Salt And Pepper Chicken

5 from 1 vote
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Salt and Pepper Chicken is an easy, tasty meal, ready in 30 minutes. Cook on the stove or in the Air Fryer! Lightly breaded chicken with unique flavors you will love. 

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Why Make This Salt and Pepper Chicken

It’s lightly breaded, and a meal everyone will love. This recipe for Salt And Pepper Chicken is mild, but has great salted flavors. The five spice gives it a unique balance. It’s all made in one pot which means less dishes to clean and more time to eat.

Fresh peppers give it color and flavor and the Serrano peppers bring the heat. You can skip them if you are sensitive to heat but gosh I love them in this dish. The salt and pepper chicken can be made in the air fryer or on the skillet. Also try my Jalapeño Chicken for another asian inspired meal.

Ingredient Notes

Ingredients needed to make this dish in small bowls and with fresh produce.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

  • Chicken Breasts. Traditionally this dish is made with chicken thighs, but I like chicken breasts better. Either will work. Just be sure it’s boneless and skinless.
  • Corn Starch. This is found in the baking aisle and this is the “breading” on the chicken to give it a fried texture. You can use arrow root as well.
  • Five Spice. This is an asian style spice found in the spice aisle. It has a unique flavor, it’s aromatic and a little sweet from the star anise.
  • Salt. This is the star of the show for this dish! You can add as much or as little salt as you’d like but the salt is prominent in flavor. I like to use course kosher salt.
  • Oil. I use avocado oil but canola oil will also work, just use one that can handle high heat and that’s mild in flavor.
  • Serrano Peppers. These bring some heat to the dish, they are found in the fresh produce aisle. They aren’t as hot as jalapeño in my opinion.
  • Chicken Broth. I use low sodium broth so I can control the salt flavor in this dish. This is what’s going to flavor and cook up veggies.

Recipe Variations & Substitutions

Chicken. You can use chicken thighs in place of chicken breasts.

Bell Peppers. You can sub broccolini or chopped broccoli.

Five Spice. If you can’t find five spice no worries! You can mix your own up with 1/4 tsp of the following:  fennel, star anise, Chinese cinnamon, clove.

Steps To Make This Recipe

Steps to make salt and pepper chicken recipe. Grey skillet with crispy chicken in it.

Step One. Start the rice if serving over white rice. This typically takes 20 minutes, follow the package instructions. Slice the chicken into 1 inch cubes (or smaller!). Pat the chicken dry with a paper towel. In a medium sized bowl whisk together the corn starch, salt, black pepper, five-spice. Add the chicken to the bowl and mix well to cover all of the chicken well.

Step Two. Heat oil in a large pan on high heat. Add the coated chicken to the pan and let it cook on each side for about 7- 10 minutes or until chicken is browned, crispy and cooked through (165º inside). Remove from pan and set aside in a bowl.

If making air fryer salt and pepper chicken, coat the chicken the same way, spritz the chicken with spray oil and add to the air fryer on 375º for 8-10 minutes.

Red bell peppers in a skillet with chicken and a wooden spoon.

Step Three. Chop garlic, onion, peppers into small pieces. In the same pan the chicken remnants are in, add 1 tsp of oil, put back on the heat on medium. Add all of the chopped and minced veggies. Sauté for about 5 minutes until everything is sweating. Sprinkle with 1 Tbsp corn starch and a pinch of salt and pepper. Stir well, pour in broth, let it deglaze the skillet. Bring the broth and veggies to a light simmer.

Step Four. Add the chicken back into the pan. Simmer for about 2 minutes or until chicken is heated back up and the sauce has thickened. Serve as is or over fluffy white rice.

Crispy Chicken with salt and pepper seasonings. Up close in a white bowl.

Recipe FAQs

Is this REcipe For Salt And Pepper Chicken spicy?

It is on the mild/medium spice. If you are sensitive to heat, just leave the peppers out of the recipe.

Can I make Air Fryer Salt And Pepper Chicken?

