Salt and Pepper Chicken

Step 1

To slice your chicken into "chops," you will want to spread out the pieces and cut them to half thickness, so you end up with 1/2-inch (12mm) thick pieces that are about 4-5 inches (10-13 cm) at their widest point. You can then pound the chicken pieces so they have an even thickness.

Step 2

In a large bowl, combine the chicken pieces with the marinade ingredients (water, Shaoxing wine, salt, sugar, optional MSG, white pepper, five spice powder, and sesame oil). Use your hands to mix and coat the chicken evenly. Let sit for at least 30 minutes to marinate and tenderize, or overnight.

Step 3

Make the seasoned salt in a small bowl by combining the salt, white pepper, and sugar. Set aside.

Step 4

Once the chicken has finished marinating, add the coating ingredients (the cornstarch, water, all-purpose flour, neutral oil, and baking soda), along with ½ teaspoon of your prepared seasoned salt. Mix until the chicken is evenly coated in a loose batter. If the batter isn’t clinging to the chicken (sometimes chicken has higher water content from processing) add another tablespoon of cornstarch.

Step 5

In a wok or medium deep pot, pour in enough frying oil such that a single layer of chicken is just able to be submerged. In our very large wok, this was about 3-3½ cups of oil. Heat the oil over medium heat to between 250-275°F (120-135°C), or until a piece of garlic bubbles a little when added to the oil. Toss in the garlic, and cook until it just starts to turn color (30 seconds to 1 minute). Don't brown the garlic, or it'll be bitter. Use a fine-meshed strainer to scoop it out onto a plate lined with a paper towel to drain.

Step 6

Increase the heat to medium-high, and bring the oil temperature to 350°F (175°C). Swish a piece of chicken around in the bowl to ensure it’s thickly coated in batter before gently placing it into the hot oil. The oil temperature will come down each time you add new pieces, so adjust the heat as needed to maintain a 325-350°F (160-175°C) range. Fry the chicken in batches until light golden brown (about 3 to 4 minutes, depending upon the size and thickness of the pieces), moving and turning them so they do not stick together and fry evenly. Transfer to a plate or wire rack set over a sheet pan to drain, and continue until all the chicken is fried.

Step 7

Let the chicken cool for at least 5 minutes, so the juices from the chicken reabsorb and the chicken has a chance to let steam off.

Step 8

Just before you are ready to finish the dish, let the oil temperature come back up to 350°F (175°C). In two batches, add the chicken pieces back to the oil for a second fry for 1 to 2 minutes, or until crispy. Transfer to a large serving platter.

Step 9

Heat a clean, dry pan over medium-high heat until hot. Reduce the heat to medium-low, and add the sliced peppers. Toss for about 20 seconds to lightly sear them until fragrant. Turn off the heat, and add the sliced shallots, fried garlic, and the rest of the seasoned salt. Gently toss everything together to mix. Pour the seasoned aromatics evenly over the top of the fried chicken pieces. Serve immediately.