Make your own Chinese takeaway-style salt and pepper seasoning in just 5 minutes. Perfect for chips, chicken, tofu, fish and homemade fakeaway dinners.
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I've been making this Chinese salt and pepper seasoning for years now and it's one of those little jars I love having ready in the cupboard. Whenever we fancy a Chinese fakeaway, I can just grab it and use it on everything from chips and chicken to tofu and veggies.
I've played around with the ratios quite a bit over the years, and this is the combination I always come back to: salty, a little bit sweet, with just enough chilli and that familiar Chinese five spice flavour.
I normally make a bigger batch while I've got all the spice jars out, because it keeps really well and saves me doing it again next time!
Jump to:
- 🤔 What is Salt & Pepper Seasoning?
- 🥘 Ingredients & Notes
- ✏️ How To Make Chinese Salt & Pepper SeasoninG
- 🤔 How Much Salt & Pepper Seasoning Should I Use?
- ⚡ Substitutions
- 🤔 What Can I Use Salt and Pepper Seasoning On?
- 💡 Lauren's Top Tips
- 🥡 Storage
- 💬 Recipe FAQs
- ⚡ Other Asian Recipes You Will Love
- 📖 Recipe
- 💬 Comments
🤔 What is Salt & Pepper Seasoning?
Chinese salt and pepper seasoning is a savoury spice blend which is famously used in UK Chinese takeaway-style dishes such as salt and pepper chips and salt and pepper chicken.
There isn't one single recipe for it, but most versions combine salt, pepper, sugar and spices. My version uses Chinese five spice, garlic, ginger and chilli to give it that familiar sweet, salty and slightly spicy flavour.
🥘 Ingredients & Notes
I've played around with the ratios of this blend quite a bit, and this is the combination I now keep in a jar in my cupboard.
- Salt: Provides the salty base. Fine salt mixes through the seasoning more evenly than large flakes.
- Black Pepper: Adds warmth and pepperiness. Traditional takeaway-style versions often use white pepper, but I find black pepper works well and is something most people already have in the cupboard.
- Chinese Five Spice: This is what gives the blend much of its distinctive Chinese-style flavour. A little goes a long way, so don't be tempted to add loads.
- Chilli Flakes: Adds heat. You can easily increase or reduce these depending on how spicy you like it.
- Garlic Powder: Use garlic powder rather than garlic salt so you can control the overall saltiness of the blend.
- Ground Ginger: Adds a subtle zing and helps give the seasoning that familiar Chinese takeaway-style flavour.
- Caster Sugar: Balances the salt and spice.
✏️ How To Make Chinese Salt & Pepper SeasoninG
This has to be the easiest recipe ever, you simply measure out the ingredients, mix them together in a bowl and you are done!
- Measure all of the ingredients into a small bowl.
- Stir really well until the spices are evenly combined.
- Use straight away or transfer to a clean, completely dry airtight jar.
Give the jar a shake before using, as the finer spices can settle at the bottom over time.
🤔 How Much Salt & Pepper Seasoning Should I Use?
For 500g of chips, I recommend starting with 3 teaspoons (1 tablespoon) of seasoning, then adding a little more to taste. For 500g of chicken, start with around 2 teaspoons. You can always add more once it's cooked, so I tend to go easy to begin with!
⚡ Substitutions
Can I use white pepper instead of black pepper?
Yes, you can swap the black pepper for white pepper if that's what you have. White pepper is actually used in lots of Chinese-style salt and pepper seasonings, but it does have a slightly stronger flavour, so bear that in mind.
Can I use garlic granules?
Absolutely. I tend to use garlic powder because it mixes really evenly through the seasoning, but garlic granules will work just as well. Your finished mix will just be a little bit coarser.
Can I leave out the chilli?
Of course! If you're making this for the whole family and your kids aren't keen on spice, just leave the chilli flakes out or reduce the amount. You can always add a bit of extra chilli to the adults' portions afterwards.
🤔 What Can I Use Salt and Pepper Seasoning On?
This is one of those spice mixes that's worth making a jar of because you can use it on so many different things.
