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Wednesday, 5 August 2020

Crispy Salt & Pepper Chicken 盐酥鸡

Crispy and addictive to munch, this Salt & Pepper Chicken is pretty similar to the Taiwanese popular street food, only missing the basil leaves which I omitted, to avoid deep-frying oil splattering in the kitchen. :P  

I cooked this dish using Song Cho stainless steel wok, a multiply stainless steel wok without chemical coating, it's safe to use for deep frying with high temperature. For more information about the product, visit Song Cho e-shop for details.

Ingredients: 材料

300g Chicken Meat (skinless, cut into bite-size) 鸡肉

1 Egg White 蛋白 (optional)

Some Corn Flour / Potato Starch 玉米粉/地瓜粉

Some oil for cooking 油

Some Salt Pepper Seasoning 椒盐


1 tsp Corn Flour 玉米粉

1 tsp Salt 盐

1/8 tsp White Pepper 胡椒粉

1 tsp Garlic 蒜茸

1/4 tsp Five Spice Powder 五香粉

1 tsp Chicken Powder 鸡粉

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Method: 步骤

1. In a bowl, combine chicken and marinade ingredients, let marinate at least 1 hour or overnight.

2. Stir in egg white. Coat chicken with flour.

3. Heat oil in a wok to 180'C.

4. Deep fry chicken meat by batch, double-fry at 200'C. Sprinkle some salt pepper seasoning, toss and serve right away.
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