Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- Marinade: 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground white pepper, 1 large egg white
- Coating: 3/4 cup cornstarch, 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon fine sea salt, 1 teaspoon ground white pepper
- Frying: 4 cups neutral oil, or enough for 1 1/2 inches in a heavy pot
- Finishing: 4 garlic cloves, 4 scallions, 1 red chile, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground white pepper, 1/4 teaspoon sugar
- Optional serving: 1 tablespoon toasted sesame seeds and lemon or lime wedges
Do This
- 1. Marinate chicken with Shaoxing wine, soy sauce, sesame oil, garlic, salt, white pepper, and egg white for 30 minutes.
- 2. Mix cornstarch, flour, baking powder, salt, and white pepper in a shallow bowl.
- 3. Heat oil to 350°F in a heavy pot and dredge chicken until fully coated.
- 4. Fry chicken in batches for 4 to 5 minutes, until lightly golden and 165°F inside.
- 5. Raise oil to 375°F and fry again for 60 to 90 seconds for extra crispness.
- 6. Sizzle garlic, scallions, and chile in 1 tablespoon hot oil for 30 to 45 seconds.
- 7. Toss fried chicken with the aromatics, salt, white pepper, and sugar. Serve immediately.
Why You’ll Love This Recipe
- Crisp but light: A cornstarch-forward coating fries up delicate, crackly, and not heavy.
- Big flavor from simple ingredients: White pepper, garlic, scallions, and a little soy sauce create that fragrant Chinese salt-and-pepper style.
- Great for snacking or sharing: Serve it as an appetizer, party bite, game-day snack, or casual dinner with rice.
- Home-cook friendly: No deep fryer needed. A heavy pot, thermometer, and a few batches are all you need.
Grocery List
- Produce: Garlic, scallions, fresh red chile, lemon or lime wedges
- Dairy: None
- Meat: Boneless skinless chicken thighs
- Pantry: Shaoxing wine or dry sherry, light soy sauce, toasted sesame oil, cornstarch, all-purpose flour, baking powder, fine sea salt, ground white pepper, granulated sugar, neutral frying oil, toasted sesame seeds
- Refrigerated: Large egg
Full Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon light soy sauce
- 1 teaspoon toasted sesame oil
- 2 garlic cloves, finely minced or grated
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground white pepper
- 1 large egg white
For the Light Crisp Coating
- 3/4 cup cornstarch, about 90 grams
- 1/4 cup all-purpose flour, about 30 grams
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground white pepper
For Frying
- 4 cups neutral oil, such as peanut, canola, vegetable, or rice bran oil, or enough to fill a heavy pot 1 1/2 inches deep
For the Salt-and-Pepper Finish
- 4 garlic cloves, finely chopped
- 4 scallions, thinly sliced, white and green parts separated
- 1 small fresh red chile, thinly sliced, optional but recommended
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon granulated sugar
- 1 tablespoon toasted sesame seeds, optional
For Serving
- Lemon or lime wedges, optional
- Steamed jasmine rice, optional if serving as a meal
- Extra sliced scallions, optional
Step-by-Step Instructions
Step 1: Marinate the chicken
Place the chicken pieces in a medium bowl. Add the Shaoxing wine, light soy sauce, toasted sesame oil, minced garlic, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground white pepper, and egg white. Stir very well until the chicken looks slightly glossy and the marinade clings to the surface.
Cover and marinate for 30 minutes in the refrigerator. If you are short on time, even 15 minutes will help, but 30 minutes gives better flavor and a more tender bite. Do not marinate longer than 4 hours, or the texture may become too soft.
Step 2: Mix the dry coating
In a wide shallow bowl or pie plate, whisk together the cornstarch, all-purpose flour, baking powder, 1 teaspoon fine sea salt, and 1 teaspoon ground white pepper. Break up any lumps with your fingers or a fork so the coating is fine and even.
The cornstarch is what gives the chicken its light, crisp shell, while the small amount of flour adds a little structure and golden color. Baking powder helps create a slightly craggy, snackable crust.
Step 3: Heat the oil and coat the chicken
Pour 4 cups neutral oil into a heavy Dutch oven, wok, or deep skillet, or use enough oil to reach a depth of 1 1/2 inches. Heat over medium-high heat until the oil reaches 350°F. Use a deep-fry thermometer or instant-read thermometer for accuracy.
While the oil heats, lift the chicken pieces from the marinade, letting excess drip back into the bowl. Add the chicken to the dry coating a few pieces at a time and toss until fully covered. Press the coating gently onto each piece, especially into any corners or folds.
