Salt and Pepper Chicken

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

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.
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.
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.

34 comments:

Lucimar da Silva Moreira 16/12/24 12:25: O aspecto está muito bom, deu água na boca ótima sugestão para o almoço e jantar, Angie passando pra te desejar uma ótima semana bjs.
Tom 16/12/24 13:28: ...I would like this dish!
DEZMOND 16/12/24 13:34: I bought a bit of spring onions myself this morgen.
Ivy's Closet 16/12/24 14:59: So festive!
Lola Martínez 16/12/24 15:24: Todo lo que sea pollo en salsa me gusta, pero ya sabes que siempre me quejo de las especias con picante, siempre las aparto y me como lo demás.
Christine 16/12/24 15:30: Flavourful
Carol @Comfort Spring Station 16/12/24 16:40: It really looks delicious!
eileeninmd 16/12/24 17:03: Another yummy recipe!
Take care, enjoy your day and have a great week ahead.
DeniseinVA 16/12/24 17:58: Oh my goodness, I really love the look of this dish. Thanks Angie!
Rainbow Evening 16/12/24 18:32: sound tasteful.... yummy
Anonymous 16/12/24 18:52: Love it.
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Hena Tayeb 16/12/24 19:46: Oh yum.. this looks so good.
Bill 16/12/24 20:08: I would love this!
roentare 16/12/24 22:01: That looks so good to taste
Citu 16/12/24 23:32: Gracias por la receta. Te mando un beso.
Brian's Home Blog 16/12/24 23:38: WOW, that chicken looks wonderful!
My name is Erika. 17/12/24 02:22: Yum, yum, yum. This chicken looks great. I think I need some type of Asian style food soon.
Margaret D 17/12/24 05:04: That does look yummy, Angie.
Mbul Kecil 17/12/24 05:23: Cute cutting of those chicken....
i like chicken with spicy topping...thanks for your recipe Angie...
Anonymous 17/12/24 05:42: I'm going to try this during the week.
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Królowa Karo 17/12/24 12:09: I love chicken!
ellie 17/12/24 13:36: Oh, this looks like one to make again and again. Wonderful to see your recipe!
Caitlin'nMegan 17/12/24 13:37: Oh, so delightful! Love this❤️❤️❤️❤️❤️❤️
David M. Gascoigne, 17/12/24 13:48: Looks fantastic. My chopsticks are ready. All I need to do now is to cook it!
Velva 17/12/24 14:50: This would be a great weeknight meal. Very tasty. I know you are not a carb fan but, served up with rice, this would be fabulous for our family. This is a keeper. Recipe saved.
Pam 17/12/24 18:49: Using ground pork rinds is such a great idea!!!
Raymund | angsarap.net 17/12/24 20:43: I bet these are addicitve! I can imagine myself munching on them endlessly while waiting for the Christmas dinner 🤣
Lowcarb team member 18/12/24 00:30: Very flavourful.

All the best Jan
tigerfish 18/12/24 03:26: Use of ground pork rinds make this so different from regular cornstarch coating.
muskan 18/12/24 08:44: "This recipe sounds incredible! Can’t wait to try it with prawns instead of chicken. Any tips for making them extra crispy?"
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sherry 18/12/24 09:48: I'm hopping over for dinner right now!
David 20/12/24 01:55: Angie, That's some great looking chicken! I could eat half of that platter of goodness all by myself... Take Care, Big Daddy Dave
Anonymous 23/12/24 17:39: This sounds like a dish that both of us will love! And, I would definitely use chicken thighs as they are much more flavorful and don’t dry out as much. David (C&L)
Zoey 31/12/24 20:35: Being from Baton Rouge, Louisiana I do love me some good chicken! I will be trying this! Yum