The Chippers Delight Seriously Crispy Salt Pepper Chicken with HandCut Golden Chips

Crispy Salt Pepper Chicken

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Preparation time:55 Mins

Cooking time:35 Mins

Servings:4 servings

Ingredients:

• 1 kg floury potatoes, peeled
• 5 Litres neutral oil (for frying)
• 600g Boneless, skinless chicken breast or thigh fillets, cut into bite-sized pieces
• 2 tbsp Light Soy Sauce
• 1 tbsp Shaoxing Rice Wine (or dry sherry)
• 1 tsp freshly grated Ginger (for marinade)
• 1/2 tsp White Pepper (for marinade)
• 60g Cornflour (Corn Starch)
• 30g Plain/All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt (for coating)
• 4 large cloves Garlic, finely minced
• 1 tbsp finely minced Ginger (for stir-fry)
• 2 Red Chillies, thinly sliced
• 4 medium Spring Onions (scallions), separated and sliced
• 2 tsp Coarse Sea Salt (for final mix)
• 1 tbsp Sichuan Peppercorns, toasted and coarsely ground
• 1 tsp Five-Spice Powder

Instructions:

• Prep Potatoes: Cut potatoes into uniform 1/2 inch chips. Rinse under cold water until clear, then soak in cold water for at least 30 minutes. Drain and dry meticulously using clean towels.
• First Fry (Blanching): Heat oil to 130°C (265°F). Fry chips in batches until cooked through but pale (about 5–7 minutes). Remove and drain on a rack.
• Second Fry (Crisping): Increase oil temperature to 190°C (375°F). Fry blanched chips again until deep golden brown and crisp (about 2–3 minutes). Drain immediately, season with salt, and keep warm.
• Marinate Chicken: Toss the chicken pieces with Light Soy Sauce, Shaoxing Rice Wine, 1 tsp grated ginger, and white pepper. Leave to marinate for 10 minutes.
• Coat Chicken: Whisk together cornflour, flour, baking powder, and 1/2 tsp salt. Dredge the marinated chicken pieces thoroughly in the dry mix, shaking off any excess.
• Fry Chicken: Heat oil to 175°C (350°F). Fry the coated chicken pieces in batches until deeply golden brown and cooked through (approx. 4–6 minutes). Drain well on paper towels.
• Toast Spices: In a dry skillet over medium heat, toast the Sichuan peppercorns until fragrant (about 1 minute). Cool slightly and grind coarsely. Mix with the 2 tsp coarse sea salt and five-spice powder to create the Salt & Pepper mix.
• Stir-Fry Aromatics: Heat 1 tbsp of fresh oil in a wok over high heat. Quickly sauté the minced garlic, 1 tbsp minced ginger, and sliced chillies for 30 seconds. Add the white parts of the spring onions and cook for another 30 seconds.
• Combine & Finish: Add the cooked, drained chicken to the wok. Sprinkle generously with the prepared Salt & Pepper mix. Toss vigorously for 60 seconds until coated and sizzling. Stir in the green parts of the spring onion just before serving.
• Plate Up: Serve the seasoned chicken immediately alongside the hot, crisp chips.

Nutrition Facts

Calories	2526 kcal
Protein	26.6 g
Fat	67.1 g
Carbs	117.6 g
Fiber	26.8 g
Sodium	12797 mg

Recipe Info

Category	Main Course
Cuisine	Chinese

Elevating Takeaway Night: Introducing Our Ultimate Salt Pepper Chicken Chips

There are few culinary experiences as instantly gratifying as cracking open that familiar cardboard box filled with punchy, aromatic Salt Pepper Chicken Chips . It’s the quintessential Friday night feast, rich in texture and explosive in flavour. But what if I told you that the sublime experience of authentic Cantonese-style seasoning—that addictive combination of sea salt, fragrant Sichuan peppercorns, and sizzling aromatics—can be perfected right in your own kitchen? We're moving beyond the standard takeaway fare to create a gourmet version of this beloved classic. This Salt and Pepper Chicken Chips Recipe promises the absolute crispiest coating on the chicken and perfectly fluffy, golden chips that complement the spice without overpowering it.

