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–+ servings
Salt and Pepper Chicken

Crispy Salt and Pepper Chicken for a Quick Dinner Delight

Enjoy the satisfying crunch of Crispy Salt and Pepper Chicken, a quick and easy homemade takeout favorite.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Cut into bite-sized pieces
  • 1 large Egg Acts as a binding agent
  • 1 cup Cornstarch Provides crispy texture
For the Marinade
  • 4 cloves Garlic Minced
  • 1 teaspoon Salt Adjust to taste
  • 1 tablespoon Brown Sugar Can substitute white sugar or honey
  • 1/4 cup Water Tap water is sufficient
  • 2 tablespoons Rice Wine Substitute with dry sherry if needed
  • 1/2 teaspoon Baking Soda Tenderizes the chicken
  • 2 tablespoons Soy Sauce Use tamari for gluten-free option
For Frying
  • 2 cups Vegetable Oil Can use canola or peanut oil
For Garnish
  • 2 tablespoons Green Onions Freshly chopped

Equipment

  • Wok or Deep Frying Pan
  • Mixing Bowls
  • Plate for Coating

Method
 

Step-by-Step Instructions for Salt and Pepper Chicken
  1. In a large bowl, combine minced garlic, salt, brown sugar, water, rice wine, baking soda, and soy sauce. Add chicken and marinate for 30 minutes.
  2. While the chicken marinates, crack and beat an egg in a separate bowl for the egg wash.
  3. After marinating, drain chicken and coat in egg wash and then toss in cornstarch.
  4. Heat enough vegetable oil in a wok about ½ inch deep until it reaches 350°F (175°C).
  5. Fry the coated chicken pieces in batches for about 4-5 minutes until golden brown.
  6. Once all chicken is fried, toss with more salt and pepper, and garnish with green onions before serving.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 1gSugar: 3gVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days, or freeze for up to 3 months.

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