Chinese · Dinner
Salt and Pepper Chicken (Low-Calorie)
Chicken breast cubes dusted lightly in cornstarch and air-fried until crisp, then tossed with garlic, ginger, scallion, fresh chilli, and bell pepper with a five-spice salt and pepper blend. Delivers the classic Cantonese takeout crunch and aromatic pepper-salt hit with far less oil and calories than the deep-fried original.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
344Calories
45.2gProtein
10.8gFat
16.1gCarbs
2.4gSugar
2.1gFiber
1210mgSodium
140mgChol
1.9gSat Fat
700mgPotassium
45mgCalcium
2.1mgIron
0.4mcgVitamin B12
38mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Toss chicken cubes with salt, half the black pepper, and half the white pepper; let sit 10 minutes.
2
Dredge
Coat seasoned chicken evenly with cornstarch until no wet patches remain.
3
Fry
Air-fry chicken in a single layer at 400°F (200°C) for 12 minutes, shaking halfway, until golden and crisp.
4
Saute
Heat remaining oil over high heat; stir-fry garlic, ginger, scallion, chilli, and bell pepper for 1 minute until fragrant.
5
Toss
Add chicken with remaining black pepper, white pepper, sichuan peppercorn, and five-spice; toss 1 minute until coated.
6
Plate
Transfer to a plate and serve immediately while coating is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast, cut into 1-inch cubes
- 4 tbsp32g cornstarch
- 2 tsp2 tsp salt
- 1 tsp1 tsp black-pepper
- 1 tsp1 tsp white-pepper
- 2 tsp2 tsp sichuan-peppercorn
- 2 tbsp30ml vegetable-oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallion
- 11 chili-fresh
- 11 bell-pepper
- 1/2 tsp1/2 tsp chinese-five-spice
