Salt and Pepper Chicken Crispy (Print-Friendly Format)
Crispy marinated chicken, flash-fried and tossed with salt, pepper, and green onion. Savory, satisfying entrée.
# Required Ingredients:
→ Chicken and Marinade
01 -
450 g chicken breast, cut into bite-size pieces
02 -
3 cloves garlic, minced
03 -
1 teaspoon salt
04 -
2 teaspoons brown sugar
05 -
2 tablespoons water
06 -
1 tablespoon rice wine
07 -
0.25 teaspoon baking soda
08 -
2 tablespoons soy sauce
→ Coating and Frying
09 -
1 egg
10 -
90 g cornstarch (approximately 0.75 cups)
11 -
Vegetable oil, for frying
→ Finishing Flavour
12 -
0.5 teaspoon salt
13 -
0.5 teaspoon ground black pepper
14 -
2 tablespoons green onions, chopped
# How to Make It:
01 -
In a large mixing bowl, combine minced garlic, salt, brown sugar, water, rice wine, baking soda, and soy sauce. Stir thoroughly to ensure even distribution.
02 -
Add the chicken pieces to the marinade and mix well to coat every piece. Cover and marinate for 30 minutes in the refrigerator.
03 -
Beat the egg in a separate bowl. Drain excess marinade from the chicken, then transfer the chicken to the beaten egg. Toss until the pieces are evenly coated.
04 -
Add cornstarch to the chicken and mix until each piece is thoroughly coated, ensuring a full, even layer.
05 -
Heat vegetable oil in a wok over medium-high heat, ensuring enough oil to submerge the chicken. Fry the chicken in batches, cooking until golden brown and crisp on all sides. Remove and drain on paper towels.
06 -
Drain the oil from the wok and return all cooked chicken to the pan. Sprinkle with salt and black pepper, tossing to coat evenly. Garnish with chopped green onions before serving.
# Additional Information:
01 -
Ensure the oil temperature is adequately hot before frying to achieve a crisp coating without excess oil absorption.