Crowd-pleasing salt and pepper chicken, quick and easy to make, perfect served over rice.
600g Chicken thigh fillets
1 x 35g Sachet salt and pepper seasoning
25ml Dark soy sauce
55g Cornflour
1 x tsp Garlic granules
½ tsp Chilli powder
1 x Large brown onion
4 x Spring onions
Approx 15g each red and green chillies
60ml Sunflower oil
Cut the chicken fillets into medium chunks.
Put into a bowl and pour over the soy sauce – mix well – allow to marinate for at least an hour.
Peel and chop the onion into small chunks and put to one side.
Wipe and trim the spring onions – then finely slice Dice the chillies.
Put the salt and pepper seasoning, cornflour, garlic granules and chilli powder in a bowl and mix together.
Take the chicken from the bowl and in batches toss in the salt and pepper mix.
Heat some oil in a wok or large frying pan and fry the chicken, in batches for 6/7 mins till golden – stirring as you cook.
Keep warm while you cook the rest.
Once the chicken is cooked add the chopped onion to the pan and fry in some oil for a few mins, then add the spring onion and chilli – cook for a further few mins.
Add this to the chicken – stir through and serve.
