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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.

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

View Product

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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