i love chinese salt and pepper anything…salt and pepper tofu, salt and pepper fish, salt and pepper calamari.
if you haven’t had this chinese staple, order it the next time you’re at a chinese restaurant.
you’ll thank me later.
(seriously. it’s like eating a bag of potato chips- you can’t stop.)
chinese salt and pepper dishes are all about the crunch, the seasoning and the garnish.
there are a number of ways to achieve the crunch- i use cornstarch.
the seasoning is simple- salt, pepper, garlic powder (optional: a pinch of chinese five spice)
the garnish- very very important! fried thinly sliced garlic- like the godfather thin, chilli peppers- i like pickled jalapenos, chopped scallion and cilantro
for the chicken
- 1 1/2 pounds boneless chicken thighs, skin on
- cornstarch to dredge
- 3 tbsp butter or oil to fry (all you need! the fat from the skin will render out)
for the seasoning
- equal parts salt, pepper and garlic powder (and a pinch of five spice)
for the garnish
- 2 cloves of thinly sliced garlic, fried (olive oil over medium heat, watch carefully and remove just as its turning light brown)
- 2 tbsp chopped pickled jalapenos
- 2 scallions, chopped
- 2 tbsp cilantro, chopped
- sambal chili paste, optional
- lightly season chicken thighs with salt and pepper
- dredge chicken thighs in cornstarch, remove excess
- heat 3 tbsp of butter or oil over medium heat
- place chicken thighs skin side down
- fry until skin is golden (about 10-15 minutes)
- flip and cook another 5-7 minutes
- remove and place on a brown paper bag to drain oil
- season with salt, pepper and garlic powder