Salt and Pepper Chicken




Salt and Pepper Chicken


Delicious crispy salt and pepper chicken,  a firm favourite that people love to order from Chinese takeaway joints。



For the chicken
  • boneless skinless chicken breasts, cut into 1 1/2-inch chunks
  • tablespoons reduced sodium soy sauce
  • teaspoons sesame oil
  • teaspoon minced garlic 
  • tablespoons rice wine
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Chinese 5-spice powder
  • cup cornstarch
  • canola or peanut oil, for frying
For the salt and pepper mixture
  • teaspoon kosher salt
  • teaspoon ground black pepper
  • 1/2 teaspoon Chinese 5-spice powder



Step 1:    In a small bowl, whisk together soy sauce, sesame oil, garlic , rice wine, sugar, pepper and 5-spice powder.  Place the chicken in a large zip-top bag and pour marinade over. Refrigerate for up to six hours. Heat oil in a deep-fryer or cast-iron pot to 350F.  Meanwhile, add cornstarch to the zip bag and shake well.




Step 2:    Fry chicken in batches without crowding the fryer or pot until golden-brown, about 5 minutes. Remove from oil and drain on paper towels.
Combine salt, pepper and 5-spice powder in a small bowl and sprinkle liberally over chicken.