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Salt and pepper chicken served on a grey plate with a fork
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Salt and Pepper Chicken

Quick and easy salt and pepper chicken - full of umami, and warm, peppery flavours that'll get your mouth tingling and wanting more!
Course Snacks & Appetizers
Cuisine Chinese, Indian Chinese
Diet Gluten Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 426kcal
Author Richa

Ingredients

Marinade

  • 450 Grams Chicken Thigh boneless, skinless cut into 1.25 inch squares
  • 1 Teaspoon Soy Sauce
  • 1-2 Teaspoons Black Pepper freshly ground
  • ½ Teaspoon Salt
  • ½ Egg beaten and divided
  • 1 ½ Tablespoon Corn Flour
  • 1 ½ Tablespoon Rice Flour
  • 2 tablespoons Oil for frying

Stir Fry

  • 2 Tablespoons Oil
  • 1 ½ Tablespoons finely chopped Garlic
  • 1 ½ Tablespoons finely chopped Ginger
  • 1 Tablespoon finely chopped Celery
  • 1 Onion sliced
  • 1 small Capsicum (Green Bell Pepper) cut into strips
  • 1 Teaspoon Soy Sauce
  • ½ Teaspoon Vinegar
  • 1 Teaspoon Black 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.

Video

Notes

  • Use chicken thighs or chicken wings for this recipe. Because these are deep fried, chicken breast will become dry and stringy
  • If you have some time, marinade the chicken for 30 mins-1 hour. If not, you can mix everything together for the chicken and let it sit for 10 minutes while you prep everything else
  • There are very few ingredients in this recipe, so use the best and freshest
  • Prep everything in advance, before you start cooking. This is a really quick recipe and the stir frying takes less than 5 minutes so you won't have time to chop anything later
  • Use any neutral flavoured oil for deep frying - I generally use canola oil, rice bran oil or sunflower oil
  • Deep fry the chicken on medium high heat. If you are using a thermometer, deep fry at 180C/356F

Nutrition

Calories: 426kcal | Carbohydrates: 11g | Protein: 20g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 557mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 1mg