Salt and Pepper Chicken

5 from 1 vote

Make your favorite takeaway dish at home with this easy salt and pepper chicken recipe. Seasoned chicken thighs are pan fried with onion and chili, and served with rice for a complete meal.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Main Course

Cuisine: British, Chinese

Keyword: chicken thighs, easy, healthy, quick, takeaway

Servings:

Calories: 346kcal

Author: Tonje

Equipment

Wok
Skillet

Ingredients

1 pound boneless skinless chicken thighs (or chicken breasts)
1 onion
3 garlic cloves
3 scallions (green onions, spring onions)
1 green chili
1 red chili
⅓ cup cornstarch (UK: cornflour)
½ tablespoon Chinese five spice
½ teaspoon table salt
½ teaspoon black pepper
⅓ cup vegetable oil

US (cups) - UK (ml/g)

Instructions

Combine cornstarch, salt, pepper and Chinese five spice in a bowl.
Dice the chicken thighs into bite sized pieces, and add them to a mixing bowl. Add the seasoned cornstarch, and make sure to coat each piece of chicken evenly in the flour.
Heat up vegetable oil in a wok or large skillet on high heat. When the oil is hot, carefully add the chicken pieces. Allow them to shallow fry on all sides until they are golden and crispy.
Add finely diced onions, garlic, scallions, and chili to the pan, and stir fry for about a minute or two, or until the onion is soft and translucent.
Remove the chicken from the heat, and serve it with your side dish of choice.

Video

Notes

Store leftovers in a refrigerator for up to 3 days. Leftover chicken will not be as crispy as when it's freshly cooked, but will still taste great.
For a mild version of this dish, you can substitute the chili with finely diced peppers.

Nutrition