Description
A homemade version of the popular Chinese takeout recipe featuring marinated bites of chicken fried until crispy and tossed in salt and pepper.
Ingredients
Scale
- 1 lb boneless, skinless chicken thigh or breast, cut into bite-size pieces
- 2 tbsp soy sauce
- 1 tbsp alcohol-free rice vinegar
- 1 tsp brown sugar
- ½ tsp salt
- ½ tsp white pepper
- 2 cloves garlic, minced
- ¾ cup cornstarch
- ¼ tsp extra white pepper
- 2–3 chillies, sliced (optional)
- Oil for frying
Instructions
- Marinate: Combine chicken with soy sauce, alcohol-free rice vinegar, brown sugar, salt, white pepper, and minced garlic; let rest for 10–15 minutes.
- Prep Coating: Dredge each piece of marinated chicken in cornstarch until fully coated, then shake off the excess.
- Heat Oil: Warm oil in a deep pan to 350–360 °F (175–180 °C).
- Fry: Fry chicken in batches for 3–4 minutes per batch until golden and crisp.
- Drain & Toss: Remove chicken with a slotted spoon and toss lightly with extra white pepper and sliced chilies.
- Rest: Let the chicken rest for 5 minutes before serving.
Notes
For the best crunch, use cornstarch only rather than a flour blend. Ensure oil is at the correct temperature to avoid greasy chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 1366 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 113 mg
Keywords: salt and pepper chicken, crispy chicken, chinese takeout, fried chicken