Ingredients
Scale
- 4 chicken breasts
- 1 cup cornflour
- 2 peppers
- 1 onion
- 2 tsp Chinese 5 Spice
- 1 tbsp salt
- 1 tbsp chilli flakes
- 3 cups + 1 tbsp oil
- finely sliced birds eye chilli flakes (optional)
Instructions
- In a large bowl, add cornflour, salt, chilli flakes and Chinese 5 Spice and combine.
- Slice the chicken into chunks and add to the bowl of flour. Combine thoroughly until all chicken pieces are coated.
- Meanwhile in a large, deep frying pan, add 3 cups of oil and heat carefully on the hob on medium heat.
- In a separate wok, add sliced onion, 1 tbsp oil and pepper and stir fry on very low heat. (You can also add in birds eye chilli flakes if you like extra heat)
- When the oil in the first frying pan has heated, add the coated chicken. You may need to do this in batches depending on how big your pan is.
- Fry the chicken on each side for 4 minutes before transferring to kitchen roll which will soak up the excess oil. (However the longer you leave it, the crispier it will get)
- Once all the chicken is cooked, add to the pan of peppers and onions and stir to mix.
- Serve the salt and pepper chicken alongside fried or boiled rice and top with heaps of Sriracha sauce if you like it extra spicy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
- Calories: 525
- Sugar: 5
- Sodium: 3702
- Fat: 17
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 77
- Cholesterol: 206