Go Back
Salt and pepper chicken relies on a few key ingredients. First, you need chicken. I recommend using boneless, skinless chicken thighs. They stay juicy and tender when cooked. Chicken breasts can dry out easily, so thighs are best.

Salt and Pepper Chicken

Get ready to impress with this easy Salt and Pepper Chicken recipe! This cooking guide will take you step-by-step to create a crispy and flavorful dish that everyone will love. With simple ingredients like chicken thighs, the right spices, and a perfect frying technique, you'll have dinner ready in no time. Click through to explore the full recipe, tips, and serving suggestions that will elevate your meal to the next level! Enjoy cooking deliciousness today!
Print Recipe Pin Recipe

Ingredients
  

500g chicken thighs, boneless and skinless, cut into bite-sized pieces

1 tablespoon cornstarch

2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon white pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon chili flakes (adjust to taste)

1/4 cup vegetable oil (for frying)

2 green onions, chopped (for garnish)

Fresh cilantro leaves (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with salt, black pepper, white pepper, garlic powder, onion powder, and chili flakes. Mix well and let it marinate for about 30 minutes to intensify the flavors.

    Prepare the Coating: In a separate bowl, mix the cornstarch and all-purpose flour together. This will create a light and crispy coating for the chicken.

      Coat the Chicken: After marination, dredge each chicken piece in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

        Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. You’ll know it’s ready when a small piece of chicken sizzles upon contact.

          Fry the Chicken: Working in batches, carefully add the coated chicken pieces to the hot oil. Fry until golden and crispy, about 4-5 minutes. Ensure not to overcrowd the pan, which can lower the oil temperature.

            Drain and Season: Once fried, transfer the chicken to a plate lined with paper towels to drain excess oil. While they’re hot, sprinkle a little more salt and black pepper over them for extra flavor.

              Garnish and Serve: Place the crispy chicken on a serving platter. Sprinkle chopped green onions and fresh cilantro on top for added color and freshness.

                Enjoy: Serve hot as an appetizer or alongside steamed rice and sautéed vegetables for a complete meal.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | Serves 4