Salt and Pepper Chicken

05 Sep 2022


1 Red Onion

6 Cloves of Garlic

1 Red Chilli

3 Spring Onions


3 Chicken Breasts

1 Egg

100ml Whole Milk

1/2 Tsp Ground White Pepper

1 Tbsp Shaoxing Wine

300g Potato Starch

25g Self-Raising Flour


1 Tbsp Salt

1 Tbsp Sugar

Pinch of Sichuan Peppercorn Powder

1/4 Tsp Ground White Pepper

1/2 Tsp Garlic Powder

1/2 Tsp Onion Powder

1/2 Tbsp Chilli Flakes

Pinch of Ground Cumin

Vegetable Oil.


1. Chop your chicken into small chunks, and put them into a large mixing bowl.

2. Whisk your egg in a separate bowl and add half of the egg to your chicken along with the milk, white pepper, Shaoxing wine and 1 teaspoon of salt. Give it a good mix before covering, and placing in the fridge.

3. Roughly chop your onion into pieces, mince your garlic, and red chilli and then thinly slice your spring onions. Place them into a bowl and set them aside for later.

4. In a separate mixing bowl, mix the potato starch with the self-raising flour.

5. Add the marinated chicken pieces to the flour mix. Then, one by one, shake the excess flour off the chicken and add the remaining flour mixture to the chicken.

6. Pour 1.5 litres of oil into your wok on medium heat, pop a chopstick in and if bubbles emerge, your oil is ready. Place half your chicken pieces into the oil and fry until lightly golden. Place them on a paper-lined tray and deep fry the remaining chicken pieces.

7. Repeat step 6, and deep fry the chicken pieces again (this time until crispy and golden).

8. Add a glug of oil to a wok, then fry your prepped veg from earlier. Add your crispy chicken, remaining seasonings and ½ tablespoon of salt. Give it a good toss and stir until everything is combined and the chicken is evenly coated in seasoning.

Tuck in and enjoy!