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–+ servings
Salt and Pepper Chicken

Crispy Salt and Pepper Chicken for a Crunchy Dinner Delight

This Crispy Salt and Pepper Chicken combines flavor and crunch, making it a family favorite, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Chicken Breasts Choose high-quality, fresh chicken for the best flavor and juiciness.
  • 3 cloves Garlic Freshly minced garlic enhances the flavor; consider adding a bit more for a garlicky kick.
  • 1 tablespoon Brown Sugar Adds a hint of sweetness; substitute with honey or coconut sugar if preferred.
  • 2 tablespoons Rice Wine Offers subtle tang; white wine makes a fine substitute.
  • 2 tablespoons Water Use to thin out the marinade for an even coating.
  • 1 teaspoon Baking Soda Tenderizes the chicken; can be skipped for a simpler version.
  • 2 tablespoons Soy Sauce Provides rich umami flavor; opt for tamari for a gluten-free option.
For the Coating
  • 1 large Egg Acts as a binding agent for a perfect crust; use a flax egg for a vegan alternative.
  • 1 cup Cornstarch Creates that irresistible crispy layer; rice flour works well for gluten-free versions.
For Frying & Seasoning
  • 1 cup Vegetable Oil Essential for frying; ensure it has a high smoke point.
  • to taste Salt Always essential for seasoning.
  • to taste Pepper Adjust to your taste or add chili flakes for extra heat.
For Garnishing
  • 2 tablespoons Green Onions Adds freshness and color; consider swapping with scallions.

Equipment

  • Mixing bowl
  • wok or deep skillet
  • thermometer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine minced garlic, salt, brown sugar, water, rice wine, baking soda, and soy sauce, stirring until the brown sugar fully dissolves.
  2. Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  3. While the chicken marinates, set up your coating station. In one bowl, beat the egg until frothy, and in another bowl, pour in the cornstarch.
  4. After marinating, remove the chicken from the bowl and let excess marinade drain off. Dip each chicken piece into the egg wash, then coat with cornstarch.
  5. In a wok or deep skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the coated chicken pieces for about 4-5 minutes per side.
  6. Once cooked, transfer to a paper towel-lined plate to drain excess oil. Toss hot chicken pieces with salt and pepper and garnish with green onions.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

For best flavor, marinate for at least 30 minutes, or up to 24 hours for deeper flavor. Store leftovers in an airtight container for up to 3 days. Reheat in the oven to regain crispiness before serving.

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