This Chinese Salt and Pepper Chicken Recipe is one of my favorite fakeaway recipes
If you love Chinese takeout, then give this recipe a try! Boneless chicken bites are fried with spices, salt, and pepper then tossed with jalapenos, onions, and scallions. A comforting recipe worth drooling over!
I highly recommended taking this Chinese fakeaway recipe to gatherings. It pairs well with cold beverages.
- Ingredients
- Instructions
- Equipment Needed
- Substitutions
- Variations
- Storage and Reheating
- Pair it with…
- Top Tips
- 📖 Recipe
- FAQ
- 💬 Community
Ingredients
- corn starch
- Chinese 5 spice
- white pepper
- black pepper
- salt
- white onion
- jalapeno pepper
- garlic
- boneless skinless chicken thighs
- green onion (scallions)
- oil for frying
- oil for saute
Instructions
Make the corn starch mixture by mixing the corn starch, Chinese 5 spice, black pepper, and salt together. Set it aside.
Cut the chicken thighs into bite-sized pieces and coat them in the corn starch mixture.
Deep fry the chicken for about five minutes or until cooked through. I love my HexClad pans !
In another pan, heat a little oil and saute the chopped white onion and jalapeno until al dente. Add the grated or chopped garlic, salt, black pepper, green onion, and white pepper.
Mix quickly and then add the fried chicken pieces. Saute for about 2 minutes and serve warm.
Equipment Needed
- deep frying pot
- wok or equivalent
- spatula
- microplane (optional)
- cutting board and knife
- bowls
- paper towels
- tongs
- skimmer or frying ladle
Substitutions
- Boneless Skinless Chicken Thighs - substitute with chicken wings
- Jalapeno - bell pepper for a less spicy version
- White Onion - substitute with red onion
Variations
- Gluten Free- This recipe is naturally gluten-free. If Celiac, be sure to use gluten free labeled ingredients to prevent contamination.
- Air Fry- I do not recommend air-frying this recipe.
- Garlic- can used minced, chopped, or blended garlic but fresh is recommended.
Storage and Reheating
Reheating- Simply air fry the chicken until they are heated through. Then toss it with the onions, jalapenos, and spices.
Freezer Friendly- the fried chicken pieces may be frozen for up to 3 months.
Pair it with…
- Rice
- Manchow Soup
- Paneer chili
- Chinese Salt and Pepper Tofu
- Momo Chutney Recipe
- Vegan Momos with Chutney
- Easy Indo Chinese Chicken Curry with Onions
Top Tips
- Fry the chicken on high heat
- The smaller the chicken pieces the quicker the chicken will cook.
- This recipe calls for extra salt, but it really does make the recipe come together.
📖 Recipe
Chinese Salt and Pepper Chicken Recipe
Equipment
- ▢ Wok or equivalent
- ▢ Frying Ladle
- ▢ Frying pan to fry
- ▢ Bowl + Paper Towel to drain fried chicken
- ▢ Knife and Cutting Board
- ▢ Microplane (optional for garlic)
Ingredients1x2x3x
Corn Starch Mixture
- ▢ ¾ cup corn starch
- ▢ 1 tablespoon Chinese 5 spice
- ▢ 1 tablespoon black pepper
- ▢ ¾ tablespoon salt (I use Morton’s Iodized salt)
- ▢ 6 boneless skinless chicken thighs, cut into small pieces
Salt and Pepper Chicken Ingredients
- ▢ 1 teaspoon white pepper
- ▢ ¼ tsp salt
- ▢ 1 medium white onion, diced
- ▢ 2 medium jalapenos, diced
- ▢ 4 sprigs green onions/scallions, diced
- ▢ ½ tablespoon oil
- ▢ oil, for frying
- ▢ 3 cloves garlic, either minced, grated, or chopped finely
Instructions
Corn Starch Mixture
- Combine the corn starch, Chinese 5 spice, salt, and black pepper together.
