Asian fried chicken tossed with salt and pepper

Salt and pepper chicken (盐椒鸡) (FODMAP friendly)

(Serves 4 as a FODMAP recipe)


  • 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 chilli flake
  • 1 cup vegetable oil


Marinate the chicken cubes with potato starch, sesame oil, soy sauce, sugar and egg, mix well; leave aside for at least 30 minutes.

In a frying pan, add vegetable oil and 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 a further 3-4 minutes or until the chicken cubes are cooked through, stirring occasionally; 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 stove at medium heat; add black pepper, salt, dry crushed chilli, toss briefly; turn off the heat, add chicken, coriander and shallot; toss briefly.

Indian dry crushed chili
Dry crushed chili
Salt and pepper chicken (low FODMAP, gluten free)
Salt and pepper chicken (FODMAP friendly, gluten free)


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