Description
A quick, high-protein dinner featuring shatteringly crisp chicken coated in a savory, aromatic salt and pepper blend. This recipe replicates takeout quality at home in under 15 minutes using a double-coating method for maximum crunch.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
- 1/2 cup cornstarch
- 4 cloves garlic, freshly minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp dried red chilies, seeded if desired
- 4 stalks green onions, separated (whites and greens)
- 1.5 tbsp salt and pepper seasoning mix
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- Neutral oil (vegetable, canola, or peanut) for frying
Instructions
- Pat chicken pieces completely dry and place in a large bowl.
- Add cornstarch to the chicken and toss until lightly coated. Shake off excess and let rest for 10 minutes.
- Mince garlic, grate ginger, and slice green onions. Seed chilies if less heat is desired. Have all ingredients measured and ready.
- Heat 1/2 inch of neutral oil in a wok or skillet over medium-high heat (approx. 350°F).
- Fry chicken in a single layer in batches for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack to drain.
- Drain all but 1 tablespoon of oil from the pan. Lower heat to medium.
- Add garlic, ginger, white parts of green onions, and dried chilies. Stir-fry for 30 seconds until fragrant.
- Return fried chicken to the pan. Sprinkle with salt and pepper mix, add soy sauce and sesame oil. Toss to coat evenly.
- Turn off heat and stir in green onion tops. Serve immediately.
Notes
Ensure chicken is completely dry before coating to prevent steaming. Do not overcrowd the pan when frying to maintain oil temperature and crispiness. For extra crunch, double-coat by dipping cornstarch-coated chicken in water or egg white, then back into cornstarch. Serve immediately as the chicken loses crispiness if it sits.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 375
- Sugar: 1
- Sodium: 600
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 25
Keywords: crispy chicken, salt and pepper chicken, quick dinner, weeknight meals, chinese food, high protein, gluten-free option