- Add the chopped chicken to the corn starch mixture, mix it until coated, and set it aside.
Frying the Chicken
- Heat oil in a frying pan on high heat.
- Dust off the extra corn starch mixture from the chicken and then fry it until golden brown (about 3 minutes).
- Drain excess oil from the chicken by placing it in a bowl/tray with paper towels under it.
Salt and Pepper Chicken
- In a pan, heat ½ tablespoon of oil and cook the diced onions and jalapenos for about 2-3 minutes on high heat (add extra oil if needed).
- Add in the garlic, white pepper, green onions, and salt.
- Mix quickly and then toss in the fried chicken pieces immediately.
- Cook for about 2-3 minutes.
- Serve warm
Video
Notes
Nutrition
A fried chicken dish that is seasoned with heavy pepper and salt.
Corn flour or corn starch is best to achieve a crispy texture.
The fried chicken can be frozen for up to 3 months. When ready to eat, air fry until heated and then toss with the peppers, onions, and spices.
Chinese salt and pepper chicken is easy to make and delicious when homemade!
It can be made spicy or non-spicy with the addition of fresh chili peppers.
When homemade, it can be! Substitute corn starch for arrowroot flour and fry in avocado oil.
Yes, it is naturally gluten-free and can be made for Celiac diets by using ingredients that are labeled “gluten-free”.
Corn oil, peanut oil, or light olive oil work great.
Chinese Salt and Pepper Chicken Recipe
Equipment
- Wok or equivalent
- Frying Ladle
- Frying pan to fry
- Bowl + Paper Towel to drain fried chicken
- Knife and Cutting Board
- Microplane (optional for garlic)
Ingredients
Corn Starch Mixture
- ¾ cup corn starch
- 1 tablespoon Chinese 5 spice
- 1 tablespoon black pepper
- ¾ tablespoon salt (I use Morton’s Iodized salt)
- 6 boneless skinless chicken thighs, cut into small pieces
Salt and Pepper Chicken Ingredients
- 1 teaspoon white pepper
- ¼ tsp salt
- 1 medium white onion, diced
- 2 medium jalapenos, diced
- 4 sprigs green onions/scallions, diced
- ½ tablespoon oil
- oil, for frying
- 3 cloves garlic, either minced, grated, or chopped finely
Instructions
Corn Starch Mixture
- Combine the corn starch, Chinese 5 spice, salt, and black pepper together.
- Add the chopped chicken to the corn starch mixture, mix it until coated, and set it aside.
Frying the Chicken
- Heat oil in a frying pan on high heat.
- Dust off the extra corn starch mixture from the chicken and then fry it until golden brown (about 3 minutes).
- Drain excess oil from the chicken by placing it in a bowl/tray with paper towels under it.
Salt and Pepper Chicken
- In a pan, heat ½ tablespoon of oil and cook the diced onions and jalapenos for about 2-3 minutes on high heat (add extra oil if needed).
- Add in the garlic, white pepper, green onions, and salt.
- Mix quickly and then toss in the fried chicken pieces immediately.
- Cook for about 2-3 minutes.
- Serve warm
Video
Notes
Nutrition
Recipe Courtesy of The Curry Mommy
This one-pot Paneer Butter Masala Recipe ( paneer makhani ) includes a Makhani Sauce that’s crave-worthy and comes together in 20 minutes! Pair the delicious no onion paneer makhani sauce with Basmati Rice and Naan for a complete meal!
Week night meal made easy! This super easy recipe is perfect for gatherings or a meal in with your loved ones.
If you love Indian Food then be sure to check out my Gujarati Kichdi Recipe along with many other Indian Recipes Here .
- Ingredients
- Substitutions
- How to make Paneer Butter Masala
- Expert Tips
- Pair it with…
- Other Curry Recipes…
- Recipe FAQ
- 📖 Recipe
- 💬 Community
Ingredients
- kasoori methi - Also known as fenugreek leaves. This ingredient is needed for this recipe. It can be purchased at Indian grocery stores or on Amazon for convenience.
