This Salt & Pepper Chicken was unbelievably delicious both hot for dinner and cold the next day. It is not difficult to do but does take a bit of time and felt like quite a lot of effort. I would have felt annoyed if the results hadn't been so good.
You need some chicken meat (I used thighs) – first thing dice it up into smallish cubes, grind lots of black pepper over it and salt – to your taste. Mix it up and put it in the fridge for a few hours – or overnight. Cover it in cling film since you don't want raw chicken sitting around where there is any possibility it could come into contact with food meant to be eaten raw.
When you are ready to cook you will need:
Oils – chilli, garlic, sesame (few drops only) and canola
Red chillies – I used dried ones that I soaked in hot water after taking their seeds out – fresh would be fine
Knob of fresh ginger
Some sliced capsicum (bell pepper)
Some herbs/spices eg cayenne pepper, cumin and coriander
Spring onion tops (scallions – you could use the whole scallion)
Chinese cooking wine (or sherry vinegar)
Gently fry off your chillies, grated ginger, capsicum and spices in a little chilli/garlic oil – this will effectively form the base of your sauce
Heat your canola oil gently bringing it up to hot
In the meantime coat each piece of chicken in beaten egg and coat it with cornflower – this takes quite a long time and your tongs get all sticky.
Deep fry your chicken in batches until golden – this seem to take an age as well. I stored the chicken as it was cooked in a dish in a low oven.
When your chicken is all done put it into your sauce, then add a splash of Chinese cooking wine and you are finally done.