Crispy Salt Pepper Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound boneless, skinless chicken thighs (or use chicken breast if you prefer)
02 - 1/4 cup cornstarch (potato starch or arrowroot powder work too)
03 - 1/3 cup neutral cooking oil (vegetable, canola, or any oil without strong flavor)

→ For Seasoning the Chicken

04 - 1 tablespoon Shaoxing wine (substitute with dry sherry, white wine, or chicken stock)
05 - 1/2 teaspoon fine salt
06 - 3/4 teaspoon freshly ground black pepper (white pepper is great too)

→ Aromatic Ingredients

07 - 4 cloves fresh garlic, finely minced
08 - 1 large red chili pepper, roughly chopped
09 - 1 teaspoon fresh ginger, thinly sliced into matchsticks
10 - 1 green onion (scallion), finely sliced
11 - 1/2 teaspoon white sugar
12 - 3/4 tablespoon Shaoxing wine for deglazing (or your preferred substitute)

# Instructions:

01 - Cut your chicken thighs into bite-sized chunks, roughly 1.5 inches each. Toss them in a mixing bowl with the Shaoxing wine, salt, and pepper until everything's nicely combined. If you've got a few extra minutes to spare, let the chicken marinate for about 10 minutes to really soak up those flavors.
02 - Sprinkle the cornstarch over your seasoned chicken pieces and mix thoroughly. Make sure every single piece gets a nice even coating of that starch - this is what creates the crispy exterior.
03 - Pour your oil into a large skillet and warm it over medium heat until it starts to shimmer. Carefully add the chicken pieces and let them fry for about 7 to 8 minutes total, flipping them halfway through so both sides turn beautifully golden brown and crispy.
04 - Once the chicken is perfectly crispy, lift it out of the pan and set it on a wire cooling rack or a plate lined with paper towels to drain off any excess oil.
05 - Keep about 2 teaspoons of that flavorful oil in your pan and carefully pour out the rest. Turn the heat down to low, then toss in the ginger, garlic, chili, green onion, and sugar. Stir them around for just 30 seconds until they become fragrant and start to sizzle.
06 - Return the crispy chicken to the pan and splash in the remaining Shaoxing wine to deglaze. Give everything a good toss until the chicken is coated with those aromatic flavors. Take it off the heat and taste - add more salt or pepper if you think it needs it. Serve immediately while it's hot and crispy!

# Notes:

01 - For a healthier version, you can air fry this chicken instead of pan-frying. Just spray your air fryer basket with oil, arrange the coated chicken in a single layer, give it another light spray, and cook at 400°F for 9-12 minutes until golden.
02 - The chicken is done when it reaches an internal temperature of 165°F on a meat thermometer. No need to flip the pieces when air frying.
03 - If your air fryer is on the smaller side, you might need to cook the chicken in batches to avoid overcrowding. Give each piece enough space for proper air circulation.
04 - This dish is best enjoyed fresh when the chicken is still crispy. The longer it sits, the more the coating will soften.

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