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Salt and Pepper Chicken Recipe

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4 from 7 reviews

  • Author: Leila
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

This Salt and Pepper Chicken recipe offers crispy, golden bite-sized chicken pieces coated in a flavorful blend of salt, pepper, garlic, and green onions. Marinated for enhanced tenderness and deep flavor, then fried to perfection, this dish is a savory delight perfect for a quick and satisfying meal.

Ingredients

Marinade Ingredients

  • 1/4 tsp. Baking Soda
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Rice Wine
  • 2 tsp. Brown Sugar
  • 1 tsp. Salt
  • 3 cloves Garlic (minced)

Main Ingredients

  • 1 lb Chicken Breast (cut into bite-size pieces)
  • 1 Egg
  • 3/4 cup Cornstarch
  • Vegetable Oil (enough for deep frying)
  • 1/2 tsp. Salt (for seasoning after frying)
  • 1/2 tsp. Pepper (for seasoning after frying)
  • 2 Tbsp. Green Onions (chopped, for garnish)

Instructions

  1. Prepare the Marinade: In a large bowl, combine baking soda, soy sauce, rice wine, brown sugar, salt, and minced garlic. Stir well to create a homogeneous marinade.
  2. Marinate the Chicken: Add the bite-sized chicken pieces to the marinade. Stir thoroughly to coat all pieces. Cover and let sit for 30 minutes to allow the flavors to penetrate and the chicken to tenderize.
  3. Coat the Chicken with Egg: In a separate bowl, beat the egg with a fork. Drain any excess marinade from the chicken pieces, then add the chicken into the beaten egg, tossing to coat evenly.
  4. Apply Cornstarch Coating: Transfer the coated chicken to a bowl containing cornstarch. Toss thoroughly until each piece is fully coated with cornstarch, ensuring a crispy texture upon frying.
  5. Heat the Oil: In a wok or deep frying pan, heat vegetable oil over medium-high heat. Ensure the oil quantity is sufficient to cover the chicken pieces for deep frying. The oil should be hot but not smoking before adding chicken.
  6. Fry the Chicken: Add the chicken pieces in batches to avoid overcrowding. Fry each batch until the chicken is golden brown on all sides and cooked through. Remove cooked chicken from the oil and drain on paper towels. Repeat with remaining chicken.
  7. Drain Excess Oil and Reheat: Once all chicken is fried, carefully drain the excess oil from the wok, leaving a small amount to briefly reheat the chicken evenly. Return all chicken pieces to the wok and toss over heat until heated through.
  8. Season and Garnish: Remove the chicken from heat. Toss the pieces with the salt and pepper seasoning. Finally, sprinkle chopped green onions over the chicken for a fresh, aromatic finish. Serve immediately.

Notes

  • To ensure even cooking, fry the chicken in small batches.
  • Use fresh garlic and green onions for the best flavor and aroma.
  • Adjust salt and pepper seasoning to taste after frying.
  • Drain the chicken well after frying to keep it crispy.
  • If you prefer less oil, shallow frying can be attempted but may result in less crispy texture.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://recipesbyleila.com/salt-and-pepper-chicken-recipe/