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
Scale
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.
