Flavorful Salt Pepper Chicken Strips

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier thickener, while potato starch is often cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour can simplify the recipe.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

black pepper

Wash the chicken by rinsing it off well, squeezing out the water, and patting it dry.

Cut the chicken thighs and breasts into strips, removing any fat.

Score the chicken or poke holes in it to help the marinade absorb better.

In a bowl, combine 2 teaspoons of sugar, 1 teaspoon of salt, 1 teaspoon of pepper, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of cooking wine, and 1 tablespoon of dark soy sauce to create the marinade.

Mix the marinade well and coat the chicken strips with it.

Wrap the marinated chicken and refrigerate for at least 30 minutes to an hour.

In a separate bowl, mix 1 cup of flour and 1 cup of cornstarch together.

Add 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to the flour and cornstarch mixture, and mix well.

Prepare a drying rack with foil underneath to catch drips from the fried chicken.

Heat canola oil in a deep skillet until it reaches close to 400°F, but not over.

Use a wet hand to grab chicken and toss it into the flour and cornstarch mixture, coating it well.

Squeeze the coating into the chicken and shake off excess flour before frying.

Fry the chicken in batches, making sure not to overcrowd the skillet to maintain oil temperature.

Remove the chicken from the oil and place it on the drying rack immediately after frying.

Sprinkle the hot chicken with the seasoning mixture to ensure it sticks, and avoid letting the chicken pieces touch to keep them crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens