This Chinese salt and pepper chicken recipe, featuring white pepper powder, is all about juicy, tender chicken that’s surprisingly delicious with just a few ingredients.
Pepper Chicken Recipe:
📌 About This Pepper Chicken Recipe
White pepper powder isn’t very common in Western cooking but is very popular in Chinese cuisine. its mild flavor adds a subtle kick to the dishes without overpowering the existing flavors.
In my family, this recipe is a weekly favorite. My mom is quite proud because she discovered that such a simple ingredient combination can make meat dishes taste incredibly delicious. She uses it not only for chicken but also for pork.
The recipe might seem too simple, but you’ll be pleasantly surprised by how tasty it is once you give it a try.
That’s what homemade food is all about – it’s foolproof, delicious, and satisfying.
🔪 How to make this white pepper chicken?
- Mixing chicken with spices: Rub the chicken with salt and pepper and massage it all over
- Pan-frying Chicken: Add the ginger, oil, and chicken thighs to a non-stick pan over medium heat, put the lid on, and cook for 10-15 minutes until the chicken is completely cooked through. Turn once or twice during the cooking.
- Customization: If you want to add vegetables like onions or mushrooms, go ahead and make it your own!
- Finishing off: Sprinkle a tablespoon of rice wine before turning the heat off (optional). Serve with rice or noodles.
🍳 Ingredients
- Chicken: The boneless chicken tight is the best for this recipe. You can remove the skin. Chicken breast is not recommended as it will get too dry.
- White pepper powder: White pepper powder is slightly less aromatic and more delicate flavor. It is widely used in Chinese cuisine for a clean and light spiciness without being too overwhelming. Yes, you can replace the white pepper powder with black pepper powder in this recipe.
- Ginger: Ginger is only for infusing oil and not for eating. We will normally remove them before serving.
- Oil: I usually use olive oil but you can use any kind of vegetable oil.
💡 Recipe Notes
- Use the chicken thighs and other parts of the chicken that might get too dry from pan frying.
- The ratio of salt and pepper powder is 1:2. But you can adjust the amount for your liking.
- The fork test is a good way to determine whether or not your chicken is cooked. The fork should be able to pierce through the chicken easily. The juices from the chicken should run clear when you cut into it.
❓FAQ
A: For the chicken tight, it takes 10 to 15 minutes with the lid on over low-medium heat. For bone-in chicken, add one or two tablespoons of water and cook until juices run clear when pierced with a fork. To ensure food safety, always use the “fork test” method before turning off the heat.
A: The chicken can be served with rice or as the topping for your pasta. You can also cut them into slices and make the salad.
🍗 Other Chinese chicken dishes
Chinese Pepper Chicken
Ingredients
- 500 g boneless chicken thighs
- 2 tablespoon oil
- 3-4 slice ginger
- 1/2 teaspoon salt (more or less to your liking)
- 1 teaspoon white pepper powder (more or less to your liking)
- 1 tablespoon rice wine (optional)
Instructions
- Mixing chicken with spices: Rub the chicken with the white pepper powder and salt and massage it all over
- Pan-frying Chicken: Add the ginger, oil and chicken thighs to a non-stick pan over medium heat, put the lid on, and cook for 10-15 minutes until the chicken is completely cooked through. Turn once or twice during the cooking.
- Finishing off: Sprinkle a tablespoon of rice wine before turning the heat off (optional). Serve with rice or noodles.
Recipe Notes:
- Chicken: The boneless chicken tight is the best for this recipe. You can remove the skin. Chicken breast is not recommended as it will get too dry.
- White pepper powder: White pepper powder is slightly less aromatic and more delicate flavor. It is widely used in Chinese cuisine for a clean and light spiciness without being too overwhelming. Yes, you can replace the white pepper powder with black pepper powder in this recipe.
- Ginger: Ginger is only for infusing oil and not for eating. We will normally remove them before serving.
- Oil: I usually use olive oil but you can use any vegetable oil.
- Use the chicken thighs and other parts of the chicken that might get too dry from pan frying.
- The ratio of salt and pepper powder is 1:2. But you can adjust the amount for your liking.
- The fork test is a good way to determine whether or not your chicken is cooked. The fork should be able to pierce through the chicken easily. The juices from the chicken should run clear when you cut into it.
Nutrition Information:
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How can this be modified to be baked in the oven?
You can try marinate chicken with ginger and the spices then bake in the oven. We sometimes use the steam method. Should be similar.