Description
Crispy chicken delivers a satisfying crunch that makes dinner something special. Seasoned simply with salt and pepper, this classic dish brings golden-brown deliciousness straight from your kitchen to the plate.
Ingredients
Scale
Main Ingredients:
- 500 g (17.6 oz) boneless chicken thighs, cut into bite-sized pieces
Seasonings:
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, finely minced
Coating and Garnish:
- 2 tablespoons cornstarch (plus more for coating)
- Vegetable oil for frying
- 1 small red chili, thinly sliced
- 2 spring onions, chopped (white and green parts separated)
Instructions
- Combine 1 tsp each of sea salt, black pepper, white pepper, and sugar in a large bowl with 1 Tbsp grated ginger and 3 finely minced garlic cloves. Mix thoroughly with 500 g chicken thigh pieces, ensuring every morsel is generously coated. Allow the mixture to marinate at room temperature for 25-30 minutes to develop deep flavor.
- Sprinkle 2 Tbsp cornstarch over marinated chicken. Gently toss to create an even, light coating. Add extra cornstarch for an extra-crisp exterior if desired.
- Heat vegetable oil in a deep pan to 170°C (340°F). Carefully lower chicken pieces into hot oil, maintaining space between each piece. Fry for 6 minutes, turning occasionally to achieve uniform golden-brown crispness.
- Transfer crispy chicken to a wire rack, letting excess oil drip away. Drain for 2 minutes to maintain crunchiness.
- Wipe pan, leaving 1 Tbsp oil. Sauté 1 thinly sliced red chili and white parts of spring onions over medium heat for 30 seconds. Sprinkle a pinch of additional black and white pepper.
- Return chicken to pan. Toss gently to coat with aromatic spices. Scatter green spring onion parts over top for fresh brightness. Serve immediately while hot and crisp.
Notes
- Check chicken internal temperature reaches 165°F for safe cooking with an instant-read meat thermometer.
- Pat chicken completely dry before seasoning to ensure maximum crispiness and golden-brown exterior.
- Use a cast iron skillet for even heat distribution and perfect crispy texture that develops beautiful color.
- For gluten-free version, swap all-purpose flour with rice flour or cornstarch to maintain the same crunchy coating.
- Prep Time: 25-35 minutes
- Cook Time: 7-8 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg