Salt and Chilli Chicken Recipe
This salt and chilli chicken recipe is a super quick and delicious homemade takeaway favourite that will have you dumping those takeaway menus.
Servings 2 Servings
Calories 840kcal
Ingredients
- 350 g Chicken Breast 12oz
- ½ teaspoon White Pepper
- ½ teaspoon Dried Chilli Flakes
- 1 teaspoon Chinese Five Spice
- 1 teaspoon Coarse Sea Salt
- 1 Small Red Onion 75g
- 1 Small Pepper I use half of a red and half of a green pepper
- 1 Green Chilli Pepper
- 1 Red Chilli Pepper
- 1 Large Egg White
- 25 g Cornflour ¼ Cup (Corn starch in the US)
- Oil for frying
Instructions
- Cut the chicken breast into 3 strips lengthways, then each of those strips into 4-5mm (Just under ¼") thick strips at a 45 degree angle across the meat.
- Mix the chicken with the salt. Then add the white pepper, dried chilli flakes and Chinese five spice, mix well and set aside.
- Top and tail, then peel the red onion, cut it in half lengthways, then in half again widthways. Finally, slice it into 5-7mm (¼") thick strips.
- Slice the chillies into rounds around 2-3mm (⅛") thick.
- Slice the pepper into strips approximately 5-7mm (¼") long and 4-5cm (2") long.
- Place 3-4cm (1½-1¾") of oil in the base of a wok and heat to 180°C or 350°F.
- Lightly whip the egg white until foamy.
- Add the egg white to the salted chicken and mix well to coat.
- Sprinkle over the cornflour mix and toss to combine; you do not need to be too thorough with this.
- Add the chicken to the wok and fry for 3-4 minutes until golden and cooked through.
- Place the chicken on kitchen paper to soak up any oil.
- Drain the oil from the wok apart from a scant covering.
- Return the wok to the heat and when hot add the chilli, onion and peppers and stir fry for 2 minutes.
- Add in the chicken and stir fry for a final minute or two to reheat.
Nutrition
Serving: 1 | Calories: 840kcal | Carbohydrates: 26g | Protein: 76g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 32g | Cholesterol: 199mg | Sodium: 2317mg | Fiber: 4g | Sugar: 7g
