Chinese · Dinner
Salt and Pepper Chicken (High-Protein)
Chinese takeout-style fried chicken thighs tossed with five-spice, white pepper and chili salt. Cornstarch-dredged chicken is double-fried until shatter-crisp, then combined with sautéed garlic, scallions and jalapenos, plus edamame and egg white for a high-protein spin on the classic.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
588Calories
54.2gProtein
31.8gFat
22.1gCarbs
1.4gSugar
5.3gFiber
1120mgSodium
238mgChol
5.9gSat Fat
690mgPotassium
58mgCalcium
3.4mgIron
0.6mcgVitamin B12
22mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Toss chicken thigh chunks with egg white and half the cornstarch until coated, then chill uncovered on a plate for 10 minutes to set.
2
Dredge
Toss chilled chicken through remaining cornstarch in a shallow dish until every piece looks dry and floury with no wet patches visible.
3
Fry
Heat vegetable oil in a wok to 350F and fry chicken for 4 minutes until pale gold and cooked through; rest on a wire rack.
4
Fry
Reheat oil to 375F and fry chicken a second time for 2 minutes until deep golden and crackling-crisp; drain on paper towels.
5
Saute
Heat sesame oil in a clean skillet over medium heat, mince garlic and jalapeno, slice scallions, then sauté for 45 seconds until fragrant.
6
Toss
Add fried chicken and edamame with white pepper, five-spice, salt and cayenne; toss for 1 minute until evenly coated.
7
Plate
Pile chicken onto a plate and scatter remaining scallions over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into 1-inch chunks
- 22 large egg white
- 2/3 cup80g cornstarch
- 1/2 cup60g shelled edamame, cooked
- 4 cloves4 cloves garlic
- 44 scallions
- 22 jalapeno
- 1 tsp1 tsp white pepper
- 1 tsp1 tsp chinese five-spice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp cayenne
- 1 1/2 cup360ml vegetable oil, for frying (only 15% absorbed)
- 2 tsp2 tsp sesame oil
