Salt and Pepper Chicken Fillet椒鹽雞扒
Crispy and flavorful chicken fillets seasoned with an aromatic salt and pepper spice mix, often garnished with fried garlic and chili. A popular deep-fried Cantonese delicacy.
01Ingredients
- 2 boneless, skinless chicken fillets (about 300g total), sliced into 2cm strips
- Marinade:
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- Batter:
- 50g cornstarch
- 50g all-purpose flour
- 1 egg
- 100ml water (adjust as needed)
- Seasoning:
- 2 cloves garlic, minced
- 1 small red chili, finely chopped (optional)
- 1 stalk scallion, finely chopped
- 1 tsp salt and pepper mix (椒鹽粉)
- 500ml cooking oil (for deep-frying)
Nutrition (per serving)520kcal
- Protein28.5g
- Carbs32g
- Fat28.5g
Fiber 0.5 gSodium 580 mg
02Steps
- Marinate chicken strips with Shaoxing wine, light soy sauce, sugar, white pepper, and cornstarch for at least 15 minutes.
- In a separate bowl, whisk together cornstarch, all-purpose flour, egg, and water to form a smooth batter. It should be thick enough to coat the chicken.
- Heat cooking oil in a wok or deep pot to 170°C (340°F). Dip each marinated chicken strip into the batter, ensuring it's fully coated.
- Deep-fry the chicken in batches for 3-4 minutes until golden brown and cooked through. Remove and drain on a wire rack lined with paper towels.
- Carefully pour out most of the oil, leaving some. Add minced garlic, chopped red chili (if using), and chopped scallions. Stir-fry for 15 seconds until fragrant.
- Add the fried chicken strips back into the wok. Sprinkle with the salt and pepper mix. Toss quickly to combine. Serve immediately.
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