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Grid Iron Meat

Salt & Pepper Chicken (Fakeaway Style)

A crisp, lively stir‑fried chicken dish inspired by the classic takeaway version. Lightly battered chicken, colourful peppers, garlic and chilli are tossed together with a homemade salt-and-pepper seasoning that is far fresher than anything shop‑bought.

INGREDIENTS

For the chicken

  • 600g boneless chicken thighs, cut into bite-sized pieces
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp sesame oil
  • ½ tsp white pepper
  • 1 egg white (optional)

For the coating

  • 100g cornflour (cornstarch)
  • 1 tsp fine salt
  • ½ tsp white pepper
  • ½ tsp Chinese five spice
  • ½ tsp garlic granules
  • ½ tsp onion granules

For the salt & pepper seasoning

  • 1 tbsp sea salt
  • 2 tsp sugar
  • 1 tsp white pepper
  • 1 tsp chilli flakes
  • ½ tsp Chinese five spice

For the stir-fry

  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 onion, sliced
  • 3 garlic cloves, finely chopped
  • 2 fresh chillies, sliced
  • 2 spring onions, sliced
  • 1 tbsp oil
METHOD

  1. Marinate the chicken: Mix soy sauce, Shaoxing wine, sesame oil, white pepper and egg white if using. Add chicken and marinate for 20 minutes.
  2. Prepare the coating: Combine cornflour, salt, white pepper, five spice, garlic granules and onion granules. Toss the chicken until fully coated.
  3. Cook the chicken:
    • Deep fry: 170°C for 4–5 minutes until crisp and golden.
    • Air fry: Spray lightly with oil; cook at 200°C for 12–15 minutes, shaking halfway.
    • Shallow fry: Use 1cm oil in a frying pan, cooking until golden on each side.
  4. Make the salt & pepper seasoning: Mix salt, sugar, white pepper, chilli flakes and five spice.
  5. Stir-fry the aromatics: Heat oil in a wok. Add peppers, onion, garlic and fresh chillies. Cook for 2–3 minutes.
  6. Combine: Add the cooked chicken to the wok. Sprinkle over 1–2 tsp of the salt & pepper seasoning (adjust to taste). Toss over high heat for 1 minute.
  7. Finish: Add spring onions and serve straight away.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Marinate and coat the chicken as usual.
  2. Use Air Crisp at 200°C for 12–15 minutes, shaking halfway.
  3. Use Sear/Sauté for the peppers, onions, garlic and chillies.
  4. Add chicken back in with 1–2 tsp seasoning and toss to finish.

Print recipe

Shop for Ingredients

Yorkshire Free Range Chicken Thighs 4 x 150g

Yorkshire free range boneless chicken thighs, all grain-fed, hand prepared to order, then air chilled to give you the freshest chicken possible.

£9.90

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Sides

  • Salt & Pepper Chips – Toss oven chips or wedges with the same seasoning mix for a proper takeaway-style plate.
  • Egg Fried Rice – Soft rice, peas and eggs cooked simply with spring onion.
  • Stir-Fried Greens with Garlic – Pak choi or green beans quickly fried for freshness.
  • Sesame Noodles – Light soy, sesame oil and spring onions bring everything together.
  • Simple Cucumber Salad – Thin slices dressed with rice vinegar and sesame for something clean and cool.
  • Sweetcorn Stir-Fry – Corn kernels with butter, chilli and spring onion for colour and sweetness.

Matches

  • Herbs: spring onion, coriander
  • Spices: white pepper, chilli flakes, five spice
  • Aromatics: garlic, fresh chilli, ginger
  • Bases: noodles, rice, crispy potatoes
  • Toppings: toasted sesame seeds, crushed chillies, crispy onions

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Preparation Time: 20 minutes (plus marinating).
Cooking Time: 15–20 minutes.

Hot Tips

  • Chicken thighs stay soft and juicy even when crisped; breast works but mustn’t be overcooked.
  • Don’t overload the wok — tossing in two batches keeps everything crisp.
  • The chilli salt keeps well in a jar; double it and use it on chips, prawns or tofu.
  • A tiny pinch of sugar helps replicate the balance you get from takeaway versions.

Pairings

Red Wine

  • Beaujolais – Light, bright and works nicely with pepper and mild heat.
  • Pinot Noir – Soft fruit and subtle spice without overpowering the dish.
  • Zweigelt – Fresh, slightly peppery and surprisingly good with Asian-style dishes.

White Wine

  • Riesling (off-dry) – A gentle sweetness balances chilli heat.
  • Pinot Gris – Stone-fruit notes with a clean finish.
  • Albariño – Crisp citrus and freshness against the savoury coating.

Beer & Cider

  • Pilsner – Very clean and refreshing.
  • IPA (not too bitter) – Works well with chilli and garlic.
  • Dry apple cider – Cuts through the salt and spice nicely.

Non-Alcoholic

  • Sparkling water with lime – Cleansing and simple.
  • 0% lager – A good match for salty, crispy food.
  • Iced green tea – Light, refreshing and not too sweet.

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