Ingredients
Optional
Salt and Pepper Chicken
Khin's Kitchen (Khin)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 2 | 15 min | 25 min | 40 min | 1 |
Crispy Salt and Pepper Chicken Recipe made with crispy coated chicken, chilli pepper and vegetables tossed in Chinese takeaway style salt and pepper seasoning.
main course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Serving plate
Mixing bowl
Cooling rack
Stirring spoon
Knife
Tongs
Strainer
Wok
Cutting board
Deep frying thermometer
Instructions
Cut chicken into bite size pieces. Marinate chicken with salt, black pepper, ginger garlic paste and sesame oil.
500 g Boneless Chicken Thigh 0.5 tsp Sesame Oil 0.5 tsp Salt 0.5 tsp Black Pepper 1 tsp Ginger Garlic Paste
Cut onion, pepper into thin slices(matchstick sizes). Cut spring onion into ¼ inch pieces. And also cut ginger and garlic into thin slices.
0.5 Sweet Onion 1 Red/Green Bell Pepper 3 Garlic Cloves 3 Ginger Slices 2 - 3 Spring Onion
Mix all the spice ingredients in a bowl. Set aside.
0.25 tsp Chinese Five Spices 0.5 tsp Chicken Powder/Dashi Powder Optional
Coat the marinated chicken pieces well with potato starch(flour). Toss the excess flour out before frying.
500 g Boneless Chicken Thigh 1 cup Potato/Corn Flour (starch)
Preheat wok, fill with oil, heat oil to 350°F.
Oil For Frying
Add coated chicken and deep fry for 1-2 mins. Once the chicken start floating, remove from oil and set aside. ( Do not over crowd the chicken in wok. Fry 2 batches if needed.)
500 g Boneless Chicken Thigh Oil For Frying
Remove leftover crumbs from oil and make the oil clear.
Oil For Frying
Reheat oil back to 350°F and fry again the chicken pieces till crispy golden brown.
500 g Boneless Chicken Thigh Oil For Frying
Once all chicken are double fried, strain oil and transfer it to the cooling rack.
500 g Boneless Chicken Thigh Oil For Frying
In a wok/pan, drizzle 1 tablespoon of oil, start adding ginger and garlic slices and stir fry for few seconds.
3 Garlic Cloves 3 Ginger Slices Oil For Frying
Add onion and pepper slices. Stir fry for 1-2 mins.
0.5 Sweet Onion 1 Red/Green Bell Pepper
Add the fried chicken, mix well. Later add the spring onion and sprinkle the spice mix.
500 g Boneless Chicken Thigh 2 - 3 Spring Onion 0.25 tsp Chinese Five Spices 0.5 tsp Chicken Powder/Dashi Powder Optional
Transfer to serving plate.
Sprinkle a pinch of sea salt and black pepper.( Optional )
0.5 tsp Salt 0.5 tsp Black Pepper
Perfect with steamed rice, stir fry noodle or great on its own as an appetizer.
Serve immediately! Enjoy!
Salt and Pepper Chicken
Khin's Kitchen (Khin)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 2 | 15 min | 25 min | 40 min | 1 |
Crispy Salt and Pepper Chicken Recipe made with crispy coated chicken, chilli pepper and vegetables tossed in Chinese takeaway style salt and pepper seasoning.
main course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Serving plate
Mixing bowl
Cooling rack
Stirring spoon
Knife
Tongs
Strainer
Wok
Cutting board
Deep frying thermometer
Ingredients
Optional
Instructions
Cut chicken into bite size pieces. Marinate chicken with salt, black pepper, ginger garlic paste and sesame oil.
500 g Boneless Chicken Thigh 0.5 tsp Sesame Oil 0.5 tsp Salt 0.5 tsp Black Pepper 1 tsp Ginger Garlic Paste
Cut onion, pepper into thin slices(matchstick sizes). Cut spring onion into ¼ inch pieces. And also cut ginger and garlic into thin slices.
0.5 Sweet Onion 1 Red/Green Bell Pepper 3 Garlic Cloves 3 Ginger Slices 2 - 3 Spring Onion
Mix all the spice ingredients in a bowl. Set aside.
0.25 tsp Chinese Five Spices 0.5 tsp Chicken Powder/Dashi Powder Optional
Coat the marinated chicken pieces well with potato starch(flour). Toss the excess flour out before frying.
500 g Boneless Chicken Thigh 1 cup Potato/Corn Flour (starch)
Preheat wok, fill with oil, heat oil to 350°F.
Oil For Frying
Add coated chicken and deep fry for 1-2 mins. Once the chicken start floating, remove from oil and set aside. ( Do not over crowd the chicken in wok. Fry 2 batches if needed.)
500 g Boneless Chicken Thigh Oil For Frying
Remove leftover crumbs from oil and make the oil clear.
Oil For Frying
Reheat oil back to 350°F and fry again the chicken pieces till crispy golden brown.
500 g Boneless Chicken Thigh Oil For Frying
Once all chicken are double fried, strain oil and transfer it to the cooling rack.
500 g Boneless Chicken Thigh Oil For Frying
In a wok/pan, drizzle 1 tablespoon of oil, start adding ginger and garlic slices and stir fry for few seconds.
3 Garlic Cloves 3 Ginger Slices Oil For Frying
Add onion and pepper slices. Stir fry for 1-2 mins.
0.5 Sweet Onion 1 Red/Green Bell Pepper
Add the fried chicken, mix well. Later add the spring onion and sprinkle the spice mix.
500 g Boneless Chicken Thigh 2 - 3 Spring Onion 0.25 tsp Chinese Five Spices 0.5 tsp Chicken Powder/Dashi Powder Optional
Transfer to serving plate.
Sprinkle a pinch of sea salt and black pepper.( Optional )
0.5 tsp Salt 0.5 tsp Black Pepper
Perfect with steamed rice, stir fry noodle or great on its own as an appetizer.
Serve immediately! Enjoy!