Salt and Pepper Chicken
Everything you love with Salt and Pepper Chicken but with minimal oil- juicy, crispy chicken bursting with flavor.
Yield: 4 people
Calories: 281kcal
Materials
- 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
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.
Video
Nutrition
Calories: 281kcal | Carbohydrates: 13g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 662mg | Potassium: 222mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg