Chinese · Dinner
Salt and Pepper Chicken
Chinese takeout-style fried chicken thigh pieces, twice-cooked to a crackling crust, tossed with salt, white pepper, five-spice, and a scatter of fried garlic, scallion, and chili. Served hot as a snack or side.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
38.6gFat
24.1gCarbs
1.3gSugar
1.6gFiber
1180mgSodium
204mgChol
6.4gSat Fat
460mgPotassium
45mgCalcium
2.4mgIron
0.5mcgVitamin B12
12mgVitamin C
protein-rich
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Toss chicken chunks with shaoxing wine, 1/4 tsp salt, and white pepper pinch; let rest 10 minutes.
2
Dredge
Mix cornstarch, flour, and baking powder in a shallow dish, coat chicken evenly.
3
Fry
Heat vegetable oil to 340°F/170°C over medium-high heat and fry chicken 4 minutes until pale gold and cooked through.
4
Rest
Transfer chicken to a wire rack and let sit 3 minutes until crust firms up.
5
Fry
Raise oil to 375°F/190C and fry chicken 2 minutes until deep golden and crisp when tapped.
6
Saute
Heat sesame oil over medium heat, add minced garlic, sliced scallion, sliced chili; cook 30 seconds until fragrant.
7
Toss
Add fried chicken to pan with aromatics, sprinkle remaining salt, white pepper, and five-spice; toss 20 seconds until coated.
8
Plate
Pile chicken onto a plate and scatter any remaining aromatics over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken-thigh, boneless
- 1/2 cup60g cornstarch
- 2 tbsp2 tbsp all-purpose flour
- 1 tsp1 tsp baking powder
- 1 tsp1 tsp salt, plus a pinch for finishing
- 1 tsp1 tsp white pepper, plus a pinch for finishing
- 1/2 tsp1/2 tsp Chinese five-spice powder
- 2 tbsp2 tbsp shaoxing wine
- 4 cloves4 cloves garlic
- 22 scallion
- 22 fresh chili
- 2 cup480ml vegetable oil, for deep-frying
- 2 tsp2 tsp sesame oil
