Salt and Pepper Crispy Chicken: A Simple and Tasty Recipe

Salt and pepper crispy chicken is a delicious dish featuring juicy chicken with a crunchy coating, seasoned simply with salt and pepper for bold flavor. It’s perfect for a quick dinner or a fun gathering with friends. This blog post will guide you through the recipe, share practical tips, and suggest ways to serve it to make your meal special. Let’s get started!

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How to Make Salt and Pepper Crispy Chicken

This recipe serves 4 and takes about 40 minutes to prepare and cook. Here’s a step-by-step guide.

Ingredients

Chicken thighs: 500g boneless, skinless, cut into bite-sized pieces
Cornstarch: ½ cup, for coating
All-purpose flour: ¼ cup, for coating
Egg: 1 large, beaten
Salt: 1 teaspoon (plus extra for seasoning)
Black pepper: 1 teaspoon, freshly ground (plus extra for seasoning)
Garlic powder: 1 teaspoon
Vegetable oil: Enough for frying (about 2 cups)
Green onions: 2, chopped, for garnish
Red chili flakes: ½ teaspoon, for garnish (optional, for a spicy kick)
Rice: 2 cups long-grain (jasmine or basmati)
Soy sauce: 2 tablespoons, for dipping (optional)

Steps

Cook the rice: Rinse the rice under cold water until the water runs clear. In a medium pot, bring 3 cups of water to a boil. Add the rice, reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and set aside.
Prepare the chicken: Pat the chicken pieces dry with paper towels. Season with ½ teaspoon salt, ½ teaspoon black pepper, and garlic powder.
Set up the coating: In a shallow bowl, mix cornstarch, flour, ½ teaspoon salt, and ½ teaspoon black pepper. Place the beaten egg in another shallow bowl.
Coat the chicken: Dip each chicken piece into the egg, then coat evenly in the cornstarch-flour mixture. Shake off excess coating.
Fry the chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat (about 350°F/175°C). Fry the chicken in batches for 4-5 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
Season again: While hot, sprinkle the fried chicken with a pinch of salt and black pepper to taste.
Serve: Serve the crispy chicken over or alongside the cooked rice. Garnish with green onions and red chili flakes, if using. Offer soy sauce on the side for dipping, if desired.

Tips and Tricks

Here are some practical tips to make your salt and pepper crispy chicken turn out perfectly.

Choose the right chicken: Boneless, skinless chicken thighs are ideal for juiciness and flavor. You can use chicken breast, but it may be slightly drier.
Keep the coating crispy: Fry in small batches to avoid overcrowding, which can lower the oil temperature and make the chicken soggy. Ensure the oil is hot before adding the chicken.
Test oil temperature: If you don’t have a thermometer, drop a small pinch of flour into the oil. If it sizzles immediately, the oil is ready.
Season generously: The final sprinkle of salt and pepper after frying enhances the flavor, so don’t skip it. Adjust to your taste.
Prep ahead: Cut and season the chicken up to a day in advance and refrigerate. You can also mix the coating ingredients and store them in an airtight container.
Add spice: For extra heat, mix ¼ teaspoon cayenne pepper into the coating or sprinkle more chili flakes after frying.

How to Serve Salt and Pepper Crispy Chicken

Serving this dish thoughtfully can make it even more enjoyable.

Plate it neatly: Serve the rice in a bowl and top with the crispy chicken, or place the chicken beside the rice for a clean look. Sprinkle green onions and chili flakes evenly for color.
Pair with sides: A simple cucumber salad with rice vinegar and sesame oil balances the richness. Stir-fried green beans or steamed broccoli make great additions.
Add a drink: A chilled iced tea or sparkling water with lemon complements the dish’s bold flavors. A light beer or crisp white wine works for a bolder option.
Make it a meal: Serve with a small bowl of egg drop soup or a side of pickled carrots for a complete dinner.
Portion guide: Aim for ½ cup of cooked rice per person with about 4-5 pieces of crispy chicken for a balanced meal.

Storing and Reheating

Keep your leftovers fresh and tasty with these storage tips.

Storage: Store the crispy chicken and rice separately in airtight containers in the fridge for up to 3 days to maintain the chicken’s crunch.
Reheating: Reheat the chicken in an oven at 400°F (200°C) for 5-7 minutes to restore crispiness. Alternatively, use an air fryer at 375°F (190°C) for 3-4 minutes. Microwave the rice with a damp paper towel over it for 1-2 minutes.
Freezing: Freeze the cooked chicken (without rice) in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Why This Recipe Works

Salt and pepper crispy chicken is a hit because it’s simple, flavorful, and satisfying. The crunchy coating, juicy chicken, and bold seasoning create a perfect balance of textures and tastes. It’s versatile—pair it with rice, noodles, or a salad, and adjust the spice to your liking. With straightforward ingredients and easy steps, this dish is ideal for beginners and seasoned cooks alike.

Enjoy making and savoring this salt and pepper crispy chicken! It’s a quick, delicious meal that’s sure to please.