
Since I posted the original salt and pepper chicken recipe, I have been asked by readers if the dish can be made in an air fryer. It took me so long to start experimenting with it, and now I regret that I didn’t do it earlier! Once I tried making salt and pepper chicken in an air fryer, I found the process so simple and the result great! I won’t be going back to the stovetop method anytime soon.
Why air fryer salt and pepper chicken
Salt and pepper chicken is a famous Taiwanese snack, featuring crispy chicken bites coated in a savory pepper salt and garnished with crispy basil and chili pepper. It used to be my favorite snack to order when I would meet up with friends for bubble tea.
Traditionally the chicken is marinated and deep fried. However I found it so much easier to make in an air fryer and the result is just as great.
It comes in handy especially when you make the dish in the summer. The air fryer doesn’t heat up my kitchen at all, when I found it torturous to stand in front of the hot stove for more than 10 minutes.


Ingredients for air fryer salt and pepper chicken
Making air fryer salt and pepper chicken is so easy and you will find that most of the ingredients are already in your pantry.
The fresh ginger and garlic in the marinade are important, as they make the chicken extra fragrant.
The key ingredient to making the pepper salt is white pepper. It has a brighter tone that really stands out. A touch of five spice powder adds warm flavor to the chicken, making it richer and more savory. I also love to serve my air fryer salt and pepper chicken with a squeeze of lemon.
Traditional salt and pepper chicken uses deep fried crispy basil leaves to add another dimension of flavor to the dish, but it does require some extra effort to cook them. I’ve found that dried nori sheets have a similar texture and an equally interesting taste. Or you can simply serve the chicken with fresh basil like I did in the recipe, which tastes great as well.
How to make air fryer salt and pepper chicken
Making air fryer salt and pepper chicken couldn’t be easier. All you need to do is:
- Marinate the chicken in a few simple ingredients
- Coat the chicken with cornstarch right before cooking
- Add the chicken to your air fryer basket and spray with oil
- Cook at 350°F (176°C) for 10 minutes
- Raise the air fryer temperature to 400°F (200°C) and cook for 5 minutes
- Toss the air fried chicken with the salt and pepper spice mix


One word about the type of air fryer you use
I use a Cuisinart Air Fryer Toaster Oven currently. We upgraded to it when our old one from 5 years ago gave out.
I ended up getting an air fryer toaster oven because:
- It has more basket space so I can cook more food at one time
- The basket is stainless steel. I found most air fryers use nonstick coatings which I try to avoid.
- The air fryer has a beautiful design that looks great on my kitchen counter.
I have to admit that I rarely turn on my big oven since I got the air fryer toaster oven. It heats up and cooks so much faster, and does not heat up my room.
Depending on the type of air fryer you use, you might find the cooking time varies lightly. My air fryer is quite powerful and sometimes it needs less time. When you’re using an air fryer recipe, always check on your food a few times during cooking, and slightly adjust the cooking time according to the best result.

That’s all! This air fryer chicken is such a great appetizer for your dinner, or a snack for movie night. I hope you enjoy this one!
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Air Fryer Salt and Pepper Chicken
Ingredients
- 1 lb boneless skinless chicken thighs , cut to 1-inch (2-cm) pieces (or breasts)
- 1/2 cup cornstarch
- Oil spray
Marinade
- 1 tablespoon vegetable oil
- 3 cloves garlic , finely grated
- 1 tablespoon finely grated ginger
- 1 teaspoon brown sugar (or regular sugar)
- 1/2 teaspoon salt
Spice Mix
- 2 teaspoons white pepper powder
- 1 teaspoon salt
- 1/2 teaspoon brown sugar (or regular sugar)
- 1/8 teaspoon five-spice powder
Garnish (Optional)
- 1 small batch basil , sliced (or nori sheets) (*Footnote 1)
- Lemon wedges
- Sliced hot peppers of your choice (jalapeno, Asian red long pepper, Bird eye chile etc)
Instructions
- Combine the chicken and the marinade ingredients in a big bowl. Mix well. Marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
- Combine the ingredients for the spice mix in a small bowl and stir to mix well. Note, this recipe prepares more spice mix than you might end up using, so you can adjust the seasoning according to your preference.
- When you’re ready to cook, add the cornstarch to the chicken, a few tablespoons at a time. Stir to coat the chicken, until all the pieces are covered with cornstarch.
- Place the chicken pieces into your air fryer basket (or tray), without overlapping. Cook in batches if needed. Spray oil onto the chicken until there’s no dry cornstarch on the surface.
- Cook in the air fryer at 350°F (176°C) for 10 minutes. Take out the chicken, flip and spray oil again. Raise the temperature to 400°F (200°C) and cook until the chicken turns golden brown, 5 minutes or so. Transfer all the chicken pieces to a big bowl. Sprinkle about half of the spice mix over the chicken and gently toss it with a pair of tongs. Taste the chicken. Add more spice mix if needed.
- Add the sliced basil to the chicken, garnish with chili pepper, and serve with lemon wedges on the side, if using. Serve hot as an appetizer.
Video
Notes
- Traditional salt and pepper chicken uses crispy deep fried basil leaves to add another dimension of flavor to the dish, but it does require some extra effort to cook them since you can’t fry them in the air fryer. I’ve found that dried nori sheets have a similar texture and an equally interesting taste. Or you can simply serve the chicken with fresh basil like I did in the recipe, which tastes great as well.
Nutrition
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Olivia
I’ve made this twice now and it’s absolutely delicious, it’s going in my regular recipe rotation! So so easy as well.
The chicken is so addictive.
Here’s a few adjustments/additions that I have made –
Added a bit of chilli powder to the spice mix (I will try szechuan pepper next time)
Added a splash of soya sauce to the marinade
Increased cornstarch and added flour for more crisp
Fried up some onions and peppers, then tossed in the chicken (after I had coated it with the spice mix). Stir fried the chicken with the onions and peppers very quickly.
Finally, sprinkled in a good helping of spring onions towards the end of the fry!!
I’ve just finished making it and can’t wait to make it again 🙂
Thank you