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Crispy Salt and Pepper Chicken
A homemade version of salt and pepper chicken, crispy on the outside and tender on the inside, lifted with sautéed aromatics. Follow Stacey Cook's tips for perfect frying and a restaurant-quality flavor.
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Cost Breakdown
Critical Success Points
- • Marinate the chicken properly with the spices and rice wine.
- • Control the oil temperature (160 °C then 195 °C) for each fry.
- • Do not overcrowd the pot during the first fry.
- • Observe the 15‑minute rest time between the two fries.
- • Sprinkle the seasoning onto the still‑hot chicken for optimal adhesion.
Safety Warnings
- • Frying oil reaches very high temperatures; use a thermometer and never leave unattended.
- • Handle hot utensils with mitts or tongs.
- • Avoid oil splatter by adding the chicken gently.
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