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.
Ingredients
Chicken Marinade
- 2 lb Chicken Breast Cut into thick strips
- 1 tablespoon Sesame Oil Or Vegetable
- Salt
- ¾ teaspoon Black Pepper
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
Spiced Flour and Frying
- 80 g CornFlour
- 1 teaspoon MSG Optional
- 2 teaspoon Chinese Five Spice
- Vegetable Oil for deep frying, around 300 ml
To finish
- 1 tablespoon 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 teaspoon Chinese Five Spice Optional
- 4 Spring Onions Sliced into thin rounds
Instructions
Chicken Marinade
- Marinade Chicken in Sesame Oil, Salt, Black Pepper, Ginger, Garlic. Set aside for 15 minutes.
- In a separate plate combine Corn Flour, MSG (if using), Chinese Five Spice.
Spiced Flour and Frying
- Coat the Chicken in the Cornflour mixture.
- Heat Veg Oil until hot. Deep fry Chicken in batches till golden brown. ( 3 - 5 minutes per side).
- Remove and drain on a wired rack set over a tray.
To finish
- Heat Sesame Oil in a wok over high heat. Once hot, add Garlic.
- Saute for 1 - 2 minutes over low heat.
- Turn heat up and add Onions, Peppers and Chinese Five Spice. Cook for 3 - 4 minutes.
- Add the fried Chicken and toss together.
- Sprinkle over Spring Onions.
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 by placing the chicken in a bowl and sprinkling over bicarbonate of soda. Mix to coat and then place in the fridge for 30 minutes. Rinse well and then use. This method is known as Velvetising and is used in Chinese Restaurants and Take Aways.
- 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
Calories: 431kcalCarbohydrates: 25gProtein: 50gFat: 13gSaturated Fat: 2gTrans Fat: 1gCholesterol: 145mgSodium: 270mgPotassium: 985mgFiber: 2gSugar: 2gVitamin A: 201IUVitamin C: 9mgCalcium: 58mgIron: 2mg
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