Salt and Pepper Chicken

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Crispy, tender and well seasoned, this Chinese salt and pepper chicken is great served with rice and some bok choy. Use chicken breast if you want to, just keep in mind that they might dry out after frying and sauteing. You can modify the amount of heat in this recipe by removing seeds if prefer milder or using even more and hotter chillies. You can use this recipe with prawns, pork, or tofu.

 

6-8 Boneless, skinless chicken thighs, cut into bite-sized pieces 50 g Sea salt flavoured pork rinds, ground into powder (or cornstarch) 1 tsp Chinese five-spice plus a pinch 750 g Tallow, ghee or lard for frying 1 Onion, diced 5 Spring onions, sliced into 5cm long pieces 1 Red chilli, sliced 1 tbsp Finely grated ginger 2 Garlic cloves, finely chopped A large pinch of flaky sea salt 1/2 tsp Szechuan peppercorns, ground 3 tbsp Shaoxing rice wine (or dry sherry) 3 tbsp Gluten free soya sauce

1. Put the chicken in a bowl, sprinkle over the ground pork rind or cornstarch and add a pinch of five spice and a pinch of salt if using cornstarch. Toss well.
2. Heat the tallow in a large frying pan until it reaches 180C/350F. Add the chicken and fry for 10-12 minutes or until golden and crunchy. Drain on kitchen paper.
3. Pour out most of the oil into a heatproof bowl, leaving 1 tbsp of tallow in the pan. Add the onion, spring onion and chilli, stir-fry for a few minutes, tossing frequently, then add the ginger and garlic. Fry for another minute until fragrant, then return the chicken to the pan with 1 tsp of the five spice, salt, Szechuan pepper powder, wine and soya sauce. Give everything a toss to coat briefly in the sauce and spices.

© 2024 | http://angiesrecipes.blogspot.com