Salt and Pepper Chicken
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Ingredients
- 500 g chicken thigh fillets, diced
- 80 g cornflour
- 1 green pepper, sliced
- 1 red pepper, diced
- 2 fresh red chilli
- 2 garlic cloves
- 1 tsp white pepper
- 400 ml vegetable oil for frying
Method
- 1
Toss the chicken in the cornflour mixed with half the white pepper until well coated.
- 2
Heat the vegetable oil in a wok to 180C and fry the chicken in batches for 4 minutes, until crisp and cooked through with no pink remaining, then drain on kitchen paper.
- 3
Pour off all but 2 tablespoons of the oil, then fry the garlic and sliced fresh red chilli for 30 seconds.
- 4
Add the peppers and stir-fry for 2 minutes, until just softened.
- 5
Return the chicken to the wok with the remaining white pepper and a good pinch of salt, and toss together for 1 minute.
- 6
Serve immediately with steamed rice.
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