Salt And Pepper Pork Chops Shrimp Or Chicken Wings Recipes

BAKED SALT AND PEPPER WINGS RECIPE BY TASTY

Baked Salt And Pepper Wings Recipe by Tasty image

Here's what you need: chicken wings, olive oil, cornstarch, pepper, salt

Provided by Julie Klink

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 lb chicken wings
2 tablespoons olive oil
2 tablespoons cornstarch
1 teaspoon pepper
2 teaspoons salt

Steps:

Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
In a large bowl, combine the chicken wings, olive oil, corn starch, pepper, and salt and toss with tongs to coat.
Transfer the wings to the baking sheet. Bake for 40 minutes, until golden and crispy.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 515 calories, Carbohydrate 3 grams, Fat 40 grams, Fiber 0 grams, Protein 34 grams, Sugar 0 grams

SALT AND PEPPER PORK CHOPS SHRIMP OR CHICKEN WINGS

SALT AND PEPPER PORK CHOPS SHRIMP OR CHICKEN WINGS image

Categories Chicken Pork Shellfish Appetizer Fry

Yield 2 people

Number Of Ingredients 23

Ingredients

for the protein:
4 thin loin chops - or
1/2 pound, sea scallops - or
1/2 pound, uncooked jumbo shrimp (about 10-12 shrimp)
for the oil:
6 cups peanut oil [or substitute another vegetable oil ]
for the marinade:
2 tablespoons, shaoxing (Chinese rice wine) [or substitute dry sherry or sweet-tasting sake]
1 tablespoon, soy sauce
two small slices, fresh ginger root - crushed
1 scallion (green onion) cut into 2-inch pieces
a few drops of sesame oil
for the dry batter mix:
3/4 cup, cornstarch
1/4 cup, flour
1 teaspoon, baking pwder
1/2 tsp white pepper
for the "final touch:"
2 scallions (green onions) - chopped
1 jalapeno pepper - sliced
1 clove of garlic - chopped
coarse salt and fresh ground pepper to taste*
[*or substitute Roasted Szechuan Pepper-Salt - recipe may be found in our Recipe Archives, or the blend may be purchased commercially in a Chinese market or a specialty store in the Asian-foods aisle]

Steps:

If using pork chops: remove the bone from each pork chop, if desired. Butterfly the pork chop by slicing it horizontally into two thin pieces. Lightly pound the butterflied chops to uniform thickness. Prepare the marinade by mixing all the ingredients called for, and marinade the meat or seafood for 30 minutes, or up to 24 hours. Heat the oil in a wok or a deep, heavy skillet to 365 degrees. Thoroughly blend the dry batter ingredients in a wide bowl. Drain the marinated chops (or seafood pieces) and drop the pieces one by one into the dry batter. Make sure each piece is well coated and pat or gently shake off any excess dry batter. In batches, to insure even cooking and that the pieces will not stick together, deep fry the meat or seafood in the hot oil for 2 to 4 minutes. Depending on the thickness of your chop or piece of seafood, you may need to fry more or less time. Make sure the oil temperature does not go below 350 degrees. Place the fried chops or seafood on a paper towel to drain off excess oil. After all of the pieces have been fried, keep 2 tablespoons of the oil in the wok or pan, discarding the rest. Place all of the "final touch" ingredients except for the salt and white pepper or the Roasted Szechuan Pepper-Salt in the wok or skillet and sauté over medium heat until you can smell their aromas. Place the fried chops or seafood back in the pan and stir-fry them with the final touch ingredients for 30 seconds or until the mixture is heated throughout and the flavors are blended. Sprinkle over the salt and white pepper - or the Roasted Szechuan Pepper-Salt. Serve with steamed rice, if desired.

SALT 'N PEPPER CHICKEN

Salt 'n Pepper Chicken image

A classic dish, which is often found in Chinese restaurants and takeaways. This fried chicken is crispy on the outside and super tender on the inside.

Provided by Bing

Categories World Cuisine Recipes Asian Chinese

Time 37m

Yield 6

Number Of Ingredients 16

Ingredients

1 egg
2 spring onions, finely chopped
5 slices fresh ginger
1 teaspoon Shaoxing wine (Chinese rice wine)
1 teaspoon soy sauce
1 clove garlic, crushed
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon ground white pepper
1 ½ pounds skinless, boneless chicken breasts, cut into small pieces
1 cup sweet potato starch
3 tablespoons sweet potato starch
1 quart vegetable oil for frying
2 cups lettuce leaves
1 tablespoon salt
1 tablespoon ground white pepper

Steps:

Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.

Nutrition Facts : Calories 405.3 calories, Carbohydrate 30.1 g, Cholesterol 100 mg, Fat 19.2 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 3.1 g, Sodium 1480.9 mg, Sugar 0.9 g

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