Description
Crispy, flavorful Salt and Pepper Chicken featuring seasoned fried chicken thighs tossed with crunchy onions, spicy chillies, garlic, and spring onions for a delightful Chinese-inspired starter.
Ingredients
Chicken and Coating
- 60 g (1/2 cup) cornflour (cornstarch)
- 1 tbsp table salt (divided: ¾ tbsp for coating, ¼ tbsp for vegetables)
- 1 ¼ tbsp ground black pepper (divided: 1 tbsp for coating, ¼ tbsp for vegetables)
- 1 tbsp Chinese five-spice powder
- 6 skinless chicken thigh fillets, quartered
Frying Oil
- Vegetable oil for frying (around 240 ml / 1 cup)
Vegetables and Aromatics
- 1 onion, peeled and chopped into large chunks (about 1.5-2 cm across)
- 1 red chilli, chopped into small pieces (mild Fresno or Serrano chillies recommended)
- 1 green chilli, chopped into small pieces (mild Fresno or Serrano chillies recommended)
- 2 garlic cloves, peeled and minced
- 3 spring onions (scallions), roughly chopped
Instructions
- Prepare the Coating Mix: Combine 60 g (1/2 cup) of cornflour, ¾ tbsp of salt, 1 tbsp of ground black pepper, and 1 tbsp Chinese five-spice powder in a bowl. Mix thoroughly to create a seasoned coating.
- Coat the Chicken: Sprinkle the seasoned coating over the quartered chicken thigh fillets. Toss the chicken pieces to ensure they are evenly coated with the flour and spice mixture.
- Heat the Oil: Pour 240 ml (1 cup) of vegetable oil into a large frying pan. Reserve 1 tablespoon of oil separately. Heat the large pan over high heat until the oil bubbles around a wooden spoon or chopstick, indicating it is hot enough for frying.
- Fry the Chicken: Fry the chicken pieces in batches (to avoid overcrowding) for about 5-7 minutes per batch, turning once, until the chicken is cooked through and golden brown all over. Use tongs to transfer cooked chicken onto a plate lined with kitchen paper to drain excess oil. Turn off the heat on the pan when finished.
- Sauté Vegetables and Chillies: While the second batch of chicken fries, heat the reserved 1 tablespoon of oil in a separate frying pan over medium-high heat. Add the chopped onion, red chilli, green chilli, remaining ¼ tbsp of salt, and ¼ tbsp of black pepper. Fry for 2-3 minutes, stirring frequently, until the onion softens slightly.
- Add Garlic and Spring Onions: Reduce the heat to medium and add the minced garlic and chopped spring onions to the pan. Fry for an additional minute, stirring often to combine flavors.
- Combine Chicken with Vegetables: Once both batches of chicken are cooked, add the fried chicken pieces to the pan with the sautéed onions and chillies. Toss everything together for about 1 minute to coat the chicken evenly with the aromatic vegetables and spices.
- Serve: Turn off the heat and serve hot as a flavorful starter or appetizer.
Notes
- Use mild chillies like Fresno or Serrano to keep the spice level moderate; adjust according to preference.
- Toss chicken gently when coating with cornflour to avoid clumps and ensure even seasoning.
- Heat oil properly before frying to get a crispy texture without absorbing excess oil.
- Work in batches to maintain oil temperature and prevent overcrowding in the pan.
- Use kitchen paper to drain excess oil from fried chicken for crispiness and less grease.
- This dish is best served immediately while hot and crispy.
