Contains:

Eggs Gluten Soy

Salt and Pepper Chicken

Name: Salt and Pepper Chicken
Prep time: 4 min
Cook time: 22 min
Total time: 26 min
Yield: 2 servings
Cuisine: Indo-Chinese
Ingredients: 500 g Chicken thigh; 1 Egg; 50 g Cornstarch; 1.5 tsp Chinese five-spice powder; 1 tsp Fine sea salt; 0.5 tsp White pepper; 0.5 tsp Garlic powder; Oil spray; 1 tbsp Neutral oil; 1 large Onion; 1 Green pepper; 4 cloves Garlic; 1 inch Ginger; 3-4 Green chillies; 2 stalks Spring onions; 0.5 tsp Sea salt flakes; 0.5 tsp Black pepper; 1 tbsp Shaoxing rice wine; 1 tsp Honey

The 26-Minute Fakeaway

Crispy air fryer salt and pepper chicken with aromatic five-spice. The UK's favorite takeaway, lighter and faster at home.

Minutes

Servings

🌶️

Medium

Spice Level

Extra Crispy

Texture

How would you like to cook today?

Recipe Details

Total Time

26 min

Spice Level

Mild

Texture

Extra Crispy

Wok Heat

Medium-High

Protein

40g

Servings

Equipment

air-fryer

Ingredients

500 g

Chicken thigh

boneless, cut into bite-sized pieces

Egg

beaten

50 g

Cornstarch

for the shatter-shell coating

1.5 tsp

Chinese five-spice powder

1 tsp for coating, 1/2 tsp for toss

1 tsp

Fine sea salt

for coating

0.5 tsp

White pepper

0.5 tsp

Garlic powder

Oil spray

for air fryer

1 tbsp

Neutral oil

for the wok toss

1 large

Onion

sliced into petals

Green pepper

cut into 1-inch pieces

4 cloves

Garlic

minced

1 inch

Ginger

minced

3-4

Green chillies

sliced

2 stalks

Spring onions

cut into 1-inch pieces

0.5 tsp

Sea salt flakes

Maldon or similar

0.5 tsp

Black pepper

coarse, freshly cracked

1 tbsp

Shaoxing rice wine

or dry sherry

1 tsp

Honey

optional, for gloss

Why It's Better At Home

Fresh Garlic & Ginger Heart-healthy compounds in every bite
You Control Everything Oil, salt, spice - exactly how you like it
No Hidden Ingredients No MSG, no mystery sauces, no preservatives
Air Fried: 80% Less Oil Same crunch, fraction of the calories
High in Vitamin C Bell peppers packed with nutrients
73% Cheaper Than Takeaway £2.54/serving vs £9.50 average

Research shows home cooking is associated with better diet quality and lower calorie intake. Learn more

Instructions

1. Prep the Protein

2 min

Cut chicken thighs into uniform bite-sized pieces (about 1.5 inches). Pat completely dry with kitchen paper—moisture is the enemy of crunch.

💡

Pro Tip

Room temperature chicken coats better and cooks more evenly

2. Build the Coating

3 min

In a large bowl, whisk together cornstarch, 1 tsp five-spice, salt, white pepper, and garlic powder. In another bowl, beat the egg. Dip chicken pieces in egg, then toss in the spiced cornstarch until completely coated.

💡

Pro Tip

The five-spice goes IN the coating, not just the toss—this is what makes it taste like takeaway

3. Air Fry Round 1

8 min

Arrange coated chicken in a single layer in air fryer basket. Spray generously with oil. Air fry at 200°C (400°F) for 8 minutes.

💡

Pro Tip

Don't overcrowd—airflow creates the crunch. Work in batches if needed

4. Shake and Blast

6 min

Shake basket, spray with another light misting of oil. Continue at 200°C for 5-7 more minutes until deep golden and crispy.

💡

Pro Tip

Listen for the rattle when you shake—that's the shatter-shell forming

5. Fire the Aromatics

2 min

While chicken crisps, heat 1 tbsp oil in a wok or large pan over high heat until smoking. Add onion and pepper, stir-fry for 60 seconds until slightly charred. Add garlic, ginger, and green chillies. Toss for 30 seconds until fragrant.

