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Salt and Pepper Chicken

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A nostalgic dish of crispy chicken thighs tossed in spices and sautéed vegetables, perfect for family dinners.

Ingredients

Scale
  • 60 g (½ cup) cornflour (cornstarch)
  • 1 tbsp table salt, divided
  • 1¼ tbsp ground black pepper, divided
  • 1 tbsp Chinese five-spice
  • 6 skinless chicken thigh fillets, quartered
  • 240 ml (1 cup) vegetable oil (reserve 1 tbsp for stir-frying)
  • 1 onion, chopped into 1.5–2 cm chunks
  • 1 red chili, finely chopped
  • 1 green chili, finely chopped
  • 2 garlic cloves, minced
  • 3 spring onions (scallions), roughly chopped

Instructions

  1. Prepare the coating: In a bowl, mix the cornflour, ¾ tbsp of salt, 1 tbsp of black pepper, and Chinese five-spice. Add the quartered chicken pieces and toss to coat evenly.
  2. Fry the chicken: Heat the vegetable oil (reserving 1 tbsp) in a large frying pan over high heat. Once hot, carefully add the chicken pieces in batches. Fry each batch for 5–7 minutes, turning once, until golden and cooked through. Transfer to a plate lined with kitchen paper. Repeat for the second batch.
  3. Cook the aromatics: While the second batch is frying, heat the reserved 1 tbsp of oil in another pan over medium-high heat. Add the onion, red and green chilies, the remaining ¼ tbsp salt, and ¼ tbsp black pepper. Cook for 2–3 minutes, stirring often. Reduce the heat to medium, add the garlic and spring onions, and cook for 1 more minute.
  4. Combine and finish: Add the crispy chicken to the pan with the aromatics. Toss everything together for 1 minute to coat the chicken in the flavors. Remove from heat and serve immediately.

Notes

If you have leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan for the best texture.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/salt-and-pepper-chicken-recipe/

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