Salt and Pepper Chicken Takeaway Style!

Prep time : 30 mins

Cook time : 8 mins

Total time : 8 mins

Author :Vahchef

Main Ingredient : Chicken

(2 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 04, 2016

Ingredients used in Salt and Pepper Chicken Takeaway Style!

• Fresh chicken - 2.2 pound.

• Spring/green onion finely sliced - 1 cup.

• White/yellow onion chopped - 1 large.

• Garlic - 4 clove.

• Chillies green/red finely sliced - 2 numbers.

• Green bell pepper(capsicum) cut into strips - 2 cup.

• Cornstarch/cornflour - 1 cup.

• Self-raising flour/plain flour - 1 cup.

• Baking soda/baking powder/ - half teaspoons.

• Chinese shaosing/shaoxing rice wine vinegar(or any good rice wine vinegar) - 3 tablespoons.

• Peanut oil/groundnut oil - 1ltr to fry.

• Secret salt and pepper spice mix - 2 tablespoons.

• Light soy sauce - 2 tablespoons.

• Dark soy sauce - 3 tablespoons.

Method:

PREPARE THE VEGETABLES: TWO STICKS OF GREEN ONION FINELY CHOPPED. ONE LARGE YELLOW SPANISH ONION CUT INTO STRIPS LENGTH WISE. TWO CHILLIES RED AND GREEN DESEEDED(LEAVE IN IF YOU LIKE IT HOT) FINELY CHOPPED. 2 LARGE GREEN BELL PEPPER(CAPSICUM) CHOPPED INTO STRIPS(DONT CHOP TOO THIN AS YOU WANT A GOOD CRUNCH) TWO CLOVES OF GARLIC FINELY MINCED. PREPARING THE CHICKEN AND FLOUR COATING: TAKE 1KG OF BONELESS CHICKEN BREAST(OR THIGH) AND SLICE IT INTO ONE INCH STRIPS AND THROW IT IN A MIXING BOWL. TO THE BOWL ADD TWO TBSP OF SOY SAUCE, ONE TBSP OF SALT, SUGAR, CORNFLOUR AND ONE TBSP OF OIL(ANY ONE YOU WANT, I USE EITHER VEG/SUNFLOWER OIL OR GROUNDNUT OIL AS THEYRE NEUTRAL AND YOU WANT TO CREATE A TACKY SURFACE FOR THE FLOUR MIXTURE TO STICK TO. ADD A FEW DROPS OF WATER TO THE CHICKEN AND MIX, THEN LEAVE TO MARINATE FOR 20-30 MINUTES. MEANWHILE IN ANOTHER MIXING BOWL ADD ONE CUP OF CORNFLOUR AND ONE CUP OF SELF-RAISING/PLAIN FLOUR AND HALF A TSP OF BAKING SODA/BAKING POWDER(MAKE SURE YOU USE A SIEVE AS IT WILL STOP ANY LUMPS FROM FORMING AND ALLOW AIR TO GET INTO THE MIXTURE MAKING YOUR BATTER EXTRA CRISPY. COATING THE CHICKEN AND FRYING IT: ADD THE CHICKEN 4-5 PIECES AT A TIME INTO THE FLOUR MIX AND ALLOW A THIN COAT TO FORM ON THE CHICKEN(MAKE SURE YOU PATT THEM TO REMOVE ANY EXCESS) LEAVE THEM TO REST ON A WIRE RACK FOR 20-30 MINUTES SO THAT THE FLOUR ABSORBS MOISTURE FROM THE CHICKEN AND CREATES A STICKY SURFACE. ADD THEM BACK INTO THE FLOUR MIXTURE AND COAT A 2ND TIME AND SHAKE OFF ANY EXCESS. IN A PAN, ADD 1LTR OF GROUNDNUT OIL(SUN/VEG) AND ALLOW IT TO HEAT TO AROUND 340-360 FARENHEIT, PLACE THE CHICKEN PIECES IN GENTLY AND ALLOW TO FRY FOR 5-6 MINUTES(DONT OVERCROWD THE PAN AS THAT WILL BRING THE TEMPERATURE DOWN AND THEY WONT CRISP UP)BEST TO DO IT IN THREE BATCHES. ONCE DONE LEAVE THEM TO DRAIN ON SOME KITCHEN PAPER IN A WARM PLACE. LAST BUT NOT LEAST....THE SECRET SALT AND SPICE MIX: IN A BOWL COMBINE ONE TBSP OF SALT, SUGAR, BLACK PEPPER(SZECHAUN IF YOU GOT IT), CHINESE FIVE-SPICE AND MSG(AJINOMOTO). COMBINE AND MIX THOROUGHLY. MAKING THE MEAL: IN A HOT PAN/WOK ADD 2-3 TBSP OF GROUNDNUT OIL AND IMMEDIATELY ADD THE GARLIC, MIX AROUND FOR 10 SECONDS THEN ADD THE ONIONS, GREEN PEPPERS AND CHILLIES. ALLOW THEM TO COOK FOR ONE MINUTE. WHEN THE ONIONS BECOME A LITTLE TRANSLUCENT ADD THE SPRING ONIONS AND CHICKEN, MIX AND COAT THE CHICKEN WELL IN THE INFUSED OIL THEN ADD 3 TBSP OF DARK SOY SAUCE AND MIX WELL. NEXT ADD THE SPRING ONIONS AND HALF THE SALT AND PEPPER SPICE MIX AND TOSS AROUND UNTIL ALL IS COATED THEN ADD THE REST AND MIX WELL. LASTLY ADD 3 TBSP OF RICE WINE VINEGAR ALLOW THE ALCAHOL TO COOK OFF(TAKE AROUND 10-15 SECS) AND SERVE IMMEDIATELY.