Salt N Pepper Chicken Food

SALT AND PEPPER CHICKEN

Steps:

• cut chicken into bite size pieces.
• place in milk,
• combine salt, pepper and corn flour (use less salt and pepper if you don't like salty flavors, try reducing salt to 1 tablespoon.).
• heat oil in deep fryer.
• roll chicken pieces in salt and pepper mixture and deep fry in batches.
• drain on absorbent paper.
• Serve with whatever takes your fancy!

SALT AND PEPPER CHICKEN

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.

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:

• 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.

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.