Salt and Pepper Chicken
Everything you love with Salt and Pepper Chicken but with minimal oil- juicy, crispy chicken bursting with flavor.
Ingredients
- ⅓ cup cornstarch
- 1 egg beaten
- ~¼ cup vegetable oil
- 1 medium onion sliced
- 2 green onion chopped into 1 inch pieces
- 2 - 3 chilies of choice serrano, Thai, jalapeno, etc.
Marinade
- 1 lb boneless skinless chicken thighs cut into 1 inch pieces
- 1 tbsp vegetable oil
- 4 garlic cloves minced
- 1 1 inch ginger piece minced
- 2 tsp brown sugar
- ½ tsp salt
Spice Mix
- 2 tsp freshly ground black pepper
- 1 tsp brown sugar
- 1 tsp salt
- ½ tsp Chinese five spice
- ½ tsp MSG
Recipe Instructions
- Combine the marinade and chicken in a bowl. Let sit at room temperature for 30 minutes, or up to overnight in the fridge.
- Combine the spice mix and set aside.
- Add the beaten egg into a bowl with the chicken. Mix and add the cornstarch. Stir to coat the chicken. The batter should be pretty dry and not runny.
- Add enough oil to a large skillet to coat the bottom. Heat over medium high until hot. Add the chicken one piece at a time without overcrowding. Cook until chicken turns golden brown on bottom, about 2 - 3 minutes. Flip and cook for 2 - 3 more minutes. Remove onto a plate lined with a paper towel. Repeat until all chicken is cooked.
- Sprinkle chicken with half the spice mix, turning over to ensure everything is seasoned.
- Add more oil if the pan is dry. Add onions and peppers to heat, and saute until slightly soft, about 3 minutes. Add green onion. Add chicken and toss. Sprinkle more spice mix. Remove the chicken and vegetable mixture off the heat and into a serving bowl.
Nutrition
Calories: 281kcalCarbohydrates: 13gProtein: 16gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 99mgSodium: 662mgPotassium: 222mgFiber: 0.3gSugar: 2gVitamin A: 99IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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