Yes! Make this recipe for Salt & Pepper Chicken in the air fryer! Just follow the chicken prep instruction (batter and seasonings) spritz the chicken bites with avocado oil or olive oil and place in the air fryer on 375º for about 8-9 minutes or until the chicken reaches 165º internally.

Recipe Tips

  • For the ultimate crispy chicken, the air fry salt and pepper chicken is the best method. Both are wonderful!
  • Taste as you go! I tried to keep a medium/mild salt and spice flavor for this recipe so YOU can customize it to your preference. Add more salt and red pepper flakes as needed.
  • Use any bell pepper color of choice, they are all delicious and offer color to the dish.

Salt And Pepper Chicken Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, air fry for about 4 minutes, or toss back into a skillet to being to heat.

Recipe Pairings

This meal is perfect on it’s own, but I love it with my Asian Cabbage Salad or Spicy Cucumber Salad.

Other Chicken Recipes To Enjoy

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Crispy Chicken with salt and pepper seasonings served over rice with veggies.
5 from 1 vote

Salt and Pepper Chicken

Salt and Pepper Chicken is an easy meal, ready in 30 minutes. Cook on the stove or in the Air Fryer! Crispy chicken with unique flavors. 
Prep: 15 minutes
Cook: 20 minutes
Servings: 4

Equipment

  • large pan or skillet
  • mixing bowl

Ingredients 

  • 1 cup long grain rice, uncooked, *optional
  • lbs chicken breasts
  • cup corn starch, for the chicken
  • ½ tbsp kosher salt, *see notes
  • tbsp cracked black pepper
  • ¾ tbsp five spice, *see notes
  • cup avocado oil, *if cooking in the skillet

Saucy Veggies

  • cup onion, diced
  • 2 Serrano peppers, *or jalapeño
  • 2 bell peppers, chopped
  • 2 minced garlic cloves
  • 1 Tbsp corn starch
  • ¼ tsp salt & pepper
  • cup chicken broth, low sodium

Instructions 

  • Start the rice if serving over white rice. This typically takes 20 minutes, follow the package instructions.  Slice the chicken into 1 inch cubes (or smaller!). Pat the chicken dry with a paper towel. In a medium sized bowl whisk together the corn starch, salt, black pepper, five-spice. Add the chicken to the bowl and mix well to cover all of the chicken well. 
  • Heat oil in a large pan on high heat. Add the coated chicken to the pan and let it cook on each side for about 7- 10 minutes or until chicken is browned, crispy and cooked through (165º inside). Remove from pan and set aside in a bowl. 
    If making air fryer salt and pepper chicken, coat the chicken the same way, spritz the chicken with spray oil and add to the air fryer on 375º for 8-10 minutes. 
  • Chop onion, peppers into small pieces, mince the garlic. In the same pan the chicken remnants are in, add 1 tsp of oil, put back on the heat on medium. Add all of the chopped and minced veggies. Sauté for about 5 minutes until everything is sweating. Sprinkle with 1 Tbsp corn starch and a pinch of salt and pepper. Stir well, pour in broth, let it deglaze the skillet. Bring the broth and veggies to a light simmer. 
  • Add the chicken back into the pan. Simmer for about 2 minutes or until chicken is heated back up and the sauce has thickened. Serve as is or over fluffy white rice. 

Notes

*Chicken thighs will also work. 
*You may want to add more salt after everything is cooked. Please keep in mind this is a saltier dish! And it’s meant to be 🙂  I cut back the salt a bit and it’s still as good as the takeout. 
Store leftovers in an airtight container in the refrigerator for up to 4 days. 

Nutrition

Serving: 1.5cups | Calories: 612kcal | Carbohydrates: 55g | Protein: 42g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1248mg | Potassium: 932mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1946IU | Vitamin C: 81mg | Calcium: 42mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 612
Keyword: 30 minute
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1 Comment

  1. 5 stars
    My roommate and I made this on Monday night and devoured it so quickly. What a great recipe. Thank you so much.