Why This Homemade Version Outshines the Corner Shop Classic

When you take control of the ingredients, you control the quality, and that is the fundamental difference here. This recipe transforms a simple order into an event. We are focusing on meticulous preparation steps that ensure textural integrity and flavour purity, resulting in something far superior to standard delivery fare.

The Mission: Achieving Takeaway Texture at Home

The greatest challenge in replicating this dish at home is often achieving that characteristic 'crunch' without ending up with greasy, heavy bites. The key lies in the coating—we utilize a specific flour and starch blend coupled with baking powder to promote lift and incredible lightness.

Achieving tender, juicy chicken inside a shatteringly crisp shell is entirely possible when you understand the science behind the dredge and the fry.

A Flavor Profile That Delivers Maximum Punch

Authentic Salt and Chilli Chicken Chips rely on balance. It’s not just about heat; it’s about ma la —the unique numbing and tingling sensation provided by properly toasted and ground Sichuan peppercorns. This flavour infusion is then layered with sharp ginger, mellow garlic, and the sweetness of fresh spring onion, creating a symphony that hits all the right notes on the palate. This is truly Healthy Salt and Pepper Chicken when you manage the oil correctly, focusing on fast, hot cooking rather than prolonged immersion.

Setting Expectations for Your Gourmet Weekend Treat

Be prepared: this isn't a 15-minute weeknight meal. Achieving the perfect Crispy Salt and Pepper Chicken and double-fried chips requires patience. We estimate about an hour and a half of total time, including essential soaking and resting periods. Think of this as your weekend project, resulting in a dish so satisfying it rivals any high-street option, making it an ideal candidate for your next set of Fakeaway Recipes Chicken explorations.

Essential Components for Authentic Flavor and Crispness

To succeed with this recipe, we need to treat each element—the chicken, the coating, the chips, and the aromatic finish—with respect. The quality of your spices dictates the final outcome.

The Chicken Marinade Breakdown: Secrets to Tender Bites

We begin by ensuring the 600g of chicken breast or thigh pieces (cut into uniform 1-inch cubes) are tenderized internally before they even meet the fryer. A brief soak in a mixture of light soy sauce, a splash of Shaoxing rice wine (or dry sherry as a substitute), a teaspoon of freshly grated ginger, and white pepper works wonders.

This light bath seasons the meat deeply while slightly tenderizing the surface proteins, ensuring they remain juicy even after quick frying.

Crafting the Perfect Coating Mix (The Secret to the Crunch)

This dry coating is crucial for that ethereal crispness. We combine 60g of cornflour (which crisps beautifully) with 30g of all-purpose flour for body. The secret ingredient here is one teaspoon of baking powder; this leavening agent creates tiny air pockets during frying, resulting in a lighter, more delicate crust than a simple flour dredge.

After marinating, the chicken pieces must be thoroughly dredged, shaking off any excess before they hit the heat.

The Chip Foundation: Selecting and Prepping Your Potatoes

No dish of Salt and Pepper Chicken and Chips is complete without truly exceptional fries. You need starchy, floury potatoes—think Russets or Maris Pipers—peeled and cut into uniform half-inch batons. The preparation step here is non-negotiable: rinse them until the water runs clear, then soak them for at least 30 minutes. This removes excess surface starch, which is vital for achieving that non-soggy exterior.

Specialty Flavor Agents: Sourcing the Chilli and Onion Mix

The aromatic topping provides the signature punch. You will need four cloves of finely minced garlic, the same amount of ginger, and two thinly sliced red chillies (deseeded if you prefer less fire).

The real magic, however, comes from the flavour base: two teaspoons of coarse sea salt mixed with one teaspoon of five-spice powder and the star, one tablespoon of toasted and coarsely ground Sichuan peppercorns.

Phase One: Preparing the Potatoes for Golden Perfection

The goal here is to create a perfectly crisp exterior while maintaining a light, fluffy interior. This requires the double-fry method. After soaking the potatoes, drain them entirely and pat them bone dry—seriously, use multiple towels. Heat your neutral frying oil to a lower temperature, around 130° C ( 265° F). Submerge the dry chips in batches and cook them gently for five to seven minutes until they are soft and pale, not browned. Remove them onto a wire rack. This cooks the starch through. Only once you are ready to serve should you raise the temperature to 190° C ( 375° F) for the final, quick blast until they achieve a rich golden colour and satisfying crunch. Drain and season immediately.

