Name: Chinese Salt and Pepper Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons Shaoxing wine or dry sherry; 1 tablespoon light soy sauce; 1/2 teaspoon white pepper; 1/2 cup cornstarch; 1/4 cup all-purpose flour; 1 teaspoon baking powder; 2 cups vegetable oil for frying; 1 tablespoon Sichuan peppercorns, toasted and ground; 1 tablespoon sea salt; 4 cloves garlic, minced; 2 red chili peppers, thinly sliced; 3 green onions, sliced diagonally

Instructions

Marinate the chicken

In a medium bowl, combine the chicken pieces with Shaoxing wine, soy sauce, and white pepper. Mix well and let marinate for at least 15 minutes or up to 1 hour in the refrigerator.
Prepare the coating

In a shallow dish, mix together the cornstarch, flour, and baking powder. Set aside. In a separate small bowl, combine the ground Sichuan peppercorns and sea salt to make the salt and pepper mixture.
Coat and fry the chicken

Drain any excess liquid from the marinated chicken. Coat each piece thoroughly in the cornstarch mixture, shaking off any excess. Heat oil in a wok or deep pan to 350°F (175°C). Fry the chicken in batches for 3-4 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Prepare the aromatics

Pour off all but 1 tablespoon of oil from the wok. Over medium-high heat, stir-fry the minced garlic, sliced chili peppers, and half of the green onions for about 30 seconds until fragrant but not browned.
Finish the dish

Return the fried chicken to the wok. Sprinkle two-thirds of the salt and pepper mixture over the chicken and toss quickly to coat evenly. Transfer to a serving plate and sprinkle with the remaining salt and pepper mixture and green onions.

Chinese Salt and Pepper Chicken

Ingredients

Instructions

Nutritional Information