Salt and pepper chicken

Crispy fried chicken tossed with onion, chilli, and white pepper seasoning, similar to UK Chinese take-away style.

Ingredients

  • Chicken (breast or thigh)
  • Onions
  • Garlic (optional)
  • Salt
  • Soy sauce
  • White pepper
  • MSG
  • Chilli flakes
  • Egg
  • Corn flour
  • Plain flour
  • Oil, for frying

Seasoning mix

  • 1 teaspoon toasted and ground white pepper
  • 1/2 teaspoon toasted and ground salt
  • 1/4 teaspoon MSG

Method

  1. Cut the chicken into bit-sized chunks and pat it dry.
  2. Marinate with equal parts salt and soy sauce for 20–30 minutes.
  3. Add egg and coat the meat.
  4. Coat with corn flour and plain flour in a 1:1 ratio.
  5. Deep-fry the chicken at about 180°C until golden.
  6. Let the chicken rest while you cook the onions.
  7. Fry the onions in a wok until soft and browned, with a little char. Add garlic if you want, and some chilli flakes.
  8. Remove the onions from the wok once done.
  9. Wipe down the wok.
  10. Add the fried chicken.
  11. Sprinkle the seasoning mix over the chicken and toss.
  12. Add the onion mix and toss again.
  13. Serve.