I’m delighted to share this recipe for crispy salt and pepper chicken. It’s one of my favourite Chinese-style dishes, made with juicy chicken thighs, plenty of onion and red pepper, and lots of flavour. It’s quick and easy to prepare, so it’s perfect for a busy weeknight.
I hope you enjoy this salt and pepper chicken as much as we do.
Picture bite-sized pieces of thigh meat marinated in a classic salt-and-pepper blend with a touch of sesame oil and sherry for depth. Toss the chicken in cornflour for a crisp coating, then combine with crunchy flash-fried onions and red pepper for texture and colour — a simple, satisfying takeout-style meal you can make at home.
The seasoning is straightforward: salt, black pepper and Chinese 5-spice. For extra interest I like to fry a few Sichuan peppercorns with the vegetables — they add a faint citrus note and a unique tingling sensation on the tongue that’s different from chilli heat.
This is a dry, crispy dish rather than a saucy stir-fry. It showcases how bold flavour doesn’t need a lot of sauce — just well-seasoned, well-cooked ingredients.
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What you will need
Equipment
You will need a sharp knife and a chopping board for preparation.
Use a small bowl to marinate the chicken and a wok or large frying pan for cooking.
Ingredients
This recipe serves 4.
Ingredients overview:
For the chicken and vegetables:
- Chicken thighs — boneless, skinless, cut into large bite-sized pieces. Thighs stay juicier than breast but use breast if you prefer.
- Onion — one large, quartered and separated into petals. Red onion can be used instead.
- Red pepper (capsicum) — deseeded and cut into roughly 1-inch pieces.
- Chilli — adjust type and amount to suit your heat preference.
- Garlic — finely minced.
- Sichuan peppercorns — optional, for a citrusy, tingling note.
- Sunflower oil — for frying.
For the marinade:
- Salt — this recipe uses a noticeable amount; use low-sodium if you prefer.
- Black pepper — ground; white pepper is an alternative.
- Chinese 5-spice powder — quality varies by brand; choose one you like.
- Sesame oil — a small amount (about 1 teaspoon) for flavour, not for frying.
- Sherry — or Shaoxing wine or mirin.
- Sugar — optional, about ½ teaspoon to balance flavours.
- Cornflour — for coating just before frying to create a crisp crust.
You can find exact quantities in the printable recipe card at the end of this post.
What to do
In brief, the method is:
- Cut the chicken and combine with the marinade; let it rest.
- Prepare the onion and red pepper while the chicken marinates.
- Coat the marinated chicken with cornflour and fry until crisp.
- Stir-fry the onions, garlic and peppers, then add the chicken back in and toss to combine.
How to debone chicken thighs
Deboning thighs takes a little practice but is straightforward: remove the skin, cut along the bone with a sharp knife, and ease the meat away keeping the blade close to the bone. Work around the socket ends to free the bone.
Pull off the skin, make a cut down the length of the meat beside the bone, and use the knife to separate the flesh from the bone.
Keep the knife close to the bone as you free the meat from the socket ends to avoid wasting flesh.
Marinate the chicken
Cut thighs into bite-sized pieces and toss with the salt, pepper, 5-spice, sesame oil, sherry and sugar. Leave to marinate for 15 minutes.
When ready to cook, mix in the cornflour. The coating will be slightly sticky and helps create a crisp crust when fried.
Fry the chicken
Heat sunflower oil in a wok or frying pan until hot. Add the chicken a piece at a time so they remain separate; the oil should sizzle gently when chicken is added.
Fry over moderate-high heat, turning occasionally, until golden and cooked through (about 4–5 minutes). Drain on paper towel.
Cooked chicken should reach 74°C / 165°F at the thickest point. If unsure, cut a thick piece in half — it should be opaque with no pink.
Top frying tip: Do not overcrowd the pan. Fry in batches so the oil temperature stays high and the chicken crisps rather than steams.
Vegetables
Leave about 2 tablespoons of oil in the pan and discard the rest. Add the chopped onion, red pepper and chilli with the remaining salt, black pepper and Sichuan peppercorns, and stir-fry for 3–4 minutes until the onion softens and the pepper begins to tenderise.
Add the garlic and most of the spring onions (reserve a little for garnish) and stir-fry for another 2 minutes.
Return the cooked chicken to the pan, toss to combine and heat through for a minute or two.
Transfer to a serving platter, garnish with the reserved spring onions and serve immediately with steamed rice or noodles.
