Saltandpepperchicken Recipes

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SALT AND PEPPER CHICKEN RECIPE



Salt and Pepper Chicken Recipe image

Homemade salt and pepper chicken, a delicious Chinese-style takeaway that you can easily make at home. Either fried or baked.

Provided by Adina

Categories     Poultry

Time 30m

Number Of Ingredients 20

Vegetables:
75 g/ 2.6 oz/ about ½ an onion
4 garlic cloves
3 green onions
½ red bell pepper
1 long green chili (use to taste)
each ¼ teaspoon fine sea salt and pepper
Fried salt and pepper chicken:
800 g/ 1.8 lbs boneless skinless chicken thighs
40 g/ 1.4 oz/ 1/3 cup cornstarch
¾ tablespoon fine sea salt
¾ tablespoon ground black pepper
¾ tablespoon Chinese five-spice powder
240 ml/ 8 fl.oz/ 1 cup oil
Baked salt and pepper chicken (Note 1)
800 g/ 1.8 lbs boneless skinless chicken thighs
1 tablespoon oil
¾ tablespoon fine sea salt
¾ tablespoon ground black pepper
¾ tablespoon Chinese five-spice powder

Steps:

  • Slice the onion and the garlic. Cut the green onions into thin rings. Deseed the peppers and slice them as well. Set aside until ready to cook.
  • Mix together cornstarch, salt, pepper, and Chinese five-spice powder in a large bowl. Cut the chicken thighs into bite-sized pieces.
  • Heat the oil in a pan, wok, or skillet (Note 2).
  • When the oil is hot, place ½ of the chicken pieces into the bowl with the cornstarch and spices and toss until coated.
  • Immediately and carefully place them into the hot oil and fry until golden brown, about 2-3 minutes, moving the pieces a few times in between. Check if the meat is cooked through by cutting a piece in the middle. Remove with a slotted spoon and place on kitchen paper towels to remove the excess fat.
  • Repeat with the second batch, only coating the chicken pieces with cornstarch just before adding to the frying pan.
  • Pour away all the fat from the pan, keeping only about 2 tablespoons of it. Add the vegetables and stir fry for about 2 minutes. Add salt and pepper, mix well.
  • Mix with the chicken pieces and serve.
  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray with baking paper.
  • Mix together cornstarch, salt, pepper, and Chinese five-spice powder in a large bowl.
  • Cut the chicken thighs into bite-sized pieces. Toss with the oil, add to the bowl and toss to coat with the spices.
  • Bake for 10 minutes.
  • Place under the grill (or turn on the oven grill) and grill for about 2-3 minutes to make the chicken crispier. Keep an eye on the grill, the chicken should not get too dark.
  • While the chicken bakes prepare the vegetables and stir-fry them in a large pan with 1-2 tablespoons oil.
  • Mix the chicken and veggies and serve.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 522 kcal, Carbohydrate 17 g, Protein 50 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 244 mg, Sodium 1845 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 23 g

SALT AND PEPPER CHICKEN WITHOUT DEEP-FRYING (椒盐鸡)



Salt and Pepper Chicken Without Deep-Frying (椒盐鸡) image

This Taiwanese salt and pepper chicken recipe uses minimal oil to create the most scrumptious result. These chicken bites are super crispy, juicy, and bursting with flavor. {Gluten-Free}

Provided by Maggie Zhu

Categories     Appetizer

Number Of Ingredients 14

1 pound (450 grams) boneless skinless chicken thighs (or breasts) (, cut to 1-inch (2-cm) pieces)
1 egg (, beaten)
1/2 cup cornstarch
1/3 cup vegetable oil
1 small batch basil ((or nori sheets) (*Footnote 1))
1 tablespoon vegetable oil
3 cloves garlic (, finely grated)
2 teaspoons ginger (, finely grated)
2 teaspoons brown sugar ((or regular sugar))
1/2 teaspoon salt
2 teaspoons white pepper powder
1 teaspoon brown sugar ((or regular sugar))
1 teaspoon salt
1/4 teaspoon five-spice powder

Steps:

