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