Salt and Pepper Chicken Crispy Fried Chicken Recipe

Salt and Pepper Chicken Instructions

Preparation of Ingredients [00:21]

1. Aromatics: Finely mince the 6 cloves of garlic. Set aside 1 tablespoon for the final stir-fry and use the rest for marinating the chicken. Dice the onion, chop the green onion stems, and chop the jalapeño pepper.
2. Chicken: Cut the chicken into medium-thickness slices, then halve those slices into bite-sized pieces.

Marinating and Coating [00:32]

1. Marinate: In a bowl, combine the chicken with the remaining minced garlic, 1/3 tsp salt, 1/4 tsp sugar, 1/4 tsp white pepper powder, and 1 tbsp rice wine. Mix well.
2. Prepare the Batter: In a separate bowl, whisk together 1/3 cup corn starch, 1 tbsp all purpose flour, 1/2 tsp baking soda, 1/3 cup water, and 1/2 tbsp oil until smooth.
3. Coat: Add the marinated chicken into the batter and stir to ensure every piece is evenly coated.

Frying the Chicken [02:26]

1. First Fry: Heat oil to 350°F (177°C) and carefully add the chicken pieces individually, ensuring they don't overcrowd. Fry for 3 minutes. If they stick together, gently break them apart with chopsticks. Once golden, remove, and let the chicken drain and rest for at least 15 minutes.
2. Second Fry: Reheat the oil to 380°F (195°C) and fry the chicken for 20 seconds to make it crispy.

Seasoning and Serving [04:00]

1. Seasoning: Toast the salt and pepper seasoning in a dry pan over medium-low heat for 1 minute. Remove from heat.
2. Apply Seasoning: While the chicken is still hot, sprinkle the seasoning over it and toss to coat evenly.
3. Finish with Aromatics: Heat 2 tsp oil in a pan over medium heat. Sauté the reserved minced garlic until yellow, then add the diced onion, green onion, and jalapeño pepper. Briefly sauté to release the flavors, then pour this mixture over the seasoned chicken and toss to combine.