Deliciously salty, a little crunchy and amazingly simple, this easy salt and pepper chicken is a classic takeout remake recipe! Made with breasts or thighs, the Chinese-inspired seasoned crispy chicken is mixed with peppers and onions for a flavorful stir-fry meal.
Cut chicken into bite sized pieces and set aside. Prep peppers and onions as noted.
Place the tapioca starch on a plate. Add in the salt, pepper and Chinese five-spice and lightly stir with a fork to mix the seasonings with the flour.
Whisk the eggs in a bowl.
Set up the chicken pieces, whisked egg, flour mixture and a clean plate in a line. Dip the chicken pieces in the egg, dredge them in the flour to coat and then place them on the clean plate. Repeat until all chicken pieces are coated. NOTE: Don't worry about getting every piece perfectly coated or if the chicken pieces clump together, you can break the pieces up when cooking. Just coat the pieces with the flour as much as you can.
Heat a large skillet or wok over medium-high heat and add in 1 tbsp sesame oil. Once the oil is shimmering, add in the chicken.
Cook the chicken for 2-3 minutes on each side, until all sides are golden brown and the pieces are cooked completely. Break up any clumps as needed to cook evenly and separate out the individual chicken pieces. Once cooked, carefully transfer the chicken to a plate or bowl.
In the same skillet, add another 1 tbsp of sesame oil. Add in the white pieces of the onion and the peppers and sauté for 2-3 minutes, until they just start to soften.
Next, add the green parts of the onions to the skillet. Add the cooked chicken back into the skillet and cook for 1-2 more minutes. Stir everything together to mix.