Salt and Pepper Chicken

Serves 1
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Directions

  1. 1Prepare the salt and pepper seasoning by mixing salt, MSG, garlic powder, white pepper, San ginger, and five-spice powder in a bowl.
  2. 2Prepare the salt and pepper seasoning by mixing salt, MSG, garlic powder, white pepper, San ginger, and five-spice powder in a bowl.
  3. 3Prepare the salt and pepper seasoning by mixing salt, MSG, garlic powder, white pepper, San ginger, and five-spice powder in a bowl.
  4. 4In a tray, combine potato starch and custard powder.
  5. 5In a tray, combine potato starch and custard powder.
  6. 6In a tray, combine potato starch and custard powder.
  7. 7Add white pepper, salt, and MSG to the starch mixture and stir.
  8. 8Add white pepper, salt, and MSG to the starch mixture and stir.
  9. 9Add white pepper, salt, and MSG to the starch mixture and stir.
  10. 10Place the cubed chicken breast into the starch mixture, coat, shake off excess, and set aside in a separate bowl.
  11. 11Place the cubed chicken breast into the starch mixture, coat, shake off excess, and set aside in a separate bowl.
  12. 12Place the cubed chicken breast into the starch mixture, coat, shake off excess, and set aside in a separate bowl.
  13. 13Add egg white to the chicken in the bowl and coat it to velvet the chicken.
  14. 14Add egg white to the chicken in the bowl and coat it to velvet the chicken.
  15. 15Add egg white to the chicken in the bowl and coat it to velvet the chicken.
  16. 16Return the egg-white-coated chicken to the starch mixture and coat them again.
  17. 17Return the egg-white-coated chicken to the starch mixture and coat them again.
  18. 18Return the egg-white-coated chicken to the starch mixture and coat them again.
  19. 19Heat vegetable oil in a wok to about 180 degrees Celsius and place the chicken pieces in.
  20. 20Heat vegetable oil in a wok to about 180 degrees Celsius and place the chicken pieces in.
  21. 21Heat vegetable oil in a wok to about 180 degrees Celsius and place the chicken pieces in.
  22. 22Cook the chicken until crispy on the outside and piping hot in the middle.
  23. 23Cook the chicken until crispy on the outside and piping hot in the middle.
  24. 24Cook the chicken until crispy on the outside and piping hot in the middle.
  25. 25Strain off the oil and let the chicken sit for about 10 minutes.
  26. 26Strain off the oil and let the chicken sit for about 10 minutes.
  27. 27Strain off the oil and let the chicken sit for about 10 minutes.
  28. 28Deep-fry the chicken again until it's crispy on the outside and piping hot in the middle, then take it out and place it on kitchen roll.
  29. 29Deep-fry the chicken again until it's crispy on the outside and piping hot in the middle, then take it out and place it on kitchen roll.
  30. 30Deep-fry the chicken again until it's crispy on the outside and piping hot in the middle, then take it out and place it on kitchen roll.
  31. 31Add some vegetable oil to the wok and when hot, add onions, green and red peppers, carrots, spring onions, and fresh garlic.
  32. 32Add some vegetable oil to the wok and when hot, add onions, green and red peppers, carrots, spring onions, and fresh garlic.
  33. 33Add some vegetable oil to the wok and when hot, add onions, green and red peppers, carrots, spring onions, and fresh garlic.
  34. 34Add salt and MSG to the vegetables and mix them in.
  35. 35Add salt and MSG to the vegetables and mix them in.
  36. 36Add salt and MSG to the vegetables and mix them in.
  37. 37Once the MSG is browned off, add the chicken to the wok.
  38. 38Once the MSG is browned off, add the chicken to the wok.
  39. 39Once the MSG is browned off, add the chicken to the wok.
  40. 40Add the salt and pepper mix and chilli flakes (optional) to the chicken and vegetables.
  41. 41Add the salt and pepper mix and chilli flakes (optional) to the chicken and vegetables.
  42. 42Add the salt and pepper mix and chilli flakes (optional) to the chicken and vegetables.
  43. 43Mix everything together, and optionally, add a little dark soy sauce to darken the dish.
  44. 44Mix everything together, and optionally, add a little dark soy sauce to darken the dish.
  45. 45Mix everything together, and optionally, add a little dark soy sauce to darken the dish.

Ingredients

  • Salt
  • Salt
  • Salt
  • MSG
  • MSG
  • MSG
  • Garlic Powder
  • Garlic Powder
  • Garlic Powder
  • White Pepper
  • White Pepper
  • White Pepper
  • San Ginger
  • San Ginger
  • San Ginger
  • Five-Spice Powder
  • Five-Spice Powder
  • Five-Spice Powder
  • Potato Starch
  • Potato Starch
  • Potato Starch
  • Custard Powder
  • Custard Powder
  • Custard Powder
  • Cubed Chicken Breast
  • Cubed Chicken Breast
  • Cubed Chicken Breast
  • Egg White
  • Egg White
  • Egg White
  • Vegetable Oil
  • Vegetable Oil
  • Vegetable Oil
  • Onions
  • Onions
  • Onions
  • Green and Red Peppers
  • Green and Red Peppers
  • Green and Red Peppers
  • Carrots
  • Carrots
  • Carrots
  • Spring Onions
  • Spring Onions
  • Spring Onions
  • Fresh Garlic
  • Fresh Garlic
  • Fresh Garlic
  • Chilli Flakes
  • Chilli Flakes
  • Chilli Flakes
  • Dark Soy Sauce
  • Dark Soy Sauce
  • Dark Soy Sauce

Equipment

BowlSpoonTrayWokFrying SpoonKitchen Roll

Tips

  • It's important to use actual Chinese five-spice, not Western supermarket versions.
  • Custard powder adds sweetness and an eggy flavor without adding sugar, and also colors the starch.
  • Using egg white to velvet the chicken is effective because egg white itself is an alkali.
  • The second fry helps to dry out the batter on the outside, making it extra crispy.
  • Some takeaways darken the dish with a touch of dark soy sauce.
  • You can serve it with curry sauce or whatever you like.