Salt and Pepper Chicken
Equipment
- 1 wok
Ingredients
- 300 g chicken breast diced
- 100 g cornflour
- 2 eggs beaten
- 3 tbsp Matt Cooper Bites Salt & Pepper Seasoning 1tbsp to be used in the flour mix
- 0.5 white onion sliced
- 1 bell pepper sliced
- 0.5 carrot finely sliced - optional
- 3 spring onion sliced
- 1 tsp chilli flakes optional for heat
- 200 ml vegetable oil enough to shallow fry
- 1 splash Chinese rice wine vinegar optional but desired for best results
Instructions
Cooking the chicken pieces
- Add the cornflour and 1 tbsp of Salt & Pepper Seasoning to a dish and mix
- In a separate dish, add the beaten eggs
- Toss the chicken pieces in the cornflour mix. Then toss them in the egg mixture. Then toss them back in the cornflour mix again.
- In a frying pan, add enough vegetable oil to be able to shallow fry. On a medium heat, heat the oil for 2-3 minutes and then carefully place the chicken pieces into the pan. Turn the pieces frequently and cook until golden brown.
- Remove the chicken pieces and drain off any excess oil by placing on a paper towel.
The rest of the dish
- In a wok on a high heat, add 1 tsp vegetable oil and add the onion, pepper and carrot and cook for 30 seconds, tossing frequently.
- Add the chicken pieces and rice wine vinegar and cook for 30 seconds.
- Generously add the Salt & Pepper Seasoning whilst tossing the wok for 30 seconds. I tend to free pour until I feel the chips and veg have all been consistently seasoned. This usually works out around 1-2 tbsp of seasoning.
- Add the spring onions and chilli flakes if using, toss and serve.