Salt N Pepper Chicken Recipes

SIMPLE SALT-AND-PEPPER GRILLED CHICKEN

Steps:

• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
• Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
• Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
• Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.

SALT AND PEPPER CHICKEN

Steps:

• Cut chicken into bite size pieces. Marinate chicken with salt, black pepper, ginger garlic paste and sesame oil.
• Cut onion, pepper into thin slices(matchstick sizes). Cut spring onion into ¼ inch pieces. And also cut ginger and garlic into thin slices.
• Mix all the spice ingredients in a bowl. Set aside.
• Coat the marinated chicken pieces well with potato starch(flour). Toss the excess flour out before frying.
• Preheat wok, fill with oil, heat oil to 350°F.
• Add coated chicken and deep fry for 1-2 mins. Once the chicken start floating, remove from oil and set aside. ( Do not over crowd the chicken in wok. Fry 2 batches if needed.)
• Remove leftover crumbs from oil and make the oil clear.
• Reheat oil back to 350°F and fry again the chicken pieces till crispy golden brown.
• Once all chicken are double fried, strain oil and transfer it to the cooling rack.
• In a wok/pan, drizzle 1 tablespoon of oil, start adding ginger and garlic slices and stir fry for few seconds.
• Add onion and pepper slices. Stir fry for 1-2 mins.
• Add the fried chicken, mix well. Later add the spring onion and sprinkle the spice mix.
• Transfer to serving plate.
• Sprinkle a pinch of sea salt and black pepper.( Optional )
• Perfect with steamed rice, stir fry noodle or great on its own as an appetizer.
• Serve immediately! Enjoy!

SALT 'N PEPPER CHICKEN

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.

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.

SALT AND PEPPER CHICKEN

Steps:

• Combine ingredients in a ziploc bag and shake to cover chicken pieces.
• Let sit 2 hours or overnight for more pronounced flavour.
• Bake or Grill until juices run clear.
• For OAMC: freeze after step one, defrost overnight in fridge and then Bake or Grill as directed.

SALT AND PEPPER CHICKEN

Steps:

• Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture.
• Toss the sesame seeds in a pan over a medium heat and lightly toast, for around a minute, then add the olive oil. Add the chicken and cook for 7-8 mins until golden brown.
• Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.