why make this recipe
Salt and pepper chicken is a quick and delicious dish that brings together crunchy, tender chicken with bold flavors. It’s a favorite in many households because it’s easy to prepare and can be served for lunch or dinner. The combination of spices gives the chicken a fantastic taste, while the simplicity means you can make it any day of the week.
how to make Salt and pepper chicken
Ingredients:
- 60g/2¼oz cornflour
- 1 tbsp fine salt
- 1 tbsp Chinese five-spice powder
- 1 tbsp ground black pepper, plus an extra 1 tsp
- 200ml/7fl oz vegetable oil, plus 1 tbsp
- 4 boneless, skinless chicken thighs, cut into bite-sized strips
- 3 spring onions, thinly sliced
- 1 red finger chilli, thinly sliced
- 2 garlic cloves, crushed
Directions:
- In a large bowl, mix the cornflour, salt, five-spice powder, and 1 tablespoon of ground pepper together. Once mixed, set it aside.
- Heat the vegetable oil in a wok or a large pan to 180°C (350°F) on a cooking thermometer. You can also check if the oil is ready by dropping in a teaspoon of cornflour; it should sizzle.
- Carefully toss the chicken strips in the flour mixture, a few at a time. Add them to the hot oil and cook for about 2–3 minutes on one side. Wait for them to turn golden brown and cook through. Then turn them over and cook for another 2–3 minutes. When done, drain the chicken on kitchen paper.
- In a clean pan, heat the remaining 1 tablespoon of oil over medium heat. Add the sliced spring onions, red chilli, crushed garlic, and the remaining teaspoon of black pepper with a pinch of salt. Fry for 1–2 minutes.
- Now add the cooked chicken to the pan and toss everything together. Cook for another 2–3 minutes, ensuring the chicken is well-coated in the onion, garlic, and chilli mix.
how to serve Salt and pepper chicken
Serve salt and pepper chicken hot right from the pan. It goes well with steamed rice or noodles and can also be enjoyed on its own as a snack. For added freshness, consider serving it with a side of mixed greens or a simple salad.
how to store Salt and pepper chicken
You can store any leftovers in an airtight container in the fridge. They will stay good for up to 2 days. To reheat, simply place them in a pan over medium heat until heated through. This method helps to keep the chicken crispy.
tips to make Salt and pepper chicken
- Make sure the oil is hot enough before adding the chicken; otherwise, it can turn out greasy.
- Try to cook the chicken in small batches so that the oil temperature stays consistent.
- For an extra crunch, you can double coat the chicken by dipping it back into the cornflour mixture before frying.
variation
You can easily customize this dish by adding vegetables like bell peppers or broccoli when frying with the garlic and onions. Alternatively, you can also use chicken breast instead of thighs if you prefer white meat.
FAQs
Can I use a different type of oil?
Yes, you can use oils like canola or peanut oil, as they have high smoke points.
Is it possible to make this recipe without frying?
Absolutely! You can bake the coated chicken strips in the oven at 200°C (400°F) until they are golden and cooked through.
Can I make it spicy?
Yes! You can add more red chilli or even use chili flakes if you like it spicier. Adjust the amount to your taste preference.
