Pulled Into the Kitchen by a Craving: Salt and Pepper Chicken

Alright, so the first time I tried making salt and pepper chicken at home, I’d just come back from a pub (you know the type – sticky tables, blaring footie, best chips in town). They did this glorious version with crispy little chicken bites, but honestly, mine came out…well let’s just say a bit limp the first time. Still tasty! Since then, I’ve made this dozens of times, and it’s become my favorite procrastination dinner (because somehow, slicing peppers feels more productive than answering emails?). Oh, and if a bit of flour ends up on your shirt – all part of the fun.

Why You’ll Love This (Or at Least, Why I Do)

Usually I whip this up when it’s been “one of those days” and I don’t want to think too hard. My family basically stampedes to the kitchen just from the smell. Honestly, the most complaints I hear are that there’s not enough left over for lunch (I should start doubling the batch, but do I? Nope). What I really love is you don’t need a bunch of fancy sauces – just salt, pepper, and some veg you’ve probably got lying around. Oh and if you’re a fan of those crispy takeaway bits, this hits the spot. (Confession: I used to totally overdo the black pepper and end up sneezing halfway through dinner. Oops.)

What You’ll Need (And a Few ‘Eh, Use What You’ve Got’ Subs)

Chicken thighs (about 500g, boneless & skinless; I sometimes use breast, but thighs are juicier. Leftover roast chicken also works in a pinch!)
Cornflour (aka cornstarch, 4 heaping tablespoons; my gran insisted on potato flour, but I barely remember to buy it)
Salt (any kind is fine, but flaky sea salt is the best, go wild here)
Black pepper (freshly cracked is king here, plus a hint of white pepper if you have it but no stress if not)
2 bell peppers (any colour, sometimes I just use one if that’s all that’s mouldering in the fridge)
1 onion (or shallot, or skip if you’re not into onions – I won’t tell)
3 garlic cloves (smash ‘em, don’t sweat the chopping)
1-2 fresh chillies (optional, depending how fiery you’re feeling – or leave out for fussy eaters)
Spring onions (a handful, or skip – tastes fine either way)
Oil for frying (veg, sunflower, or whatever’s on offer at Tesco)

Let’s Get Cooking! (In My Very Unofficial, Sometimes-Messy Way)

Chop the chicken into bite-sized bits – not too tiny, or they dry out (I do them slightly uneven so there’s always one extra juicy piece, but that’s just me).
In a big-ish bowl, toss your chicken with cornflour, a good teaspoon of salt, and loads of cracked pepper (like seriously, don’t be shy – it’s salt and pepper chicken after all). This is where I sneak a taste – just the coating, not raw chicken, I promise! If it looks a bit pasty, that’s OK.
Heat about 2cm of oil in a large frying pan or wok on medium-high. (Or do it in a deep fryer if you’re fancy, but honestly a big saucepan with high sides works fine – don’t crowd the pan.)
Once the oil is shimmering, gently lower chicken pieces in batches. Fry until golden and crispy, turning as you go. About 3-5 mins. Don’t sweat if the first batch is a bit pale, the next will be better!
Drain chicken on kitchen paper and repeat with the rest. (I stack mine on a wire rack if I’m feeling keen, otherwise a plate’s fine.)
Chuck out most of the oil, leaving just a slick. Add your peppers, onion, garlic, and chilli. Quick stir-fry ‘til everything’s a bit floppy but still bright (1-2 mins tops – keep it moving, like you’re on a bumpy bus ride).
Toss your crispy chicken back in, add a hit more salt and pepper, and spring onions too. Stir everything so the chicken gets all tangled with the veg. (If you’re feeling fancy, a dash of Shaoxing wine or soy sauce never hurt, but not essential.)
Serve straight away, unless you happen to be one of those super chill people who preps everything hours in advance (in which case, tell me your secrets).

Things I’ve Figured Out The Hard Way (Notes)

If it tastes too salty, a squeeze of lime sorts it right out. That, or just pile it on plain rice.
It’s way crispier if you use a wire rack – but if you don’t have one, don’t panic. It works anyway.
Actually, I find it works better if you fry in smaller batches even if it’s a bit of a faff.
I used to skip the veg (too hungry!), but it really makes a difference to the final thing. Totally up to you.