- Chips - use it to make your Chinese salt and pepper chips.
- Chicken - sprinkle over crispy chicken before tossing with peppers, onions and chilli.
- Tofu - brilliant for an easy vegetarian fakeaway.
- Prawns or fish - use a lighter amount so it doesn't overpower them.
- Pork - works particularly well with pork belly.
- Roasted vegetables - toss through vegetables before or after roasting.
- Air fryer potatoes - an easy way of giving wedges or fries a fakeaway-style flavour.
💡 Lauren's Top Tips
⭐️ Make a bigger batch: If you're getting all the spice jars out anyway, it's worth doubling or tripling the recipe. I keep mine in an old spice jar so it's ready whenever we fancy a fakeaway.
⭐️ Use a completely dry jar: Any moisture can cause the spices to clump, so make sure the jar is properly dry before filling it.
⭐️ Give it a shake before using: The finer spices can settle over time, so shake the jar before sprinkling.
⭐️ Start with less and add more: This blend contains salt, so you can always add extra seasoning but you can't take it away again.
⭐️ Adjust the chilli, not the whole seasoning.
If you're cooking for kids, make the main blend milder and add chilli flakes to the adults' portions later.
🥡 Storage
Store the seasoning in an airtight jar in a cool, dry cupboard. For the best flavour, I prefer to use it within 6 months, although you should also check the best-before dates on the individual spices you used.
💬 Recipe FAQs
The individual ingredients in this seasoning are naturally free from most major allergens, but always double-check the labels on spice blends such as Chinese five spice as ingredients and manufacturing methods can vary between brands.
Is salt and pepper seasoning spicy?
It has a little kick from the chilli flakes, but I wouldn't say it's overly spicy. If you're making it for kids or anyone who isn't keen on heat, just reduce the chilli flakes or leave them out completely. You can always add extra chilli to individual portions afterwards.
Pretty much! In the UK you'll often see very similar seasoning used for dishes labelled both salt and pepper and salt and chilli. The exact ingredients vary between takeaways and recipes, but both usually have that salty, slightly sweet and spicy flavour.
⚡ Other Asian Recipes You Will Love
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Chinese Salt and Pepper Seasoning Recipe
Equipment
- Spice jar for storage
Ingredients
- 1 teaspoon sea salt ground
- 1 teaspoon black pepper crushed
- 1 teaspoon chilli flakes
- ½ teaspoon Chinese 5 spice
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 teaspoon caster sugar
Instructions
- Measure all the ingredients.
- Add to a bowl and mix well.
- Use immediately or store in an airtight container.
Notes
For 500g chicken: Start with around 2 teaspoons and add more if needed.
Storage: Keep in a clean, completely dry airtight jar in a cool cupboard. For the best flavour, use within 6 months and check the best-before dates of the individual spices.
Allergy advice: Always check the labels on individual spices and Chinese five spice if cooking for someone with a food allergy.
Claire Smith says
Tastes beautiful 😋
Lauren Woodger says
Glad you love it! 🙂
Lynda Robson says
was sooooooooooooooo good
Lauren Woodger says
Glad you loved it! 🙂
Sevi says
was skeptical - after all, MSG is the magic ingredient... but this is really, really good! I think if I hadn't used the hottest chilli flakes known to humankind it might've been better (because then I could use a bit more), but actually this just means I'm not getting too much sodium. genuinely seems just like takeaway Chinese to me. made a massive batch of veggie stir fry with just a teaspoon and the flavour comes through beautifully. I did add more garlic (because mine is too hot to add enough to get the garlic flavour), but I also love my garlic lol
Lauren Woodger says
This is such a lovely comment, made my day, thank you! 🙂
Tee says
Appreciate the recipe as I was looking for a substitute for sichuan pepper salt because I didn't have that spice in my pantry. Howwwwwever, I did have all the spices for this recipe 🙂
I would say that next time I'll half the 5-spice amount, otherwise was perfect for making a dipping sauce for Cambodian-style chicken wings
Lauren Woodger says
Thanks for your lovely comment 🙂