Salt & Pepper Chicken 椒盐鸡 Recipe

Prepare chicken

Cut the chicken thighs into bite-sized pieces, roughly 1 to 1.5 inches. Pat dry with paper towels to remove surface moisture.

Marinate

In a bowl, combine the chicken pieces with 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 egg white, 1 tsp salt, and 1 tsp white pepper. Mix thoroughly so each piece is coated. Cover and refrigerate for 20–30 minutes to let flavors penetrate and protein relax for a tender interior.

After marinating, sprinkle the cornstarch (3 tbs), all-purpose flour (2 tbs), and baking powder (1/2 tsp) over the chicken. Toss gently until every piece is evenly coated in a thin, dry layer. If coating seems clumpy, break apart pieces with your fingers so the coating is even.

Heat oil: Pour about 3 cups neutral oil into a heavy-bottomed skillet or wok (oil should be 2–3 inches deep). Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and float up steadily.

First fry (blanch fry): Working in a single layer and not crowding the pan, carefully lower half the chicken pieces into the hot oil. Fry for 2–3 minutes until the exterior firms and begins to set but is not deeply browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining chicken. This step cooks the chicken through gently and creates an even crust.

Rest: Let the blanched pieces rest 5 minutes while you bring the oil back up to temperature (350–375°F / 175–190°C).

Second fry (crispen): Return the chicken to the hot oil in batches and fry 1.5–3 minutes until golden brown and crisp. Time will depend on piece size; watch closely to avoid burning. Remove and drain on a rack or paper towels.

Prepare seasoning mix: While the final batches fry, in a small bowl combine coarse sea salt (1 tsp), coarsely ground black pepper (1 tsp), minced garlic (1 tsp), minced green chiles (optional, 1 tsp), sliced scallions (2 tbs), and sesame seeds if using (1 tsp). Toss briefly to mix.

Toss & finish: Place the hot fried chicken in a large bowl. Immediately sprinkle the seasoning mixture over the chicken and toss briefly so the residual oil releases the aromatics and the seasoning adheres. Taste and adjust: add a pinch more salt or pepper to taste. Transfer to a serving dish and garnish with any extra scallion or sesame seeds.