Crispy Salt and Pepper Chicken

Ingredients

• 500 g Chicken breast or boneless thighs (cut into medium‑thick strips, then each strip cut in half)
• 3 c. à soupe Garlic (2 tbsp for the marinade, 1 tbsp reserved for finishing)
• 1/4 unité Onion (diced)
• 5 tiges Green onions (white part) (coarsely chopped)
• 1 unité Bell pepper (Harapo type or red bell pepper) (diced)
• 1 c. à café Salt (for the marinade + 1 tsp for final seasoning)
• 1 c. à café Sugar (for the marinade + a pinch for final seasoning)
• 1/2 c. à café Ground white pepper (for the marinade + 1/2 tsp for final seasoning)
• 1/2 c. à café Ground black pepper (for the marinade + 1/2 tsp for final seasoning)
• 1/2 c. à café Garlic powder (for the marinade + 1/2 tsp for final seasoning)
• 1 c. à soupe Rice wine (for the marinade)
• 2 c. à soupe Cornstarch (for the batter)
• 2 c. à soupe All‑purpose flour (for the batter)
• 1/2 c. à café Baking soda (for the batter)
• 100 ml Water (for the batter)
• 1 c. à café Oil (for the batter) (for the batter)
• 500 ml Frying oil (vegetable oil) (for frying, heat to 160 °C then 195 °C)

Instructions

1. Prepare the aromatics

   Mince 1 tablespoon of garlic (reserved for finishing), chop the quarter onion, cut the white parts of 5 green onions, and dice the bell pepper.

   Time: PT10M

2. Cut and marinate the chicken

   Cut the chicken into medium‑thick strips, then cut each strip in half. In a bowl, combine the chicken with 1 tsp salt, 1 tsp sugar, 1/2 tsp white pepper, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1 tbsp rice wine and the 2 tbsp chopped garlic. Coat well and let rest while you prepare the rest.

   Time: PT5M

3. Prepare the salt and pepper seasoning

   In a small bowl, mix 1 tsp salt, a pinch of sugar, 1/2 tsp garlic powder, 1/2 tsp black pepper and 1/2 tsp white pepper. Lightly toast over medium‑low heat for 1 minute, stirring constantly.

   Time: PT2M

4. Prepare the frying batter

   In a bowl, combine 2 tbsp cornstarch, 2 tbsp all‑purpose flour, 1/2 tsp baking soda, 100 ml water and 1 tsp oil. Whisk until a smooth batter forms.

   Time: PT5M

5. Coat the chicken

   Dip the marinated chicken pieces into the batter and toss until they are evenly coated with a thin layer.

   Time: PT3M

6. First fry

   Heat 500 ml oil in a pot to 160 °C (320 °F). Submerge the chicken pieces, a few at a time, without overcrowding. Fry for 3 minutes, then remove with tongs and place on paper towels.

   Time: PT8M

   Temperature: 160°C

7. Rest the chicken

   Allow the fried chicken to rest on a rack or paper towels for 15 minutes so the surface dries slightly.

   Time: PT15M

8. Final toast of the seasoning

   Re‑heat the prepared seasoning (see step 3) in a small pan over medium‑low heat for 1 minute, stirring constantly.

   Time: PT1M

9. Second fry

   Raise the oil temperature to 195 °C (380 °F). Submerge the rested chicken again and fry for only 20 seconds, until golden and ultra‑crispy. Remove and place in a large bowl.

   Time: PT5M

   Temperature: 195°C

10. Season the chicken

    Immediately sprinkle the hot chicken with the toasted seasoning, then toss quickly to coat each piece.

    Time: PT2M

11. Sauté the aromatics and incorporate them

    In a skillet, heat a drizzle of oil over medium heat. Add the reserved garlic and sauté until it turns pale yellow, then add the onion, green onions and bell pepper. Sauté 2‑3 minutes, then pour the mixture over the chicken and toss.

    Time: PT3M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

22 g

Fat

26 g

Fiber

2 g