This is a slight twist on the chinese version of salt and pepper chicken. In this recipe, I mix it all together at the end so that you end up with pepper, onion, chilli and chicken in (hopefully) every bite.
A rule of thumb for this recipe is that for 1 serving, use 1 chicken breast, 1 onion, 1 pepper.
That way you can feel better about eating this tasty recipe.
Ingredients (2 servings)
- 2 chicken breasts
- 1 egg white
- 2 tbsp cornflour
- 2 garlic cloves
- 1 tsp salt
- 1 tsp black pepper
- 2 medium onions, diced (red or white are both good)
- 2 peppers, diced (one red & one green is recommended)
- Handful of chives, diced
- 1 tsp of chinese five-spice powder (optional but recommended)
- 1 mild chilli, diced (optional, can be replaced with chilli powder to vary your heat)
- Oil for deep frying + oil for frying the vegetables
- Prepare the onion, pepper, chilli, chive and garlic ready for frying. I prefer them in 1cm diced cubes but it's up to you
- Cut up the chicken into 1 inch chunks and place into a bowl
- Add the cornflour, 1/2 tsp of the salt and the egg white over the chicken and mix relatively evenly (it gets very sticky)
- Heat the oil in a deep-fryer or deep fryer pan to 190°C
- Fry the battered chicken in small batches, making sure to keep them separate so they don't stick together while frying. Once done, move into a bowl lined with kitchen paper to soak up the oil and leave a crispy shell.
Please keep an eye on others around you. These are very tasty and you could actually lose some when you look away.
- In a separate pan, start frying the garlic for 30 seconds in a splash of oil before adding the onions, peppers and chilli. Add the remaining 1/2 tsp of salt, the chives and the five-spice powder once the onions have gone slightly translucent.
- Once the peppers are soft, add the fried chicken to the fried vegetables, heat up again. Once heated through, sprinkle the black pepper over and serve!
Serve with rice for a more filling meal.