Description
Crispy and flavorful Salt and Pepper Chicken featuring tender bite-sized chicken breast pieces marinated, coated in cornstarch, and deep-fried until golden. Tossed with aromatic garlic, green onions, and a perfect balance of salt and pepper, this dish makes a delicious, satisfying appetizer or main course.
Ingredients
Scale
Marinade
- 1 lb Chicken Breast, cut into bite-size pieces
- 1 tsp Salt
- 2 tsp Brown Sugar
- 2 Tbsp Water
- 1 Tbsp Rice Wine
- 1/4 tsp Baking Soda
- 2 Tbsp Soy Sauce
- 3 cloves Garlic, minced
Coating
- 1 Egg
- 3/4 cup Cornstarch
Seasoning & Garnish
- Vegetable Oil for frying (enough to cover chicken in wok)
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 Tbsp Green Onions, chopped
Instructions
- Prepare Marinade: In a large bowl, mix together salt, brown sugar, water, rice wine, baking soda, soy sauce, and minced garlic until well combined. Add the chicken pieces and stir to ensure an even coating. Let the chicken marinate for 30 minutes to absorb the flavors.
- Coat Chicken with Egg: In a separate bowl, beat the egg with a fork. Drain the excess marinade from the chicken and add the pieces to the beaten egg. Toss to thoroughly coat each piece with egg.
- Add Cornstarch Coating: Sprinkle the cornstarch over the egg-coated chicken pieces. Toss well to evenly coat all pieces, which will create a crispy crust when fried.
- Deep Fry Chicken: Heat vegetable oil in a wok over medium-high heat until hot enough for frying. There should be sufficient oil to completely submerge the chicken pieces. Fry the chicken in batches, cooking each batch until golden brown and crispy on all sides. Remove the cooked chicken and place on paper towels to drain excess oil. Repeat until all chicken is cooked.
- Toss with Seasoning and Garnish: Drain the oil from the wok to retain a small amount for tossing. Return all the fried chicken to the wok and toss to heat evenly through. Remove from heat, then sprinkle with salt and pepper, tossing again to ensure even seasoning. Garnish with chopped green onions before serving.
Notes
- Ensure oil is hot enough before frying to achieve a crispy crust and prevent greasy chicken.
- Do not overcrowd the wok when frying chicken to maintain oil temperature and even cooking.
- Use fresh green onions and garlic for the best flavor impact.
- This dish is best served immediately to enjoy the crispiness of the chicken.
- Adjust the amount of salt and pepper to taste if preferred less or more spicy.
