Cantonese Salt and Pepper Chicken
Salt and Pepper dish is a signature dish of Cantonese cuisine with mild flavour that emphasises the freshness of the chicken as the main ingredient used.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- Rice bran oil (for pan frying)
- 1.5 kg skinless and boneless chicken breasts (trimmed and cut into 1 inch pieces)
- Steamed rice to serve
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 2 tbsp pale or medium dry sherry
- 2 tsp Chinese five spice powder
- 1 tsp ground paprika
- 190 g rice flour
- 2 tbsp potato starch
- 11/2 tsp salt
- 3 tbsp rice bran oil
- 5 clove garlic (finely minced)
- 1 large fresh red chillies (finely chopped)
- 2 spring onion ((shallots) finely sliced)
- 11/2 tsp black peppercorns (freshly grind (optional))
Instructions
- 1
Heat up a small pot with the rice bran oil, pan fry the garlic on low heat until lightly golden. Then add in the chillies and spring onion (shallots) and briefly stir-fry for another 1 minute. Turn off the heat and set aside in a small bowl.
- 2
Marinate the chicken pieces with the marinade prepared, rub and mix well into the chicken pieces. Set aside for 10 minutes.
- 3
Add the flour mixture into a large mixing bowl, whisk and mix well. Lightly coat the chicken pieces with the flour mixture using a kitchen tong, shake off excess.
- 4
Heat up a non-stick frying pan with 2 inches of rice bran oil, and pan fry the chicken pieces for 3 minutes on each side or until golden brown. Pan fry the chicken pieces in 3 batches. Drain on kitchen paper towel before placing on a serving plate.
- 5
To serve, drizzle with the garlic oil.
- 6
Serve with steamed rice.