Takeaway Style Salt n' Pepper Chicken
2 Chicken breasts
1 tsp five spice
Ginger garlic paste (made by mixing together minced garlic and ginger)
1/2 cup cornflour
Oil for deep frying
1/2 onion, sliced
1/2 red pepper, sliced
1/2 green pepper, sliced
2 garlic cloves, sliced
1 thumb-sized piece of ginger, chopped into matchsticks
2 spring onions
Mix 2 tsp salt, 2 tsp pepper and a tsp five-spice
Dice 2 chicken breasts into cubes, then mix w/ 2 tsp’s salt mix, 1 tsp sesame oil and 1 tsp ginger garlic paste
Set aside for 15, then coat in cornflour – ½ cup should be enough
Heat oil in a pot then deep fry the chicken in batches – 3 or 4 minutes per batch will do.
Let it drain before refrying in the same hot oil to get that extra crunch!
In a wok flash fry ½ a sliced onion, ½ red and green bell pepper, 2 garlic cloves sliced, 1 thumb sized piece of ginger cut into sticks, 2 spring onions roughly shredded and 1 tsp soy sauce
Add the chicken and a few pinches of the salt mix.
Mix everything and serve.