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–+ servings
Salt and Pepper Chicken

Crispy Salt and Pepper Chicken That Will Elevate Your Dinner

Enjoy a quick and delicious meal with this Crispy Salt and Pepper Chicken, a beloved classic that's perfect for dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breast Cut into bite-size pieces
  • 1 large Egg Beaten
  • 1 cup Cornstarch Can substitute with flour
For Frying and Seasoning
  • 2 cups Vegetable Oil Can use canola or peanut oil
  • 1 tsp Salt For seasoning
  • 1 tsp Pepper Adjust to taste
For Flavor Enhancements
  • 2 tbsp Green Onions Chopped
  • 2 cloves Garlic Minced
  • 1 tbsp Brown Sugar Can use white sugar as substitute
  • 2 tbsp Water For marinade
  • 1 tbsp Rice Wine Can use cooking sake or omit
  • 1/2 tsp Baking Soda Optional
  • 2 tbsp Soy Sauce Can use low-sodium

Equipment

  • Wok
  • deep frying pan
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Salt and Pepper Chicken
  1. In a large bowl, combine the chicken pieces with soy sauce, rice wine, minced garlic, brown sugar, and baking soda. Cover and let it sit for at least 30 minutes.
  2. Crack an egg into a bowl and beat it until fully blended for the egg wash.
  3. After marinating, drain excess marinade. Dip each chicken piece in egg wash and coat with cornstarch.
  4. Heat vegetable oil in a wok or deep frying pan to about 350°F (175°C). Test if ready by dropping in some coated chicken.
  5. Fry chicken in small batches for 5-7 minutes until golden brown. Drain on paper towels.
  6. Return fried chicken to wok, sprinkle with salt and pepper, and mix in chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 3gCholesterol: 165mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

This dish is quick to prepare and perfect for serving with rice or as part of a stir-fry. Store leftovers in an airtight container for up to 3 days.

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