Crispy little pieces of chicken tossed with garlic, onions, fresh chillies and plenty of seasoning. Inspired by the salt and pepper chicken you find in British Chinese takeaways, this is one of those dishes that’s best eaten straight from the wok, while everything is still hot and crunchy. It doesn’t need to look particularly tidy, either.
Preparation: 15 minutes
Marinating: 15–20 minutes
Cooking: 15–20 minutes
Total time: Approximately 50 minutes
Serves: 2–3
Ingredients
For the chicken
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 tsp light soy sauce
- 1 tsp sesame oil (optional)
- 1 egg white
- 60g cornflour or potato starch
- Vegetable or sunflower oil, for frying
For the stir-fry
- 1 medium onion, roughly sliced
- 2 spring onions, chopped
- 1–2 red chillies, finely sliced
- 3 garlic cloves, finely chopped
- 1 tbsp vegetable oil
For the seasoning
- ½ tsp Chinese five spice
- ½ tsp fine salt
- ½ tsp ground white pepper
- ¼ tsp freshly ground black pepper
- ½ tsp sugar
- ¼ tsp MSG (optional)
Method
- Marinate the chicken
Add the chicken to a bowl with the soy sauce, sesame oil and egg white. Mix well and leave for 15–20 minutes to absorb the flavours. - Coat the chicken
Add the cornflour or potato starch and toss until every piece is coated. The mixture will look a little sticky and messy, which is perfectly fine. You want a good coating that will crisp up when fried. - Fry until crispy
Heat a few centimetres of oil in a deep, heavy-bottomed pan to 175–180°C.Fry the chicken in small batches for approximately 4–6 minutes, depending on the size of the pieces, until golden, crispy and cooked through. The centre should reach 75°C.
Transfer to a wire rack while you cook the remaining chicken. - Mix the seasoning
Combine the five spice, salt, white pepper, black pepper, sugar and optional MSG in a small bowl. Having everything ready makes the final stir-fry much easier. - Stir-fry the vegetables
Heat 1 tbsp oil in a large wok or frying pan over medium-high heat. Add the onion and chilli, stir-frying for 2–3 minutes until slightly softened but still with a little bite.
Add the garlic and spring onions and cook for another 30–60 seconds, stirring constantly. - Toss everything together
Add the crispy chicken to the wok, followed by the seasoning mixture. Toss everything over a high heat for 30–60 seconds, until the chicken is evenly coated and piping hot.
Taste a piece and add a little more salt or pepper if needed. Serve immediately while the coating is still crunchy.
Notes
- Chicken thighs or breasts: Both work well, although thighs tend to stay juicier and are a little more forgiving when frying.
- White pepper: This is worth using if you have it. It gives the dish that distinctive Chinese takeaway flavour.
- Extra crispy: For a crunchier coating, fry the chicken a second time at 190°C for 1–2 minutes, allowing the oil to return to temperature between batches.
- Vegetables: Try adding sliced green peppers or a few extra spring onions. Different takeaways have their own versions, so there’s plenty of room to experiment.
- MSG: Completely optional, but a small pinch adds the savoury flavour associated with many takeaway dishes.
- Serving: Lovely with egg fried rice, noodles or homemade chips.
Tip: The secret is getting everything ready before the final stir-fry. Once the chicken is crispy, you only need a minute or two to bring everything together. Don’t leave it sitting in the wok too long, or the coating will start to soften.