Salt and Pepper Chicken
Delicious crispy salt and pepper chicken, a firm favourite that people love to order from Chinese takeaway joints。
Ingredients
For the chicken
- 2 boneless skinless chicken breasts, cut into 1 1/2-inch chunks
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoon minced garlic
- 2 tablespoons rice wine
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Chinese 5-spice powder
- 1 cup cornstarch
- canola or peanut oil, for frying
For the salt and pepper mixture
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon Chinese 5-spice powder
Direction:
Step 1: In a small bowl, whisk together soy sauce, sesame oil, garlic , rice wine, sugar, pepper and 5-spice powder. Place the chicken in a large zip-top bag and pour marinade over. Refrigerate for up to six hours. Heat oil in a deep-fryer or cast-iron pot to 350F. Meanwhile, add cornstarch to the zip bag and shake well.
Step 2: Fry chicken in batches without crowding the fryer or pot until golden-brown, about 5 minutes. Remove from oil and drain on paper towels.
Combine salt, pepper and 5-spice powder in a small bowl and sprinkle liberally over chicken.