If you’re craving a dish that’s bursting with flavor, texture, and just the right hint of heat, the Salt and Pepper Chicken with Vegetables Recipe is an absolute winner. This recipe brings together crispy, golden chicken thighs coated in a perfectly seasoned cornstarch blend, paired with vibrant, crunchy vegetables and fragrant garlic and chili peppers. Every bite delivers a delightful contrast of crispy and tender, savory and spicy, making this a go-to meal that’s easy enough for weeknights but impressive enough to share with friends and family.
Ingredients You’ll Need
Gathering fresh, straightforward ingredients is the secret to this dish’s incredible taste. Each element plays a crucial part—from the crunchy coating on the chicken to the colorful vegetables that add brightness and sweetness to every mouthful.
- Cornstarch (1/2 Cup): This is your key to achieving that irresistible crispy chicken exterior without heaviness.
- Salt (1 Teaspoon): Essential for seasoning, enhancing all the flavors to bring the dish alive.
- Black Pepper (1/2 Teaspoon): Adds warmth and a subtle peppery bite that complements the dish beautifully.
- Chinese Five Spice (1 Tablespoon): A magical blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel that gives the chicken an aromatic punch.
- Skinless, Boneless Chicken Thighs (6, quartered): Juicy and tender, thighs stay moist even when fried to perfection.
- Vegetable Oil (1 Cup): Needed for frying the chicken to achieve that golden crunch.
- Large Onion (1, large diced): Adds sweetness and texture to balance the spices.
- Red Bell Pepper (1, diced): Brings fresh color and a mild sweetness to brighten the dish.
- Serrano Chili Peppers (2, chopped): For a fresh and sharp kick of heat that wakes up the palate.
- Garlic Cloves (2, minced): Infuses a fragrant depth that makes every bite savory and rich.
- Chopped Fresh Chives (For Garnish): Adds a mild oniony freshness and beautiful green contrast at the finish.
How to Make Salt and Pepper Chicken with Vegetables Recipe
Step 1: Coat the Chicken
Start by combining the cornstarch, salt, black pepper, and Chinese five spice in a medium bowl. Toss the quartered chicken thighs in this mixture until each piece is evenly coated. This step is crucial for building that crave-worthy crispy crust.
Step 2: Fry the Chicken
Heat the vegetable oil over high heat. When it’s shimmering hot, carefully place the coated chicken pieces in the pan without crowding them. Fry for about 5 to 7 minutes, turning occasionally to get a beautiful golden crust all around. Frying in batches helps keep the oil temperature steady and ensures crispiness.
Step 3: Drain Excess Oil
Once the chicken is cooked through and golden, transfer the pieces to a paper towel-lined plate. This step lets any extra oil drain away, keeping the chicken delightfully crisp, not greasy.
Step 4: Stir-Fry the Vegetables
Keep just 1 tablespoon of oil in the pan and discard the rest. Return the pan to medium-high heat and add the diced onion, red bell pepper, and serrano chili peppers. Stir-fry these for 2 to 3 minutes until the onion softens slightly but stays vibrant and crunchy, giving a lovely sweetness and heat balance.
Step 5: Add Garlic for Aroma
Stir in the minced garlic and cook for one minute longer. This quick step releases fragrant garlic oils that elevate the entire dish with a warm, inviting aroma.
Step 6: Combine Chicken and Vegetables
Return the crispy chicken to the pan and toss everything together. Let it cook on medium heat for a few more minutes to meld the flavors, ensuring that every piece of chicken is coated with the flavorful vegetable mixture and spices.
Step 7: Garnish and Serve
Finish by sprinkling chopped fresh chives or scallions over the top. This fresh garnish cuts through the richness and adds a pop of green that makes the dish as beautiful as it is tasty.
How to Serve Salt and Pepper Chicken with Vegetables Recipe
Garnishes
Chopped fresh chives are the classic garnish and offer a mild onion flavor that brightens the dish, but you can also use thinly sliced scallions or even a handful of fresh cilantro for a fresh twist.
Side Dishes
This Salt and Pepper Chicken with Vegetables Recipe pairs wonderfully with steamed jasmine rice or fluffy fried rice to soak up all the savory goodness. For something lighter, a crisp Asian-style slaw or a simple cucumber salad offers a refreshing counterpoint.
Creative Ways to Present
For a fun family meal or party platter, serve the chicken and vegetables atop a bed of crunchy noodles or in lettuce cups for bite-sized wraps. Adding toasted sesame seeds on top creates an inviting crunch and a nutty aroma that guests will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your Salt and Pepper Chicken with Vegetables Recipe, place any leftovers in an airtight container and store in the refrigerator. It will stay fresh for up to 3 days, allowing you to enjoy the flavors again without any fuss.
Freezing
You can freeze the cooked chicken and vegetable mix, though the texture of the veggies may soften upon thawing. Pack leftovers in a freezer-safe container and consume within 1 month for best taste quality.
Reheating
For best results, reheat leftover chicken in a hot skillet to help re-crisp the coating. Avoid microwaving if possible, as this can make the chicken soggy. Gently warming the vegetables alongside brings the entire dish back to life without losing its vibrancy.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but keep in mind that thighs stay juicier and tend to be more forgiving when fried. If using breast, be careful not to overcook it to avoid dryness.
How spicy is this Salt and Pepper Chicken with Vegetables Recipe?
The heat mainly comes from the serrano chili peppers, which can be adjusted to your preference. Removing the seeds will reduce the spiciness if you prefer a milder dish.
Is Chinese five spice necessary?
While it adds a unique depth of flavor, you can omit or replace it with a pinch of cinnamon and ground cloves if you don’t have it on hand. The dish will still be tasty but slightly less aromatic.
Can I make this recipe gluten-free?
Absolutely! Just ensure you use cornstarch and soy sauce (if adding) that are labeled gluten-free. The recipe naturally avoids wheat-based flour, so it’s pretty easy to adapt.
What’s the best oil for frying this chicken?
Vegetable oil is ideal because of its high smoke point, meaning you can fry at high heat without burning. Peanut or canola oil are also great alternatives.
Final Thoughts
If you’re looking to bring some exciting new flavors into your kitchen, this Salt and Pepper Chicken with Vegetables Recipe is a must-try. It’s got everything—a crispy, golden crunch, bold seasoning, fresh veggies, and just the right amount of heat. Once you make it, it’s bound to become one of your favorite dishes to whip up again and again. So don’t wait—grab those simple ingredients and dive in for a delicious culinary adventure!
Print
Salt and Pepper Chicken with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Salt and Pepper Chicken recipe features crispy fried chicken thighs coated in a flavorful blend of cornstarch, salt, black pepper, and Chinese five spice. Stir-fried with fresh onions, bell peppers, serrano chilies, and garlic, this dish delivers a perfect balance of crunch, spice, and savory goodness. Garnished with fresh chives, it makes a deliciously vibrant and satisfying meal perfect for family dinners or casual gatherings.
Ingredients
For the Chicken Coating
- 1/2 Cup Cornstarch
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Tablespoon Chinese Five Spice
- 6 Skinless, Boneless Chicken Thighs (Quartered)
For Frying and Stir-Fry
- 1 Cup Vegetable Oil (For Frying)
- 1 Large Onion (Large Diced)
- 1 Red Bell Pepper (Diced)
- 2 Serrano Chili Peppers (Chopped)
- 2 Garlic Cloves (Minced)
For Garnish
- Chopped Fresh Chives
Instructions
- Prepare the Coating: In a medium bowl, combine the cornstarch, salt, black pepper, and Chinese five spice. Add the quartered chicken thighs and toss well to coat each piece thoroughly with the dry mixture.
- Fry the Chicken: Heat the vegetable oil in a large skillet or wok over high heat. Once the oil is hot, carefully place the coated chicken pieces in a single layer, avoiding overcrowding the pan. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and fully cooked. Fry in batches if necessary.
- Drain Excess Oil: Use a slotted spoon or tongs to remove the fried chicken and transfer it onto a paper towel-lined plate to drain off any excess oil.
- Stir-Fry Vegetables: Remove all but 1 tablespoon of the oil from the pan and return it to medium-high heat. Add the diced onion, red bell pepper, and serrano chili peppers. Stir-fry for 2-3 minutes until the onion begins to soften, stirring constantly to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for another minute, until fragrant and well integrated with the vegetables.
- Combine Chicken and Vegetables: Return the cooked chicken to the pan and toss everything together carefully to combine. Cook for a few additional minutes over medium heat to allow the flavors to blend perfectly.
- Garnish and Serve: Remove from heat and sprinkle the dish with chopped fresh chives for a fresh, aromatic finish before serving.
Notes
- Ensure the oil is hot enough before frying to achieve a crisp texture on the chicken.
- Do not overcrowd the pan while frying to maintain even cooking and crispness.
- You can adjust the number of serrano chilies to control the heat level according to your preference.
- Chinese five spice powder adds a unique fragrant flavor that can be omitted or substituted if unavailable.
- Leftover chicken can be kept in the refrigerator for up to 2 days and reheated gently to retain crispiness.