💡

Pro Tip

High heat, fast movement—you want char, not steam

6. The Salt and Pepper Finish

1 min

Add crispy chicken to the wok. Sprinkle over salt flakes, cracked pepper, and remaining five-spice. Splash in Shaoxing wine (it will sizzle dramatically). Toss vigorously for 60 seconds. Drizzle honey if using for extra gloss.

💡

Pro Tip

The Shaoxing deglazes the pan and adds that authentic Chinese restaurant aroma

7. Serve

1 min

Add spring onions, toss once. Transfer immediately to a warm plate. Serve within 5 minutes for maximum crunch.

🔥 🥢 🔥

Wok Hei Achieved!

Salt and Pepper Chicken is ready to devour

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Nutrition Per Serving

420

Calories

40g

Protein

22g

Carbs

20g

Fat

Why Cook This at Home?

Stop Overpaying for Takeaway

See exactly how much you save cooking at home. Real prices from UK supermarkets, compared fairly per serving.

Home Made

£2.54

per serving

(2 servings = £5.08)

Takeaway

£9.50

per serving

(1 portion via JustEat UK)

You Save

£6.96

per serving

73% cheaper

💰

Save Money

The numbers don't lie. Home cooking costs a fraction of delivery fees and restaurant markups.

⭐

Better Quality

You choose your ingredients. Quality meat, fresh vegetables, no mystery sauces.

🔒

Total Control

Your kitchen, your rules. Hygiene standards, spice levels, portion sizes you decide.

View ingredient breakdown

Chicken thigh fillets 500g £3.55 (Tesco)

Onion, pepper £0.63 (Tesco)

Garlic, ginger, chillies, spring onions £0.40 (Tesco)

Five-spice, seasonings, Shaoxing wine £0.50 (Tesco)

Total £5.08

The Philosophy

Salt and Pepper Chicken is the UK’s most beloved Chinese takeaway dish. That golden, shatteringly crisp chicken tossed with charred peppers, aromatic five-spice, and the signature salt-and-pepper crunch. Most home versions fall flat because they miss two critical elements: five-spice in the coating (not just the toss), and the coarse texture of proper salt flakes and cracked pepper.

We’ve re-engineered the deep-fryer original for the air fryer era. Same crunch, same flavour, 80% less oil. The Shaoxing wine splash at the end creates that wok hei sizzle that makes this taste like it came from a professional kitchen.

Pro Tips

Five-Spice Double Hit: The secret to authentic flavour is five-spice in BOTH the coating and the final toss. This creates layers of anise, cinnamon, and pepper that build as you eat.

The Pepper Protocol: Use coarse cracked black pepper, not pre-ground. Crack it fresh with a mortar and pestle or the bottom of a pan. This gives the textural “pop” that defines the dish.

Maldon Moment: Flaky sea salt (Maldon or similar) is non-negotiable. Table salt dissolves; flakes stay crunchy and create flavour bursts.

The Shaoxing Sizzle: That dramatic sizzle when the wine hits the hot wok isn’t just theatre—it’s deglazing the fond and creating instant wok hei. Don’t skip it.

The Rattle Test: When you shake the air fryer basket, properly crispy chicken should rattle like pebbles. If it’s silent, it needs more time.

Variations

Deep Fry Method: If you don’t have an air fryer, heat 500ml oil to 180°C in a wok. Fry coated chicken in batches for 4-5 minutes until golden. Drain on wire rack, then proceed with salt and pepper toss.
Party Mode: Pile on a sharing plate with toothpicks and extra chilli slices.
Low-Carb: Serve in lettuce cups with pickled cucumber.
Full Spread: Serve alongside Hakka Noodles and Honey Chilli Potatoes for the ultimate fakeaway feast.

Storage & Reheating

Fridge: 2-3 days in airtight container (crunch will soften)
Reheat: Air fry at 180°C for 4-5 minutes to restore crispness. A quick toss in a hot dry pan also works.
Never: Microwave. Turns the coating rubbery.