If you’ve ever craved that perfect balance of crunch, spice, and savory goodness, this Salt and Pepper Chicken with Crispy Onions and Spicy Chillies Recipe is your new best friend in the kitchen. Juicy chicken thighs get coated in a flavorful mix of salt, pepper, and Chinese five-spice before being fried to crispy perfection. Tossed with crunchy onions and fiery chillies, every bite bursts with an irresistible combination of textures and bold flavors that feels like a warm hug on a plate. It’s simple to make but delivers so much excitement, making it an absolute favorite to share with friends and family anytime.
Ingredients You’ll Need
These ingredients may sound straightforward, but each one plays a crucial role in building layers of flavor and texture that make this dish shine. From the seasoning that crisps up the chicken to the fresh chillies that add a lively kick, every component is essential to bring this Salt and Pepper Chicken with Crispy Onions and Spicy Chillies Recipe to life.
- Cornflour (60 g / 1/2 cup): Creates a perfect crispy crust on the chicken without heaviness.
- Table salt (1 tbsp): Lifts and enhances the natural flavors of every ingredient.
- Ground black pepper (1 ¼ tbsp): Adds that signature warm, peppery heat that defines the dish.
- Chinese five-spice (1 tbsp): Brings a fragrant depth with hints of star anise and cinnamon.
- Chicken thigh fillets (6 skinless, quartered): Juicy and tender, they hold up beautifully to frying.
- Vegetable oil (about 240 ml / 1 cup) for frying: Ensures the chicken gets golden and crunchy.
- Onion (1, large chunks): Adds sweetness and crunch that contrast the spicy chillies.
- Red chilli (1, chopped): Delivers a mild, fruity heat without overpowering the dish.
- Green chilli (1, chopped): Offers a fresh, sharp kick for layered spice.
- Garlic cloves (2, minced): Infuses a warm, aromatic punch that ties everything together.
- Spring onions (3, roughly chopped): Add a crisp, fresh bite to finish the dish beautifully.
How to Make Salt and Pepper Chicken with Crispy Onions and Spicy Chillies Recipe
Step 1: Prepare the Coating
Start by combining the cornflour, ¾ tablespoon of salt, black pepper, and Chinese five-spice in a bowl. This mix is the star that guarantees a crispy, flavor-packed crust, so be sure to mix it thoroughly. Toss your chicken thigh pieces in this dry seasoning blend until they’re well coated—this step sets you up for irresistibly crunchy bites.
Step 2: Fry the Chicken
Heat most of your vegetable oil in a large frying pan over high heat until it’s shimmering hot. Fry the chicken pieces in batches, making sure not to crowd the pan; this keeps the temperature steady for a golden, crispy result. Turn the pieces after 5 to 7 minutes until they’re evenly cooked through and beautifully browned. Once cooked, transfer them to a plate lined with paper towels to drain excess oil.
Step 3: Sizzle the Onions and Chillies
Reserve one tablespoon of the fried oil and heat it in a separate pan over medium-high heat. Add the chopped onions and the red and green chillies, seasoning them with the remaining salt and pepper. Stir-fry for 2 to 3 minutes until the onions start to soften and take on a slight caramelized edge. This step unlocks the sweetness of the onions while keeping that lively spicy pop from the chillies.
Step 4: Add the Garlic and Spring Onions
Turn the heat down to medium and throw in the minced garlic and roughly chopped spring onions. Give everything a good stir for about a minute as the garlic gently softens and releases its fragrant aroma, perfectly blending with the fresh sharpness of the spring onions. These final aromatic touches really elevate the flavor profile.
Step 5: Combine and Toss
At this point, your chicken batches should be ready and wonderfully crisp. Add them to the pan with the fragrant onions and chillies, tossing everything together to marry the flavors and coat the chicken with the sizzling onion and chilli mix. After one minute of tossing on gentle heat, turn off the stove and get ready to serve this beauty!
How to Serve Salt and Pepper Chicken with Crispy Onions and Spicy Chillies Recipe
Garnishes
To really make your Salt and Pepper Chicken with Crispy Onions and Spicy Chillies Recipe pop visually and flavor-wise, scatter over some freshly chopped coriander or extra spring onion tops. A wedge of lime on the side invites your guests to add a zesty brightness that cuts through the richness of the fried chicken, adding another dimension to every bite.
Side Dishes
This dish pairs wonderfully with simple jasmine rice to soak up all those fantastic juices and spices, or try it with a light Asian slaw for some refreshing crunch that balances the heat. If you’re in the mood for something heartier, crispy fried noodles or stir-fried greens with a touch of sesame oil can join the party beautifully.
Creative Ways to Present
For a casual gathering, serve the chicken on a large platter piled high with the onions and chillies, letting everyone dig in family-style. Alternatively, present the pieces on decorative skewers with spring onion batons for a fun finger-food option. Wrapping each piece in lettuce leaves with a drizzle of hoisin or sweet chili sauce creates a playful and fresh mini wrap that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Salt and Pepper Chicken with Crispy Onions and Spicy Chillies Recipe, place them in an airtight container and refrigerate. The chicken and onions will keep well for 2 to 3 days, allowing you to enjoy this tasty dish again without sacrificing flavor or texture.
