I’m sharing my easy and delicious Salt and Pepper Chicken recipe. It takes under 30 minutes from start to finish and yields a restaurant-quality Chinese stir-fry you can make at home.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make it
- Leftovers & storage
- Recipe FAQs
- More Chicken recipes
- You might also like
- Rate it
- Recipe Card
Why this recipe works
Salt and Pepper Chicken is a favourite for good reason: bold flavour, crisp texture and minimal fuss. With about 10 minutes of prep and 15 minutes of cooking, you’ll have a satisfying, high-protein meal that’s naturally gluten-free when made with cornstarch. It’s great on its own or served with rice or a simple salad.
Ingredients to make Salt and Pepper Chicken
- Chicken breasts – lean and tender, ideal for quick stir-fry.
- Salt and pepper – seasoning to taste.
- Cornstarch – gives a light, crispy coating and is gluten-free.
- Chinese five-spice – adds warm, aromatic depth.
- Onion – provides sweetness and texture.
- Garlic – for savory, umami flavour.
- Red chilli – fresh heat (remove seeds to reduce spice).
- Spring onion – colour and mild onion flavour.
- Chinese cabbage – optional, for crunch and freshness.
- Olive oil – or a neutral oil for frying.
See the recipe card below for exact quantities.
Substitutions
- Chicken thighs can replace breasts if you prefer darker meat.
- Plain flour works instead of cornstarch, though the coating is slightly different.
- Neutral oils like peanut, canola or vegetable oil can be used in place of olive oil.
- Additional seasonings such as garlic powder, white pepper, ginger or a splash of soy sauce can be added to taste.
- Vegetables – feel free to swap or add other stir-fry veg you have on hand.
Variations
- Spicy – keep the chilli seeds or add sliced jalapeños.
- Deluxe – top with crunchy fried onions for extra texture.
- Kid friendly – omit the chilli or remove the seeds for milder flavour.
How to make Salt and Pepper Chicken
Step 1: Chop the onion and garlic, slice the spring onion and chilli, and shred the Chinese cabbage if using.
Step 2: Cut the chicken into bite-size pieces and season with salt and pepper.
Step 3: Mix the cornstarch and Chinese five-spice, then toss the chicken in the mixture to coat evenly.
Step 4: Heat half the oil in a large frying pan over medium-high heat. Cook the chicken until golden and cooked through, about 7–8 minutes. Transfer to paper towel to drain.
Step 5: In a separate skillet, heat the remaining oil and cook the onion and spring onion for 4–5 minutes. Add the garlic, chilli and Chinese cabbage and cook until tender.
Step 6: Continue to cook the garlic, chilli and cabbage until softened and fragrant.
Step 7: Return the chicken to the skillet and toss everything together until well combined and heated through. Adjust seasoning with more salt and pepper if needed.
Hint: For a milder dish, remove the seeds from the chilli before chopping.
Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, oven or air fryer for best texture.
Recipe FAQs
Sweet chilli sauce pairs nicely if you want more sauce. Spicy mayo or a tangy dipping sauce also work well.
Serve it with steamed rice, fried rice, noodles or an Asian-style salad. It also stands up well on its own as a protein-rich main.
Yes. Air-fry the coated chicken at 200°C for about 15 minutes, shaking and spritzing with a little oil halfway through. Sauté the vegetables on the stovetop.
More Chicken recipes
- Air Fryer Chicken Fajitas
- Chicken and Leek Pie
- Chicken Pasta Bake
- Chicken Traybake
- Chicken and Mushroom Risotto
- Chicken and Mushroom Pie
- Chicken Satay Salad
- Chicken and Sweetcorn Soup
- Chicken Thigh Tray Bake
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Rate it…
If you tried this Salt and Pepper Chicken, please leave a star rating and a comment. Your feedback helps improve recipes and is much appreciated.
Salt and Pepper Chicken
Ingredients
- 450 g chicken breasts
- Salt and pepper, to taste
- 3 tbsp cornstarch
- 1 tsp Chinese five spice
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1 red chilli, chopped (remove seeds for less heat)
- 1 spring onion, sliced
- 250 g Chinese cabbage, (optional)
- 2 tbsp olive oil, divided
Notes
Substitutions & variations: See the substitutions and variations sections above.
To store: Keep in an airtight container in the fridge for up to 4 days. Reheat before serving.
To freeze: Freeze leftovers for up to three months. Thaw in the fridge and reheat in oven, air fryer or microwave.
Tip 1: Adjust oil to make this lighter or richer depending on preference.
Tip 2: Swap chicken for shrimp or squid for a seafood version.
Tip 3: Try serving in a tortilla or lettuce wrap for a different presentation.
Nutrition
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Carbohydrates: 23g
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Protein: 51g
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Fat: 21g
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