Crispy Salt Pepper Chicken (Printable Version)
Flash-fried chicken coated in a crisp crust, tossed in salt, green onion, and black pepper. Super satisfying and savory main.
# What You'll Need:
→ Coating and Frying
01 -
90 g cornstarch (about 3/4 cup)
02 -
1 egg
03 -
Cooking oil for frying
→ Finishing Flavour
04 -
2 tablespoons green onion, chopped
05 -
0.5 teaspoon cracked black pepper
06 -
0.5 teaspoon salt
→ Chicken and Marinade
07 -
450 g boneless chicken breast, cubed
08 -
2 tablespoons soy sauce
09 -
0.25 teaspoon baking soda
10 -
2 teaspoons packed brown sugar
11 -
3 garlic cloves, finely chopped
12 -
1 tablespoon rice wine
13 -
1 teaspoon salt
14 -
2 tablespoons water
# Steps to Follow:
01 -
Mix up the cornstarch into the chicken so every piece gets a nice white coat. Double-check that nothing's missed.
02 -
Slide the chicken into the marinade, give a good stir so everything's covered, cover the bowl, and stash it in the fridge for half an hour.
03 -
Grab a big bowl and dump in garlic, brown sugar, salt, water, rice wine, baking soda, and soy sauce. Mix them around so they blend together.
04 -
Crack the egg into a bowl and beat it up. Take your marinated chicken out and drain off extra liquid, then move all the chicken into the egg. Toss it until each bit is nice and glossy.
05 -
Pour out the oil. Toss the fried chicken back in the pan, shake over that cracked pepper and salt, and give everything a good mix. Top things off with chopped green onion right before you eat.
06 -
Heat a wok with plenty of vegetable oil on medium-high. Once it's hot enough to start cooking right away, add the chicken in batches and cook till they're crispy and golden. Pull them out and let them drain on some paper towels.
# Additional Notes:
01 -
Check that the oil's hot before you start; you want a crispy outside without the chicken soaking up oil.