RecipesDinner
Dinner
Salt and Chilli Chicken
Crisp cornflour-coated chicken tossed through charred onion, pepper, chilli and garlic in a five-spice salt, with spring onion on top.
- Serves
- 4
- Prep
- 15min
- Cook
- 25min
- Total
- 40min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 349kcal
- Protein
- 40g
- Carbs
- 20.1g
- Fat
- 12.8g
- Fibre
- 2.3g
Ingredients
For 4 servings · MetricUS
- 750gchicken breast, cut into strips
- 3 tbspcornflour
- 2bell pepper, sliced
- 1onion, sliced
- 3red chilli, sliced
- 4 clovesgarlic, finely chopped
- 4spring onion, sliced
- 1 tspChinese five-spice
- 1 tspflaky sea salt
- ½ tspwhite pepper
- 2 tbspvegetable oil
- 1 tbspsoy sauce
- 1¾ lbchicken breast, cut into strips
- 3 tbspcornstarch
- 2bell pepper, sliced
- 1onion, sliced
- 3red chile, sliced
- 4 clovesgarlic, finely chopped
- 4scallion, sliced
- 1 tspChinese five-spice
- 1 tspflaky sea salt
- ½ tspwhite pepper
- 2 tbspvegetable oil
- 1 tbspsoy sauce
Method
Prep the chicken.
Heat the oven to 220C fan, or get a large frying pan ready if you are crisping on the hob.
Cut the chicken into strips about a finger wide.
Toss the chicken strips with the cornflour, half the salt and half the white pepper until every piece is dusted and dry to the touch.
Cook the chicken.
Spread the chicken on a lined tray, drizzle over 1 tablespoon of the oil and turn to coat.
Bake for 18 to 20 minutes, turning once, until deep golden and crisp at the edges.
To crisp on the hob instead, shallow-fry in the tablespoon of oil in batches over a medium-high heat for 3 to 4 minutes a side.
Stir-fry the vegetables.
While the chicken cooks, heat the remaining tablespoon of oil in a wok or large pan over a high heat.
Add the onion and peppers and stir-fry for 3 to 4 minutes until they char at the edges but keep some bite.
Add the chilli, garlic and most of the spring onion.
Stir-fry for 1 minute until fragrant, keeping it moving so the garlic does not catch.
Season the stir-fry.
Stir in the five-spice, the remaining salt and white pepper, and the soy sauce.
Toss for 30 seconds.
Combine and serve.
Tip the crisp chicken into the pan and toss hard for 1 minute so the chicken picks up the aromatics and stays crisp.
Serve a quarter per person, scattered with the last of the spring onion, with steamed long-grain rice alongside.