Salt and Pepper Chicken

Instructions

1. 1

   Marinate the Chicken (15 mins)

   • In a mixing bowl, combine the chicken cubes, ginger-garlic paste, soy sauce, black pepper powder, and 0.5 tsp of salt. Mix until the chicken is evenly coated.
   • Add the beaten egg and mix well.
   • Finally, add the cornflour and all-purpose flour. Mix thoroughly until a thick batter coats each piece of chicken.
   • Set aside to marinate for at least 15 minutes.
2. 2

   First Fry the Chicken (8-10 mins)

   • Heat 2 cups of oil in a wok or deep pan over medium-high heat to approximately 175°C (350°F).
   • Working in two batches to avoid overcrowding, carefully place the marinated chicken pieces into the hot oil.
   • Fry for 4-5 minutes per batch, until the chicken is cooked through and a light golden color.
   • Remove the chicken with a slotted spoon and let it drain on a wire rack.
3. 3

   Second Fry for Extra Crispiness (4-5 mins)

   • Increase the oil temperature to 190°C (375°F).
   • Return the fried chicken to the hot oil, again in batches.
   • Fry for an additional 1-2 minutes until the chicken is deep golden brown and exceptionally crispy.
   • Remove and drain again on the wire rack.
4. 4

   Prepare the Stir-fry (3 mins)

   • In a clean wok or large pan, heat 1 tbsp of oil on high heat until it just begins to smoke.
   • Add the finely chopped garlic and slit green chilies. Stir-fry for about 30 seconds until fragrant.
   • Add the cubed onion and capsicum. Continue to stir-fry on high heat for 1-2 minutes until they are tender-crisp.
5. 5

   Toss and Serve (1 min)

   • Add the double-fried chicken to the wok with the vegetables.
   • Immediately sprinkle the coarsely crushed black pepper and the remaining 0.25 tsp of salt over the chicken.
   • Toss everything vigorously on high heat for 30-60 seconds to ensure the chicken is well-coated.
   • Turn off the heat, garnish with chopped spring onion greens, and serve immediately to enjoy maximum crispiness.