I finally nailed my Salt And Pepper Popcorn Chicken, a homemade take on a Chinese favorite where marinated chicken is fried and tossed with salt and pepper, and I reveal the one little-known step that makes it come out like the restaurant version.

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I can’t stop fiddling with this Salt And Pepper Chicken, it keeps pulling me back. I started out trying to make something like Salt And Pepper Popcorn Chicken and ended up with something louder, crunchier and kinda dangerous.

I use boneless skinless chicken thighs and a pile of thinly sliced garlic, nothing fancy but every bite surprises you. It gets blistered in the pan so the edges sing, and that hit of pepper makes it almost rude.

I swear you’ll go for one more piece, and then another, wondering why something so simple feels like a secret.

Ingredients

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Dark meat with rich flavor and protein, slightly fattier than breast.
Adds salty umami and color, high in sodium so use it carefully.
Adds nutty complexity and tenderizing depth, not sweet.
Creates a crispy fried coating, absorbs moisture for light crunch.
Helps batter stick and yields a silkier crisp exterior.
Sharp aromatic punch, browns quickly and gives sweet savory notes.
Fresh oniony lift, whites are savory, greens add herb like brightness.
Provide smoky heat and crunchy pops, tone down if you cant handle spicy.
Numbing citrus tang, use sparingly for a floral tingling balance.

Ingredient Quantities

1 lb (450 g) boneless skinless chicken thighs, cut into 1 inch bite sized pieces

1 tbsp light soy sauce

1 tbsp Shaoxing wine or dry sherry

1/2 tsp sesame oil

1/2 tsp kosher salt

1/2 tsp ground white pepper

1 large egg white

1/4 tsp baking powder (optional, for extra crispiness)

1/2 cup (65 g) cornstarch or potato starch

2 tbsp (16 g) all purpose flour

Vegetable oil for deep frying, about 4 cups (1 L)

4 cloves garlic, thinly sliced

2 to 3 scallions, whites and greens separated, thinly sliced

6 to 8 small dried red chilies, broken into pieces (or 1 fresh chili, sliced)

1 tsp coarse sea salt, plus more for tossing to taste

3/4 tsp freshly ground black pepper

1/4 tsp toasted Sichuan peppercorns, lightly crushed (optional)

How to Make this

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1. Put the 1 pound bite sized chicken pieces in a bowl and mix in 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1/2 teaspoon sesame oil, 1/2 teaspoon kosher salt, 1/2 teaspoon ground white pepper, and the egg white. If using baking powder add 1/4 teaspoon now. Stir until everything is coated and let it sit 15 to 20 minutes so flavors penetrate.

2. In a separate bowl combine 1/2 cup cornstarch or potato starch and 2 tablespoons all purpose flour. Shake off any excess marinade from the chicken pieces and toss them in the starch mixture until well coated. Let them rest 5 to 10 minutes so the coating sets.

3. Pour about 4 cups (1 L) vegetable oil into a deep pot or wok and heat to 320 F (160 C). If you don’t have a thermometer heat over medium until a small piece of coating sizzles gently.

4. Fry the chicken in batches so you don’t overcrowd the pot. Cook each batch 3 to 4 minutes until the coating looks set and slightly pale golden. Remove to a rack or paper towel lined tray to drain.

5. Raise the oil temperature to 375 F (190 C). Return the chicken in batches and fry 1 to 2 minutes more until deeply golden and super crisp. Drain again on a rack or paper towels.

6. Pour off any burnt bits from the wok and leave about 2 tablespoons of the frying oil, or use fresh oil if you prefer. Heat the oil over medium low and add the 4 cloves garlic thinly sliced, the whites of 2 to 3 scallions thinly sliced, 6 to 8 broken dried red chilies (or 1 fresh sliced chili) and the 1/4 teaspoon lightly crushed toasted Sichuan peppercorns if using.

7. Stir the aromatics gently until the garlic just turns light golden and fragrant, about 20 to 30 seconds. Watch it close so it does not burn.

8. Add the fried chicken back into the wok off high heat and toss quickly with 1 teaspoon coarse sea salt, 3/4 teaspoon freshly ground black pepper and the fried aromatics so everything is evenly coated. Toss for 20 to 30 seconds to marry flavors.

9. Turn off the heat, scatter the green parts of the scallions over the chicken, give one last toss and transfer to a serving plate. Taste and add a pinch more coarse salt or black pepper if you want it punchier. Serve immediately so it stays crisp.