- butter chicken masala - I like to use Shan or MDH brand which are readily available at Indian Grocery Stores nationwide.
See the recipe card for a full list of ingredients and quantities
Substitutions
- Tomato Sauce- Use tomato puree instead
- Paneer- Use tofu if you prefer.
- Kasoori Methi- there are no substitutions for this.
How to make Paneer Butter Masala
Heat a pan with butter and saute the chopped paneer. Add in the ginger, garlic, and half of the butter chicken masala.
Slowly pour in the tomato sauce and water. Then add the remaining spices.
Once it reaches a simmer, add the heavy whipping cream along with kasoori methi and sugar. Do a taste test before adding the salt.
Simmer the paneer butter masala and then let it cool down before garnishing with cilantro.
Expert Tips
- Adding water with the tomato sauce will help soften the paneer.
- Pair it with crisp roasted papad, onion, and jeera rice for a complete meal.
- Try it with chicken using my Butter Chicken Masala Recipe (Murgh Makhani) recipe.
- This no onion makhani sauce is just that, no onions. If you wish to add onions then it will result in a much thicker gravy.
Pair it with…
- Rice
- Roti
- Onion Salad with cucumbers and tomatoes
- Indian Green Salad
Other Curry Recipes…
- Desi Gravy Chicken Recipe - Tapelu Chicken
- Easy Indo Chinese Chicken Curry with Onions
- One Pot Chicken Tikka Masala
- Pav Bhaji Masala Recipe
Yes! Place the cooled paneer makhani in freezer-friendly bags and store in the freezer for up to 3 months.
There is no substitute for this ingredient.
This variation can be made with no spice. Simply eliminate the red chili powder and use less ginger, garlic, and butter chicken masala.
Yes! Using butter chicken masala does not make the dish non-veg.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!
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📖 Recipe
Paneer Butter Masala Recipe
Equipment
- ▢ Large Pot or Wok with a Lid
- ▢ Microplane or Grater
- ▢ spatula
- ▢ Cutting Board and Knife
Ingredients1x2x3x
- ▢ 14 oz paneer, chopped into small pieces
- ▢ 15 oz tomato sauce, (can use puree for a thicker sauce)
- ▢ 12 oz heavy whipping cream, more or less
- ▢ 6 oz water
- ▢ ⅛ cup kasoori methi, blended into a fine powder
- ▢ 2 tablespoon butter
- ▢ 2 tablespoon butter chicken masala (Shan or MDH brand)
- ▢ ½ teaspoon fresh ginger, grated
- ▢ 1 teaspoon fresh garlic, grated
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon dry coriander powder
- ▢ ¼ cup fresh cilantro, chopped
- ▢ 1 teaspoon sugar
- ▢ red chili powder
- ▢ salt (add after tasting)
Instructions
- Start by heating butter in a pan.
- Saute the paneer for about 2-3 minutes or until desired crisp is reached.
- Add the garlic, ginger, and half of the butter chicken masala. Cook for an additional minute.
- Gently add the tomato sauce and water.
- Add the turmeric powder and coriander powder.
- Let it come to a boil.
- Slowly add the heavy whipping cream and mix well.
- Add the sugar, kasoori methi, and the remaining butter chicken masala.
- Mix it well and taste test before adding salt and red chili powder.
- Let it simmer on low for about 5 minutes and then turn off the heat.
- Allow the pot and the paneer butter masala to cool down. This will help thicken the sauce.
- Garnish with cilantro before serving
- Enjoy with rice or naan.
Video
Notes
- This recipe can be placed in freezer-friendly bags for up to 3 months in the freezer.
- Using tomato sauce and water will help soften the paneer as the dish cooks.
- There are no substitutions for kasoori methi.
- Kid-Friendly Version- eliminate red chili powder and use less ginger, garlic, and butter chicken masala.