Freezing
You can freeze the cooked chicken pieces separately, wrapped tightly in plastic wrap or stored in a freezer-safe container for up to 1 month. Avoid freezing the crispy onions and chillies since they lose their texture when thawed, but fresh onion and chillies can always be fried fresh to revive that crunch.
Reheating
To bring the leftovers back to life, reheat the chicken in a hot oven or under a grill to help restore that coveted crispiness. For the onions and chillies, a quick stir-fry in a hot pan will revive some of their original crunch and flavor. Avoid microwaving as it tends to make fried food soggy.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but keep in mind that thighs stay juicier and more tender after frying. Breasts can dry out quickly, so consider leaving the pieces slightly thicker and watching the cooking time closely.
What type of chillies work best for this recipe?
Mild chillies like Fresno or serrano work beautifully here because they add heat without overpowering the other flavors. If you love it spicy, feel free to add more or swap for hotter varieties.
Is this recipe gluten-free?
It can be, as long as you use gluten-free cornflour and make sure any five-spice powder or sauces you use are certified gluten-free. Always double-check your ingredients to be safe.
Can this dish be made vegan?
Absolutely! Swap chicken for firm tofu or cauliflower florets coated and fried in the same seasoning. The crispy onions and chillies will still bring all the fantastic flavor and crunch!
Why does the chicken need to be fried in batches?
Frying in batches prevents the oil temperature from dropping too much, which is essential to achieve a crisp, golden coating rather than soggy or greasy chicken pieces.
Final Thoughts
This Salt and Pepper Chicken with Crispy Onions and Spicy Chillies Recipe is a perfect example of how a few simple ingredients, when combined thoughtfully, can create something truly magical in the kitchen. Whether it’s for a quick weeknight treat or impressing guests with something bursting with flavor and crunch, this dish has your back. Give it a try—you might just find your new favorite comfort food to savor and share over and over again.
Print
Salt and Pepper Chicken with Crispy Onions and Spicy Chillies Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Starter
- Method: Frying
- Cuisine: Chinese
Description
Crispy, flavorful Salt and Pepper Chicken featuring seasoned fried chicken thighs tossed with crunchy onions, spicy chillies, garlic, and spring onions for a delightful Chinese-inspired starter.
Ingredients
Chicken and Coating
- 60 g (1/2 cup) cornflour (cornstarch)
- 1 tbsp table salt (divided: ¾ tbsp for coating, ¼ tbsp for vegetables)
- 1 ¼ tbsp ground black pepper (divided: 1 tbsp for coating, ¼ tbsp for vegetables)
- 1 tbsp Chinese five-spice powder
- 6 skinless chicken thigh fillets, quartered
Frying Oil
- Vegetable oil for frying (around 240 ml / 1 cup)
Vegetables and Aromatics
- 1 onion, peeled and chopped into large chunks (about 1.5–2 cm across)
- 1 red chilli, chopped into small pieces (mild Fresno or Serrano chillies recommended)
- 1 green chilli, chopped into small pieces (mild Fresno or Serrano chillies recommended)
- 2 garlic cloves, peeled and minced
- 3 spring onions (scallions), roughly chopped
Instructions
- Prepare the Coating Mix: Combine 60 g (1/2 cup) of cornflour, ¾ tbsp of salt, 1 tbsp of ground black pepper, and 1 tbsp Chinese five-spice powder in a bowl. Mix thoroughly to create a seasoned coating.
- Coat the Chicken: Sprinkle the seasoned coating over the quartered chicken thigh fillets. Toss the chicken pieces to ensure they are evenly coated with the flour and spice mixture.
- Heat the Oil: Pour 240 ml (1 cup) of vegetable oil into a large frying pan. Reserve 1 tablespoon of oil separately. Heat the large pan over high heat until the oil bubbles around a wooden spoon or chopstick, indicating it is hot enough for frying.
- Fry the Chicken: Fry the chicken pieces in batches (to avoid overcrowding) for about 5-7 minutes per batch, turning once, until the chicken is cooked through and golden brown all over. Use tongs to transfer cooked chicken onto a plate lined with kitchen paper to drain excess oil. Turn off the heat on the pan when finished.
- Sauté Vegetables and Chillies: While the second batch of chicken fries, heat the reserved 1 tablespoon of oil in a separate frying pan over medium-high heat. Add the chopped onion, red chilli, green chilli, remaining ¼ tbsp of salt, and ¼ tbsp of black pepper. Fry for 2-3 minutes, stirring frequently, until the onion softens slightly.
- Add Garlic and Spring Onions: Reduce the heat to medium and add the minced garlic and chopped spring onions to the pan. Fry for an additional minute, stirring often to combine flavors.
- Combine Chicken with Vegetables: Once both batches of chicken are cooked, add the fried chicken pieces to the pan with the sautéed onions and chillies. Toss everything together for about 1 minute to coat the chicken evenly with the aromatic vegetables and spices.
- Serve: Turn off the heat and serve hot as a flavorful starter or appetizer.
Notes
- Use mild chillies like Fresno or Serrano to keep the spice level moderate; adjust according to preference.
- Toss chicken gently when coating with cornflour to avoid clumps and ensure even seasoning.
- Heat oil properly before frying to get a crispy texture without absorbing excess oil.
- Work in batches to maintain oil temperature and prevent overcrowding in the pan.
- Use kitchen paper to drain excess oil from fried chicken for crispiness and less grease.
- This dish is best served immediately while hot and crispy.