  • Combine the chicken and the marinade ingredients in a big bowl. Mix well. Marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
  • Combine the ingredients for the spice mix in a small bowl and stir to mix well. Note, this recipe prepares more spice mix than you might use, so you can adjust the seasoning according to your preference.
  • When you're ready to cook, add the beaten egg into the bowl with the chicken. Stir to mix well. Add the cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached. The batter should be quite dry and not very runny.
  • Add the oil to a large skillet (nonstick or carbon steel), just enough to coat the bottom of the pan. Heat over medium-high heat until hot. Add the chicken one piece at a time using a pair of chopsticks or tongs. Turn to medium heat if the pan starts to smoke too much.
  • Cook the chicken until the bottom turns golden brown, 2 to 3 minutes. Flip to brown the other side, 2 to 3 minutes. (Alternatively, you can deep-fry the chicken with more oil at 350 F (176 C) until golden brown.) Transfer chicken to a large plate and remove the pan from the stove to let it cool a bit.
  • Your pan should still have a thin layer of oil remaining in it. If not, add 1 to 2 tablespoons of oil. Heat over medium heat. Spread the basil leaves. Cook the bottom side for 30 seconds. Flip to cook the other side until crispy. Transfer the basil leaves to a large plate to cool.
  • While the chicken is still hot, sprinkle about half of the spice mix over the chicken and gently toss it with a pair of tongs. Taste the chicken. Add more spice mix if needed. Add the cooked basil leaves and toss again.
  • Serve as an appetizer.
  • You can store the leftover chicken in a sealed container in the fridge. To reheat the chicken, preheat your oven to 350 degrees F (176 C). Heat the chicken for 10 to 15 minutes, or until heated through.

Nutrition Facts : ServingSize 1 serving, Calories 329 kcal, Carbohydrate 19.6 g, Protein 28 g, Fat 14.7 g, SaturatedFat 3.6 g, Cholesterol 122 mg, Sodium 710 mg, Fiber 0.4 g, Sugar 2.6 g

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

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

SIMPLE SALT-AND-PEPPER GRILLED CHICKEN



Simple Salt-and-Pepper Grilled Chicken image

Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 4

1 tablespoon coarse salt
1 teaspoon freshly ground pepper
1 whole chicken (3 to 4 pounds), quartered, rinsed, and patted dry
Summer Bread Salad

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



Salt and pepper chicken image

Make this easy, spicy salt and pepper chicken dish at home instead of ordering a takeaway. It's cooked with Asian greens in honey and soy, with a hint of Chinese five-spice

Provided by Elena Silcock

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

500g skinless, boneless chicken thighs
1 tsp flaky sea salt
1 tsp Sichuan peppercorns (use normal peppercorns if you can't find these)
1 tbsp cornflour
1 tsp Chinese five-spice powder
1 tsp sesame seeds
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp honey
250g Asian greens such as pak choi
handful chopped coriander , sliced spring onions and cooked rice (to serve)

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.

Nutrition Facts : Calories 279 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.8 milligram of sodium

SALT AND PEPPER CHICKEN



Salt and Pepper Chicken image

Crispy chicken wings, flavored with toasted salt and pepper, garlic, and hot peppers. The recipe calls for dried Sichuan peppercorns, but use whatever you have.

Provided by threeovens

Categories     Chicken

Time 50m

Yield 20 wingettes, 6 serving(s)

Number Of Ingredients 7

1 tablespoon salt
1 1/2 teaspoons dried szechuan peppercorns
vegetable oil (for frying)
3 tablespoons flour
2 1/4 lbs chicken wings, separated at joint wings discarded
2 garlic cloves, thinly sliced
1 serrano chili, thinly sliced

Steps:

  • Heat a small skillet over medium heat and toast salt and peppercorns (the salt will be slightly browned and the peppercorns, fragrant), about 10 minutes.
  • Remove from heat and let cool; grind.
  • Combine 1 teaspoon of the salt and pepper with the flour and dredge the chicken pieces in it.
  • Deep fry the chicken at 350 degrees F, in batches, until golden brown, 8 to 10 minutes; drain on paper toweling and season with salt and pepper mixture.
  • Heat 1 tablespoon of the frying oil in the first skillet over medium heat and cook the garlic until golden, about 2 minutes.
  • Add the serrano chili and cook until tender crisp, about 2 minutes; sprinkle over the fried chicken along with any remaining salt and pepper mixture.

Nutrition Facts : Calories 394, Fat 27.2, SaturatedFat 7.6, Cholesterol 131.1, Sodium 1287.4, Carbohydrate 3.4, Fiber 0.2, Sugar 0.1, Protein 31.7

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