Salt and Pepper Chicken
Serves 1
Directions
- 1Prepare the salt and pepper seasoning by mixing salt, MSG, garlic powder, white pepper, San ginger, and five-spice powder in a bowl.
- 2In a tray, combine potato starch and custard powder.
- 3Add white pepper, salt, and MSG to the starch mixture and stir.
- 4Place the cubed chicken breast into the starch mixture, coat, shake off excess, and set aside in a separate bowl.
- 5Add egg white to the chicken in the bowl and coat it to velvet the chicken.
- 6Return the egg-white-coated chicken to the starch mixture and coat them again.
- 7Heat vegetable oil in a wok to about 180 degrees Celsius and place the chicken pieces in.
- 8Cook the chicken until crispy on the outside and piping hot in the middle.
- 9Strain off the oil and let the chicken sit for about 10 minutes.
- 10Deep-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.
- 11Add some vegetable oil to the wok and when hot, add onions, green and red peppers, carrots, spring onions, and fresh garlic.
- 12Add salt and MSG to the vegetables and mix them in.
- 13Once the MSG is browned off, add the chicken to the wok.
- 14Add the salt and pepper mix and chilli flakes (optional) to the chicken and vegetables.
- 15Mix everything together, and optionally, add a little dark soy sauce to darken the dish.
Ingredients
- Salt
- MSG
- Garlic Powder
- White Pepper
- San Ginger
- Five-Spice Powder
- Potato Starch
- Custard Powder
- Cubed Chicken Breast
- Egg White
- Vegetable Oil
- Onions
- Green and Red Peppers
- Carrots
- Spring Onions
- Fresh Garlic
- Chilli Flakes
- 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.
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