Description
A delightful and crispy Salt and Pepper Chicken, infused with bold flavors and paired with vibrant aromatics for a satisfying meal.
Ingredients
Scale
- 60 g (½ cup) cornflour (cornstarch)
- 1 tbsp table salt, divided
- 1¼ tbsp ground black pepper, divided
- 1 tbsp Chinese five-spice
- 6 skinless chicken thigh fillets, quartered
- 240 ml (1 cup) vegetable oil, reserve 1 tbsp for stir-frying
- 1 onion, chopped into 1.5–2 cm chunks
- 1 red chili, finely chopped
- 1 green chili, finely chopped
- 2 garlic cloves, minced
- 3 spring onions (scallions), roughly chopped
Instructions
- In a mixing bowl, combine the cornflour, ¾ tbsp of salt, 1 tbsp of black pepper, and Chinese five-spice.
- Add the quartered chicken pieces, tossing them until fully coated.
- Heat the vegetable oil in a large frying pan over high heat.
- Carefully introduce the chicken pieces into the hot oil in batches.
- Fry each batch for about 5–7 minutes, turning once halfway through.
- Transfer the fried chicken to a plate lined with kitchen paper.
- While your second batch fries, heat the reserved 1 tbsp of oil in another pan over medium-high heat.
- Toss in the chopped onion, red chili, and green chili, adding the remaining ¼ tbsp salt and ¼ tbsp black pepper.
- Lower the heat and introduce the minced garlic and spring onions, sautéing for an additional minute.
- Carefully add the crispy chicken to the pan with the cooked aromatics and toss everything together for about a minute.
Notes
For a lighter option, consider using an air fryer or baking the chicken instead of frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg