Salt and Pepper Chicken - The Endless Appetite
This fast and flavorful salt and pepper chicken recipe uses pressure cooking and crisp frying for juicy, crunchy bites that come together easily.
Equipment
- 1 Skillet deep skillet or wok for frying
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
- ½ cup cornstarch for crunch
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon white pepper
- 2 green onions thinly sliced
- 1-2 red chili peppers thinly sliced
- 3 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil to finish
- vegetable oil for frying
Instructions
Instructions
- Toss chicken pieces with salt, black pepper, white pepper, and cornstarch until well coated.
- Heat vegetable oil in a deep skillet or wok over medium-high heat until hot but not smoking.
- Fry chicken in batches for 5-6 minutes until golden brown and cooked through. Drain on paper towels.
- Remove excess oil from skillet, keeping about one tablespoon. Add garlic, green onions, and chili peppers. Sauté for 1-2 minutes.
- Return fried chicken to skillet and drizzle with soy sauce and sesame oil. Toss to coat thoroughly.
- Cook for another 1-2 minutes to blend flavors.
- Serve hot and enjoy the crispy, juicy flavor.
Notes
Leftovers can be stored in the fridge for up to 3 days or frozen in zip-top bags. Reheat in a skillet with a splash of water or oil to restore crispness.