chinese fried chicken recipe

The Best chinese fried chicken recipe

I’ve been making this Chinese fried chicken recipe for years, and it’s hands-down one of my family’s absolute favorites. The first time I tried it, I was hooked—crispy on the outside, juicy on the inside, and packed with flavor in every bite. My kids go crazy for it, and honestly, so do I. It’s the kind of dish that disappears fast, whether it’s a weeknight dinner or a weekend treat. What I love most is how simple it is to make, even on busy days, and how versatile it is—serve it with rice, noodles, or even just a side of veggies for a complete meal.

One of the things I appreciate about this recipe is that it’s not just delicious, it’s also a little healthier than traditional fried chicken. By using a light marinade and a quick fry (or even baking it if you prefer), you get all the crunch without the heavy grease. The ginger, garlic, and soy sauce give it that classic Chinese takeout flavor, but without the mystery ingredients or extra sodium. Plus, it’s a great way to get protein into the kids’ diets without a fuss. They don’t even realize they’re eating something that’s actually good for them—they just know it’s tasty. Whether you’re feeding a crowd or just looking for an easy, satisfying meal, this Chinese fried chicken never disappoints.

Crispy Chinese Fried Chicken (Salt and Pepper Chicken)

4.8 from 1044 votes

A classic Chinese takeout favorite featuring juicy, crispy fried chicken tossed in a fragrant salt and pepper seasoning. This dish is quick to prepare and packed with bold flavors, perfect for a satisfying meal or appetizer.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 cup cold water
• 1 large egg
• Vegetable oil, for frying

For the Salt and Pepper Seasoning

• 1 tbsp Sichuan peppercorns (or black peppercorns if unavailable)
• 1 tbsp sea salt
• 1 tsp five-spice powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp chili flakes (optional, for heat)

For the Garnish (Optional)

• 2 green onions, thinly sliced
• 1 red chili, thinly sliced
• 1 tsp toasted sesame seeds

👨‍🍳Directions

1. 1 Toast the Sichuan peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant. Grind them coarsely using a mortar and pestle or spice grinder, then mix with sea salt, five-spice powder, garlic powder, onion powder, and chili flakes (if using). Set aside.
2. 2 In a large bowl, whisk together the egg and cold water. In a separate bowl, combine cornstarch, flour, baking powder, salt, and white pepper.
3. 3 Dip the chicken pieces into the egg mixture, then coat evenly with the cornstarch-flour mixture. Shake off any excess and set aside on a plate.
4. 4 Heat about 2 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the chicken in batches for 4-5 minutes, or until golden brown and crispy. Avoid overcrowding the pot. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
5. 5 Increase the oil temperature to 375°F (190°C) and fry the chicken again for 1-2 minutes for extra crispiness (optional).
6. 6 Toss the hot fried chicken in the salt and pepper seasoning until evenly coated. Garnish with sliced green onions, red chili, and sesame seeds if desired.
7. 7 Serve immediately with steamed rice or as an appetizer with dipping sauce.

🔧Equipment

• Large mixing bowl
• Deep fryer or heavy-bottomed pot
• Slotted spoon or spider strainer
• Paper towels
• Small skillet (for toasting peppercorns)
• Mortar and pestle or spice grinder

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 4g❤️Cholesterol: 125mg🧂Sodium: 850mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 28g

📝Notes

Tips: For extra crispiness, double-fry the chicken. If you prefer a lighter version, you can bake the chicken at 400°F (200°C) for 20-25 minutes, flipping halfway, but the texture will differ from traditional frying. Sichuan peppercorns add a unique numbing spice, but black peppercorns work as a substitute.

This Chinese fried chicken recipe is one of those go-to dishes that never lets me down. It’s crispy, flavorful, and always a hit with the kids and adults alike, making it perfect for family gatherings or just a weeknight dinner. Plus, it’s easy to scale up if you’re feeding a crowd, so I always keep the ingredients on hand for when I need something reliable and delicious.

❓ Frequently Asked Questions About Crispy Chinese Fried Chicken (Salt and Pepper Chicken)

1. What type of chicken is best for Chinese fried chicken?

The best cuts for Chinese fried chicken are boneless, skinless chicken thighs or breasts. Thighs are preferred because they stay juicier and more flavorful after frying, while breasts can dry out if overcooked. For extra crispiness, you can leave the skin on, but it’s not necessary.

2. How do I make the batter extra crispy?

For an extra-crispy batter, use a combination of cornstarch and all-purpose flour (a 50:50 or 70:30 ratio works well). Adding a little baking powder (about 1 tsp per cup of flour) helps create a lighter, crunchier texture. Chilling the batter for 30 minutes before frying also improves crispiness. Double-frying (frying once at a lower temperature, then again at a higher heat) ensures maximum crunch.

3. Can I bake Chinese fried chicken instead of frying?

Yes, you can bake it for a healthier option, but the texture won’t be as crispy. To bake, coat the chicken in the batter, place it on a wire rack over a baking sheet, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. For extra crispiness, broil for 2–3 minutes at the end. Air frying is another great alternative—cook at 375°F (190°C) for 12–15 minutes, shaking halfway.

4. What’s the best oil for frying Chinese fried chicken?

Neutral oils with high smoke points work best, such as peanut oil, vegetable oil, or canola oil. Peanut oil is traditional in many Chinese kitchens because it adds a subtle nutty flavor and can withstand high temperatures without burning. Avoid olive oil or butter, as they have lower smoke points and can impart unwanted flavors.

5. How do I keep the fried chicken crispy after cooking?

To keep the chicken crispy, place it on a wire rack over a baking sheet in a warm oven (200°F/95°C) while you finish frying the rest. Avoid covering it with foil or a lid, as steam will make the coating soggy. If serving later, reheat the chicken in an air fryer or oven at 375°F (190°C) for 3–5 minutes to restore crispiness.