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Salt and Pepper Chicken | The Wok Street | Chef Ankit | Sanjeev Kapoor Khazana



Batter-fried soft chicken pieces stir-fried in veggies with a special pepper mix. Simple, yet amazing.

SALT AND PEPPER CHICKEN

Ingredients

2 boneless chicken breasts
Salt to taste
Crushed black peppercorns to taste
1 medium red capsicum
1 medium yellow capsicum
1 medium green capsicum
1 medium onion
½ tsp five spice powder
1½ tbsps ginger-garlic paste
1 tbsp white vinegar
½ tbsp dark soy sauce
½ cup corn flour
2 tbsps oil + for deep frying
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
2 tbsps cooking wine
½ tsp crushed Sichuan peppercorns
2-3 tbsps diagonally sliced spring onion greens + for garnish

Method

1. Trim the tops of the red capsicum, yellow capsicum and green capsicum. Deseed them and cut into strips.
2. Horizontally slice the onions. Thickly slice the chicken breasts into 1 inch pieces.
3. Take the chicken pieces in a large bowl. Add salt, crushed black peppercorns, five spice powder, ginger-garlic paste, white vinegar, soy sauce, corn flour and mix till well combined.
4. Heats sufficient oil in a wok. Slide in the chicken pieces and deep fry till golden brown and crisp. Drain on an absorbent paper.
5. Heat 2 tbsps oil in another wok. Add ginger, garlic and sauté for a minute. Add the capsicums, onion and sauté on high heat for 1-2 minutes. Add the cooking wine and mix well. Cook for 1 minute.
6. Add the fried chicken pieces, salt, crushed Sichuan peppercorns and toss till well combined.
7. Add spring onion greens and mix again. Switch the heat off, transfer into a serving plate, garnish with spring onion greens and serve hot.

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