Whenever I visit my in-laws in England, I most look forward to our big family meals because the folks are really good cooks. Not only I enjoy all the dishes prepared, I truly appreciate the warmth of a real big family.
And the atmosphere never fails to bring me back to when I was little when family gatherings like such were also regular because Gran was then living with us. Such joy and laughter in the house simply disappeared overnight since 2 decades ago and I can’t help but feel that regret over the years even till now. I guess I’m feeling a little sentimental again because the festive season is approaching but it really holds no significant meaning to me anymore except it’s just another public holiday.
This Salt and Pepper Chicken Recipe was inspired by my father-in-law’s 椒盐猪 (salt & pepper pork – bottom left and top right of above picture) which are always fried to a perfect crisp on the outside and then well seasoned with salt, pepper & 5-spice powder. The pork meat used is a similar cut as the one used in 咕嚕肉 (Cantonese sweet & sour pork). It’s as addictive as crispy popcorn chicken. Very hard to stop at a few pieces.
I have used chicken breast meat for this dish. Alternatively, you can go for boneless chicken leg or thigh meat as well. Equally delicious and so easy to make at home. Enjoy!
Salt and Pepper Chicken Recipe
300g chicken breast, cut into cubes
1 egg white
1/2 cup corn flour
1 tsp salt
1 tsp freshly cracked black pepper
1 tsp Chinese 5-spice powder
vegetable oil for frying
1. Combine the chicken cubes and egg white in a bowl. Coat each chicken cube thoroughly with corn flour and transfer to a plate.
2. Heat vegetable oil in wok to about 175 deg C or drop in some breadcrumbs to see if they bubble in the oil without turning brown immediately. Drop the chicken pieces into the hot oil in batches and deep fry them to a golden brown and crisp. Remove and drain on paper towels to remove excess oil.
3. Transfer the chicken to a bowl and toss with salt, pepper and 5-spice powder.