Go Back Email Link
Salt and pepper chicken with peppers and potatoes served on white plate. Frying pan leaving shot, soy sauce, salt and pepper and empty plate also on table.
Print

Salt and Pepper Chicken

Salt and Pepper Chicken is a Chinese Takeaway classic. This homemade version is made up of simple flavours, but it’s absolutely delicious and a big hit with the family.
Course Dinner
Cuisine British, Chinese
Keyword chicken thighs, chicken with salt and pepper, healthy salt and pepper chicken
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 761kcal
Author Donna

Ingredients

  • 6 Boneless Skinless Chicken Thighs Chopped into 2cm chunks
  • 2 Tablespoons Chinese Five Spice
  • 2 Tablespoons Salt
  • 2 Tablespoons of Ground Black Pepper
  • 2 Tablespoons Cooking Oil
  • Cooking Spray
  • 3 Large Potatoes Something like Maris Piper, chopped into wedges
  • 1 Red Onion Finely Sliced
  • 3 Cloves Garlic Crushed
  • Red Pepper Deseeded and Sliced
  • Yellow Pepper Deseeded and Sliced
  • 6 Spring Onions or a similar bunch, finely sliced
  • 1 Teaspoon Honey
  • 1 Tablespoon Red Chilli Puree
  • 2 Tablespoons Soy Sauce
  • 100 ml Water

Instructions

  • Place the chopped chicken in a large bowl with the Chinese 5 spice, cooking oil and half of the salt and pepper.
  • Stir, cover, and refrigerate for at least 30 minutes.
  • Preheat the oven to 180 degrees C (fan-assisted).
  • Mist 2 baking trays with cooking spray.
  • Place the potato wedges onto one tray, spray liberally with cooking spray, and season with the other half of the salt and pepper.
  • Place the chopped chicken on the other tray, and use a spatula to spread it out evenly.
  • Bake for 30 minutes, until the chicken, is cooked through, and the potatoes are soft on the inside, and golden on the outside (bake for a little longer if needed).
  • Towards the end of the bake time, mist a large frying pan with cooking spray and warm over a medium heat.
  • Add the onions and fry for 5 minutes until soft, stirring often.
  • Add the garlic and stir in well, fry for 2 minutes.
  • Tip in the peppers, and fry for 3 more minutes, stirring often.
  • Remove the chicken and potatoes from the oven, and add to the frying pan.
  • Stir in well.
  • Add the honey, chilli puree, soy sauce, water, and spring onions.
  • Bring to a simmer.
  • Simmer for 10 minutes, stirring often.
  • Serve straight from the pan.

Notes

  • Add chilli flakes for a spicier dish, and reduce the chilli puree for a milder flavour.
  • Use fresh red chilli – finely diced - if you prefer.
  • Use less five spices if you don’t love the flavour.