Salt And Pepper Chicken My Food Story

on Oct 19, 2021 Another Chinese take out favourite and with that I’m hitting a trilogy with veg manchurian, dragon chicken and now salt and pepper chicken. I swear I didn’t plan this, but I’m glad it happened. Because you can never have enough Chinese food! If you love this moreish dish, you are going to love making it at home even more. Its fast, easy, gives you crispy chicken and takes less than 30 minutes to put it together. It’s a dry chinese chicken dish that needs only a few ingredients, but like so many simple dishes, the flavours are awesome. The salt and pepper, onion and capsicum, ginger and garlic and a few sauces come together to leave your tongue tingling and really wanting more.

Ingredients for Salt and Pepper Chicken

Here are the main ingredients you’ll need: Chicken Thighs: Highly recommend choose chicken thighs over breasts. Thighs withstand the high cooking temperatures from deep frying and don’t dry out, leaving you with really juicy bites of chicken. Cut into 1.25 inch square pieces Batter: The batter is made of cornflour, rice flour, egg, salt and pepper. A combination of cornflour and rice flour gives it a nice crispy coating and makes the batter really light Aromatics: Ginger, garlic, celery, onions and capsium (green bell peppers). No chillies here, but the caosicum adds some spiciness without the heat Sauces: Just soy sauce and vinegar for a little umami and acidity. Its just enough to coat the chicken without making it soggy

Step by Step Recipe

Add all the ingredients for the batter into a bowl along with the chicken
Mix everything together so that the batter coats the chicken pieces
Deep fry in medium hot oil for a few minutes, moving the chicken around so that it fries evenly
Fry until golden brown and crispy. Then remove it on a tissue lined plate and set aside
Heat a wok and add oil. Once the oil is hot, add the chopped ginger, garlic and celery and stir fry on high heat for a few seconds
Add the sliced onions and capsicum and stir fry again till they are just starting to soften but still crunchy. About a minute or two
Add salt, pepper, soy sauce and vinegar and give it a mix. Don’t skimp on the pepper!
Add the chicken and toss it together till it’s evenly coated and serve immemdiately! This dish comes together so fast and it’s a great way to satisfy those chinese takeout cravings! Because it’s deep fried, I recommend serving it immediately. This does not make for great leftovers. But I doubt you’ll even have that problem. Because who are you even if you are not picking bits and bobs straight off the wok!

Richa’s Top Tips

Use chicken thighs or chicken wings for this recipe. Because these are deep fried, chicken breast will become dry and stringyIf you have some time, marinade the chicken for 30 mins-1 hour. If not, you can mix everything together for the chicken and let it sit for 10 minutes while you prep everything elseThere are very few ingredients in this recipe, so use the best and freshestPrep everything in advance, before you start cooking. This is a really quick recipe and the stir frying takes less than 5 minutes so you won’t have time to chop anything laterUse any neutral flavoured oil for deep frying – I generally use canola oil, rice bran oil or sunflower oilDeep fry the chicken on medium high heat. If you are using a thermometer, deep fry at 180C/356F

And that’s it – quick, simple and easy! Because this salt and pepper chicken is a dry dish, I usually pair it with a gravy like veg manchurian and my popular egg fried rice recipe. You can never go wrong with this combination!