Description
Salt and pepper chicken that has a warm, peppery flavour and really crispy bits of chicken. Make this easily at home with my recipe!
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Ingredients
Marinade
450GramsChicken Thigh, boneless, skinless cut into 1.25 inch squares
1TeaspoonSoy Sauce
1-2TeaspoonsBlack Pepper, freshly ground
½TeaspoonSalt
½Egg, beaten and divided
1 ½TablespoonCorn Flour
1 ½TablespoonRice Flour
2tablespoonsOil, for frying
Stir Fry
2TablespoonsOil
1 ½Tablespoonsfinely chopped Garlic
1 ½Tablespoonsfinely chopped Ginger
1Tablespoonfinely chopped Celery
1Onion, sliced
1smallCapsicum (Green Bell Pepper), cut into strips
1TeaspoonSoy Sauce
½TeaspoonVinegar
1TeaspoonBlack Pepper, freshly ground
Spring Onion Greens, chopped, for garnish
Instructions
- Add all the marinade ingredients into a mixing bowl. Use a pair of tongs or spoons to mix well. Ensure there are no lumps of flour. Set aside while you prep everything else
- Heat oil in a deep pan, kadai or wok. Heat enough oil for deep frying the chicken pieces. Once hot, carefully add the marinated chicken pieces into the oil one at a time. Allow to fry on medium high heat for 4-5 minutes or until golden brown.
- Remove from the pan using a skimmer or a slotted spoon and transfer to a towel lined plate. Set aside.
Stir Fry
- Heat oil in a wok on high heat. Once hot, add garlic, ginger and celery. Fry on high heat for 45 seconds to a minute
- Add onion and capsicum and sauté on high heat for 2-3 minutes. Add soy sauce, vinegar, black pepper and the fried chicken pieces.
- Toss to combine and mix well. Sauté for 1-2 minutes. Add chopped spring onions and serve hot.
