Salt and Pepper Chicken Without Deep-Frying (椒盐鸡)
User Reviews
5
Salt and Pepper Chicken Without Deep-Frying (椒盐鸡)
Description
Chicken pieces are first marinated to infuse flavors of garlic, ginger, and sweetened salt. The batter is formed by combining beaten egg and cornstarch, creating a coating that crisps during pan-frying. Cooking in a single layer with moderate oil over medium-high heat browns the chicken edges, while adjusting heat prevents oil smoking. The crisp exterior contrasts with the tender chicken interior.
The flavor is enhanced by a spice mix applied to the finished chicken, imparting a balance of pepper heat, sweet notes, salt, and aromatic Chinese five-spice. Basil leaves, fried crispy or replaced with nori sheets, provide an additional dimension with their herbal or umami character, complementing the seasoned chicken coating.
This method avoids deep-frying, making it more accessible while still achieving a flavorful, crunchy texture. Adjust the spice mix amount based on preference for seasoning intensity. The use of cornstarch without excessive wet batter helps achieve a light, uneven coating typical of traditional preparations.
Ingredients
- 1 pound (450 grams) chicken thigh cut to 1-inch (2-cm) pieces, boneless skinless, or chicken breast
- 1 egg , beaten
- 1/2 cup cornstarch
- 1/3 cup vegetable oil
- 1 basil or nori sheets) (*Footnote 1, small batch
Marinade
- 1 tablespoon vegetable oil
- 3 cloves garlic , finely grated
- 2 teaspoons ginger , finely grated
- 2 teaspoons brown sugar (or regular sugar)
- 1/2 teaspoon salt
Spice Mix
- 2 teaspoons white pepper powder
- 1 teaspoon brown sugar (or regular sugar)
- 1 teaspoon salt
- 1/4 teaspoon five-spice powder
Instructions
- Combine the chicken and the marinade ingredients in a big bowl. Mix well. Marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
- Combine the ingredients for the spice mix in a small bowl and stir to mix well. Note, this recipe prepares more spice mix than you might use, so you can adjust the seasoning according to your preference.
- When you’re ready to cook, add the beaten egg into the bowl with the chicken. Stir to mix well. Add the cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached. The batter should be quite dry and not very runny.
- Add the oil to a large skillet (nonstick or carbon steel), just enough to coat the bottom of the pan. Heat over medium-high heat until hot. Add the chicken one piece at a time using a pair of chopsticks or tongs. Turn to medium heat if the pan starts to smoke too much.
- Cook the chicken until the bottom turns golden brown, 2 to 3 minutes. Flip to brown the other side, 2 to 3 minutes. (Alternatively, you can deep-fry the chicken with more oil at 350 F (176 C) until golden brown.) Transfer chicken to a large plate and remove the pan from the stove to let it cool a bit.
- Your pan should still have a thin layer of oil remaining in it. If not, add 1 to 2 tablespoons of oil. Heat over medium heat. Spread the basil leaves. Cook the bottom side for 30 seconds. Flip to cook the other side until crispy. Transfer the basil leaves to a large plate to cool.
- While the chicken is still hot, sprinkle about half of the spice mix over the chicken and gently toss it with a pair of tongs. Taste the chicken. Add more spice mix if needed. Add the cooked basil leaves and toss again.
- Serve as an appetizer.
- You can store the leftover chicken in a sealed container in the fridge. To reheat the chicken, preheat your oven to 350 degrees F (176 C). Heat the chicken for 10 to 15 minutes, or until heated through.
Notes
- Use either boneless skinless chicken thighs or breasts cut into 1-inch pieces for this recipe.
- Marinate the chicken at least 30 minutes at room temperature or up to overnight in the refrigerator for deeper flavor.
- The coating with beaten egg and cornstarch should be dry and uneven, not runny, to get the right crispiness.
- Use a single layer of oil in the pan and adjust the heat to avoid smoking while frying.
- Crispy basil leaves add a subtle aromatic flavor; alternatively, shredded nori sheets can be used to add a similar texture and taste without frying basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 329kcal | 16% |
| Carbohydrates | 19.6g | 7% |
| Protein | 28g | 56% |
| Fat | 14.7g | 23% |
| Saturated Fat | 3.6g | 18% |
| Cholesterol | 122mg | 41% |
| Sodium | 710mg | 30% |
| Potassium | 266mg | 6% |
| Fiber | 0.4g | 2% |
| Sugar | 2.6g | 5% |
| Calcium | 20mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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