Craving Chinese takeout? Try this delicious Paleo Chinese Salt and Pepper Chicken recipe that tastes even better than your favorite Chinese restaurant.
Have you ever had Salt and Pepper Chicken at a Chinese restaurant? It’s delicious, but I admit they all pale in comparison to my mom’s famous recipe. I’m not kidding when I say that my friends always found an excuse to come to my house to her amazing Chinese food. And the fan favorite was her Salt and Pepper Chicken.
Since going gluten free years ago, I’ve never been able to find gluten-free or Paleo Chinese Salt and Pepper Chicken in any Chinese restaurant. So the time came for me to make a Paleo version of my mom’s recipe.
It seems like there’s a lot to it, but really it’s a breeze. Believe me, I won’t make anything overly complicated. This is really just a basic gluten-free fried chicken recipe tossed with a simple sauce and spices. My favorite part is the garlic, ginger and green onions. Sautéing this trio together makes this dish so tasty. I usually pick every piece off and gobble it up when the chicken is all gone.
What To Serve This Chinese Salt And Pepper Chicken With
This is a delicious dish served with white rice, Cauliflower Rice or Gluten-Free Fried Rice. My entire family goes bonkers when I make it – even my kids. I love that they’re enjoying the very dish their grandmother made years ago.
Where to Get Kitchen Pantry Essentials
I get my baking supplies like baking soda, baking powder, vanilla extract, etc. either on Amazon or my local health food store.
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.
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- 2 tbsp Coconut Aminos or soy sauce substitute
- 1 clove garlic minced
- 1 lb chicken drumsticks or swap for chicken breast cut into thin 1-2 inch strips or chicken wings
- 1 cup tapioca flour
- 1/4/ tsp organic white pepper
- Himalayan salt to taste
- 1 cup plus 1 tbsp lard or organic coconut oil for frying
- In a large bowl, combine marinade ingredients and add chicken. Toss and let sit for 15 minutes.
- In a large cast iron skillet, add lard or coconut oil. Turn heat to medium.
- Sprinkle chicken with salt and white pepper. In a large bowl, add tapioca flour and half of the chicken. Coat well and set aside. Then repeat with second half of the chicken.
- Add half of the chicken to the skillet and fry on both sides until brown. For drumsticks, this could be 5-6 minutes on each side. For chicken breast or wings, this could be 3-4 minutes on each side. Check to make sure chicken is thoroughly cooked but still tender.
- Remove from heat and let cool down on a plate with a paper towel.
- Repeat for second half of the chicken.
- Pour leftover oil from the skillet into a container to cool down and discard later.
- In a small bowl, mix sauce ingredients, except garlic, green onion and ginger.
- Heat 1 tbsp of lard or coconut oil in skillet. Add garlic cloves, green onions and ginger (from the sauce ingredients) and cook for about a minute. Remove from heat.
- Add remaining sauce ingredients and let simmer for 1-2 minutes. Add chicken and coat well.
- Remove from heat and add garlic cloves, green onions, ginger and chili peppers.
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