Chinese Salt And Pepper Chicken
This Chinese Salt And Pepper Chicken recipe will stop you from ordering from your local restaurant in an instant! So easy to make, a lot less expensive, and quite a bit healthier, this chicken dish from the orient does not compromise on flavour. Lightly coated salty chicken with all the beautiful flavours of Chinese Five Spice and the heat of chilli peppers will leave nothing to be desired...
Ingredients
- 2 chicken breasts approx 420g
- 60 g cornflour
- 1½ teaspoon Chinese Five Spice
- 1½ teaspoon black pepper
- 1 teaspoon salt
- 120 ml vegetable oil
- 1 brown onion cut into 8-12 wedges
- 1 large red chilli sliced in to thin strips lengthways
- 1 small green bell pepper cut into bite-sized pieces
- 1 garlic clove minced or finely chopped
- 2 spring onions sliced diagonally
Instructions
- Cut the chicken into bite-sized pieces.
- Mix the cornflour, 1 teaspoon of Chinese Five Spice, half of the pepper and half of the salt in a large bowl. Add the chicken to the cornflour mixture and toss to coat well.
- Heat oil in a large frying pan. Add the cornflour-coated chicken to the hot oil and fry on medium-high heat for 5-6 minutes, turning the pieces over halfway through. Do not overcrowd the pan for the crispiest results. You can always fry the chicken in two batches.
- Using a slotted spoon, remove the fried chicken from the pan onto a large plate lined with paper towels to absorb excess oil.
- Heat a little oil in a separate frying pan. Add the onions, red chilli, and bell pepper and season with the remaining salt and pepper. Stir fry the vegetables on medium heat for 3-4 minutes. Your onion should start to soften but still retain plenty of crunch.
- Add the garlic and spring onions and stir for 1-2 minutes. Add the cooked chicken back to the pan and stir for another minute to warm through. And here it is - your homemade crispy Salt and Pepper Chicken! Sprinkle the remaining Chinese 5 Spice on top, and dig in!
Video
Notes
Serving Suggestions:
Salt & Pepper Chicken is traditionally served on a bed of boiled or steamed rice. This dish is salty and strong-tasting enough to justify a slightly blander side dish, and plain rice works beautifully. But I have seen it served with cauliflower rice too for a lower cab option. To make this simple recipe into a wholesome meal, serve the chicken with green vegetables, like steamed pak choi (bok choy) or cucumber salad.
Nutrition
Calories: 631kcalCarbohydrates: 40gProtein: 50gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 145mgSodium: 1436mgPotassium: 1164mgFiber: 3gSugar: 5gVitamin A: 634IUVitamin C: 90mgCalcium: 57mgIron: 2mg
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