This salt and pepper chicken is crispy, savory, and loaded with cracked black pepper and aromatic five-spice that makes every bite feel like takeout at home. I first tried making this on a night when I was craving Chinese food but didn't want to wait for delivery, and it turned out so good I've been making it ever since. It's ready in 35 minutes, uses simple ingredients, and works on the stove or in an air fryer.
If you love quick, flavorful dinners, you'll also want to try my Cajun Chicken Sloppy Joes, Parmesan Crusted Chicken Sheet Pan Dinner, or these easy BBQ Chicken Flatbreads.
Why You'll Love This Salt And Pepper Chicken
Restaurant-style flavor at home: This tastes just like the salt and pepper chicken you'd get from your favorite Chinese restaurant, but you're making it in your own kitchen.
Quick and easy: Ready in 35 minutes from start to finish. Perfect for busy weeknights when you want something flavorful without a ton of effort.
Crispy and flavorful: The cornstarch coating gets perfectly crispy, and the cracked black pepper and five-spice powder give it that warm, aromatic flavor.
Two cooking methods: Make it on the stove in a skillet or use an air fryer for a lighter option. Both methods work great.
Loaded with veggies: The sautéed peppers, onions, and garlic add color, texture, and a little heat. It's not just chicken, it's a complete meal.
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Salt And Pepper Chicken Ingredients
Here's what you'll need to make this crispy, flavorful salt and pepper chicken.
See Recipe Card Below This Post For Ingredient Quantities
- Chicken breasts: The base of the dish. Cut them into 1-inch cubes so they cook evenly and get crispy on all sides. Chicken thighs work great too if you prefer darker meat.
- Corn starch: Creates that light, crispy coating on the chicken. It's the secret to getting restaurant-quality crunch at home.
- Kosher salt: Seasons the chicken and is part of the signature salt and pepper flavor. This is a salt-forward dish, so don't be shy.
- Cracked black pepper: Adds a bold, peppery bite. Use freshly cracked pepper for the best flavor and texture.
- Five-spice powder: This is what gives the chicken that warm, aromatic, slightly sweet flavor. It's a blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel.
- Avocado oil: For cooking the chicken in the skillet. It has a high smoke point, so it won't burn at high heat. You can also use vegetable or canola oil.
- Long grain rice: Serves as the base for the dish. Fluffy white rice soaks up all the flavorful sauce and makes this a complete meal.
- Onion: Adds a little sweetness and texture to the veggie mixture.
- Serrano peppers or jalapeños: Bring the heat. Serrano peppers are a bit spicier, but jalapeños work just as well if that's what you have.
- Bell peppers: Add sweetness, color, and crunch. Use red, yellow, or green, or a mix of all three.
- Garlic: Fresh minced garlic adds a savory depth to the veggies and sauce.
- Corn starch: Thickens the chicken broth into a light, glossy sauce that coats the chicken and veggies.
- Salt and pepper: Just a pinch to season the sautéed vegetables.
- Low-sodium chicken broth: Creates a light sauce that brings everything together. Low-sodium lets you control the saltiness.
how to make Salt And Pepper Chicken
Let's make this crispy, flavorful salt and pepper chicken step by step.
Prepare rice (optional): If you're serving this over rice, start cooking your long grain rice according to the package instructions. It usually takes about 20 minutes, so getting it going first means everything will be ready at the same time.
Prepare chicken: Slice the chicken breasts into 1-inch cubes and pat them dry with paper towels. This step is important because dry chicken gets crispier. In a medium bowl, whisk together the corn starch, kosher salt, cracked black pepper, and five-spice powder. Toss the chicken cubes in the mixture until every piece is fully coated.
Cook chicken (skillet or air fryer): You've got two options here, and both work great.
For the skillet method, heat the avocado oil in a large pan over high heat. Once the oil is shimmering, add the coated chicken in a single layer. Cook for 7 to 10 minutes per side, flipping once, until the chicken is browned, crispy, and cooked through to an internal temperature of 165°F. Remove the chicken from the pan and set it aside in a bowl.
For the air fryer method, spritz the coated chicken lightly with cooking spray. Air fry at 375°F for 8 to 10 minutes, shaking the basket halfway through, until the chicken is crispy and cooked through.
Cook veggies: Chop the onion and bell peppers, and mince the garlic. In the same pan you used for the chicken (or a clean skillet if you used the air fryer), add 1 teaspoon of oil over medium heat. Add the onion, peppers, and garlic, and sauté for about 5 minutes until they're softened and fragrant. Sprinkle 1 tablespoon of corn starch and a pinch of salt and pepper over the veggies, then pour in the chicken broth. Stir everything together to deglaze the pan, scraping up any crispy bits from the bottom. Bring the mixture to a light simmer.
