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

Making

  • 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!  

Voila!

Serve with rice for a more filling meal.