SALT AND PEPPER CHICKEN
Steps:
- Cut chicken into bite size pieces. Marinate chicken with salt, black pepper, ginger garlic paste and sesame oil.
- Cut onion, pepper into thin slices(matchstick sizes). Cut spring onion into ¼ inch pieces. And also cut ginger and garlic into thin slices.
- Mix all the spice ingredients in a bowl. Set aside.
- Coat the marinated chicken pieces well with potato starch(flour). Toss the excess flour out before frying.
- Preheat wok, fill with oil, heat oil to 350°F.
- Add coated chicken and deep fry for 1-2 mins. Once the chicken start floating, remove from oil and set aside. ( Do not over crowd the chicken in wok. Fry 2 batches if needed.)
- Remove leftover crumbs from oil and make the oil clear.
- Reheat oil back to 350°F and fry again the chicken pieces till crispy golden brown.
- Once all chicken are double fried, strain oil and transfer it to the cooling rack.
- In a wok/pan, drizzle 1 tablespoon of oil, start adding ginger and garlic slices and stir fry for few seconds.
- Add onion and pepper slices. Stir fry for 1-2 mins.
- Add the fried chicken, mix well. Later add the spring onion and sprinkle the spice mix.
- Transfer to serving plate.
- Sprinkle a pinch of sea salt and black pepper.( Optional )
- Perfect with steamed rice, stir fry noodle or great on its own as an appetizer.
- Serve immediately! Enjoy!
SALT 'N PEPPER CHICKEN
A classic dish, which is often found in Chinese restaurants and takeaways. This fried chicken is crispy on the outside and super tender on the inside.
Provided by Bing
Categories World Cuisine Recipes Asian Chinese
Time 37m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
- Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
- Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
- Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 30.1 g, Cholesterol 100 mg, Fat 19.2 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 3.1 g, Sodium 1480.9 mg, Sugar 0.9 g
SALT AND PEPPER CHICKEN
Make the Chinese takeaway classic, salt and pepper chicken with this easy step-by-step recipe and video.
Provided by hintofhelen
Categories Take-Away Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Dice chicken into even pieces, and sprinkle with 1 tbsp salt, 1 tbsp Chinese five spice and1 tbsp black pepper
- Rub the spices into the chicken to evenly coat the chicken
- Set aside while you chop and prepare the vegetables
- Finely dice the onions, red pepper, green chilli and spring onions, and set aside
- Tip out 1 cup of cornflour onto a large, flat plate
- Add the marinated chicken to the plate of cornflour, and toss/move around with your hands until it is all evenly coated
- Do not let the coated batter sit too long before the next step or the moisture of the chicken will soak up the cornflour
- Heat 1 cup of oil in a large pan, until a little cornflour sprinkled in bubbles upon contact
- Add the coated chicken to the pan, and cook until the underside turns light brown
- Stir the chicken to brown the other side, and cook for a further 10 minutes; or until the chicken is cooked through and brown and crispy on the outside
- Remove the chicken from the oil using a slotted spoon, and set aside on a pice of kitchen roll to soak up a little oil.
- To the remaining oil, add the chopped onion and fry on medium heat until it becomes to turn brown
- Add the green chilli to the pan, and cook for 2 minutes further, stirring to ensure nothing is sticking to the pan
- Add the red pepper to the pan, cook for a further minute and stir,
- Add 1 tsp salt, 1 tsp pepper and 1 tsp Chinese five spice and stir to coat the vegetables
- Add half of the chopped spring onions, stir and cook for a further minute
- Then add the cooked chicken to the pan of vegetables, stir to thoroughly coat the chicken in the vegetable mix, and cook for a further minute or so until the chicken is as brown as you prefer
- Remove from heat, top with the remaining, raw spring onions, and serve on a bed of rice
Nutrition Facts : Calories 542 calories, Carbohydrate 32.1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 25.5 grams fat, Fiber 4.5 grams fiber, Protein 50.4 grams protein, SaturatedFat 2.8 grams saturated fat, Sugar 4.5 grams sugar
SALT AND PEPPER CHICKEN
Make this easy, spicy salt and pepper chicken dish at home instead of ordering a takeaway. It's cooked with Asian greens in honey and soy, with a hint of Chinese five-spice
Provided by Elena Silcock
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture.
- Toss the sesame seeds in a pan over a medium heat and lightly toast, for around a minute, then add the olive oil. Add the chicken and cook for 7-8 mins until golden brown.
- Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.
Nutrition Facts : Calories 279 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.8 milligram of sodium
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- Mix together the 60g (1/2 cup) of cornflour, ¾ tbsp of the salt, 1 tbsp of the black pepper, and the 1 tbsp of Chinese five-spice.
- Take the 240ml (1 cup) of oil, and put one tablespoon of it to one side. Add the rest of the oil to a large frying pan and heat over a high heat until hot (you can test by sticking the end of a wooden spoon or chopstick in the oil – if bubbles form around it, it’s hot enough).
- Add the chicken to the oil a piece at a time (to ensure the oil doesn’t boil over). You’ll probably have to work in two batches altogether.
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