Ingredients
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper (optional, for extra flavor)
1 large egg
1/2 cup cold water
Vegetable oil, for frying
3-4 cloves garlic, minced
1-2 fresh chilies, sliced (optional, for heat)
2-3 green onions, chopped
Lemon or lime wedges, for serving
Instructions
1. Prepare the Chicken:
In a large bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, and white pepper.
In another bowl, whisk the egg with the cold water until combined.
Dip the chicken pieces into the egg mixture, then coat them thoroughly with the flour mixture. Shake off any excess flour.
2. Heat the Oil:
Heat a generous amount of vegetable oil in a deep skillet or wok over medium-high heat. You’ll need enough oil to submerge the chicken pieces.
3. Fry the Chicken:
Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 4-6 minutes per batch. Use a slotted spoon to remove the chicken and drain on paper towels.
4. Prepare the Seasoning:
In a separate small pan, heat a little oil over medium heat. Add the minced garlic and sliced chilies (if using), and sauté for about 1 minute until fragrant but not burnt.
5. Toss the Chicken:
In a large bowl, toss the fried chicken pieces with the garlic and chili mixture. Add the chopped green onions and toss to combine.
6. Serve:
Serve the Salt ‘n Pepper Chicken hot with lemon or lime wedges on the side.
