Salt and Pepper Chicken
Salt and pepper chicken is always up there on the favourite takeaway orders of all time but deep-fried chicken probably isn't the best choice if you are being health conscious! This homemade version packs all of the flavour and is perfect served with egg fried rice.
4 Servings 30 Minutes
Ingredients
- Black Pepper - 1/2 tsp
- Chilli Flakes - 1/2 tsp
- Chinese Five Spice - 1 tsp
- Cornflour - 3 tbsp
- Olive Oil - 3 tbsp
- Salt - 1 tsp
- Brown Onion - 1
- Garlic Clove - 2
- Red Chilli - 1
- Red Pepper - 1
- Spring Onions - 2
- Chicken Breast - 500 grams
Method
- - Prepare the ingredients. Cut the chicken breast into bite-sized pieces. Slice the onion and red pepper, slice the spring onions, finely chop the garlic, and thinly slice the chilli (if using).
- - Coat the chicken. Place the chicken pieces in a bowl. Add the cornflour, salt, black pepper, Chinese five spice and chilli flakes, then toss until the chicken is evenly coated.
- - Cook the chicken. Heat 2 tbsp oil in a large frying pan or wok over a medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden, crispy and cooked through. Transfer to a plate and set aside.
- - Cook the vegetables. Add the remaining 1 tbsp oil to the pan. Add the onion and red pepper and stir-fry for 3–4 minutes until slightly softened but still crisp. Stir in the garlic and chilli and cook for 30 seconds until fragrant.
- - Combine everything. Return the cooked chicken to the pan along with the spring onions. Toss everything together for 1–2 minutes so the chicken is coated in the seasoning and the flavours combine.
- - Serve. Serve immediately with egg fried rice, noodles or chips for a full fakeaway meal.