I’ve gotta tell you about this Salt and Pepper Crispy Chicken recipe that’s seriously changing my weeknight dinners. It starts with tender chicken thighs bathed in a savory mix of soy sauce and garlic – can you say yum? The real magic, though, is the crispy coating made from cornstarch and baking powder. Trust me, every bite is a crunch heaven. Now, what’s more intriguing is the spicy kick from Sichuan peppercorns. Intrigued yet?
Why You’ll Love This Recipe
Why will you love this crispy chicken recipe? Well, if you’re anything like me, crispy chicken is a must-have at dinner, and the salt and pepper crispy chicken takes it to a whole new level.
Honestly, who doesn’t love that crackly, golden-brown crust? It practically sings when you bite into it. Plus, the blend of spices—Sichuan and black peppercorns with a pinch of sea salt—makes my taste buds dance.
I often find myself sneaking bites before it even hits the table. I mean, can you blame me? The secret’s in the careful marinating and the cornstarch coating, which makes each piece wonderfully crispy.
Trust me, this recipe will leave you craving more, and maybe even licking the plate clean.
Equipment List
When it comes to whipping up the perfect crispy chicken, having the right equipment is almost as essential as the ingredients themselves.
First, you’ll need a deep pot or a heavy cast-iron skillet for frying. Trust me, this is where the magic happens. A slotted spoon helps fish those golden pieces out without a mess. I can’t tell you how many times I’ve made a splash in the kitchen; it’s like a personal talent. Additionally, using a cast iron skillet can enhance the flavor and crispiness of your chicken due to its excellent heat retention properties. Also, grab a mixing bowl, a whisk for blending up the cornstarch and baking powder, and a pair of tongs for flipping those chicken bits. Don’t forget paper towels for draining.
With these tools in hand, you’re all set to make some crispy chicken bliss.
Our Ingredients
When you’re gearing up to make crispy chicken, having the right ingredients is essential. It’s not just about chicken, you know? Each ingredient plays its part in creating that tantalizing crunch and flavor explosion. You’ll be mixing savory notes with a kick of spice—trust me, your taste buds will thank you.
And if you’re like me, you might even find yourself snacking on a few pieces while you cook. Can you blame me? It’s tough to resist. So, let’s take a look at what you’ll need for this mouthwatering dish.
Here’s the ingredient list for Salt and Pepper Crispy Chicken:
- 400g chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 1 tsp baking powder
- 3 garlic cloves, minced
- 1 medium onion, diced
- 2 red chilies, chopped
- 2 green onions, sliced
- 1 tbsp light soy sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp Sichuan peppercorns
- 1 tbsp black peppercorns
- 1 tbsp sea salt
- Vegetable oil (for frying and stir-frying)
Now, let’s talk about some considerations regarding these ingredients. First off, chicken thighs are a great choice since they’re juicy and tender, making them perfect for frying. If you’re in a pinch, you could use chicken breast, but don’t blame me if they don’t turn out as juicy.
And, those peppers—oh man, they bring the heat and flavor without overpowering the dish. If you’re feeling brave, don’t skimp on the chilies. The peppercorns are crucial for that signature salt-and-pepper flavor, so if you can find Sichuan, go for it!
As for soy sauce, using a light variety helps keep everything from becoming too salty—it’s all about balance here. When you have these ingredients lined up, you’re not just prepared; you’re ready to impress.
Step-by-Step Instructions
Making Salt and Pepper Crispy Chicken is a delightful adventure in the kitchen, and the best part? It’s easier than you might think. Just follow these simple steps, and you’ll be well on your way to crunching into some seriously tasty chicken. Ready? Let’s get started.
Step-by-Step Instructions:
1. Marinate the Chicken: Take 400g of chicken thighs, cut them into bite-sized pieces, and place them in a bowl. Add 1 tablespoon of light soy sauce, 1 tablespoon of Chinese cooking wine, and 3 minced garlic cloves. Mix everything well and let it marinate for about 10-15 minutes.
(Trust me, this little wait makes a big difference in flavor.)
2. Prepare the Pepper Mix**: While the chicken is soaking up that flavor, it’s time to get spicy. Take 1 tablespoon of Sichuan peppercorns and 1 tablespoon of black peppercorns** and toast them in a dry pan over medium heat for a few minutes, just until they start to smell beautifully aromatic.
