Salt and Pepper Chicken is the perfect fakeaway. Super easy and full of flavour, it’s a great weekend treat.
This Salt and Pepper chicken is seriously delish. The perfect marriage of salty, slightly spicy chicken with a satisfyingly crispy skin. Teamed with some sweet crunchy stir fried peppers and fluffy rice and you have the perfect dinner to enjoy in front of the TV with an ice cold beer.
I hope you enjoy this recipe – please leave a comment if you try it!
And if you’re looking for another fakeaway treat then check out my recipe for Easy Prawn Jalfrezi.
Salt and Pepper Chicken
Salt and Pepper Chicken is the perfect fakeaway. Super easy and full of flavour, it's a great weekend treat.
For the Chicken
- 4 chicken thighs, skinless and boneless or 2 chicken breasts
- 1 tsp salt
- ½ tsp white pepper
- 1 tbsp Chinese Five Spice powder
- 4 tbsp cornflour
- 1 tbsp groundnut or vegetable oil
For the Stir Fry
- 1 white onion cut into bite sized chunks
- 1-2 peppers of any colour, finely sliced
- 1 chilli, sliced add more if you like it spicy!
- 1 bunch spring onions finely sliced and split into white and green parts
- ½ tsp Chinese Five Spice
- ¼ tsp white pepper
- ½ tsp salt
- pinch chilli flakes optional
Mix the cornflour with the salt, pepper and Five Spice.
Cut the chicken into bite-sized chunks and coat in the flour mix – the way I find easiest is to put everything in a sealed reusable food bag or tupperware box and shake gently until the chicken pieces are all evenly coated.
Coat the bottom of a frying pan with a thin layer of groundnut or vegetable oil and put over a high heat.
Fry the chicken pieces until cooked through – about 2-3 minutes each side. You may need to do this in batches, making sure you don't overcrowd the pan.
Remove the chicken with a slotted spoon and set aside.
In a wok or clean frying pan, heat a tsp of groundnut oil over a medium heat and add the chopped onion.
Fry the onion for a few minutes until it starts to soften, then add the pepper, chilli and the white parts of the spring onions.
Sprinkle over the salt, pepper, Five Spice (and chilli flakes if using) and stir fry everything together for about 5 minutes, until the vegetables are just beginning to soften.
Add the chicken to the vegetables and toss together.
Sprinkle with the green parts of the spring onions and serve – ideally with your favourite rice.