I work in an unremarkable looking building in the city that was built in the 70’s. When I started working there 12 years ago, the food court were ordinary but cheap. Then the landlord renovated the food court and increased the rents. Now the food is still uninspiring, but expensive. I had a salt and pepper chicken there last week – and it ended up in the garbage bin.
With an unsatisfied craving for salt and pepper chicken, I made my own today.
Recipe is as follow:
(Serves 4 as a FODMAP recipe to share)
- 500g free range chicken thigh fillet, diced into cubes
- 2 tbsp potato starch
- 2 tsp sesame oil
- 1 tsp soy sauce (use gluten free soy sauce for a gluten free option)
- 1 tsp sugar
- 1 egg
- 1/8 tsp black pepper, freshly cracked
- 1 tsp sea salt flack
- 5g coriander (stalk part only), cut into 1cm length
- 5g shallot / spring onion (green top only), chopped
- a few pinches of dry crushed chili
- 1 cup vegetable oil
Marinate the chicken cubes with potato starch, sesame oil, soy sauce, sugar and egg, mix well; leave aside for at lease 30 minutes.
In a frying pan, add vegetable oil & bring to high temperature; add the chicken cubes; turn the chicken pieces over after 1 minute; turn the temperature down to medium high and cover the frying pan with a lid for further 4 minutes or until the chicken cubes are cooked through; Transfer the chicken to a plate lined with kitchen paper to drain off excess oil.
Remove the oil from the frying pan; use paper towels to dry off the frying pan; return the frying pan to the heat source at medium heat; add black pepper, salt, dry crushed chili, toss briefly; turn off the heat, add coriander, shallot and chicken, toss briefly.
I served the dish with boiled rice (optional). Earlier I put aside a few pieces of chicken and used them to made a vegetable soup, which complimented the salt & pepper chicken nicely.