What is Chinese salt and pepper chicken?
Chinese salt and pepper chicken is a popular dish in Chinese cuisine. It typically consists of deep-fried chicken pieces seasoned with salt, pepper, and Chinese five spice powder, then stir fry with mixed peppers. The dish is known for its flavorful and aromatic coating, created by tossing the seasoned deep-fried chicken pieces with peppers for the second time cooking.
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This simple recipe pairs well with steamed rice and is usually garnished with cilantro or some additional black pepper for added visual appeal and taste. Combining deep frying and stir-frying brings out the crispy texture and savory flavors, making it a popular choice among chicken lovers!
Simple ingredients
The main ingredients for Chinese salt and pepper chicken recipe are as follows:
Chicken: Typically boneless, skinless chicken breast or chicken thighs(or any part of dark meat) are used for this dish. I used chicken breast for this recipe. Cut the chicken breast into bite-size pieces or cubes.
Salt, black pepper and Chinese Shaoxing wine: Regular table kosher salt or sea salt and black pepper are used to season the chicken. Feel free to substitute with white pepper. I also add a tablespoon of Shaoxing wine to the chicken mixture.
Red and green bell peppers: I used bell peppers here because they are less spicy than red chilies. Feel free to use the hot pepper if you enjoy spicy food.:)
Chinese five-spice powder: This blend of spices is commonly used in Chinese cuisine. It is a key component of this dish, providing its distinctive flavor. It typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. Chinese five-spice powder adds depth and complexity to the dish. You can find them easily in all major grocery stores.
Corn starch: I used corn starch to coat the chicken pieces before frying. It creates a crispy outer layer and helps seal in moisture. The starch forms a barrier between the chicken and the hot oil, preventing excessive oil absorption and resulting in a lighter, crispier texture.
Cooking oil: To deep fry the chicken. A neutral-flavored oil with a high smoke point, such as vegetable oil or peanut oil.
Additional seasonings (optional): Depending on the recipe and personal preference, additional seasonings like chili flakes, Chinese chili powder, or other spices may be included to add heat and extra flavor.
Step-by-step cooking instruction
Start preparing the chicken: Cut the chicken breast into bite-sized pieces or strips. Remove any excess fat or connective tissue. Season the chicken: In a large bowl, combine salt, ground black pepper, Chinese five-spice powder, and any additional seasonings of your choice. Mix well.
Coat the chicken: Add the chicken pieces to the seasoning mixture and toss until they are evenly coated. Let the chicken marinate for 10-15 minutes to allow the flavors to penetrate.
Heat the oil: In a large frying pan or a large wok, add enough cooking oil to deep-fry the chicken. Heat the oil over medium-high heat until it reaches around 350-375°F (175-190°C). You can test the temperature by dropping a small piece of chicken into the oil; if it sizzles and rises to the surface immediately, the oil is ready.
Fry the chicken: Carefully add the coated chicken pieces to the high temperature oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary. The frying time varies. Fry for about 4-5 minutes or until the chicken turns golden brown and crispy. Stir occasionally to ensure even cooking.
Drain excess oil: Once the chicken is cooked, use a slotted spoon to remove the cooked chicken from the oil. Place the fried chicken on a paper towel-lined plate or wire rack to drain excess fat.
Dump the deep frying oil leaving 2 tablespoons of oil in the wok. Heat oil over high heat, add chopped onion, and sauté for about 1 minute until fragrant. Add the deep-fried chicken pieces and red and green pepper to the sauteed onion. Toss quickly for another 2 minutes. Sprinkle salt and black pepper over the chicken. Transfer the crispy salt and pepper chicken to a serving plate. Serve with steamed white rice, and enjoy!
Pro tips
To make a perfect Chinese salt and pepper chicken recipe, here are some pro tips to consider to bring out the best results:
- Marinate the chicken: Allowing the chicken to marinate for 10-15 minutes allows the flavors to penetrate the meat, resulting in a more flavorful dish.
- Control the oil temperature: Maintain a consistent temperature throughout frying. Too low a temperature can make the chicken greasy, while too high can burn the coating before the chicken cooks through. You can use a cooking thermometer to monitor the oil temperature and adjust the heat.
