Salt And Pepper Chicken | Crispy And Flavorful Fried Chicken Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are milder and more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and similar in flavor.

Prepare the aromatics by finely mincing garlic, setting aside 1 tablespoon for later use.

Dice a quarter of an onion and chop up four to five green onions, using only the green part.

Chop harapo pepper (or bell pepper for less spice).

Cut skinless chicken breast or thigh into medium thickness slices, then cut those slices in half.

Marinate the chicken with salt, sugar, white pepper powder, minced garlic, and rice wine, mixing everything together.

Prepare the salt and pepper seasoning by mixing salt, a tiny bit of sugar, garlic powder, black pepper powder, and white pepper powder, then lightly toast them.

Prepare the batter for frying by mixing cornstarch, all-purpose flour, baking soda, water, and a little bit of oil until thoroughly combined.

Add the marinated chicken to the batter, ensuring each piece is evenly coated with a thin layer.

Heat oil to 350°F for frying the chicken, ensuring good temperature control with a thermometer.

Fry the chicken at 320°F for 3 minutes, adding pieces one by one and avoiding overcrowding.

Let the chicken rest for at least 15 minutes after the first fry.

Toast the salt and pepper seasoning in a pan over medium-low heat for 1 minute, stirring frequently to prevent burning.

Fry the chicken a second time at 380°F for 20 seconds to make the batter crispy, stirring occasionally for even coloring.

Remove the chicken from the oil and place in a large bowl, sprinkling the toasted salt and pepper seasoning on top while tossing to coat evenly.

Heat a pan over medium heat with a little oil, adding the reserved minced garlic when the oil is cold.

Stir the garlic constantly as the oil heats up until it turns yellow, then add the onion, green onion, and pepper, stir-frying briefly to bring out the flavor.

Pour the aromatic mixture over the chicken and mix well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens