Salt and Pepper Chicken

• servings: Serves 4 as a side

Ingredients

500g boneless skinless chicken thighs, cut into 2 cm pieces

2 tbsp rice wine

1 tbsp light soy sauce

1 tsp sesame oil

½ tsp Chinese 5 spice

1 tsp White pepper – use black if you don’t have it

150g corn flour

2 tbsp veg oil + extra for deep frying

6 cloves garlic, finely chopped

2-4 chillies, finely sliced (depends on heat. I like 4 but use 2 if u want mild)

5 spring onions, finely sliced

Salt

Directions

1. Marinade the chicken in the rice wine, soy sauce, sesame oil, Chinese 5 spice and ½ tsp white pepper for 30 minutes.

2. Pre-heat the veg oil for frying in a little pan so you have 2-3 inches of oil.

3. Whilst that’s happening mix the corn flour, remaining ½ tsp pepper and a big pinch of salt in a bowl. In 3-4 batches, toss the chicken into the flour and dust off any excess. Deep fry for 5-6 minutes or until cooked through and golden. Remove with a slotted spoon and drain on kitchen paper.

4. Heat the remaining 2 tbsp of oil in a work over a high heat. Add the garlic and stir-fry for 10 seconds. Add the chillies and spring onions and stir- fry for 1-2 minutes until soft and fragrant. Chuck in the chicken and a big pinch of salt and pepper. Toss together and serve immediately.