Salt and Pepper Chicken
Crispy, seasoned chicken bites stir-fried with scallions and chilies for a quick, flavorful meal.
Equipment
- Cast-Iron Skillet
Ingredients
- 1/2 cup cornstarch
- 2 tsp Chinese five-spice
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tbsp sesame oil
- 1 lb chicken (breast or boneless skinless thighs), cut into cubes
- 4 green onions, diced and divided
- 1 small red chili pepper, seeds removed and diced
- 2 small green chili peppers, seeds removed and diced
Instructions
- In a bowl, whisk together the cornstarch, Chinese five-spice, 1 tsp salt, and 1 tsp ground black pepper until evenly combined.
- Toss the cubed chicken with the cornstarch mixture until each piece is evenly coated.
- Heat 1 tablespoon of sesame oil in a cast iron skillet over medium-high heat until shimmering.
- Add the coated chicken to the hot skillet in a single layer and cook, stirring or turning frequently, until golden brown on all sides and cooked through, about 8–10 minutes depending on piece size.
- Transfer the cooked chicken to a plate and, if needed, blot with paper towel to remove excess oil.
- Add the remaining 1 tablespoon sesame oil to the skillet and stir in the diced green onions (reserve a small amount if desired for garnish), diced red chili, and diced green chilies. Cook for about 2 minutes until fragrant and slightly tender.
- Return the chicken to the skillet, toss with the aromatics, and cook for 1–2 minutes more to combine and reheat the chicken. Adjust seasoning with extra salt or pepper if desired, then serve immediately.
Notes
- Cut the chicken into uniform pieces to ensure even cooking.
- Don’t overcrowd the pan to avoid steaming the chicken.
- Cook until the chicken is just done to keep it tender.
- Serve immediately while hot for best texture and flavor.
- If you lack Chinese five-spice, use a mix of ground ginger, cloves, nutmeg, and star anise.