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

Ingredient Substitutions

• Instead of Chicken breast or boneless thighs: turkey
• Instead of Garlic: garlic powder
• Instead of Onion: shallot
• Instead of Green onions (white part): scallion
• Instead of Bell pepper (Harapo type or red bell pepper): green bell pepper
• Instead of Sugar: honey
• Instead of Ground white pepper: ground black pepper
• Instead of Ground black pepper: ground white pepper
• Instead of Garlic powder: fresh garlic
• Instead of Rice wine: sake
• Instead of Cornstarch: arrow-root
• Instead of All‑purpose flour: gluten‑free flour
• Instead of Oil (for the batter): vegetable oil
• Instead of Frying oil (vegetable oil): peanut oil, sunflower oil

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Whisk or wooden spoon
• Cooking thermometer
• Pot or deep fryer
• Kitchen tongs
• Strainer or paper towels
• Frying pan
• Silicone spatula
• Large bowl for mixing fried chicken
• Timer or watch (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use a probe thermometer for an accurate oil temperature reading.
• For a more authentic flavor, add a teaspoon of soy sauce to the batter.
• Serve immediately with steamed rice or stir‑fried noodles.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: Can be frozen for up to 1 month, but the crispy texture will be less pronounced.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the day before for deeper flavor.
• Pre‑toast the seasoning and store it in a small airtight jar.
• Prepare the frying batter and keep it refrigerated until use.