Wednesday, 19 October 2016

Salt and Pepper Chicken

Salt and pepper chicken just so happens to be one of my guilty pleasures. Surely I can't be the only person who finds food not only nourishing but rather pleasurable. What makes it taste even better lately is the fact that I have finally mastered home cooking salt and pepper chicken that's just as good as my favourite Chinese. I came across a great recipe online that I then went on to try, making a few tweaks dependent on preference. Of course, the more you do something the better you get. Heading to the Chinese around the corner for a spot of Salt and pepper chicken is all but a distant memory. This delicious, crispy salt and pepper chicken is easy to make and perfect for a cosy night in.
What you need: 

Prep Time: 15 Minutes                                               Cook Time: 20 Minutes


Ingredients:
Chicken breast, chopped into small pieces
1 Large onion, chopped
Red and green chilli peppers
2 cloves of garlic
1 egg
Olive oil
Cornflour
Salt
Ground black pepper
Herbs and spices (I used chilli, and cumin; the hotter the better)
Grated ginger
Quarter teaspoon pepper salt


Method:


1. Add 3 tablespoons of oil to a wok pan then add onions, chilli peppers, garlic and ginger. Fry turning frequently then place on low heat and leave to soften.
2. Beat egg and set aside. Now place cornflour on plate. Dip chicken into egg then coat with cornflour.
3. Heat up the oil in the wok for deep-frying. Deep-fry the chicken until they turn golden brown, if its pink inside, its not cooked! Chicken needs to be completely white in the middle. Remove from the oil and set aside.
4. Now your onions etc should've softened by now. Add chicken to mixture then stir well. Ensure chicken absorbs the flavoured juices. 
5. Serve immediately. I served mine with vegetable fried rice and a curry sauce. 

Recipe from Snapguide

Be sure to drop me a tweet if you try this recipe. Till next time.
Nokhuthula xo 

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