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Crispy Salt and Pepper Chicken
Plat

Crispy Salt and Pepper Chicken

1 h 10Pour 3Nutri-Score D€€
par @youandmecookchinesefood1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

3 personnes
  • chicken breast fillet (cut into thin strips)Viandes500 g
  • salt (half a teaspoon for the marinade, a pinch for the vegetables and a pinch for the chicken)Épices3 g
  • sugar (half a teaspoon for the marinade, a pinch for the vegetables and a pinch for the chicken)Épicerie4 g
  • MSG (optional, half a teaspoon for the marinade and pinches for the stir-fry)Épices3 g
  • five spice powder (half a teaspoon for the marinade, a pinch for the stir-fry)Épices2 g
  • chicken powder (half a teaspoon)Épices2 g
  • egg (beaten)Produits laitiers1 morceau
  • cornstarch (for the batter, plus extra for coating)Épicerie60 g
  • potato starch (for coating the chicken)Épicerie60 g
  • onion (sliced)Fruits et légumes1 morceau
  • pepper (sliced)Fruits et légumes1 morceau
  • fresh chilli (sliced)Fruits et légumes2 morceaux
  • olive oil (for the pan)Épicerie30 ml
  • chili powder (to taste)Épices2 g
  • frying oil (for deep frying)Épicerie1 litre

par portion

Nutrition

703kcal

Glucides
37 g
Protéines
42 g
Lipides
43 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Poêle
  • Marmite
  • Écumoire
  • Spatule
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Cut the chicken

    • Slice the chicken breast fillet lengthways, then cut into even strips of the same size.
    Étape 1

  2. Make the seasoning mix

    • Combine the salt, sugar, MSG, five spice powder and chicken powder in a bowl.
    • Mix well.
    Étape 2

  3. Marinate the chicken

    • Add the beaten egg to the chicken and mix it through.
    • Add the seasoning mix and stir to coat.
    • Add the cornstarch and mix, adding a little more for a crispier coating.
    Étape 3

  4. Rest the chicken

    • Let the coated chicken rest so the coating sets.
    Étape 4

  5. Coat again in starch

    • Dip each piece of chicken in the potato starch (or cornstarch) for a thicker, crispier crust.
    Étape 5

  6. First fry

    • Heat the frying oil to 184 °C.
    • Lower the chicken pieces in gently and lower the heat slightly.
    • Leave them for about half a minute, then gently stir to separate them.
    • Fry until golden brown, then lift out with the skimmer and drain on paper towel.
    Étape 6

  7. Second fry for extra crunch

    • Skim the oil clean and let it come back to temperature.
    • Return the chicken to the hot oil and fry again until extra crispy and crunchy.
    • Drain on paper towel.
    Étape 7

  8. Fry the aromatics

    • Heat the olive oil in a pan until hot.
    • Add the fresh chilli and onion and stir.
    • Add the sliced pepper and stir, then season with a pinch of salt, sugar and MSG.
    Étape 8

  9. Toss the chicken with the spices

    • Add the crispy chicken to the pan and lower the heat.
    • Season with a pinch of salt, MSG and sugar, then add chili powder and five spice powder.
    • Mix with a spatula so every piece is coated, then turn off the heat.
    Étape 9
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