Salt and Pepper Chicken Recipe
This gluten free salt and pepper chicken is the perfect starter for sharing. A deliciously salty dish with a crunch, the chillis give this dish a nice kick too. A great Chinese takeaway style dish. Dairy free.
Servings: 2
Ingredients
- 4 chicken thigh fillets skinless and boneless
- 1 tbsp cornflour
- 1 tsp sea salt flakes
- 1 tsp ground black pepper
- 1 tsp Chinese Five Spice
- 1 onion
- 1 red chilli
- 2 garlic cloves
- 3 spring onions
- Vegetable oil for frying
Instructions
- Cut the chicken thigh fillets into bite-size pieces. Finely chop the onion, spring onions and red chilli and set to one side.
- Add the cornflour, sea salt, black pepper and Chinese 5 Spice to a bowl and mix well until combined. Add the chicken pieces and use your hands (or a spoon) to coat them really well - you shouldn't be able to see any chicken under the coating!
- Add around 1cm of oil to a large wok or frying pan and place on a high heat until hot. Test the oil by either dipping a little bit of chicken in (it should instantly sizzle) or dip in a wooden chopstick and little bubbles should form around it when hot.
- When the oil is hot, add the chicken a few pieces at a time, ensuring they don't stick together. Fry for around 6-8 minutes, turning half way, until the chicken is crispy.
- Add the chopped onions and chilli to the pan and stir fry for another minute. Remove from the heat and use a slotted spoon to remove the chicken and veg onto a plate lined in kitchen towel (to absorb any excess oil). Serve straight away while hot.
Video
Notes
- Any leftovers of this salt and pepper chicken can be kept in the fridge - please thoroughly reheat before eating. I'd recommend heating in the oven to avoid losing the 'crunch' on the chicken.
- You could also try this recipe with tofu or squid instead of chicken.