Combine chicken and veggies: Add the cooked chicken back to the pan with the veggies and sauce. Simmer everything together for 2 minutes, or until the chicken is reheated and the sauce has thickened to a nice, glossy consistency. Serve over rice or enjoy it on its own.
Substitutions and Variations
Chicken thighs: Swap the chicken breasts for boneless, skinless chicken thighs. They're juicier and stay tender even if you slightly overcook them.
Different peppers: Use poblano peppers for a milder flavor, or add Thai chili peppers if you want extra heat.
Gluten-free: Use a gluten-free flour blend or potato starch instead of corn starch.
Add more veggies: Toss in snap peas, broccoli, or sliced mushrooms with the peppers and onions.
Make it spicier: Add red pepper flakes, cayenne, or a drizzle of chili oil before serving.
Skip the rice: Serve over cauliflower rice, quinoa, or noodles for a different base.
Equipment
Large pan or skillet: For cooking the chicken and veggies. A heavy-bottomed pan works best for even heat distribution.
Mixing bowl: For tossing the chicken in the cornstarch and seasoning mixture.
Whisk: For mixing the dry ingredients together evenly.
Knife and cutting board: For chopping the chicken, peppers, onion, and garlic.
Air fryer (optional): If you're using the air fryer method instead of the skillet.
Spoon for stirring: To sauté the veggies and toss everything together at the end.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better as they sit.
Freezer: You can freeze the cooked chicken and veggies for up to 2 months. Let everything cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a skillet over medium heat for the best results. The chicken will crisp back up a bit. You can also use the microwave, but the coating won't be as crispy.
Serving Suggestions
Over fluffy white rice: This is the classic way to serve it. The rice soaks up all the flavorful sauce and makes the meal hearty and filling.
With fried rice: Serve alongside or over vegetable fried rice for an even more restaurant-style experience.
As a wrap: Stuff the chicken and veggies into a warm tortilla or lettuce wrap for a fun, handheld meal.
Top Tip
Pat the chicken dry: This is the most important step for getting crispy chicken. Wet chicken won't crisp up properly, so take the time to pat it dry with paper towels.
Don't overcrowd the pan: If you're using the skillet method, make sure the chicken pieces aren't touching. Overcrowding creates steam, which makes the coating soggy instead of crispy.
Use high heat: Cooking the chicken over high heat helps it get crispy and golden without overcooking the inside.
Adjust the salt: This is meant to be a Salt And Pepper Chicken-forward dish, but everyone's taste is different. Taste the final dish and add more salt if needed.
Use freshly cracked pepper: Pre-ground pepper doesn't have the same bold flavor or texture as freshly cracked. It makes a difference.
FAQ
What goes in salt and pepper chicken?
The chicken is coated in cornstarch, Salt And Pepper Chicken, cracked black pepper, and five-spice powder, then cooked until crispy. It's served with sautéed peppers, onions, and garlic in a light chicken broth sauce. Some versions also include chili peppers for heat. My tip: don't skip the five-spice powder, it's what gives the dish that authentic flavor.
Is chicken good with Salt And Pepper Chicken?
Absolutely. Salt and pepper chicken is a classic Chinese dish that's simple but incredibly flavorful. The Salt And Pepper Chicken enhances the chicken's natural flavor, the pepper adds a bold kick, and the five-spice powder brings warmth and complexity. It's one of those dishes where less is more.
Is there chilli in salt and pepper chicken?
Yes, most versions include fresh chili Salt And Pepper Chicken like Serrano or jalapeño for a little heat. You can adjust the amount based on your spice preference, or leave them out entirely if you don't like spicy food.
What does salt and pepper chicken taste like?
It's savory, peppery, and aromatic with a warm, slightly sweet undertone from the five-spice powder. The chicken is crispy on the outside and tender on the inside, and the peppers and onions add a little sweetness and crunch. It's bold and flavorful without being overly complicated.
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Salt and Pepper Chicken
Ingredients
Method
- Start the rice if serving, following package instructions (about 20 minutes).
- Slice chicken into 1-inch cubes and pat dry. In a mixing bowl, whisk together cornstarch, salt, black pepper, and five-spice powder. Toss chicken to coat evenly.
- Heat avocado oil in a large skillet over high heat. Add chicken in a single layer and cook 7-10 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F).
- For air fryer method: coat chicken the same way, lightly spray with oil, and cook at 375°F for 8-10 minutes.
- Chop onion, bell peppers, and Serrano peppers; mince garlic. Add 1 teaspoon oil to the same skillet over medium heat. Sauté veggies 5 minutes until softened.
- Sprinkle 1 tablespoon cornstarch and a pinch of salt and pepper over the vegetables. Stir to combine. Pour in chicken broth, scraping up any browned bits, and bring to a light simmer.
- Return chicken to the skillet and toss with the vegetable sauce. Simmer 2 minutes until heated through and sauce thickens.
- Serve immediately over rice or on its own.
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