Equipment Needed

1. Large mixing bowl for the marinade, let the chicken sit there 15 to 20 minutes
2. Second bowl for the cornstarch and flour coating
3. Measuring cups and measuring spoons so the salt, soy and starch are accurate
4. Fork or small whisk to mix the egg white and sauces, dont overmix though
5. Chef knife and cutting board for the garlic, scallions and trimming chicken
6. Heavy deep pot or wok with high sides for the frying oil
7. Instant read or candy thermometer to check oil temps 160 C then 190 C
8. Spider skimmer or slotted spoon plus a pair of tongs to move the chicken safely
9. Wire rack set over a tray or paper towels to drain and keep the pieces crisp
10. Small spatula or wooden spoon to stir the garlic, scallions and chilies in the oil

FAQ

Q: Can I use chicken breast instead of thighs? A: Yes you can, breast works fine but it dries faster so slice into slightly larger bite sized pieces and dont overcook. Thighs stay juicier and are more forgiving if you want the best texture.

Q: How do I get the coating extra crispy? A: Use potato starch or cornstarch, keep the egg white and optional baking powder in the mix, fry at the right temp, about 325 to 350 F for the first fry then raise to 375 F for a quick second fry. Let pieces rest on a wire rack not paper, that keeps crispness longer.

Q: What oil temp should I use and how long to fry? A: Start frying at medium high so oil sits around 325 to 350 F, cook until the outside firms, 3 to 5 minutes depending on piece size, drain briefly then fry again at 375 F for 30 to 60 seconds to crisp. If you dont have a thermometer go by steady bubbling around the chicken not violent smoking.

Q: I dont have Sichuan peppercorns or dried chilies, any substitute? A: Totally fine to skip the Sichuan peppercorns, use extra black or white pepper for punch. For heat use a fresh chili or a pinch of chili flakes. Dried chilies give a toasty flavor but are not required.

Q: Can I make this ahead or reheat leftovers? A: You can prep and coat the chicken ahead and keep it chilled up to a day. Reheat in a hot oven or toaster oven on a rack at 400 F until hot to restore some crisp, avoid microwave cause it makes it soggy.

Q: How salty and peppery should it be, any tips for seasoning? A: The dish is meant to be boldly salted and peppered so taste as you go. Toss with coarse sea salt and fresh ground black pepper right after frying, start with less and add more if needed. If youre serving kids cut back on the pepper and chilies.

Salt And Pepper Chicken Recipe Substitutions and Variations

Boneless skinless chicken thighs (1 lb): Substitutes: chicken breasts – leaner, cut into same size pieces and shave 1-2 minutes off fry time; firm tofu – press well, toss in starch and double-fry for crispiness (veggie option); pork tenderloin – similar texture, same marinade works
1/2 cup cornstarch or potato starch: Substitutes: tapioca starch – gives a glossy crisp, use 1:1; rice flour – little less crisp but good gluten free swap; all purpose flour – less crunchy but fine if you don’t have starch
1 tbsp Shaoxing wine or dry sherry: Substitutes: sake – similar rice wine flavour; mirin diluted with a splash of water – sweeter so use a bit less; dry white wine – ok in a pinch
6 to 8 small dried red chilies: Substitutes: red pepper flakes – easy pantry swap, adjust amount to taste; fresh Thai or serrano chili – slice thin, shorter cook time; cayenne powder – use sparingly, more uniform heat; chili oil – toss in at the end for flavor and heat

Pro Tips

1) Pat the chicken pieces really dry before you marinate or coat them. If theyre wet the starch wont stick evenly and youll get soggy spots, not a crisp crust.

2) Pick your starch with purpose: potato starch gives a super light, crackly shell, cornstarch is a bit denser. If you want extra puff add the 1/4 teaspoon baking powder, but dont go overboard or it can taste metallic.

3) Double fry, yes, but dont crowd the pan. Fry small batches so the oil temp rebounds fast. Use a thermometer or drop a tiny scrap of coating in to test the oil — when it sizzles and floats you’re good.

4) Watch the aromatics like a hawk, garlic burns in seconds. Keep the oil at medium low, pull the pan off the heat if the garlic is browning too fast, and always remove burnt bits or use fresh oil or the whole dish can taste bitter. Sprinkle the toasted Sichuan pepper and coarse salt at the end so the flavors stay bright and fragrant.