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    Home » Lunch

    15th February 2021 Dinner

    Home » Lunch

    Salt and Pepper Chicken

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    This Salt and Pepper Chicken is a Chinese takeaway and one of our favourites. In this recipe, Chicken Breast or boneless Chicken Thighs are coated in seasoned cornflour and then fried. This is then combined and fried with Onions and Peppers. 

    Salt and Pepper Chicken in a wok with prink onions scattered over the top

    Salt and Pepper Chicken

    This Chinese Salt and Pepper Chicken is a quick and easy takeout recipe which is delicious served with any rice and especially Egg Fried Rice.

    Ingredients needed for this recipe

    Chicken Breast - Cut into thick strips or chunks. 

    Chinese 5 spice seasoning

    Garlic Cloves

    Ginger 

    Cornflour

    Sesame Oil

    Onions

    Ground black pepper

    Green Peppers

    Spring onions

    Salt 

    Vegetable Oil

    Black Pepper

    MSG - Optional 

    How to make Salt and Pepper Chicken

    Marinade Chicken in Sesame Oil, Salt, Black Pepper, Ginger, Garlic. Set aside for 15 minutes.

    Salt and Pepper Chicken in a bowl with marinade

    In a separate plate combine Corn Flour, MSG (if using),  Chinese Five Spice.

    Corn flour and spices in a plate

    Coat the Chicken in the Cornflour mixture. 

    Deep fry in batches till golden brown. ( 3 - 5 minutes per side).

    Chicken being fried in wok

    Drain on a wired rack set over a lined tray.

    Heat Oil in a wok over high heat.

    Add Garlic and Onion. 

    Add Peppers and Chinese Five Spice. 

    Green, red peppers, onions and garlic in wok with oil

    Add the fried Chicken and toss together.

    Sprinkle over Spring Onions.

    Salt and Pepper Chicken in a plate

    Tips and FAQs for Salt and Pepper Chicken

    • You can use boneless Chicken Thighs instead. The frying time will need to be adjusted.
    • You can use red or white onions in this recipe.
    • You can tenderise the Chicken Breast for 30 minutes using this foolproof technique.
    • Marinade the Chicken for 30 minutes if you have time.
    • MSG adds flavour but if you don't have it or prefer not to use it, leave it out.
    • You can shallow fry or grill the chicken instead for 10 - 15 minutes.
    • Frying the Chicken in batches means it will deep fry rather then steam.
    • Draining the Chicken on a wire rack over a tray, stops it from steaming which results in the crispy coating becoming soft.

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    **if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

    Salt and Pepper Chicken in a plate
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    Print

    Salt and Pepper Chicken

    This Salt and Pepper Chicken is a Chinese takeaway and one of our favourites. In this recipe, Chicken Breast or boneless Chicken Thighs are coated in seasoned cornflour and then fried. This is then combined and fried with Onions and Peppers. 

    Course Appetizer, Dinner, Lunch
    Cuisine Chinese
    Keyword Chinese Takaway, Salt & pepper chicken
    Cook Time 20 minutes
    Marinade 15 minutes
    Total Time 35 minutes
    Servings 4
    Calories 431 kcal
    Author Safira

    Ingredients

    Chicken Marinade

    • 2 lb Chicken Breast Cut into thick strips
    • 1 tbsp Sesame Oil Or Vegetable
    • Salt
    • ¾ tsp Black Pepper
    • 1 tsp Ginger Paste
    • 1 tsp Garlic Paste

    Spiced Flour and Frying

    • 80 g CornFlour
    • 1 tsp MSG Optional
    • 2 tsp Chinese Five Spice
    • Vegetable Oil for deep frying, around 300 ml

    To finish

    • 1 tbsp Sesame Oil
    • 5 cloves Garlic sliced finely
    • 1 Onion Cut into ¾ inch cubes
    • 1 Pepper Green or Red or a combination, cut into strips or cubes
    • 1 tsp Chinese Five Spice Optional
    • 4 Spring Onions Sliced into thin rounds

    Instructions

    Chicken Marinade

    1. Marinade Chicken in Sesame Oil, Salt, Black Pepper, Ginger, Garlic. Set aside for 15 minutes.

    2. In a separate plate combine Corn Flour, MSG (if using),  Chinese Five Spice.

    Spiced Flour and Frying

    1. Coat the Chicken in the Cornflour mixture. 

    2. Heat Veg Oil until hot. Deep fry Chicken in batches till golden brown. ( 3 - 5 minutes per side).

    3. Remove and drain on a wired rack set over a tray.

    To finish

    1. Heat Sesame Oil in a wok over high heat. Once hot, add Garlic.

    2. Saute for 1 - 2 minutes over low heat.

    3. Turn heat up and add Onions, Peppers and Chinese Five Spice. Cook for 3 - 4 minutes.

    4. Add the fried Chicken and toss together.

    5. Sprinkle over Spring Onions.

    Recipe Notes

    Tips and FAQs for Salt and Pepper Chicken

    • You can use boneless Chicken Thighs instead. The frying time will need to be adjusted.
    • You can use red or white onions in this recipe.
    • You can tenderise the Chicken Breast for 30 minutes using this foolproof technique.
    • Marinade the Chicken for 30 minutes if you have time.
    • MSG adds flavour but if you don't have it or prefer not to use it, leave it out.
    • You can shallow fry or grill the chicken instead for 10 - 15 minutes.
    • Frying the Chicken in batches means it will deep fry rather then steam.
    • Draining the Chicken on a wire rack over a tray, stops it from steaming which results in the crispy coating becoming soft.

     

    Nutrition Facts
    Salt and Pepper Chicken
    Amount Per Serving
    Calories 431 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 2g13%
    Trans Fat 1g
    Cholesterol 145mg48%
    Sodium 270mg12%
    Potassium 985mg28%
    Carbohydrates 25g8%
    Fiber 2g8%
    Sugar 2g2%
    Protein 50g100%
    Vitamin A 201IU4%
    Vitamin C 9mg11%
    Calcium 58mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
     

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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