put the chicken in a bowl, sprinkle over the cornflour and add a pinch of five spice and a pinch of salt. Toss well.
-
step 2
Heat about 2cm of oil in a wok or deep frying pan until a cube of bread browns in 30 seconds when gently lowered in. Add the chicken and fry for 10-12 mins or until golden and crunchy. Drain on kitchen paper.
-
step 3
Pour out most of the oil into a heatproof bowl, leaving 1 tbsp of oil in the pan. Add the onion, spring onion and chilli, stir-fry for 3 mins, tossing frequently, then add the ginger and garlic. Fry for another minute until fragrant, then add the chicken back to the pan with 1 tsp of the five spice, salt, pepper, wine and soy sauce. Give everything a toss to coat briefly in the sauce and spices. Serve with rice and steamed Chinese greens, if you like.
Discover more Chinese recipes.
Authors
Anna GloverSenior food editor
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