Chinese Pepper Chicken

Learn to make Chinese salt and white pepper chicken with just a handful of ingredients. Delicious and flavorful.

5 from 2 votes

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Course: Main Course

Cuisine: asian

Diet: Diabetic, Gluten Free, Low Fat

Prep Time: 5

Cook Time: 15

Servings:

Calories: 678kcal

Author: Lei

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.

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.