- Fry in small batches: Avoid overcrowding the pan, which can lower the oil temperature and make the chicken less crispy. Fry the chicken in small batches to maintain the optimal frying temperature and achieve a crisp texture.
- Drain excess oil: After frying the chicken, place it on a paper towel-lined plate or wire rack to drain the extra oil. This step helps keep the chicken crispy and prevents it from becoming too greasy.
- Season to taste: Adjust the seasoning according to your taste preferences. Add more ground black pepper, and chili flakes, if you prefer a spicier version.
- Serve immediately: It is best to enjoy Chinese salt and pepper chicken when they are hot and fresh. The crispy texture may soften over time, so serve it immediately for the best eating experience.
Following these pro tips, you can elevate your Chinese salt and pepper chicken to a delicious and satisfying dish.
Store and reheat
To store and reheat Chinese salt and pepper chicken, follow these guidelines:
Storage: Allow the fried chicken to cool completely at room temperature. Transfer it to an airtight container or plastic bag. Store it in the refrigerator for up to 3-4 days. It's important to store the chicken separately from any accompanying sauces or garnishes to maintain its crispiness.
Reheating options: You can reheat the chicken by using the oven. Preheat your oven to 350°F, place the chicken on a baking sheet lined with parchment paper, and reheat for 10-15 minutes or until heated. This method helps maintain the crispness of the chicken. Or you can reheat the chicken in the air fryer for about 5-7 minutes at 375°F.
However, it’s worth mentioning that reheating may cause the crispy chicken pieces to lose some of their original crispiness, especially using a microwave and steamer, which can cause them to become soggy. So, try to reheat the chicken in the oven or air fryer to help maintain its flavor and texture to the best extent possible.
Conclusion
Chinese salt and pepper chicken is a delicious and popular dish with a delightful combination of flavors and textures. The crispy, golden-brown chicken, seasoned with salt and pepper, is a mouthwatering treat. Enjoy its enticing aroma, crispy texture, and lovely taste. Whether cooking for a gathering or simply craving a flavorful chicken dish, Chinese salt and pepper chicken recipe is a fantastic choice that will leave you satisfied and craving more. Happy cooking!
Chinese Salt And Pepper Chicken Recipe
Ingredients
- 1.5 pounds chicken breast cubed
- 1 large green pepper
- 1 large red pepper
- 1 large onion
- 2 cups cornstarch
- 1 tablespoon salt and black pepper mix
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon Chinese Shaoxing wine
Instructions
- Prepare the chicken: Cut the chicken breast into bite-sized pieces or strips. Remove any excess fat or connective tissue.
- Season the chicken: In a large bowl, combine salt, ground black pepper, Chinese five-spice powder, and any additional seasonings of your choice. Mix well.
- Coat the chicken: Add the chicken pieces to the seasoning mixture and toss until they are evenly coated. Let the chicken marinate for 10-15 minutes to allow the flavors to penetrate.
- Heat the oil: In a large frying pan or a large wok, add enough cooking oil to deep-fry the chicken. Heat the oil over medium-high heat until it reaches around 350-375°F (175-190°C). You can test the temperature by dropping a small piece of chicken into the oil; if it sizzles and rises to the surface immediately, the oil is ready.
- Fry the chicken: Carefully add the coated chicken pieces to the high temperature oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary. The frying time varies. Fry for about 4-5 minutes or until the chicken turns golden brown and crispy. Stir occasionally to ensure even cooking.
- Drain excess oil: Once the chicken is cooked, use a slotted spoon to remove the cooked chicken from the oil. Place the fried chicken on a paper towel-lined plate or wire rack to drain excess fat.
- Dump the deep frying oil leaving 2 tablespoons of oil in the wok. Heat oil over high heat, add chopped onion, and sauté for about 1 minute until fragrant.
- Add the deep-fried chicken pieces and red and green pepper to the sauteed onion. Toss quickly for another 2 minutes. Sprinkle salt and black pepper over the chicken.
- Transfer the crispy salt and pepper chicken to a serving plate. Serve with steamed white rice, and enjoy!
Mahy says
Oh wow, I am surprised that I have never tried this recipe below - it certainly looks amazing!