# Salt and Pepper Chicken

This recipe shows you how to make Chinese takeaway salt and pepper chicken at home, with variations to suit your taste.

- Cuisine: Chinese
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- Bowl
- Spoon
- Tray
- Wok
- Frying Spoon
- Kitchen 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.

## Source

- Original video: https://vm.tiktok.com/ZNdoxaYKy/
- Recipe page: https://www.cliprecipe.com/recipe/432b789d-5851-4c09-80f0-1be43af0e1bd
- Extracted: 2025-11-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt