Air Fryer Salt & Pepper Chicken

This air fryer salt & pepper chicken hits every craving I have when I want something crispy, savory, peppery, and insanely addictive — without deep frying. The chicken gets unbelievably crunchy on the outside, stays juicy inside, and then gets tossed with sizzling garlic, onion, chilies, and that classic Cantonese-style salt & pepper flavor we all love from takeout.
Every single time I make this, it disappears immediately. No leftovers. Ever.

If you love bold, punchy dishes like this, you’ll also really enjoy my Air Fryer Salt & Pepper Crispy Tofu — same flavor vibe, totally vegetarian. Now let’s make magic chicken.

Jump to:

• Why You’ll Love This Recipe
• Video Instructions
• Ingredients & Substitutes 
• Instructions
• Pro Cooking Tips
• FAQs
• Air Fryer Salt & Pepper Chicken

Why You’ll Love This Recipe

• Crispy without deep frying: The air fryer gives you that satisfying crackle and golden crust… without standing over hot oil.
• True restaurant-style flavor: Black pepper, white pepper, garlic, onion, chilies — it smells and tastes like real Chinese salt & pepper chicken.
• Fast and simple: Season → Air fry → Toss in aromatics. Dinner is done in around 30 minutes.
• Super versatile: I’ve served this with rice, in bao buns, in lettuce wraps, and as party-style finger food. Always a crowd favorite.
• Family + crowd friendly: Flavor-packed but not overwhelmingly spicy — and easy to adjust heat up or down.

Video Instructions

Ingredients & Substitutes 

• Chicken thighs: They stay juicy, tender, and flavorful — my top choice for this recipe. You can use chicken breast, but cook it carefully to avoid drying out. Surprisingly, pork tenderloin is also great.
• Cornstarch: This is your crunch-maker. Anytime I skipped it, I regretted it. For an even crispier result, you can use potato starch.
• Chinese five-spice (optional but traditional): This adds warmth and depth with that “restaurant flavor.” You can skip if you want the flavor more straightforward.
• Green chilies: They don’t just bring heat — they bring aroma and brightness. Jalapeños, bird’s eye chilies, or mild peppers give you a less spicy result.

Instructions

Step 1 – Season the Chicken

Combine chicken with salt, black pepper, and five-spice. Mix well so every piece is coated.

Step 2 – Coat & Air Fry

Add cornstarch and toss evenly. Lightly drizzle oil. Air fry at 400°F (200°C) for 12–14 minutes, shaking halfway, until crispy and golden.

Step 3 – Make the Aromatic Salt & Pepper Mix

Heat oil in a pan. Sauté garlic, onion, and green chilies for 2–3 minutes until fragrant. Season with salt, black pepper, and white pepper.

Step 4 – Toss Together

Add crispy chicken and toss quickly so everything coats beautifully.

Step 5 – Serve

Serve hot over rice, noodles, stuffed in bao, or as a snack plate.

Pro Cooking Tips

• Pat the chicken dry first: This one sounds simple, but it makes a huge difference. Anytime I get lazy and skip properly drying the chicken, it steams instead of crisping — and you can taste the difference. When the surface is dry, it browns faster, crisps better, and you get that beautiful crunchy bite instead of a soft coating. A quick blot with paper towels is totally worth it.
• Cornstarch is your best friend: Cornstarch is the secret behind that addictive, restaurant-style crisp. I’ve tried doing this recipe without it “just to save a step” and instantly regretted it every single time. It creates that light, ultra-crispy shell while keeping the chicken juicy inside.
• Don’t overcrowd the air fryer: I’ve tested this enough times to confidently say: crowding the basket is the fastest way to lose crispiness. When pieces touch, they steam each other and turn soft. When you give them space, hot air circulates and does its magic. If it means cooking in two batches, trust me — it’s absolutely worth it for that satisfying crunch.
• Toss quickly at the end: I always sauté the garlic, onion, and chilies separately, then toss the crispy chicken in right at the end. That quick, hot toss coats everything beautifully without letting the chicken sit long enough to soften. It’s that perfect balance of crispy texture + bold flavor.
• Customize the heat: This recipe is super flexible, and I love that about it. Some days I go all in with the chilies because I’m in the mood for fire. Other times, I tone it down so kids (or spice-sensitive friends) can enjoy it too.