Crispy Chicken with Spices

This salt and pepper crispy chicken transforms humble chicken thighs into a restaurant-quality masterpiece with explosive flavor in every bite. The signature salt and pepper seasoning creates a perfect balance that elevates this dish from ordinary to extraordinary.

I first made this after trying to recreate my favorite Chinese takeout dish at home. My family was skeptical until that first bite when eyes widened and the requests for seconds quickly followed. Now it's our Friday night tradition.

• Chicken thighs cut in bite sizes. Dark meat stays juicier and more flavorful than breast meat when fried
• Cornstarch mixed with baking powder creates that signature light and crispy coating
• Sichuan peppercorns deliver that unique numbing sensation that makes this dish authentic
• Black peppercorns provide familiar heat that complements the Sichuan variety
• Sea salt has a cleaner mineral flavor than table salt essential for the seasoning blend
• Thai chilies add brilliant color and controllable heat to the final dish
• Green onions contribute freshness and visual appeal
• Light soy sauce in the marinade adds umami without overpowering the chicken
• Chinese cooking wine tenderizes the meat and adds depth of flavor

How To Make Salt and Pepper Crispy Chicken

Marinate the chicken

Combine chicken with light soy sauce Chinese cooking wine and grated garlic in a large bowl. Allow to rest for 10 to 15 minutes. This brief marinade infuses flavor while the proteins begin to break down making the chicken more tender when cooked.

Prepare the signature seasoning

Toast Sichuan peppercorns and black peppercorns in a dry pan until they become intensely aromatic about 1 to 2 minutes. Grinding them while still warm releases more essential oils and creates a more potent seasoning. Combine with sea salt to complete the signature blend.

Coat the chicken

Mix cornstarch and baking powder thoroughly in a large bowl. The baking powder is crucial as it creates extra crispiness during frying. Toss the marinated chicken in this mixture using your hands to ensure each piece is completely coated. Shake off excess starch to prevent clumping during frying.

Fry to golden perfection

Heat oil until small bubbles form rapidly around a wooden chopstick inserted into the oil. Add chicken pieces individually maintaining space between them. Fry for 3 to 4 minutes until deeply golden and completely cooked through. The internal temperature should reach 165°F for food safety.

Create the aromatic base

Heat vegetable oil in a clean wok until shimmering. Quickly stir fry garlic for just 15 seconds until fragrant being careful not to burn it. Add onions and cook until slightly softened about 2 minutes.

Combine and season

Add Thai chilies and green onions to the aromatic base stirring constantly. Sprinkle with salt and pepper mix then add the fried chicken. Toss everything together until the chicken is thoroughly coated with the seasoning and aromatics. Taste and adjust seasoning if needed.

My absolute favorite part about making this dish is the moment the Sichuan peppercorns hit the hot pan. That distinctive aroma instantly transports me to the small family restaurant where I first tasted authentic Chinese cuisine. My children now recognize that smell as the signal that something special is happening in the kitchen.

Perfect Pairing Ideas

This salt and pepper chicken shines alongside steamed white rice which provides the perfect neutral canvas for the bold flavors. For a complete meal I often serve it with simple stir fried bok choy or Chinese broccoli dressed with just a touch of oyster sauce. The vegetables provide a refreshing contrast to the rich crispy chicken.

Make Ahead Options

You can prepare the salt and pepper seasoning mix weeks in advance and store it in an airtight container. The chicken can be marinated up to 24 hours ahead though the texture is best when marinated for just 15 minutes as directed. For entertaining I often fry the chicken an hour before guests arrive then quickly finish the dish with the aromatics just before serving.

Regional Variations

This dish originates from Cantonese cuisine but has been adapted throughout China and beyond. In Taiwan you might find it topped with basil leaves while Malaysian versions often include curry leaves for an aromatic twist. Some Hong Kong style preparations include bits of fried tofu alongside the chicken creating textural contrast. Feel free to experiment with these regional touches to make the recipe your own.

Temperature Control Tips

Maintaining the correct oil temperature is crucial for perfect results. If the oil is too hot the coating will burn before the chicken cooks through. If too cool the chicken will absorb excess oil becoming greasy. Use a kitchen thermometer to maintain 350°F or the wooden chopstick test as mentioned in the recipe. After each batch allow the oil to return to temperature before adding more chicken.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs or other dark meat is highly recommended as they remain juicier after frying. If using breast meat, be careful not to overcook as it can dry out more quickly.

→ Why is sea salt specifically required?

Sea salt is essential for the authentic flavor profile of this dish. It has a cleaner, more distinct taste than regular table salt and a texture that works better in the spice mix. The larger crystals also distribute the flavor more effectively.

→ Can I make the salt and pepper mix in advance?

Absolutely! The salt and pepper mix can be made in larger batches and stored in an airtight container for several weeks. This allows you to have it ready whenever you want to make this dish or use it as a finishing seasoning for other foods.

→ How do I know when the oil is at the right temperature for frying?

As mentioned in the instructions, you can use a wooden chopstick to test the oil. When you place the end of the chopstick into the oil, small bubbles should form around it quickly. If there are no bubbles, the oil is too cold; if it bubbles violently, the oil is too hot.

→ Can I adjust the spice level?

Yes, you can easily adjust the spiciness by changing the amount of Thai chilies used. For a milder version, remove the seeds from the chilies or reduce the quantity. For extra heat, add more chilies or include some of their seeds.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven preheated to 350°F (175°C) for about 10 minutes to help restore some of the crispiness. Avoid microwaving as it will make the chicken soggy.