Best 3 Chinese Salt And Pepper Chicken Recipes
**Savor the Delightful Crunch and Bold Flavors of Chinese Salt and Pepper Chicken: A Culinary Journey Through Three Unique Recipes**
Indulge in the tantalizing symphony of flavors and textures that is Chinese salt and pepper chicken, a delectable dish that has captured the hearts of food enthusiasts worldwide. This culinary delight, originating from the vibrant streets of China, features succulent chicken pieces coated in a savory blend of salt, pepper, and aromatic spices, then fried until golden brown, resulting in an irresistible crispy exterior and tender, juicy interior. Embark on a culinary journey as we explore three distinct recipes, each offering a unique interpretation of this classic dish. From the traditional Cantonese-style preparation to a spicy Szechuan variation and a modern twist with lemon pepper seasoning, these recipes cater to diverse palates and promise an unforgettable dining experience. Get ready to tantalize your taste buds and embark on a culinary adventure that will leave you craving more.
CHINESE SALT AND PEPPER CHICKEN WINGS
Chinese Salt and Pepper Chicken is a restaurant takeout favorite and it's easy to make at home. I love this spicy version with Szechuan peppercorns and stir-fried hot chile peppers and garlic.
Provided by Robin Donovan
Categories Appetizer Recipes
Time 55m
Number Of Ingredients 14
Steps:
- In a large bowl, combine the wine, ginger, minced garlic, and salt and stir to mix. Add the chicken and toss to coat. Let marinate for at least 20 minutes or overnight (cover and refrigerate if more than 20 minutes).
- In a large, heavy skillet, heat the oil until it shimmers (about 350°F).
- Remove the chicken from the marinade (discard the marinade) and toss it with the potato starch, coating well.
- Shake excess potato starch off of the chicken pieces and drop them into the hot oil. You can do 5 to 7 pieces of chicken at a time, but don't crowd the skillet. Plan to cook the chicken in 2 or 3 batches. Cook for about 5 minutes, until the bottoms of the chicken pieces are golden brown. Turn the chicken over and cook for about 5 minutes more, until golden brown on the second side. Transfer the cooked chicken pieces to a paper towel-lined plate to drain. Cook the remaining chicken pieces in the same manner.
- Once all of the chicken has been fried, heat a heavy skillet over medium-high heat. Add the butter and let it melt. Once it is sizzling and begins to foam, add the chiles and garlic and cook, stirring frequently, until the chiles begin to brown, 1 to 2 minutes.
- Put the fried chicken on a serving platter and then dump the fried chiles and garlic over the top. Sprinkle with the white pepper and the pepper-salt and serve immediately.
Nutrition Facts : Calories 641 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 39 grams fat, Fiber 3 grams fiber, Protein 29 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 930 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
SALT AND PEPPER CHICKEN RECIPE
Homemade salt and pepper chicken, a delicious Chinese-style takeaway that you can easily make at home. Either fried or baked.
Provided by Adina
Categories Poultry
Time 30m
Number Of Ingredients 20
Steps:
- Slice the onion and the garlic. Cut the green onions into thin rings. Deseed the peppers and slice them as well. Set aside until ready to cook.
- Mix together cornstarch, salt, pepper, and Chinese five-spice powder in a large bowl. Cut the chicken thighs into bite-sized pieces.
- Heat the oil in a pan, wok, or skillet (Note 2).
- When the oil is hot, place ½ of the chicken pieces into the bowl with the cornstarch and spices and toss until coated.
- Immediately and carefully place them into the hot oil and fry until golden brown, about 2-3 minutes, moving the pieces a few times in between. Check if the meat is cooked through by cutting a piece in the middle. Remove with a slotted spoon and place on kitchen paper towels to remove the excess fat.
- Repeat with the second batch, only coating the chicken pieces with cornstarch just before adding to the frying pan.
- Pour away all the fat from the pan, keeping only about 2 tablespoons of it. Add the vegetables and stir fry for about 2 minutes. Add salt and pepper, mix well.
- Mix with the chicken pieces and serve.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray with baking paper.
- Mix together cornstarch, salt, pepper, and Chinese five-spice powder in a large bowl.
- Cut the chicken thighs into bite-sized pieces. Toss with the oil, add to the bowl and toss to coat with the spices.
- Bake for 10 minutes.
- Place under the grill (or turn on the oven grill) and grill for about 2-3 minutes to make the chicken crispier. Keep an eye on the grill, the chicken should not get too dark.
- While the chicken bakes prepare the vegetables and stir-fry them in a large pan with 1-2 tablespoons oil.
- Mix the chicken and veggies and serve.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 522 kcal, Carbohydrate 17 g, Protein 50 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 244 mg, Sodium 1845 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 23 g
SALT 'N PEPPER CHICKEN
A classic dish, which is often found in Chinese restaurants and takeaways. This fried chicken is crispy on the outside and super tender on the inside.
Provided by Bing
Categories World Cuisine Recipes Asian Chinese
Time 37m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
- Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
- Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
- Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 30.1 g, Cholesterol 100 mg, Fat 19.2 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 3.1 g, Sodium 1480.9 mg, Sugar 0.9 g
Tips:
- To achieve the best flavor, use fresh chicken thighs and marinate them for at least 30 minutes before cooking.
- Make sure the chicken is coated evenly in the cornstarch mixture before frying. This will help it become crispy and prevent it from sticking to the pan.
- Fry the chicken in batches to avoid overcrowding the pan. This will help it cook evenly and prevent it from becoming soggy.
- Once the chicken is cooked, drain it on paper towels to remove any excess oil.
- Toss the chicken with the salt and pepper mixture while it is still hot. This will help the flavors adhere to the chicken.
- Serve the chicken immediately with your favorite dipping sauce.
Conclusion:
This Chinese salt and pepper chicken recipe is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy on the outside and tender on the inside, and it is packed with flavor. Serve it with your favorite dipping sauce and enjoy!
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