Salt and Pepper Chicken
Crispy, flavorful, and irresistibly savory, this Salt and Pepper Chicken recipe combines tender, golden-fried chicken thighs with a vibrant medley of stir-fried vegetables and aromatic seasonings. Coated in cornstarch for a perfect crunch, the chicken is fried to golden perfection before being tossed with garlic, ginger, bell peppers, red chili, and scallions. A simple yet bold seasoning of freshly cracked black pepper, salt, and a drizzle of soy sauce infuses every bite with mouthwatering flavor. This quick and easy recipe, ready in under an hour, is perfect for weeknight dinners or serving as a crowd-pleasing appetizer. Pair it with steamed rice or enjoy it on its own for a truly satisfying meal that’s bursting with Chinese-inspired flair.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 100 grams Cornstarch
- 500 ml Vegetable oil
- 1.5 teaspoons Salt
- 2 teaspoons Black pepper
- 2 large Garlic cloves
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 medium Red chili
- 2 stalks Scallions
- 1 inch piece Fresh ginger
- 1 tablespoon Soy sauce
Instructions
Cut the chicken thighs into bite-sized pieces, about 1-inch cubes, and place them in a mixing bowl.
Add the cornstarch to the chicken and toss well until each piece is thoroughly coated.
In a large skillet or wok, heat the vegetable oil over medium-high heat until it reaches about 180°C (350°F).
Carefully add the cornstarch-coated chicken pieces to the hot oil in batches, frying until golden brown and cooked through, approximately 5-7 minutes per batch. Remove the chicken and drain on paper towels.
While the chicken is frying, mince the garlic cloves and ginger. Thinly slice the green and red bell peppers, red chili, and scallions.
Once all the chicken is cooked, carefully remove the oil from the skillet, leaving about 1 tablespoon.
Add the minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
Add the sliced bell peppers, red chili, and scallions to the skillet and stir-fry for 2-3 minutes until slightly softened.
Return the fried chicken to the skillet, add the salt and black pepper, and toss everything to combine evenly.
Drizzle the soy sauce over the chicken mixture, toss again, and allow everything to cook together for an additional minute.
Serve the salt and pepper chicken hot with steamed rice or your choice of side dishes.
Nutrition Facts
Calories |
5140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 493.0 g | 632% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 284.2 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4479 mg | 195% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 10.4 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1917 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
