Salt and Pepper Chicken Fillet 椒鹽雞扒

Crispy and flavorful chicken fillets seasoned with an aromatic salt and pepper spice mix, often garnished with fried garlic and chili. A popular deep-fried Cantonese delicacy.

Nutrition (per serving)

Ingredients

• 2 boneless, skinless chicken fillets (about 300g total), sliced into 2cm strips
• Marinade:
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• Batter:
• 50g cornstarch
• 50g all-purpose flour
• 1 egg
• 100ml water (adjust as needed)
• Seasoning:
• 2 cloves garlic, minced
• 1 small red chili, finely chopped (optional)
• 1 stalk scallion, finely chopped
• 1 tsp salt and pepper mix (椒鹽粉)
• 500ml cooking oil (for deep-frying)

Steps

1. Marinate chicken strips with Shaoxing wine, light soy sauce, sugar, white pepper, and cornstarch for at least 15 minutes.
2. In a separate bowl, whisk together cornstarch, all-purpose flour, egg, and water to form a smooth batter. It should be thick enough to coat the chicken.
3. Heat cooking oil in a wok or deep pot to 170°C (340°F). Dip each marinated chicken strip into the batter, ensuring it's fully coated.
4. Deep-fry the chicken in batches for 3-4 minutes until golden brown and cooked through. Remove and drain on a wire rack lined with paper towels.
5. Carefully pour out most of the oil, leaving some. Add minced garlic, chopped red chili (if using), and chopped scallions. Stir-fry for 15 seconds until fragrant.
6. Add the fried chicken strips back into the wok. Sprinkle with the salt and pepper mix. Toss quickly to combine. Serve immediately.

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