Salt Pepper Chicken Food

SALT AND PEPPER CHICKEN

Steps:

• Dice chicken into even pieces, and sprinkle with 1 tbsp salt, 1 tbsp Chinese five spice and1 tbsp black pepper
• Rub the spices into the chicken to evenly coat the chicken
• Set aside while you chop and prepare the vegetables
• Finely dice the onions, red pepper, green chilli and spring onions, and set aside
• Tip out 1 cup of cornflour onto a large, flat plate
• Add the marinated chicken to the plate of cornflour, and toss/move around with your hands until it is all evenly coated
• Do not let the coated batter sit too long before the next step or the moisture of the chicken will soak up the cornflour
• Heat 1 cup of oil in a large pan, until a little cornflour sprinkled in bubbles upon contact
• Add the coated chicken to the pan, and cook until the underside turns light brown
• Stir the chicken to brown the other side, and cook for a further 10 minutes; or until the chicken is cooked through and brown and crispy on the outside
• Remove the chicken from the oil using a slotted spoon, and set aside on a pice of kitchen roll to soak up a little oil.
• To the remaining oil, add the chopped onion and fry on medium heat until it becomes to turn brown
• Add the green chilli to the pan, and cook for 2 minutes further, stirring to ensure nothing is sticking to the pan
• Add the red pepper to the pan, cook for a further minute and stir,
• Add 1 tsp salt, 1 tsp pepper and 1 tsp Chinese five spice and stir to coat the vegetables
• Add half of the chopped spring onions, stir and cook for a further minute
• Then add the cooked chicken to the pan of vegetables, stir to thoroughly coat the chicken in the vegetable mix, and cook for a further minute or so until the chicken is as brown as you prefer
• Remove from heat, top with the remaining, raw spring onions, and serve on a bed of rice

SALT AND PEPPER CHICKEN RECIPE

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.

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:

• 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 '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:

• 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.

CHEF JOHN'S SALT ROASTED CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.
• Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of skillet with paper towels.
• Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.
• Blot about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.
• Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened, about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.