Salt And Pepper Chicken Without Deep Frying 椒盐鸡 Recipes
SALT AND PEPPER CHICKEN
Steps:
- Peel, top and tail the onion and then cut into quarter inch chunks.
- Top and tail the spring onions, and peel off any tough, or dried off outer layers. Cut one lengthwise into strips and the other crosswise into slices
- Peel and finely chop the garlic.
- Remove seeds and membrane from the chilli and finely chop.
- Next, prepare the chicken. Trim and discard any fatty bits and then cut into bite-sized chunks. I nearly always use a sharp pair of kitchen scissors rather than a knife. Freeze offcuts, skin and bone and save for making stock.
- Mix the cornflour (corn starch) and the five spice, salt and pepper together thoroughly in a container big enough to take the chicken. If you use a sealable plastic tub, you can shake to mix and then shake again to coat.
- Add the chicken to the flour mixture and coat well.
- Heat the oil in a heavy frying pan over a medium-high heat. When it is very hot, add one piece of the chicken to test. If it sizzles, the oil is hot enough and you can add the rest of the meat. Cook for about 8 minutes, turning only occasionally. Don't stir.
- Once cooked, remove the chicken pieces from the pan onto a double layer of kitchen paper on a plate or bowl to soak up some of the oil.
- Drain most of the oil from the pan before adding the onions. Fry until golden and starting to crisp. Loosen any bits of coating left in the pan, as you want to include these in the dish.
- Add the spring onion, chilli and garlic and cook for another minute.
- Finally, add the chicken pieces and cook for another couple of minutes to ensure they are piping hot. Then serve and enjoy.
Nutrition Facts : Calories 337 kcal, Carbohydrate 22 g, Protein 19 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 108 mg, Sodium 1836 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
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