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Salt and Pepper Chicken a Super Quick Fakeaway

Chinese Salt and Pepper Chicken a spicy treat featuring crispy fried chicken seasoned with five spice & finished with black pepper & chilli.

It’s a recipe where the preparation takes a leisurely 15 minutes and can be done in advance. Cooking takes just 10 minutes, making this takeaway favourite quicker than your local delivery place.

Crispy Chinese salt and pepper chicken with pickled daikon.

Chinese Salt n Pepper Chicken

It will come as no surprise to regular visitors to find a new takeaway influenced recipe here. I love cooking fakeaway grub, it saves a fortune and is often a lot “healthier” than food from less scrupulous takeaway joints.

It may seem intimidating but many of your favourite recipes can be made at home without too much difficulty.

This crispy salt and pepper chicken recipe joins salt and pepper squid and a salt and pepper tofu recipe on my site.

It sits alongside other classic Chinese takeaway favourites like chicken in black bean sauce and chicken and sweetcorn soup.

It is exceptionally quick to cook and uses far fewer ingredients than many of my fakeaway recipes.

In fact, with the exception of the chilli and Chinese five-spice you probably already have all of them in your cupboard.

Close up crispy Chinese salt and pepper chicken with shredded chilli and sprouted onion seeds.

Frequently Asked Questions.

Do I have to use a wok?

No, you can use a deep fat fryer or a small pot, just be careful not to over fill the pot with oil, a good safe rule of thumb is not to fill a pan you are planning to fry in by more than a third.

The wide-open top of a wok makes it a much safer option for frying than a saucepan. That is the reason I use it for dishes like my crispy fried tofu or crispy chilli beef

Can I make Chinese five spice?

Yes, it is a simple spice blend of Szechuan pepper, Star Anise, Cloves, Cinnamon and Fennel. The balance varies from recipe to recipe but you should keep your use of cloves moderate unless you want numb gums!

What Chilli should you use?

There is no right or wrong answer here, use a chilli that you like the flavour of and is appropriately spiced for you. I use fresh cayenne peppers more often than any other.

Do I have to use freshly ground pepper?

No, but please do, freshly crushed peppercorns are so much more aromatic than the stuff in a packet.

Overhead crispy Chinese salt and pepper chicken with pickled daikon.

Serving Suggestions.

I like to serve this dish with pickles, they really help cut through the richness.

I serve this recipe with a quick pickled daikon but it would also work really well with the cabbage salad from my tonkatsu recipe.

As I mentioned in the salt and pepper squid recipe I like to serve this sort of fried food on top of the pickles. 

The juices soak in and things at the bottom get all chewy and delicious. If you want to keep your chicken crispy then keep the two separate.

Good vegetable sides include my asparagus stir fry or broccoli stir fry recipes.

It also rocks alongside some simple stir fried soy sauce noodles.

Crispy fried Chinese salt and pepper chicken with shredded chilli and sprouted onion seeds.
Yield: 2 Servings

Salt and Pepper Chicken Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

My Chinese salt and pepper chicken breast is the perfect quick fakeaway dinner treat that cooks in well under 30 minutes.


  • 400g Chicken Breast
  • 2 Tsp Freshly Ground Black Pepper
  • 1 Tsp Chinese Five Spice
  • 1 Tsp Coarse Sea Salt
  • 50g (1/2 Cup) Cornflour or Corn Starch
  • 1 Red Chilli Pepper
  • 2 Cloves Garlic
  • Oil for Frying


  1. Cut the chicken breast in half horizontally, then slice into 5-7mm (~1/4") thick strips diagonally through the slices.
  2. Place the chicken a bowl with the five-spice and half of the black pepper and set aside.
  3. Finely dice the garlic and then deseed and finely slice the chilli pepper.
  4. Add enough oil to a wok to cover it around 3-4cm (~1.5") deep.
  5. Heat the oil to 180°C or 350°F.
  6. Whilst the oil is heating add half of the salt for the chicken to the chicken along with the cornflour.
  7. Mix to coat.
  8. When the oil is hot batch fry the chicken for 2-3 minutes and drain on kitchen towel.
  9. When all of the chicken is cooked transfer most of the oil to a separate bowl leaving a scant covering on the base of the wok.
  10. Return to the heat and when hot add the remaining salt & pepper, diced chilli, and garlic.
  11. Stir fry for 60 seconds.
  12. Add the chicken and toss to coat.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 562Total Fat: 31gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 170mgSodium: 1315mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 63g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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