Proper Salt and Pepper Chicken
Proper Salt and Pepper Chicken



  • 8 chicken thigh fillets, cut into bite-sized chunks
  • 50g cornstarch
  • 1 tsp Chinese five-spice powder
  • Veg oil
  • 1 diced onion
  • 5 sliced spring onions
  • 1 sliced red chilli
  • 1 tbsp grated ginger
  • 2 crushed garlic cloves
  • Pinch of sea salt
  • ½ tsp Sichuan peppercorns, ground
  • 3 tbsp Chinese rice wine
  • 3 tbsp soy sauce
  • Toss the chicken chunks in a bowl with the cornstarch, Chinese five-spice powder and a pinch of salt until coated. Fry in 2cm of sizzling oil for 10 mins or until golden and crunchy, then drain on kitchen paper.
  • Pour out most of the oil, then fry the onion, chilli and spring onion for 3 mins, tossing frequently. Add the garlic and ginger, fry for a minute more, then return the chicken back to the pan with some salt, pepper, and the wine and soy sauce. Toss to coat, then serve with rice.
20 mins
4 serving

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