Salt and pepper chicken

    35 min

    If you've ever asked for salt and pepper chicken wings / pork / ribs from a Chinese, you know it tastes absolutely amazing. Here is the recipe for making it yourself. It goes great as a side dish for any other Chinese meals. You could also make more of it and have it as a main with chow mein or something similar.

    Lancashire, England, UK
    1137 people made this

    Serves: 2 

    • 300g breaded boneless chicken
    • 4 tablespoons vegetable or sunflower oil
    • 1 to 2 onions, sliced
    • 1 green pepper, sliced
    • 4 to 5 cloves garlic, minced
    • 3 to 4 green and/or red chillies, sliced
    • coarse sea salt and freshly ground black pepper to taste
    • good splash of rice wine vinegar

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Usually the breaded chicken takes about 20 minutes to cook in the oven, so put your chicken in first as it takes about this much time to cook the rest of the ingredients.
    2. Put 4 tablespoons of oil in a frying pan or wok and place on a moderate heat. Add the onions and green pepper, and stir fry for a few minutes. Add the garlic and chillies when the onion and pepper have gone soft.
    3. Stir until the onions have turned slightly golden, then add 2 pinches of salt and a few grinds of pepper. Continue stirring until chicken is ready and turn down heat if needed; the ingredients in the pan should be a soft golden colour.
    4. When the chicken is ready, cut it up into thick slices, place in the pan along with a good big splash of vinegar and a few pinches more of salt and stir it all together. The aim here is to get the chicken smothered in the all the other ingredients. Add more oil if you need to.
    5. Once the chicken has been covered with the mixture, serve up.


    You don't have to use chicken with this, you can obviously use other meats such as pork, but you can even do this with chips, broccoli, asparagus, etc. Just make sure they're pretty much cooked before adding to pan. Add them at the same stage you would the chicken above.

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    Reviews in English (18)


    Altered ingredient amounts. 1/2 tsp chinese 5 spice 1/2 tsp ginger powder  -  02 May 2010


    It was nice but it is nowhere near matching the local chinese takeaway. From my research i have discovered that your above recipe needs some chinese 5 spice added probabably about 1/4 of a teaspoon maybe less maybe more and there is no ginger mentioned which might be a missing ingrediant also. I will also be playing with the sort of oil used for cooking it as i dont think vegetable oil is quite right. going to experiment with ground nut oil and sesame oil in the future to find out. i Also found that the dish was nicer if you bought chicken nuggets and then added these to the pan (whilst still frozen) coating them in the mixture and then cooking them in the oven, this makes the breaded coating go back to crispy as i found that doing it your way(coating them after cooking) made the breaded part a little soggy. With the remaining onion chilli garlic mixture i flash fried some noodles in once the chciken was done in the oven. Further more White pepper is better than black pepper and schwaun pepper is better still and as a guideline as its not mentioned above add 1 teaspoon of salt and 1/2 teaspoon white pepper. 1 thing to note if you do it this way. Keep an eye on your chicken in the oven as once its coated with the oil from the onions mix it cooks faster.  -  02 May 2010


    Altered ingredient amounts. I found this a little oily. Next time I am going to try it with half the amount of oil and take it from there.  -  18 Jun 2010