Have You Tried Any of These Twists? (Some Work, Some… Not So Much)

I once tried this with tofu (don’t ask – it worked, kinda, but fell apart. Maybe with firm tofu you’ll have better luck? More power to ya).
Pork fillet, sliced thinly, is delicious. You’ll want to up the pepper, though.
Adding crushed Szechuan peppercorns: if you’re feeling adventurous, it’s zingy and weird in a good way (but too much and it’s like eating pins and needles – take it easy).
Breaded instead of cornflour? I don’t totally recommend it, but my mate swears by panko. Tastes more like chicken nuggets though.

Saucepans, Woks, Or Just Your Trusty Old Frying Pan? (Equipment I Use)

I say go for a wok if you’ve got one, but if you don’t, a decent big frying pan or anything with high sides does the trick. I even used a Dutch oven once when everything else was dirty – didn’t make much difference, except heavier to wash up. Tongs are handy, but a slotted spoon works fine. No thermometer? Just test with a tiny bit of batter – if it sizzles, you’re good to go.

Sneaky Tip – How to Store (But We Almost Never Get To)

This does keep in the fridge for a couple of days (airtight box, please), and you can reheat it in a hot oven to get some crunch back, but truth be told, it’s rare to have more than a few rogue pieces left around here by breakfast. I think it actually tastes better the next day, but don’t quote me on that. And apparently you can freeze it in a pinch – though honestly I’ve never managed to test that myself.

Plonk It Down With These: My Favorite Ways To Serve

I love big bowls of this over fluffy steamed rice or jammed into a soft white bap (chicken sandwich for tea – yes please). My cousin swears by eating it with chips, which honestly isn’t terrible if you want that takeaway vibe. Sometimes we round it out with a crunchy Asian slaw (if you want a good one, this recipe is class). And when I’m feeling indulgent, I make extra peppers for a veg boost (look, I try!).

If I Had Known Back Then… (Pro Tips From A Serial Mistake-Maker)

Don’t skip draining on paper towels – one time I was lazy and they got a bit soggy. Lesson learned.
Resist crowding the pan – I rushed a batch once and they steamed, not crisped. It was, as my dad would say, a bit of a dog’s breakfast.
Add your final salt and pepper while it’s still piping hot. Makes all the difference.
If you let the veg go too soft, it’s not the end of the world, but you lose that nice little snap.
This YouTube video (Dan’s Takeaway-Style Salt & Pepper Chicken) is worth a watch if you want to compare techniques. He gets super into it!

Questions I Get From Friends (And My Distracted Answers)

Can I make this with chicken breast?
Yep, absolutely. Breast just cooks a bit faster, so keep an eye out or you’ll end up with rubbery bits. I tend to stick with thighs if I can, but go with what you’ve got.

Is it super spicy?
Not unless you want it to be – the chilli is totally optional. For my niece, I skip it altogether and she still loves it!

What if I don’t have cornflour?
Plain flour will work in a tight spot, but it’s not as light and crispy. Actually, potato starch is even better if you can find it!

Can I bake it instead of frying?
You can bake, but full disclosure – it’s not quite the same. Toss in a bit of oil and crank the oven to 220°C, and you’ll get some crunch, but I prefer the old fashioned pan method.

How do I get it extra crispy?
Two words: hot oil. And don’t panic if your first batch is a bit patchy; just means you’ve got something to nibble on while you finish. Plus, letting it sit for a minute after frying makes it even crunchier. Who knew?

Is it the same as takeaway?
Honestly, nothing matches the magic of a good British or Irish takeaway, but this gets dangerously close – especially fresh. (Though if you live near Manchester, you’ve probably still got me beat!)

Not to go off on a tangent, but I once tried serving this to friends during a movie night – it was gone before the opening credits. So, maybe plan for seconds if you’ve got a crowd!

Salt and Pepper Chicken: My Go-To Home Recipe With Flavor Punch