salt and pepper chicken has a salty savory taste without it being too salty. very addictive!First step is to make the salt and pepper mix:
in a bowl combine the salt, pepper, sugar, msg and five spice. mix well.
2nd step is to slice the chicken breast into 1 inch pieces and add to a bowl. Add 1 tsp of each: sugar, sesame oil, light soy sauce, shaoxing wine and cornstarch to the chicken and mix well. leave to marinate for 30 minutes.
3rd step is to add potato flour to a plate and crack 1 egg into the bowl with the chicken and mix until all chicken is coated then add the chicken one piece at a time to the flour until coated and shake off any excess
4th step: in a pan/wok fry the coated chicken pieces in 2-3 inches of oil. around 190c is the right temperature, fry for 3-4 mins.
5th step: in a pan add 2tbls of oil and heat medium to high, add garlic and allow it to infuse for 15-20 secs before adding spring onion/onion/bell pepper/chillies and frying for another 2-3 minutes or until onions become a little transparent.
add the chicken to the pan and a tspn of dark soy sauce, stir well. once stirred add 1 tspn of the salt and pepper mix and stir, add another tspn and mix again, then add 2 tspn of shaosing rice wine stir for another 15 secs and place on a plate. garnish with sliced chillies and spring onions. enjoy
Ingredients
→ Medium Yellow Onion Cup.
→ Green Bell Pepper(capsicum) Cup.
→ Red and Green chillies Teaspoons.
→ Spring Onion 2 Piece.
→ Salt and Pepper Spice Mix 1 Tablespoons.
→ Shaoxing Rice Wine 2 Tablespoons.
→ Dark Soy Sauce 2 Teaspoons.
→ Garlic 2 Clove.
→ Vegetable/sunflower oil 2 Tablespoons.
→ Chicken breast 1 Piece.
→ sesame oil 1 Teaspoons.
→ salt 2 Tablespoons.
→ chinese five spice 1 Tablespoons.
→ sugar 1 Tablespoons.
→ Ajinomoto 1 Tablespoons.
→ Black Pepper 1 Tablespoons.
→ Potato Flour/starch 2 Cup.
→ egg 1 Numbers.
→ light soy sauce 1 Teaspoons.
Directions
First step is to make the salt and pepper mix:
in a bowl combine the salt, pepper, sugar, msg and five spice. mix well.
2nd step is to slice the chicken breast into 1 inch pieces and add to a bowl. Add 1 tsp of each: sugar, sesame oil, light soy sauce, shaoxing wine and cornstarch to the chicken and mix well. leave to marinate for 30 minutes.
3rd step is to add potato flour to a plate and crack 1 egg into the bowl with the chicken and mix until all chicken is coated then add the chicken one piece at a time to the flour until coated and shake off any excess
4th step: in a pan/wok fry the coated chicken pieces in 2-3 inches of oil. around 190c is the right temperature, fry for 3-4 mins.
5th step: in a pan add 2tbls of oil and heat medium to high, add garlic and allow it to infuse for 15-20 secs before adding spring onion/onion/bell pepper/chillies and frying for another 2-3 minutes or until onions become a little transparent.
add the chicken to the pan and a tspn of dark soy sauce, stir well. once stirred add 1 tspn of the salt and pepper mix and stir, add another tspn and mix again, then add 2 tspn of shaosing rice wine stir for another 15 secs and place on a plate. garnish with sliced chillies and spring onions. enjoy