Salt and Pepper Chicken with Fried Soft Noodles
My favourite dish to have from the Chinese takeaway is this Salt and Pepper Chicken. I have tried various spice mix combinations and I think I have now nailed it!
Ingredients
For the Salt and Pepper Chicken
- 2 Chicken Breasts (slice into finger size thin strips)
- 25 g Rice Flour (or use all cornflour)
- 25 g Cornflour
- Sunflower oil (for frying)
For the Salt and Pepper seasoning
- 1 tbsp each Garlic powder, five spice powder and sichuan peppercorns (toast and crush the peppercorns)
- 2 tbsp Light brown sugar (any sugar will work if you don't have brown sugar)
- 1 tsp each White pepper and black pepper
- Chilli flakes (as many as you like)
- 1/2 Chicken stock cube, crumbled (or use vegetable stock cube)
- 1 tsp MSG (optional, but makes it extra tasty)
For the Stir Fry
- 1 Green pepper, diced
- 1 Red pepper, diced
- 1 Green Chilli, sliced thinly
- 1 Red Chilli, sliced thinly
- 1 Small white onion, finely diced
- 4 Spring onions, sliced at an angle
- 5-7 garlic cloves, finely chopped
For the Fried Soft Noodles
- 2 nests Egg noodles
- 1 large onion, finely sliced
- Packet Beansprouts
- 2 Spring onions, finely sliced
- Salt and white pepper
- Soy sauce
- Sesame oil
Instructions
- First make the Salt and Pepper Chicken seasoning. Mix together the crumbled stock cube, garlic powder, sichuan peppercorns, salt, five spice, white pepper, sugar, black pepper, chilli flakes and MSG (if using). I use around a tablespoon of chilli flakes but use as much or as little as you like.
- In another bowl, measure the corn flour and rice flour. Add half the spice mix to the bowl.
- In a large, heavy based saucepan pour sunflower or vegetable oil around 1/3 of the way up. Heat to 200C – use a thermometer throughout to ensure the heat is maintained (it will lower when Chicken is first placed in the pan)
- When the oil is hot, add the chicken pieces in batches. Do not overcrowd the pan or the chicken will not crisp up due to the temperature lowering.Fry the chicken pieces for around 5-7 minutes until golden brown and crisp. Drain on kitchen paper and transfer to the oven to keep warm whilst you cook the rest of the chicken.
- Meanwhile, cook the noodles according to packet instructions. Drain and toss with a good glug of sesame oil.
- When the chicken is almost finished, place two frying pans on the hob.In the first pan, drizzle a little sunflower oil and place over a medium heat. Add the diced peppers, sliced chillies, sliced onion, chopped garlic and spring onion and fry gently for around 3-5 minutes until softened.
- Add a drizzle of sunflower oil to the second pan over a high heat. Add the sliced onions, beansprouts and spring onions. Stir fry for a few minutes until beginning to brown on the edges. Add the sesame oil noodles and a good glug of soy sauce, a pinch of salt and a teaspoon of white pepper. Noodles done!
- Put the fried chicken into the first pan and toss to combine. Add the rest of the Salt and Pepper Chicken seasoning and mix through. Serve the Salt and Pepper Chicken with the Fried Soft Noodles!
