Easy Salt and Pepper Chicken
Salt and Pepper Chicken is a popular Chinese dish that features bite-size pieces of chicken coated in a crispy and flavorful mixture of spices. This dish is perfect as an appetizer or a main course and is sure to please everyone with its delicious taste and crispy texture. The marinade and spice mix gives the chicken a delicious flavor that is both savory and slightly spicy, and the crispy basil leaves add an extra layer of texture and flavor. With simple ingredients and easy-to-follow steps, you can create a restaurant-quality Salt and Pepper Chicken in the comfort of your home.
Ingredients
- 1 pound (450 grams) of boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 egg , beaten
- ½ cup cornstarch
- ⅓ cup canola or vegetable oil
- 1 small batch of Thai basil or regular basil
Marinade:
- 1 tablespoon canola oil or vegetable oil
- 3 cloves garlic , finely
- minced or finely grated
- 2 teaspoons ginger , finely grated
- 2 teaspoons brown sugar or regular sugar
- ½ teaspoon kosher salt
For the Spice Mix:
- 2 teaspoons black ground pepper or white ground pepper
- 1 teaspoon brown sugar (or regular sugar)
- ½ teaspoon kosher salt
- ¼ teaspoon five-spice powder
- ¼ teaspoon Sichuan peppercorn , optional
Instructions
- Pat the chicken breast or thighs dry. Cut them into bite-size cubes. Place in a bowl, and pour in the marinade ingredients. Mix well. Marinate for at least 30 minutes at room temperature or up to overnight in the fridge.
- In a small bowl, combine the ingredients for the spice mix and stir to mix well. Note that this recipe prepares more spice mix than you might use so that you can adjust the seasoning according to your preference.
- When you’re ready to cook, add the beaten egg into the bowl with the chicken. Stir to mix well. Gradually, add the cornstarch. Stir to coat the chicken until it forms an uneven coating with a bit of dry cornstarch left unattached.
- Add the oil to a large nonstick skillet (just enough to coat the bottom of the pan). Heat over medium-high heat until hot. Add the chicken one piece at a time using a pair of tongs. Turn to medium heat if the pan starts to smoke too much.
- Cook the Salt and Pepper Chicken until the bottom turns golden brown, 2 to 3 minutes. Flip to brown the other side for 2 to 3 minutes. (Alternatively, you can deep-fry them at 350 F (176 C) until golden brown.) Transfer chicken to a large plate and remove the pan from the stove to let it cool a bit.
- Your pan should still have a thin layer of oil remaining in it. If not, add 1 to 2 tablespoons of oil. Heat over medium heat. Spread the basil leaves—Cook the bottom side for 30 seconds. Flip to cook the other side until crispy. Transfer the basil leaves to a large plate to cool.
- While the chicken is still hot, sprinkle about half of the spice mix over the chicken and gently toss it with a pair of tongs. Taste the chicken. Add more spice mix if needed. Add the cooked basil leaves and toss again. Serve the Salt and Pepper Basil Chicken as an appetizer. Enjoy our Salt and Pepper Chicken.
Notes
How to Store & Re-Heat
Place the leftover Salt and Pepper Chicken in a sealed container and refrigerate it for 3-4 days. When reheating, preheat your oven to 350°F (176°C) and heat the chicken for 10-15 minutes or until heated through. You can also reheat the chicken in the microwave or stovetop, but the texture may not be as crispy as when it was first cooked. When reheating, it's essential to ensure the chicken is heated to an internal temperature of 165°F (74°C) to ensure it's safe to eat.
If you're reheating in the microwave, cover the container with a damp paper towel to prevent the chicken from drying. If you're reheating on the stovetop, add oil or water to the pan to avoid sticking and help re-crisp the chicken. It's best to reheat only the amount of chicken you plan to eat immediately to avoid reheating the same dish multiple times. You can easily enjoy your delicious Salt and Pepper Chicken leftovers by following these simple steps!
Make-Ahead
Salt and Pepper Chicken can be made and stored in the refrigerator or freezer for later use, making it a convenient dish for meal planning and batch cooking. To make ahead and refrigerate, prepare the Salt and Pepper Chicken according to the recipe, let it cool to room temperature, and transfer it to a sealed container. You can refrigerate it for up to 3-4 days.
How to Freeze
Freezing Salt and Pepper Chicken is a simple and convenient way to have a delicious meal on hand for busy days or when you don't have time to cook from scratch. To freeze the Salt and Pepper Chicken, prepare it according to the recipe and let it cool to room temperature. Then, transfer the chicken to a freezer-safe container or a resealable freezer bag. Remove as much air as possible before sealing the bag, and label it with the date and contents. Freeze the chicken for up to 3 months, storing it flat to prevent it from getting squished.
When ready to use the frozen chicken, you can thaw it in the refrigerator overnight or place it in a bowl of cold water. Once melted, you can reheat it in the oven, microwave, or stovetop. This simple freezing method allows you to enjoy your favorite Salt and Pepper Chicken anytime, without frequent cooking.
Nutrition Facts
Easy Salt and Pepper Chicken
Amount per Serving
Calories
169
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
3
g
Cholesterol
59
mg
20
%
Sodium
280
mg
12
%
Potassium
133
mg
4
%
Carbohydrates
8
g
3
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
40
IU
1
%
Vitamin C
0.3
mg
0
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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