Crispy Salt and Pepper Chicken
Crispy battered chicken tossed through garlic, chilli and savoury salt and pepper seasoning. Better than takeaway and perfect with rice and dumpling sauce.
Ingredients
velveted chicken
- 600g chicken thigh fillets, sliced (about 4 large thighs)
- 1 tablespoon Chinese cooking wine
- 1 teaspoon chicken stock powder
- ¾ teaspoon bicarbonate of soda
- ½ teaspoon MSG (optional)
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
batter
- ⅔ cup cornflour
- ½ cup self raising flour
- ⅔ - 1 cup chilled water or soda water
- Neutral oil, for frying (vegetable, canola, rice bran etc)
AROMATICS
- 4 cloves garlic, thinly sliced
- ½ long red chilli, thinly sliced
- ½ long green chilli, thinly sliced
- 1 spring onion, thinly sliced
spice mix
- 1 teaspoon salt
- 1 teaspoon caster sugar
- ½ teaspoon MSG (optional)
- ½ teaspoon ground black pepper
- ¼ teaspoon ground white pepper
- Pinch Chinese five spice powder
to serve
- Steamed rice
- 4 Ingredient Dumpling Sauce or store-bought dumpling sauce
- Fresh coriander, to garnish
Instructions
- Place the sliced chicken into a bowl. Add the Chinese cooking wine, chicken stock powder, bicarb soda, Chinese five spice, salt, MSG (if using) and white pepper. Mix well and marinate for 20 minutes.
- Make the spice mix: In a small bowl, combine the salt, sugar, white pepper, black pepper, MSG (if using), and Chinese five spice. Set aside.
- In a separate bowl, whisk together the cornflour and self-raising flour. Gradually whisk in enough cold water or soda water until you have a smooth batter thick enough to lightly coat the chicken.
- Heat oil in a deep frying pan, wok or saucepan to 160°C. Dip the marinated chicken into the batter, allowing the excess to drip off, then fry in batches until lightly golden and cooked through. Transfer to a wire rack or paper towel.
- Increase the oil temperature to 180°C and fry the chicken a second time until deep golden and crispy. Set aside.
- Heat a large wok or frying pan over high heat with a drizzle of oil. Add the garlic and cook, tossing for 10 to 15 seconds then add the chillies and spring onion and stir fry for 30 seconds until fragrant.
- Return the crispy chicken to the pan and toss briefly.
- Sprinkle over the combined spice mix, using as much or as little as you like, then toss until evenly coated.
- Serve immediately with steamed rice and dumpling sauce if desired. Garnish with extra chopped coriander.
Notes
- MEASUREMENTS
We use Australia metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml. - MAKE THE BATTER LAST
Mixing the batter right before frying helps keep the coating light and crispy. - DOUBLE FRY FOR EXTRA CRUNCH
The second fry gives the chicken its golden crunchy takeaway-style coating. - USE TAP WATER OR SODA WATER - BUT IT MUST BE CHILLED
Cold water helps create a lighter crispier batter. - CHICKEN THIGHS WORK BEST
Thigh fillets stay juicy after frying and are harder to overcook than chicken breast but breast is still great. - WHAT IS MSG?
MSG stands for monosodium glutamate. It is a flavour enhancer used in loads of savoury foods and gives recipes that classic takeaway-style umami flavour. Despite the bad reputation it got years ago, research has found MSG is safe for most people to eat. You can leave it out if preferred, but it does give this chicken that extra restaurant-style flavour boost. You will find MSG at Asian grocers, online and Woolies now sells Yum Yum Seasoning which is a seasoned MSG made by Tik Tok creator Dimsimlim.