Salt and Pepper Crispy Chicken (Print)

Perfectly crispy chicken seasoned with aromatic Sichuan and black peppercorns, sea salt, and served with chili and green onions.

# Ingredients:

→ Chicken

01 - 400g chicken thighs, cut into bite-sized pieces

→ Coating

02 - 1 cup cornstarch
03 - 1 tsp baking powder

→ Aromatics

04 - 1 medium onion, diced
05 - 2 red Thai chilies, chopped
06 - 2 green onions, sliced
07 - 3 large garlic cloves, finely chopped

→ Marinade

08 - 1 tbsp light soy sauce
09 - 1 tbsp Chinese cooking wine
10 - 1 tbsp grated garlic

→ Salt and Pepper Mix

11 - 1 tbsp Sichuan peppercorns
12 - 1 tbsp black peppercorns
13 - 1 tbsp sea salt

→ Oils

14 - 2 tbsp vegetable oil
15 - Oil for deep frying

# Directions:

01 - In a large mixing bowl, combine chicken pieces with light soy sauce, Chinese cooking wine, and grated garlic. Set aside to marinate for 10-15 minutes.
02 - Toast Sichuan peppercorns and black peppercorns in a dry frying pan over medium heat for 1-2 minutes until fragrant. Grind into a fine powder using a mortar and pestle. Transfer to a bowl and mix with sea salt.
03 - In a large bowl, mix cornstarch and baking powder. Add the marinated chicken and thoroughly coat each piece, shaking off excess starch.
04 - Heat enough oil in a wok for the chicken to float. Test the oil temperature with a wooden chopstick - when small bubbles form rapidly around it, the oil is ready. Fry chicken pieces in batches for 3-4 minutes until golden and cooked through. Drain on paper towels or a wire rack.
05 - In a clean wok, heat 2 tbsp vegetable oil over medium-high heat. Sauté garlic for about 15 seconds until fragrant. Add diced onions and stir-fry for about 2 minutes until slightly softened.
06 - Add red Thai chilies and green onions to the wok and continue stirring. Sprinkle in about 1 teaspoon of the salt and pepper mix and stir well.
07 - Add the fried chicken pieces to the wok and toss to combine thoroughly with the aromatics. Season with additional salt and pepper mix to taste.
08 - Transfer to a serving plate. Garnish with extra green onions and a sprinkle of salt and pepper mix.

# Notes:

01 - Always use sea salt, not regular table salt, when making the salt and pepper mix for authentic flavor.
02 - Fry the chicken in small batches to maintain oil temperature and ensure even cooking.
03 - Monitor the chicken closely while frying to achieve the perfect golden color without burning.
04 - While chicken breast can be substituted, dark meat from thighs or legs is recommended for juicier results.

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