Salt and Pepper Chicken
Salt and Pepper Chicken
Ingredients
For the Chicken
- 500 g chicken thighs, cut into bite-size pieces
- 1 egg, beaten
- 1 teaspoon salt
- 100 g cornflour
- 1 teaspoon Chinese 5 spice
- as needed oil, for frying
For the Stir-fry
- 1 onion, diced
- 5 spring onions, chopped, white and green parts separated
- 1/2 teaspoon chilli flakes
- 1 teaspoon cracked black pepper
- 1 teaspoon Chinese 5 spice
- 1 teaspoon seasoning
- 1 teaspoon sea salt flakes
- 3 red chillis, sliced
- as needed oil, for stir-frying
For Serving
- as needed fried rice
Instructions
- 1
Place the diced chicken thighs into a bowl. Add the 1 teaspoon of salt and the beaten egg. Mix well to thoroughly coat the chicken pieces.
⏱️ 3 min
- 2
In a separate bowl, combine the 100 grams of cornflour and 1 teaspoon of Chinese 5 spice. Dredge the chicken pieces, a few at a time, through this mixture until they are fully coated. Tap off any excess flour.
⏱️ 5 min
- 3
Heat oil in a deep pan or wok to 180°C. Fry the coated chicken in two batches to avoid overcrowding the pan. Fry each batch for about four minutes, or until the chicken reaches an internal temperature of at least 75°C and is golden brown and crispy.
⏱️ 8 min•🌡️ 180
- 4
Remove the fried chicken from the oil and drain it on kitchen paper to absorb excess oil.
⏱️ 2 min
- 5
In a clean pan or wok, heat a small amount of oil over medium-high heat. Add the diced onion and the white part of the chopped spring onions. Stir-fry for a couple of minutes until softened.
⏱️ 2 min
- 6
Add the crispy fried chicken to the pan with the onions and spring onions. Sprinkle in the 1 teaspoon of cracked black pepper, 1 teaspoon of Chinese 5 spice, 1 teaspoon of seasoning, 1 teaspoon of sea salt flakes, and 1/2 teaspoon of chilli flakes. Toss well to combine all ingredients and spices.
⏱️ 3 min
- 7
Add the 3 sliced red chillis and the green part of the chopped spring onions to the pan. Toss well again to distribute evenly.
⏱️ 2 min
- 8
Serve the Salt and Pepper Chicken immediately with a portion of fried rice.
Kitchen Tools
Salt and Pepper Chicken
For the Chicken
- 500 g chicken thighs, cut into bite-size pieces
- 1 egg, beaten
- 1 teaspoon salt
- 100 g cornflour
- 1 teaspoon Chinese 5 spice
- as needed oil, for frying
For the Stir-fry
- 1 onion, diced
- 5 spring onions, chopped, white and green parts separated
- 1/2 teaspoon chilli flakes
- 1 teaspoon cracked black pepper
- 1 teaspoon Chinese 5 spice
- 1 teaspoon seasoning
- 1 teaspoon sea salt flakes
- 3 red chillis, sliced
- as needed oil, for stir-frying
For Serving
- as needed fried rice
Instructions
- 1
Place the diced chicken thighs into a bowl. Add the 1 teaspoon of salt and the beaten egg. Mix well to thoroughly coat the chicken pieces.
⏱️ 3 min - 2
In a separate bowl, combine the 100 grams of cornflour and 1 teaspoon of Chinese 5 spice. Dredge the chicken pieces, a few at a time, through this mixture until they are fully coated. Tap off any excess flour.
⏱️ 5 min - 3
Heat oil in a deep pan or wok to 180°C. Fry the coated chicken in two batches to avoid overcrowding the pan. Fry each batch for about four minutes, or until the chicken reaches an internal temperature of at least 75°C and is golden brown and crispy.
⏱️ 8 min•🌡️ 180 - 4
Remove the fried chicken from the oil and drain it on kitchen paper to absorb excess oil.
⏱️ 2 min - 5
In a clean pan or wok, heat a small amount of oil over medium-high heat. Add the diced onion and the white part of the chopped spring onions. Stir-fry for a couple of minutes until softened.
⏱️ 2 min - 6
Add the crispy fried chicken to the pan with the onions and spring onions. Sprinkle in the 1 teaspoon of cracked black pepper, 1 teaspoon of Chinese 5 spice, 1 teaspoon of seasoning, 1 teaspoon of sea salt flakes, and 1/2 teaspoon of chilli flakes. Toss well to combine all ingredients and spices.
⏱️ 3 min - 7
Add the 3 sliced red chillis and the green part of the chopped spring onions to the pan. Toss well again to distribute evenly.
⏱️ 2 min - 8
Serve the Salt and Pepper Chicken immediately with a portion of fried rice.