Crispy Salt and Pepper Chicken Recipe for Perfect Weeknight Meals

Salt and pepper chicken is a must-have for your at-home “fakeaway” rotation. If you live in a big city, you may have a favorite Cantonese, Taiwanese, or Chinese takeout spot for this dish — but at home, an easy, flavorful version is often the most satisfying.

When the takeout craving hits, this version of salt and pepper chicken thighs delivers big flavor with mostly pantry staples and a few fresh ingredients. You can have dinner on the table in about 30 minutes: golden, crispy chicken tossed with aromatic vegetables and Chinese Five Spice.

🫙 Chinese five spice

Chinese Five Spice blends five flavors into a warm, slightly spicy mix: star anise, cloves, cinnamon, fennel seed, and Szechuan pepper (or your preferred black pepper). The exact balance varies by region, but the result is the same — a fragrant seasoning that elevates meats and stir-fries.

If you make your own blend, I often substitute Tellicherry pepper for Szechuan peppercorns — I like the bold black pepper kick it adds. Use a coffee grinder for quick, even grinding; a mortar and pestle also works but takes longer.

🥄 Five spice ingredients

Try this combination for a homemade Five Spice:

• 6 star anise pods
• 24 whole cloves (about 1–1½ teaspoons)
• 1 (3-inch) cinnamon stick
• 2 tablespoons fennel seeds
• 3 teaspoons Tellicherry peppercorns (or Szechuan peppercorns)

🍗 Main dish ingredients

• 15 ounces boneless, skinless chicken thighs
• 1 cup neutral vegetable oil (adjust for pan size)
• 1 tablespoon Chinese Five Spice
• ¼ cup cornstarch
• 1 medium onion, chopped (about 2 cups)
• 2 hot peppers, finely chopped (substitute bell peppers if you prefer mild)
• 4 garlic cloves, minced
• 5 scallions, chopped into ½-inch pieces
• Basil, chiffonade (optional)
• Kosher salt and freshly cracked black pepper

🔪 Preparation

Prep everything before you heat the pan — this recipe moves quickly. Chop the onion, peppers, garlic, and scallions. In a bowl, mix the Chinese Five Spice with the cornstarch.

Cut the chicken into bite-sized pieces and pat dry. Toss the chicken with kosher salt, freshly cracked black pepper, and the spice–cornstarch mixture, rubbing it into each piece so it’s evenly coated.

🧑🏼‍🍳 Cooking

Heat about 1 cup of neutral vegetable oil over medium heat so it covers the pan bottom to about ¼ inch — you want to shallow fry, not deep-fry. Test the oil by dipping the end of a wooden spoon: if bubbles form around the handle, the oil is hot enough.

Fry the chicken in a single layer, in batches if necessary, so pieces don’t touch. Depending on size, cook 5–7 minutes until golden and cooked through. Transfer to a paper-towel-lined plate to drain.

Discard most of the oil but leave about 1 tablespoon in the pan and raise the heat to high. Add the onion and hot peppers and stir for about two minutes until they begin to soften and caramelize.

Add the garlic, scallions, and a pinch (about 1/8 teaspoon) of salt, and cook for another minute. Return the cooked chicken to the pan, toss everything together so the pieces are coated and heated through, and remove from the heat.

Serve the chicken in a bowl with chopsticks. If you have fresh basil, chiffonade a handful and sprinkle it over the dish for a bright, aromatic finish.

Tip: If you prefer a milder dish, swap hot peppers for bell peppers. The cornstarch coating keeps the chicken crisp while the Five Spice adds warmth and depth.

Recipe summary

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Serves: 2

📝 Recipe

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