Salt 'n' Pepper Chicken

    Salt 'n' Pepper Chicken

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    1hr


    13 people made this

    About this recipe: A classic dish, which is often found in Chinese restaurants and takeaways. This fried chicken is crispy on the outside and super-tender on the inside.

    Ingredients
    Serves: 4 

    • For the Marinade
    • 5 slices fresh ginger
    • 2 spring onions, finely chopped
    • 1 clove garlic, crushed
    • 1 teaspoon soy sauce
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 1 dessertspoon shaoxing wine
    • 1/2 teaspoon ground white pepper
    • 1 egg
    • 700g skinless chicken breast fillets, cut into small pieces
    • 1 litre vegetable oil
    • 200g sweet potato starch
    • 100g lettuce
    • 15g salt and 15g ground white pepper mixed together

    Method
    Prep:10min  ›  Cook:30min  ›  Extra time:20min marinating  ›  Ready in:1hr 

    1. To make the marinade: place ginger, spring onions, garlic, soy sauce, sugar, salt, shaoxing wine, pepper and 1 egg. Blend well and mix in the chicken. Let sit for 20 minutes.
    2. Meanwhile, arrange the lettuce leaves on a big serving plate.
    3. Heat the oil to 170 degrees C in a large frying pan.
    4. Dredge the chicken in sweet potato starch and gently drop into the hot oil. Deep-fry until golden, then remove with a slotted spoon and drain on a kitchen towel-lined plate.
    5. Place the chicken on the lettuce leaves and sprinkle with salt-pepper mixture. Note: do not use high heat to fry the chicken.

    Ingredients

    Shaoxing wine and sweet potato starch can be purchased in Chinese/Oriental speciality shops or online. If sweet potato starch is unavailable, substitute in ordinary potato starch.

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    Reviews (4)

    JackCessford
    0

    Quite a bland taste but the chicken is lovely and juicy. Not a bad recipe but just needs something extra to give it a nice taste. - 20 Apr 2016

    0

    this is the best thing I have ever tasted in my life !! definitely recommend it - 17 Mar 2016

    poiuytrewq0192837465
    0

    - Rated on - 27 Jan 2016

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