Salt & Pepper Chicken Recipe

Prepare and brine

Trim excess fat from the chicken thighs and pat them dry with paper towels. Make 3–4 shallow slashes through the skin into the flesh on each piece to help the marinade penetrate.

In a large bowl combine 1.5 tsp salt, 1 tsp freshly ground pepper, 1 tbsp soy sauce, 1 tbsp Shaoxing wine (if using), 1.5 tbsp cornstarch and 1 egg white. Whisk briefly until smooth.

Add the chicken to the bowl and coat thoroughly with the marinade mixture. Massage the marinade into the slashes so it gets into the meat. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 15–20 minutes will still impart flavor.)

About 20 minutes before frying, combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/4 tsp baking powder in a shallow bowl or plate. Mix thoroughly to create the dry coating.

Remove the marinated chicken from the refrigerator. Shake off excess marinade so the flour mixture will adhere—there should be a thin, tacky coating of slurry from the cornstarch and egg white, not wet drips.

Dredge each piece thoroughly in the flour-cornstarch mixture, pressing lightly so the coating sticks. Shake off any loose flour and set the pieces on a rack or tray. Let rest 10 minutes so the coating bonds to the meat (this helps create a crisp crust).

Pour 3 cups neutral oil into a heavy-bottomed skillet or wok (or use a deep-fryer). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of coating into the oil — it should sizzle and rise steadily without burning.

Carefully add chicken pieces to the hot oil in a single layer, skin side down, working in batches so the oil temperature stays around 325–350°F (160–175°C). Fry for 6–8 minutes per side for bone-in thighs (total 12–16 minutes), turning once, until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Adjust time for smaller or larger pieces.

When cooked, transfer chicken to a wire rack set over a baking sheet to drain and keep crisp. Sprinkle lightly with 1 tsp fine sea salt and 2 tsp coarsely ground black pepper while still hot so seasoning adheres.

While the last batch is frying, heat a small nonstick skillet over medium heat. Add 1 tsp neutral oil and add the thinly sliced white part of the scallions, 4 cloves minced garlic, and 1 tbsp minced ginger. Sauté for 30–45 seconds until fragrant and just starting to color—do not burn.

Optional: Add sliced red chili and sauté 10–15 seconds more. Remove from heat and stir in 1/2 tsp sesame oil if using.

Scatter the aromatic mixture over the fried chicken or spoon it alongside on a serving platter. Sprinkle the remaining green scallion tops raw for fresh color and bite. If desired, drizzle up to 1 tsp light soy sauce over the chicken for extra umami (serve additional soy on the side).

Serve immediately so the chicken remains crisp. Provide lemon wedges or a simple dipping sauce (ketchup mixed with a little soy sauce and chili, or a garlic mayo) if desired.