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Phase Two: Mastering the Art of Crispy Salt Pepper Chicken

While the chips are resting or in their first fry stage, focus on the chicken. Ensure your marinated chicken pieces are completely saturated with the dry coating mix. The aim is to create a shaggy, slightly uneven coating which maximizes the surface area for crisping. Use a dedicated deep pot or fryer for this step, maintaining the oil temperature precisely at 175° C ( 350° F).

Double-Dipping Technique for Ultra-Fluffy Interiors

For an extra-light crust, some chefs employ a 'double-dip'. After the initial coating, dip the floured chicken very briefly back into the leftover marinade—just a second—and then immediately return it to the dry flour mix for a final, even coat. This creates a thicker layer that puffs up beautifully when fried.

The Final Assembly: Frying and Finishing the Salt Pepper Chicken Chips

Once both the chicken and the chips have completed their respective initial frying stages, it’s time for the grand finale where all those prepared components come together in a flash of high heat.

Tossing the Chicken: Ensuring Every Piece is Fully Coated

When the chicken pieces are golden brown and perfectly cooked through, drain them meticulously on paper towels. They need to be as dry as possible before hitting the aromatics, otherwise, the oil will sputter, and the flavour mix won't adhere.

Temperature Control: The Key to Non-Greasy Results

Ensure your wok or large frying pan is screaming hot before adding the final tablespoon of fresh oil. This quick, high-heat toss is what sets the final seasoning onto the crispy coating without letting the chicken sit in the hot oil long enough to become saturated.

The Five-Minute Sauté: Infusing the Aromatics

Toss the minced garlic, ginger, and sliced chillies into the hot oil first, stirring constantly for about 30 seconds until they release their fragrance but do not burn. Next, add the white parts of the sliced spring onions. Immediately follow with the cooked, drained chicken pieces and a generous dusting of your pre-mixed Salt and Pepper Chicken seasoning blend. Toss rapidly for just one minute to coat everything evenly. Add the green onion tops right at the end to keep them bright and fresh.

Pro Tips for Next-Level Salt Pepper Mastery

To truly nail this, remember that temperature is your friend and enemy. If you are concerned about the Salt and Pepper Chicken Chips Calories , remember that careful temperature management during frying minimizes oil absorption dramatically. Also, if you're using an Salt and Pepper Chicken Chips Air Fryer variation for a lighter result, ensure you toss the coated chicken in a tablespoon of oil first for browning consistency.

Storing Leftovers and Flavor Variations

While this dish is best eaten immediately, leftovers can be reheated in a hot oven or air fryer to restore crispness.

Troubleshooting Common Crispiness Failures

If your coating is soggy, it’s almost always due to one of three things: the oil was too cool, the chicken or potatoes weren't dry enough before frying, or you crowded the pan, which drastically lowers the oil temperature.

Dietary Adaptations: Making It Healthier Without Sacrificing Flavor

To make this a lighter meal, focus heavily on the air fryer instructions for both the chicken and the chips, minimizing oil to just a light spray. You can also substitute chicken thigh for breast, as it often stays more moist during high-heat cooking. Reducing the salt in the final seasoning mix will also help manage sodium content for those tracking Salt and Chilli Chicken Chips Calories .

Extending the Life of Your Preparation (Make Ahead Strategies)

You can prepare the spice mix and chop all the aromatics up to a day in advance. The potatoes can be cut and soaked overnight (though they should be dried thoroughly just before the first fry). The chicken coating, however, is best applied right before cooking.

Pairing Suggestions: Sauces That Complement the Spice

While the dish stands brilliantly on its own, pairing it with a side of rich Chinese curry sauce—creating a full Salt and Pepper Chicken Chips and Curry Sauce experience—is traditional. Alternatively, a simple dipping sauce made from rice vinegar, a drop of soy sauce, and a hint of sugar can provide a perfect acidic counterpoint to the rich seasoning. Serve immediately and enjoy the fruits of your flavourful labour!