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Crispy salt and pepper chicken with peppers and chilli on a wooden board

Salt and pepper chicken

Crisp coated chicken tossed with five spice salt, white pepper, chilli and peppers. The Chinese takeaway classic in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 500 g boneless chicken thighs, cut into strips
  • 1 egg white
  • 3 tbsp cornflour
  • 1 tbsp plain flour
  • 4 tbsp vegetable oil, for frying
  • 1 green pepper, sliced
  • 1 onion, sliced
  • 2 red chillies, sliced
  • 3 cloves garlic, finely chopped
  • 3 spring onions, sliced
  • 1 tsp Chinese five spice
  • 1 tsp fine sea salt
  • 1 tsp ground white pepper
  • 0.5 tsp caster sugar

Method
 

  1. Mix the five spice, salt, white pepper and sugar in a small bowl and set aside.
  2. Pat the chicken strips dry with kitchen paper. Toss with the egg white, then with the cornflour and plain flour until evenly coated.
  3. Heat 3 tbsp of the oil in a wok or wide frying pan over a high heat.
  4. Fry the chicken in two batches for 5 to 6 minutes each, turning once a crust has formed. Drain on a wire rack.
  5. Add the last tablespoon of oil. Stir fry the pepper and onion for 2 minutes so they keep their bite.
  6. Add the garlic and chillies and cook for 30 seconds until fragrant.
  7. Return the chicken to the pan, take it off the heat, then scatter over the seasoning mix and toss well.
  8. Add the spring onions and serve straight away with steamed rice.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much frying oil is taken up.