Description
Unlock the Flavors of Salt and Pepper Chicken: A Delicious Chinese Dish
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- ¾ cup cornstarch
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- Vegetable oil for frying
- 1 onion, diced
- 3 green onions, sliced
- 2 red chilies, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- ½ teaspoon sugar
Instructions
- Start by marinating the chicken. In a bowl, mix the chicken with soy sauce and Shaoxing wine. Allow the chicken to sit for 10 minutes, allowing the flavors to meld and the chicken to absorb the marinade.
- In a separate bowl, combine the cornstarch, Chinese five-spice powder, salt, and 1 tablespoon of black pepper. Stir the mixture until it’s well-incorporated.
- Add the marinated chicken to the cornstarch mixture and toss until the pieces are evenly coated, ensuring a uniform and crunchy texture.
- Heat the vegetable oil in a wok or deep pan to a sizzling 350°F. Fry the coated chicken in batches for 6-8 minutes, or until the exterior is golden-brown and delightfully crispy. Drain the fried chicken on paper towels to remove any excess oil.
- In the same wok or pan, remove most of the oil, leaving about 2 tablespoon. Add the diced onion, white parts of the green onions, and sliced chilies. Stir-fry for 2-3 minutes, allowing the flavors to bloom. Then, add the minced garlic, ginger, sugar, and the remaining 1 teaspoon of black pepper. Cook for an additional minute, infusing the dish with an irresistible aroma.
- Finally, return the crispy fried chicken to the wok or pan. Toss everything together for 1-2 minutes, ensuring the chicken is evenly coated with the aromatic mixture. Garnish with the remaining sliced green onions and serve your Salt and Pepper Chicken hot, paired perfectly with a side of fragrant rice.
Notes
To achieve the perfect crispy texture for Salt and Pepper Chicken, start by using chicken thighs, as they have more fat and moisture, which helps maintain juiciness. Ensure you thoroughly coat the chicken in a mixture of cornstarch and flour before frying; cornstarch is key for creating that crispy exterior. Fry the chicken in hot oil (around 350°F) and do not overcrowd the pan, as this can lower the oil temperature and result in sogginess. Finally, allow the chicken to drain on paper towels after frying to remove excess oil.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg