Salt & Pepper Chicken

Name: Salt & Pepper Chicken
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 Chicken Breasts; 1 Red Onion; 1 Spring Onion; 1/4 Carrots; 1/4 Green Peppers; 1/2 Chilli; 0 Garlic, or Dehydrated Garlic; 0 MSG; 0 Salt; 0 Egg; 0 Sesame Oil; 0 White Pepper; 0 Chilli Powder; 0 Potato Starch; 1 tsp Chilli and Garlic Sauce; 1 tbsp Salt; 1 tbsp MSG; 2 tbsp Sugar; 1 tsp Five-Spice Powder; 1 tsp White Pepper; 0 Shaoxing Wine

This Salt & Pepper Chicken is a crisp, fragrant stir-fry that balances crunchy veggies with tender, seasoned chicken and a bright hit of chili and garlic. Coated in a light potato-starch crust and tossed with aromatics, sesame oil and a touch of Shaoxing wine, it’s smoky, savory and perfect with steamed rice or noodles. Quick to make and full of contrasting textures and flavors, it’s a weeknight go-to with a restaurant-style finish.

This Salt & Pepper Chicken is a crisp, fragrant stir-fry that balances crunchy veggies with tender, seasoned chicken and a bright ... Show more

By Hao To Cook · Original recipe

Health Grade

C- · Balanced

Time

1 hr

Price

0,78 €

Calories

337 kcal

low calorie

high protein

low carb

low fat

Method

Prep the chicken and veg

Cut the Chicken Breast into bite-size pieces. Slice the Red Onion into wedges, the Spring Onion into short lengths and keep the green tops separate for the finish, the Carrots into thin matchsticks, the Green Peppers into strips, and the Chilli into fine slices, then mince the Garlic (or Dehydrated Garlic).

Marinate the chicken

Beat the Egg with the Shaoxing Wine and Sesame Oil, then add the chicken, Salt, MSG, White Pepper, Chilli Powder, Five-Spice Powder, and Potato Starch. Mix with your hands until every piece looks lightly coated and sticky, then leave it to marinate for 20 minutes.

Heat the oil

Pour enough neutral oil into a wok or deep skillet to shallow-fry the chicken and heat it over medium-high until it reaches 350° F. The oil should be shimmering and ready to sizzle the moment a piece of chicken goes in.

Fry until crisp

Shake off any loose coating, then fry the chicken in batches for 4 minutes at a time, turning once, until the pieces are pale golden and crisp. Lift them out with a slotted spoon and let them drain while you fry the rest.

Stir-fry the veg

Pour off most of the oil, leaving a thin film in the wok, and stir-fry the red onion, carrots, green peppers, chilli, garlic, and the white parts of the spring onion for 2 minutes until the edges start to soften and everything smells fragrant.

Glaze and finish

Add the chicken back in, then stir through the Chilli and Garlic Sauce, Sugar, a pinch more salt, MSG, and white pepper, plus a splash of Shaoxing wine. Toss for 1 minute until the glaze turns shiny and clings to every piece, then finish with the green tops of the spring onion and serve immediately.