Salt & Pepper Chicken

Salt and pepper chicken is a crispy, savory dish made with bite-sized chicken pieces seasoned with a simple blend of salt, black pepper, and aromatic spices. Lightly coated and cooked until golden, it delivers a crunchy exterior with juicy, flavorful meat inside, often finished with garlic, chili, and green onions for an extra burst of taste.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

Chicken & Marinade

• 2 large chicken breasts, sliced into 1/4 inch pieces

• 3 tbsp water

• 1 tbsp Shaoxing rice wine (optional)

• ½ tsp salt

• ¼ tsp baking soda

• 2 tbsp corn starch

• 1 tbsp neutral oil

  Stir-Fry

• 1 small onion, sliced

• 1 bell pepper, deseeded and sliced

• 1 tbsp garlic, minced

• 2 tbsp butter

• 1 tbsp Shaoxing wine (optional)

  Seasoning Mix

• 1½ tsp freshly ground black pepper (more to taste)

• ¾ tsp salt

• ½ tsp sugar

• ½ tsp chicken bouillon powder

• ¼ tsp MSG (optional)

  Other

• Neutral oil, for frying

Directions

1. Marinate the Chicken

   In a bowl, combine chicken, water, Shaoxing wine (if using), salt, and baking soda.

   Mix until the liquid is mostly absorbed.

   Add cornstarch and coat evenly, then mix in oil until well combined.

   Let rest for 30 minutes (or refrigerate overnight).

2. Cook the Chicken

   Heat a wok over medium-high heat with enough oil to coat the bottom.

   Cook chicken in batches to avoid overcrowding.

   Remove and set aside once cooked through.

   The chicken will be pale, this is normal.

3. Stir-Fry Aromatics

   Leave about 1 tbsp oil in the wok (add more if needed).

   Add butter and melt.

   Add onion, bell pepper, and garlic.

   Stir-fry until fragrant.

4. Combine and Finish

   Return chicken to the wok.

   Drizzle in remaining Shaoxing wine and stir-fry for about 30 seconds to cook off the alcohol.

   Add the seasoning mix and toss well to coat evenly.

5. Serve

   Transfer to a serving platter.