Salt and Pepper Chicken That’ll Make You Forget Takeout Exists
Ever order Chinese takeout and think “I could totally make this at home” but then never actually do it? Well, today’s the day we change that because this salt and pepper chicken is about to become your new obsession. It’s crispy, it’s flavorful, and it requires zero phone calls to restaurants with confusing hold music.
Why This Recipe is Awesome
This recipe is basically foolproof comfort food that tastes like you spent way more effort than you actually did. The chicken comes out incredibly crispy on the outside and juicy on the inside, with just the right amount of spice to make your taste buds do a happy dance.
It’s ready in about 30 minutes, which is faster than most delivery times and definitely faster than getting dressed to go pick up food. Plus, you control the salt, the spice level, and whether or not someone breathes on your food before you eat it.
The best part? You probably already have most of these ingredients hanging around your kitchen. No weird specialty items that you’ll use once and then forget about in the back of your pantry until they expire in 2027.
Salt and Pepper Chicken That’ll Make You Forget Takeout Exists
Course: Appetizers, / Side DishCuisine: Chinese-AmericanDifficulty: Easy4
servings15
minutes15
minutes250
kcal30
minutesCrispy, savory, and full of flavor, this salt and pepper chicken is an easy takeout favorite made at home.
Ingredients
500g (about 1 lb) boneless chicken thighs or breast, cut into bite-size pieces
1 cup cornstarch (or potato starch)
1 tsp salt
1 tsp black pepper (freshly ground)
½ tsp white pepper (optional)
½ tsp garlic powder
1–2 fresh chilies, sliced (optional for heat)
2 cloves garlic, minced
2–3 green onions, chopped
2 tbsp neutral oil (for frying or air frying)
Directions
- Prep chicken: Pat chicken dry and season with ½ tsp salt and pepper.
- Coat: Toss chicken pieces in cornstarch until fully coated.
- Cook:
- Frying: Heat oil in a pan and fry chicken until golden and crisp (about 4–6 minutes).
- Air frying: Lightly oil chicken, air fry at 400°F (200°C) for 12–15 minutes, flipping halfway.
- Toss: In the same pan (or a clean one), heat a little oil, add garlic, chilies, and green onions until fragrant.
- Combine: Add cooked chicken back and toss with remaining salt and pepper to taste.
- Serve hot with rice or as an appetizer.
Notes
- Adjust chili and pepper levels to taste.
Cornstarch gives extra crispiness; potato starch works well too.
Can be made gluten-free if needed.
Common Mistakes to Avoid
Using chicken breasts instead of thighs. Breasts dry out faster and don’t have the same flavor. Thighs are more forgiving and stay juicy even if you slightly overcook them. Trust the process.
Overcrowding the pan. I know you want to get it all done at once, but cramming too much chicken in there drops the oil temperature and creates soggy, sad chicken. Be patient and fry in batches.
Not letting the oil get hot enough. Cold oil equals greasy, soggy coating. Hot oil equals crispy perfection. Get yourself a thermometer or learn the sizzle test—your chicken will thank you.
Skipping the resting time after coating. Those few minutes let the coating adhere properly and create a better crust. Use this time to slice your garnishes or just stand there admiring your preparation skills.
Alternatives & Substitutions
No chicken thighs? Fine, use breasts, but watch them carefully—they cook faster and can turn into expensive rubber if you’re not careful. Cut them slightly smaller to ensure even cooking.
Don’t have white pepper? Just use more black pepper. It won’t have quite the same authentic flavor, but it’ll still be delicious. The world won’t end, I promise.
Want to make it spicier? Add some cayenne pepper to the coating mix, or toss the finished chicken with chili flakes. You could also serve it with sriracha or your favorite hot sauce.
No jalapeños? Bell peppers work for color, or just skip them entirely. The green onions are really the important garnish here—they add freshness that cuts through all that crispy goodness.
FAQ (Frequently Asked Questions)
Can I bake these instead of frying?
You could, but they won’t be the same. Baking at 425°F for about 20 minutes will work, but you’ll miss that perfect crispy texture that makes this dish special.
What oil should I use?
Vegetable oil, canola oil, or peanut oil all work great. Avoid olive oil—it has a low smoke point and will make everything taste weird.
How do I know when the chicken is done?
It should be golden brown and register 165°F on a meat thermometer. When in doubt, cut a piece open—it should be white throughout with no pink bits.
Can I make this ahead?
These are definitely best eaten immediately, but you can reheat them in a 400°F oven for a few minutes to crisp them back up. The microwave will make them soggy, so don’t even think about it.
What should I serve with this?
Steamed rice is classic, but fried rice makes it even better. Add some stir-fried vegetables and you’ve got a complete meal that beats any takeout joint.
Final Thoughts
There you have it—restaurant-quality salt and pepper chicken that you can make in your own kitchen without putting on real pants or dealing with delivery fees. It’s crispy, it’s satisfying, and it proves that sometimes the best meals are the ones you make yourself.
The beauty of this recipe is in its simplicity. Good ingredients, proper technique, and hot oil—that’s really all you need. Once you nail this basic version, you can start experimenting with different spice blends or garnishes to make it your own.
So skip the takeout menu tonight and show your kitchen who’s boss. Your wallet, your taste buds, and your sense of accomplishment will all thank you. Plus, you’ll have bragging rights the next time someone complains about soggy delivery food.
