Salt & Pepper Chicken is yet another dish that I had to learn how to make after working at an Asian/Fusion restaurant in college. It flavorful and crispy, and very juicy as it is made with marinated dark meat chicken. While this was not one of the menu items at the restaurant, our chef, “Ma”, would make it for the staff because she knew how much we enjoyed it. After much searching online for a recipe, I finally found one that I was able to modify to taste about as close to Ma’s recipe as I think I’m going to get. If you enjoy bold flavors, I think you will love Salt & Pepper Chicken.
Here is what you need for the chicken marinade: soy sauce, wine, and lots of yummy spices.
In a medium bowl, combine all of the ingredients except those for the coating. I like to mix up the spices, soy, and wine before mixing in the chicken.
Cover and refrigerate for at least one hour. You can stir it every now and then if you think about it, but it will not affect it if you forget. The chicken will get really dark from the marinade.
When you’re ready to eat, heat up your deep-fryer. In a small bowl, beat an egg. In a shallow dish, combine some flour, cornstarch, and a little more salt & pepper. Dip each piece of marinated chicken into the egg, then into the flour mixture. Shake off any excess.
Fry the chicken in small batches until it is golden brown and cooked through. Drain on paper towels. Sprinkle with a little more white pepper just before serving.
Salt & Pepper Chicken
Equipment
- Deep fryer
Ingredients
Chicken & Marinade
- 1 lb boneless skinless chicken dark meat recommended, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 1 tablespoon wine
- 1 tablespoon cornstarch
- 1 tablespoon white sugar
- 1 1/2 teaspoons five-spice powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic
- 1/4 teaspoon black pepper
Coating
- 1 egg
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- salt and pepper
Instructions
- In a medium bowl, combine all ingredients except those for coating. Cover and refrigerate for at least one hour; overnight recommended.
- Heat oil in a deep-fryer to 375 degrees. In a small bowl, beat egg. In a shallow dish, combine remaining coating ingredients. Dip each piece of marinated chicken into the egg, then into the flour mixture.
- Fry in small batches until golden brown. Drain on paper towels. If desired, sprinkle lightly with white pepper just before serving.
Notes
Adapted from Lama Kitchen