Transfer them to a spice grinder, or crush them with a mortar and pestle, then mix in 1 tablespoon of sea salt. Set this mix aside for later.
(The smell of fresh pepper is heavenly, so enjoy it!)
3. Coat the Chicken: In another bowl, mix together 1 cup of cornstarch and 1 teaspoon of baking powder. After marinating, take the chicken pieces and roll them in the cornstarch mixture, ensuring they’re fully coated.
Remember to shake off any excess – nobody likes clumpy chicken!
4. Fry the Chicken: Heat up vegetable oil in a deep pan over medium-high heat. Once the oil is hot enough (you can test it by dropping a small piece of chicken in—if it sizzles immediately, you’re good to go), gently add the coated chicken pieces.
Fry them until they’re golden brown and crispy (about 4-5 minutes), then remove them and let them drain on paper towels.
(Crispy chicken perfection awaits!)
5. Sauté the Veggies: In the same pan, add a splash more vegetable oil if needed. Toss in 1 diced medium onion, 2 chopped red chilies, and 2 sliced green onions.
Stir-fry until the onion is translucent and fragrant (around 2-3 minutes). This is where the magic happens; your kitchen will smell amazing!
6. Combine Everything: Now, it’s time to give your crispy chicken a flavor boost. Add the fried chicken to the pan with the veggies and toss everything together.
Sprinkle your pepper and salt mixture generously over the top. Give it a good mix so that every piece of chicken is coated in that mouthwatering seasoning.
And there you have it, crispy chicken ready to impress your taste buds and those you share it with. Just remember to serve it immediately for that unbeatable crunch. Enjoy every bite!
To elevate your cooking, consider using a professional kitchen torch for an extra touch of finesse in your culinary creations.
Tips & Variations
Ever wondered how to take your crispy chicken game to the next level? I’ve got a few tips up my sleeve.
First, go for sea salt—it’s got that authentic flavor that regular salt just can’t compete with. Don’t be shy about shaking off excess cornstarch; clumps are the enemy of crispy goodness.
Also, I like to tweak the spices; add a dash of cayenne for an extra kick or even experiment with different herbs.
If your chicken doesn’t look like a culinary masterpiece, don’t sweat it—we all have our off days. Just serve it hot and watch those smiles appear.
Trust me, it’s worth it!
How to Serve?
Serving up crispy chicken can feel a bit like being a chef in a trendy restaurant, even if you’re just at home in your kitchen.
I like to plate my crispy chicken with a sprinkle of those beautiful green onions for a pop of color. Adding a side of fluffy rice or crispy fries really complements the dish.
Don’t forget about dipping sauces! A tangy sweet chili sauce or zesty lime mayo can really kick up the flavor.
I’ve even set up a little self-serve station with sauces—it’s like hosting a mini buffet.
Oh, and if you have friends or family around, you’ll see their eyes light up. The crispy chicken disappears faster than I can say, “Where’s the next batch?”
Storage & Reheating Guide
While I love enjoying crispy chicken fresh out of the fryer, there’s something satisfying about having leftovers too.
To keep that deliciousness alive, I let the chicken cool completely, then pop it into an airtight container. Trust me, you want to avoid soggy chicken, so don’t just throw it in the fridge willy-nilly.
When it’s time to reheat, I preheat my oven to 375°F (190°C). I spread the chicken on a baking sheet and heat for about 15-20 minutes until it’s nice and crispy again. Remember, using airtight food storage helps maintain the quality and crunch of your leftovers.
Sometimes, I even distract myself and burn my toast while waiting. But hey, nothing beats that crunch, right? Just don’t forget to check in on it.
Happy munching!
Final Thoughts
There’s nothing quite like that first bite of crispy chicken, right? I mean, you sink your teeth in, and it’s like a flavor explosion.
I’ve made this salt and pepper crispy chicken so many times that it feels like my go-to comfort food. Honestly, I can’t help but sneak bites while it’s cooling, even though I know it’ll ruin my dinner.
Remember, when you coat those chicken pieces with cornstarch, less is more—too much, and it’ll be a gluey mess.
And let’s not forget that perfect sprinkle of salt and pepper. Every bite should sing with flavor.
Trust me, your friends and family will be asking for the recipe, and you can proudly say, “Oh, it’s really easy!”