Transfer the coated chicken to a wire rack or plate and let it rest for 5 to 10 minutes before frying. This short rest helps the coating hydrate slightly, so it sticks better and fries up crisp instead of dusty.
Step 4: First fry until cooked through
Carefully add a batch of coated chicken to the 350°F oil, one piece at a time, without crowding the pot. Fry for 4 to 5 minutes, turning occasionally, until the chicken is pale golden, crisp on the outside, and cooked to an internal temperature of 165°F.
Use a slotted spoon or spider strainer to transfer the chicken to a wire rack set over a baking sheet. Let the oil return to 350°F before frying the next batch. Continue until all the chicken has been fried once.
Step 5: Fry again for a shatter-crisp finish
Increase the heat and bring the oil to 375°F. Return the fried chicken to the oil in batches and fry for 60 to 90 seconds, just until deeply crisp and lightly golden brown. This second fry drives off surface moisture and gives the chicken that irresistible crackly texture.
Transfer the chicken back to the wire rack. If you are cooking multiple batches and want to keep everything hot, place the rack and baking sheet in a 200°F oven while you finish frying.
Step 6: Sizzle the garlic, scallions, and chile
Carefully ladle 1 tablespoon of the hot frying oil into a large clean skillet or wok set over medium heat. Add the chopped garlic, the white parts of the scallions, and the sliced red chile. Cook for 30 to 45 seconds, stirring constantly, until fragrant.
Do not let the garlic brown deeply. You want it aromatic and lightly golden, not bitter. If it starts browning too fast, remove the pan from the heat for a few seconds and keep stirring.
Step 7: Toss with the salt-and-pepper finish
Add the double-fried chicken to the skillet with the aromatics. Sprinkle with 1/2 teaspoon fine sea salt, 1/2 teaspoon ground white pepper, and 1/4 teaspoon sugar. Toss for 30 to 60 seconds, until the chicken is evenly coated and the scallions begin to wilt slightly.
Turn off the heat and fold in the green parts of the scallions and the toasted sesame seeds, if using. Taste one piece and add a tiny pinch more salt or white pepper if you want a stronger salt-and-pepper kick.
Step 8: Serve hot and crisp
Transfer the chicken to a serving plate immediately. Serve with lemon or lime wedges on the side if you like a bright squeeze of acidity. This chicken is best eaten hot, while the coating is at its crispest and the garlic-scallion aroma is fresh.
Pro Tips
- Use chicken thighs for the juiciest result: Boneless skinless thighs stay tender through frying and have a richer flavor than chicken breast.
- Keep the oil temperature steady: If the oil drops below 325°F, the coating can absorb too much oil. If it climbs above 385°F, the crust may brown before the chicken is fully cooked.
- Do not skip the resting time after dredging: Letting the coated chicken sit for 5 to 10 minutes helps prevent the coating from falling off in the oil.
- White pepper matters: It has an earthy, floral heat that gives this dish its signature Chinese salt-and-pepper flavor. Black pepper tastes good, but the flavor will be different.
- Drain on a wire rack, not paper towels: A rack keeps air flowing around the chicken so the bottom stays crisp instead of steaming.
Variations
- Spicy salt-and-pepper chicken: Add 1/2 teaspoon crushed red pepper flakes or 1 thinly sliced Thai chile to the garlic-scallion finish.
- Salt-and-pepper chicken wings: Replace the thigh pieces with 2 pounds split chicken wings. Fry at 350°F for 8 to 10 minutes for the first fry, then double-fry at 375°F for 2 minutes.
- Gluten-free version: Use tamari instead of soy sauce and replace the all-purpose flour with white rice flour. Check that your baking powder is gluten-free.
Storage & Make-Ahead
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The coating will soften as it sits, but it can be revived with dry heat.
Reheating: Reheat in a 400°F oven or air fryer for 6 to 10 minutes, turning once, until hot and crisp. Avoid microwaving if possible because it makes the coating soft.
Make-ahead: You can cut the chicken and mix the dry coating up to 1 day ahead. Keep the chicken covered in the refrigerator and the coating at room temperature in an airtight container. For the best texture, marinate, coat, and fry the chicken shortly before serving.
Nutrition (per serving)
Calories: 515 kcal | Carbs: 30g | Protein: 36g | Fat: 28g | Saturated Fat: 5g | Fiber: 1g | Sugar: 1g | Sodium: 980mg | Cholesterol: 155mg
