Salt and Pepper Chicken
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
522 kcal
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Course
Main Course
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Cuisine
Chinese
Salt and Pepper Chicken
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Homemade salt and pepper chicken, a delicious Chinese-style takeaway that you can easily make at home (with frying and baking instructions).
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Ingredients
Vegetables:
- ½ onion 75 g
- 4 garlic cloves
- 3 green onions
- ½ red bell pepper
- 1 long green chili use to taste
- each ¼ teaspoon fine sea salt and pepper
Fried salt and pepper chicken:
- 2 lbs boneless skinless chicken thighs 900 g
- ⅓ cup cornstarch 40 g
- ¾ tablespoon fine sea salt
- ¾ tablespoon ground black pepper
- ¾ tablespoon Chinese five-spice powder
- 1 cup vegetable oil 230 ml
Baked salt and pepper chicken (Note 1):
- 2 lbs boneless skinless chicken thighs 900 g
- 1 tablespoon vegetable oil
- ¾ tablespoon fine sea salt
- ¾ tablespoon ground black pepper
- ¾ tablespoon Chinese five-spice powder
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Instructions
Vegetables:
- Slice the onion and the garlic. Cut the green onions into thin rings. Deseed the peppers and slice them as well. Set aside until ready to cook.½ onion + 4 garlic cloves + 3 green onions + ½ red bell pepper + 1 long green chili
Fried chicken:
- Cut the chicken thighs into bite-sized pieces and season it.2 lbs boneless skinless chicken thighs/ 900 g + each ¼ teaspoon fine sea salt and pepper
- Batter: Mix cornstarch, salt, pepper, and Chinese five-spice powder in a large bowl. ⅓ cup cornstarch + ¾ tablespoon fine sea salt + ¾ tablespoon ground black pepper + ¾ tablespoon Chinese five-spice powder
- Heat the oil in a pan, wok, or skillet (Note 2).1 cup vegetable oil/ 230 ml
- Batter chicken: When the oil is hot, place ½ of the chicken pieces into the bowl with the cornstarch and spices and toss until coated.
- Fry chicken: Immediately and carefully place them into the hot oil and fry until golden brown, about 2-3 minutes, moving the pieces a few times in between. Check if the meat is cooked through by cutting a piece in the middle. Remove with a slotted spoon and place on kitchen paper towels to remove the excess fat.
- Repeat with the second batch, only coating the chicken pieces with cornstarch just before adding to the frying pan.
- Stir fry vegetables: Pour away all the fat from the pan, keeping only about 2 tablespoons of it. Add the vegetables and stir fry for about 2 minutes. Add salt and pepper, and mix well.
- Combine: Mix with the chicken pieces and serve.
Baked chicken:
- Preheat the oven to 350°F/ 180°C. Line a baking sheet with baking paper.
- Mix salt, pepper, and Chinese five-spice powder in a large bowl.1 tablespoon vegetable oil + ¾ tablespoon fine sea salt + ¾ tablespoon ground black pepper + ¾ tablespoon Chinese five-spice powder
- Cut the chicken thighs into bite-sized pieces. Toss with the oil, add to the bowl and toss to coat with the spices. Place on the baking sheet.2 lbs boneless skinless chicken thighs/ 900 g
- Bake for 10 minutes.
- Broil: Place under the grill (or turn on the oven grill) and grill for about 2-3 minutes to make the chicken crispier. Keep an eye on the grill, the chicken should not get too dark.
- Cook vegetables: While the chicken bakes, prepare the vegetables and stir-fry them in a large pan with 1-2 tablespoons oil.
- Mix the chicken and veggies and serve.
Notes
- Basically, the same ingredients without the cornstarch. I've tried both versions; the oven-baked chicken tastes better without the cornstarch.
- Oil temperature: Make sure the oil has the right temperature for frying, about 355°F/ 180°C. You can also check by frying a cube of bread, if it takes about 10-15 seconds to get brown then the oil has the right temperature.
- The nutrition for the fried chicken is calculated considering only 4 tablespoons of oil, as you will discard most of the frying oil anyway. The nutrition calculation is only an approximation. The oven-baked chicken has about 420 calories per serving.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
522kcal
(26%)
Carbohydrates
17g
(6%)
Protein
50g
(100%)
Fat
30g
(46%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
23g
Cholesterol
244mg
(81%)
Sodium
1845mg
(77%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 522kcal | 26% |
| Carbohydrates | 17g | 6% |
| Protein | 50g | 100% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 23g | 135% |
| Cholesterol | 244mg | 81% |
| Sodium | 1845mg | 77% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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