Salt & Pepper Chicken Recipe

1. Combine marinade and rest

If using the marinade, pat the chicken dry, then place in a bowl. Add light soy sauce, Shaoxing wine, egg white, and sesame oil. Mix to coat evenly. Refrigerate 30 minutes to 2 hours. Remove from refrigerator 15 minutes before cooking to come closer to room temperature.

2. Pat the chicken pieces dry with paper towels. In a shallow bowl combine cornstarch and all-purpose flour, then add garlic powder, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss or dredge each piece so it's evenly coated — press the mixture onto the skin and any exposed meat. Shake off excess and set pieces on a rack for 10 minutes to let the coating adhere.

3. Heat oil

Pour the neutral frying oil into a deep heavy skillet, Dutch oven, or a wok to a depth of about 2–3 cm (enough to come halfway up thigh pieces). Heat over medium-high until oil reaches 170–175°C (340–350°F). If you don't have a thermometer, test with a small pinch of coating — it should sizzle immediately and turn golden in ~45–60 seconds.

4. Working in batches (do not overcrowd), carefully lower chicken into hot oil, skin-side down first. Fry until golden brown and crisp, about 6–8 minutes per side for bone-in thighs (internal temperature should reach 74°C / 165°F near the bone). Adjust time for smaller pieces. Use a spider or tongs to turn carefully. Transfer cooked pieces to a wire rack set over a baking sheet to drain. Keep warm in a 90°C (200°F) oven if needed while finishing remaining chicken.

5. While the chicken fries, toast Sichuan peppercorns (if using) in a small dry skillet over medium heat, shaking, until fragrant, about 1–2 minutes. Crack or crush coarsely. In a small bowl combine coarse sea salt, 1 tsp freshly ground black pepper, crushed Sichuan peppercorns, minced garlic, and minced scallion whites. Add the optional diced red chili or chili flakes and 1 tablespoon neutral oil and mix. The oil will soften the raw garlic and carry the aromatics.

6. When a batch of chicken is freshly fried and still hot, place it in a large bowl or toss in the wok briefly on low heat. Sprinkle a portion of the salt & pepper seasoning over the chicken and toss gently to coat. The hot chicken will bloom the garlic and scallion aromatics. Taste and add more seasoning as needed, using the remaining mixture for other batches. Garnish with the reserved chopped scallion greens.

7. Arrange the coated chicken on a platter. Serve immediately with lemon wedges or steamed rice. Leftovers can be reheated in a 180°C (350°F) oven until hot and crisp, about 8–10 minutes.