Salt and Pepper Chicken is a quick, flavorful meal ready in about 30 minutes. You can cook it on the stove or in an air fryer. The chicken is lightly coated for a crispy exterior and seasoned with salt, cracked black pepper, and aromatic five-spice, giving it a distinctive savory-sweet balance.
Why Make This Salt and Pepper Chicken
This version is lightly breaded and approachable for the whole family. It has bold salt and pepper notes, with five-spice rounding out the flavor for an Asian-inspired twist. The recipe is made mostly in one pan, which keeps cleanup minimal and dinner easy.
Bright bell peppers add color and sweetness while Serrano peppers bring heat — omit them or use jalapeños if you prefer milder spice. You can prepare the chicken in a skillet or air fryer depending on your preference and equipment.
Ingredient Notes
Full ingredient amounts are listed in the recipe card below.
- Chicken breasts. Boneless, skinless breasts work well here, though thighs can be substituted for a slightly juicier result.
- Corn starch. Found in the baking aisle; it’s used as a light coating to create a crispy, fried texture. Arrowroot is an acceptable substitute.
- Five-spice. A fragrant Asian blend with star anise that adds a warm, slightly sweet note.
- Salt. This recipe highlights salt as a primary seasoning—adjust to taste. Coarse kosher salt is recommended.
- Oil. Use an oil with a high smoke point, such as avocado or canola oil, for frying in a skillet.
- Serrano peppers. Provide heat; swap for jalapeño if you prefer milder spice.
- Chicken broth. Low-sodium broth lets you control the final salt level while creating a flavorful sauce to cook the vegetables.
Recipe Variations & Substitutions
Chicken: Swap chicken breasts for thighs if desired.
Vegetables: Bell peppers can be replaced with broccolini or chopped broccoli for a different texture.
Five-spice: If you don’t have five-spice, blend a pinch each of fennel, crushed star anise, Chinese (Cassia) cinnamon, and clove to mimic the flavor.
Steps To Make This Recipe
Step One. If serving with rice, begin cooking it first (about 20 minutes depending on the rice). Cut chicken into roughly 1-inch cubes and pat dry. In a medium bowl whisk together corn starch, kosher salt, cracked black pepper, and five-spice. Toss the chicken in the mixture until evenly coated.
Step Two. Heat oil in a large skillet over high heat. Add the coated chicken and cook until browned and crispy, about 7–10 minutes, turning as needed and cooking until the internal temperature reaches 165°F (74°C). Remove the chicken to a bowl and set aside.
Air fryer option: Coat the chicken the same way, lightly spray with oil, and air fry at 375°F (190°C) for 8–10 minutes, shaking once halfway through for even crisping.
Step Three. Chop onion, bell peppers, and Serrano peppers; mince garlic. In the same skillet with any browned bits, add about 1 teaspoon of oil and return to medium heat. Sauté the vegetables and garlic for roughly 5 minutes until tender. Sprinkle 1 tablespoon of corn starch over the veggies, season with a pinch of salt and pepper, and stir to combine. Pour in the low-sodium chicken broth to deglaze the pan and bring the mixture to a light simmer.
Step Four. Return the cooked chicken to the pan and simmer for 1–2 minutes until heated through and the sauce has thickened. Serve the salt and pepper chicken over rice or enjoy it on its own.
Recipe Tips
- For the crispiest texture, the air fryer is excellent, but the skillet method also yields great results.
- Taste and adjust seasoning near the end—this dish is intended to be on the salt-forward side, but you can increase or reduce salt and spice to suit your palate.
- Any color bell pepper works; they add sweetness and visual appeal.
Salt And Pepper Chicken Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave, air fryer for about four minutes, or warm gently in a skillet until heated through.
Recipe Pairings
This dish is satisfying on its own but pairs well with crisp salads or simple sides like an Asian-style cabbage or cucumber salad.
Other Chicken Recipes To Enjoy
Dinner
Blackened Chicken Bowls
Dinner
Teriyaki Chicken Bowl
Lunch
Cajun Chicken Wrap
Dinner
Thai Cashew Chicken
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Salt and Pepper Chicken
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Equipment
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large pan or skillet
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mixing bowl
Ingredients
- 1 cup long grain rice, uncooked, optional
- 1½ lbs chicken breasts
- ⅓ cup corn starch, for the chicken
- ½ tbsp kosher salt, see notes
- 1¼ tbsp cracked black pepper
- ¾ tbsp five spice, see notes
- ⅓ cup avocado oil, if cooking in the skillet
Saucy Veggies
- ⅓ cup onion, diced
- 2 Serrano peppers, or jalapeño
- 2 bell peppers, chopped
- 2 minced garlic cloves
- 1 Tbsp corn starch
- ¼ tsp salt & pepper
- 1½ cup chicken broth, low sodium
Instructions
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Start the rice if serving over white rice. Slice the chicken into 1-inch cubes and pat dry. In a bowl whisk together corn starch, salt, cracked black pepper, and five-spice. Add the chicken and toss to coat.
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Heat oil in a large pan over high heat. Add the coated chicken and cook until browned, crispy, and cooked through (165°F inside), about 7–10 minutes. Remove and set aside.
If using an air fryer, coat the chicken the same way, spray lightly with oil, and air fry at 375°F for 8–10 minutes.
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Chop onion and peppers, and mince garlic. In the same pan, add 1 teaspoon oil and return to medium heat. Sauté the vegetables and garlic for about 5 minutes until softened. Sprinkle with 1 tablespoon corn starch and a pinch of salt and pepper. Stir, then pour in chicken broth to deglaze the pan and bring to a light simmer.
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Return the chicken to the pan and simmer 1–2 minutes until warmed through and the sauce thickens. Serve over rice or enjoy on its own.
Notes
This is intended to be a salt-forward dish; you may want to adjust salt to taste after cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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