Top tip
Don’t overcook the onions and peppers — they should be softened but still retain a little bite.
If you prefer, cover the pan and reduce the heat for a few minutes so the vegetables steam gently and turn translucent without losing texture.
Serving suggestions
This chicken pairs well with plain steamed rice, egg fried rice or noodles.
For a themed meal, serve alongside other lightly spiced sides, but avoid doubling up on very strong salt-and-pepper flavours in the same plate.
Leftovers also worked nicely served with sautéed potatoes and peas for a different take.
Storage
Store leftovers in the refrigerator for up to three days. Reheat gently in a pan on the stove until piping hot.
Freezing is possible but not recommended because the onions and peppers will lose their crunch after thawing.
FAQ
Sichuan peppercorns are the dried husks of berries from the prickly ash tree, a citrus relative. They have a delicate citrus aroma and produce a tingling, numbing sensation rather than a fiery heat. Only the outer husk is eaten; the inner seeds are discarded.
Chinese 5-spice is a spice blend typically containing star anise, fennel, cinnamon and cloves, with a fifth spice that varies by brand (ginger, pepper or Sichuan pepper are common). Choose a brand whose balance you like.
Regional variations exist, but a typical salt-and-pepper mix includes salt, black or white pepper, chilli flakes, 5-spice, garlic powder and sometimes ginger and a touch of sugar. This recipe uses fresh garlic and chilli instead of powdered forms.
Yes. Arrange the cornflour-coated pieces in a single layer on a tray, spray lightly with oil and bake at 200°C / 400°F for 10 minutes, turn and bake another 5–10 minutes until crisp. Then combine with the sautéed vegetables.
Save for later
If you’d like to save the recipe, pin the images or bookmark this page so you can find it easily when you’re ready to cook.
Related recipes
If you enjoyed this, try other Asian-inspired recipes for more dinner ideas.
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Thai coconut chicken casserole
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Szechuan beef stirfry with noodles
-
Duck in garlic sauce with vegetables
-
Satay chicken and broccoli
📋The recipe
Salt and pepper chicken
Equipment
- Sharp Knife
- Chopping Board
- Glass bowl
- Wok or Frying Pan
Ingredients
Chicken and vegetables
- 1½ pounds / 680 g skinless boneless chicken thighs, cut into bite-sized pieces
- 1 large onion, peeled, quartered and separated into petals
- 1 large red pepper (capsicum), seeded and cut into 1-inch pieces
- 1 medium red chilli, deseeded and finely chopped (adjust to taste)
- 2–3 cloves garlic, finely minced
- 1 teaspoon Sichuan peppercorns (optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup / 120 ml sunflower oil for frying
- 2–3 spring onions, sliced (for serving)
Marinade
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon Chinese 5-spice powder
- 1 teaspoon sesame oil
- 2 tablespoons sherry, Shaoxing wine or mirin
- ½ teaspoon sugar (optional)
- 3–4 tablespoons cornflour for coating
Instructions
- Mix the chicken with the marinade ingredients (except cornflour) and leave to stand for 15 minutes.
- When ready to cook, add the cornflour and toss so the chicken is evenly coated. The mixture will be slightly sticky.
- Heat the sunflower oil in a wok or large frying pan until hot. Add chicken pieces one at a time so they remain separate; the oil should sizzle gently.
- Fry the chicken over moderate-high heat, turning occasionally, until browned and cooked through (about 4–5 minutes). Remove to a plate lined with paper towel.
- Leave about 2 tablespoons of oil in the pan. Add the onion, red pepper and chilli with the remaining ½ teaspoon salt, ½ teaspoon pepper and Sichuan peppercorns. Stir-fry for 3–4 minutes until the onion starts to turn translucent.
- Add the garlic and spring onions and stir-fry for another 2 minutes.
- Return the chicken to the pan, toss to combine and cook for a further 1–2 minutes until heated through.
- Transfer to a serving dish, garnish with extra spring onions and serve immediately with rice or noodles.
Notes
Do not overcrowd the pan when frying. Cook in batches so the chicken crisps instead of steaming. To soften vegetables without losing texture, cover the pan and reduce heat for a few minutes so they steam gently.
Store leftovers in the refrigerator for up to three days and reheat on the stove. Freezing is possible but will reduce the crispness of the vegetables.
Nutrition
Nutrition estimates are for guidance only.
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