Salt and Pepper Chicken
Juicy chicken pieces coated in a light, crispy batter and tossed with aromatic salt, pepper, and garlic. This Indo-Chinese street-food favorite delivers peppery heat and a satisfying crunch, ready in under 30 minutes.
For 4 servings
- prep · ~10 min
Marinate the chicken.
1.In a bowl, combine chicken cubes, 1 pinch salt, 0.5 tsp black pepper, and egg white.2.Mix well and let it rest for 10 minutes. - mix · ~2 min
Coat the chicken.
1.Add corn flour and all-purpose flour to the marinated chicken.2.Add water 1 tbsp at a time, mixing to create a thin, sticky coating that clings to the pieces.3.Do not make the batter too thick; it should just coat the chicken.TIPA thin, light batter yields a crispier, less doughy final crust. - fry · ~10 min
Deep fry the chicken in batches.
1.Heat oil in a wok over medium-high heat until a pinch of batter dropped in rises to the top immediately.2.Carefully drop half the chicken pieces into the hot oil without overcrowding.3.Fry for 4-5 minutes until golden and crisp, turning occasionally for even color.4.Remove with a slotted spoon and drain on paper towels. Repeat with remaining batch.TIPFry in two batches. Overcrowding lowers the oil temperature and makes the chicken soggy. - prep · ~2 min
Prepare the aromatic mix.
1.Remove most of the oil from the wok, leaving about 1 tbsp.2.Add chopped garlic and sauté on high heat for 30 seconds until fragrant.3.Add onion petals and green chili; toss for 1 minute. They should remain crunchy.4.Add the white parts of spring onions and sauté for 20 seconds.TIPMaintain high heat to keep the vegetables crunchy and smoky, a signature of Indo-Chinese cooking. - saute · ~1 min
Toss the chicken with seasonings.
1.Add the fried chicken pieces to the wok.2.Sprinkle the remaining salt and black pepper, plus the soy sauce.3.Toss everything vigorously on high heat for 30 seconds until the chicken is well coated.4.Turn off the heat. - garnish · ~1 min
Garnish with spring onion greens and coriander. Serve immediately.
1.Sprinkle the chopped green parts of spring onions and coriander leaves over the chicken.2.Toss once more and transfer to a serving plate.TIPServe right away while the chicken is still crispy. It loses its crunch as it sits.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly ground black pepper for the most pungent, aromatic heat.
- 2Do not skip the 10-minute rest after marinating; it tenderizes the chicken.
- 3Fry in small batches to keep oil temperature steady and crust ultra-crisp.
- 4Toss vegetables on high heat only; they should stay crunchy, not wilted.
- 5Serve immediately; the crust softens quickly once coated with seasonings.
- 6Pat chicken dry before marinating for better batter adhesion.
Adapt it for your goals.
Low-oil
Replace deep-frying with shallow-frying in 1/2 cup oil or air-fry at 200°C for 12 minutes, flipping halfway. The crust will be less puffy but still crunchy, and the dish will have significantly less oil.
high proteinHigh-protein
Swap chicken breast for boneless chicken thighs for extra juiciness and a richer flavor. Adjust frying time by 1 minute if pieces are larger.
spicy extra hotSpicy-extra-hot
Add 1 tsp red chili flakes or 2 finely chopped bird's eye chilies to the aromatic mix for a fiery kick that complements the black pepper.
vegetarianVegetarian
Substitute chicken with 400g firm paneer (cubed) or cauliflower florets—both hold the batter well and fry to a similar crispness.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is low in fat and high in high-quality protein, supporting muscle repair and satiety.
Low in Added Sugar
This savory Indo-Chinese dish contains no added sugar, making it suitable for low-sugar diets.
Rich in Antioxidants
Garlic and spring onions contain sulfur compounds and flavonoids that support immune health.
Frequently asked questions
The batter may be too watery or the chicken wasn't dried well. Ensure you add water only 1 tbsp at a time until the mixture clings thickly, and pat the chicken dry before marinating.
