Crispy Pepper and Salt Chicken Breast Strips
Ingredients
For the Chicken:
- 400g chicken breasts, sliced into thin strips
- 2 tablespoons salt & pepper seasoning (see homemade mix below if needed)
- 1 egg, beaten
- 200g cornflour (cornstarch)
- Vegetable oil, for frying
For the Aromatics:
- 1 bell pepper, cubed
- 3 spring onions, sliced
- 1 medium brown onion, roughly chopped
Optional Garnishes:
- Sesame seeds
- Extra sliced spring onion
Homemade Salt & Pepper Seasoning (if not using store-bought):
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon Chinese five-spice (optional)
Instructions
1. Prep the Chicken
- Slice the chicken breasts into thin strips.
- Place chicken strips in a bowl and season with the salt & pepper seasoning. Toss to coat evenly.
2. Batter the Chicken
- Beat the egg in a shallow bowl.
- Place cornflour in a separate bowl.
- Dip each chicken strip first in the beaten egg, then dredge in the cornflour until well coated. Shake off any excess flour.
3. Fry the Chicken
- Heat a generous amount of vegetable oil in a large frying pan or wok over medium-high heat. The oil should be hot but not smoking (test with a small piece of chicken; it should sizzle immediately).
- Fry the chicken strips in batches to avoid overcrowding. Cook for about 5–7 minutes, turning occasionally, until golden brown and crispy. Remove and drain on a wire rack or paper towel.
4. Stir-Fry the Aromatics
- Pour off most of the oil, leaving about 2 teaspoons in the pan.
- Add the chopped onion, bell pepper, and spring onions. Stir-fry over medium-high heat for 2–3 minutes until slightly softened and fragrant.
- Optionally, add minced garlic or sliced fresh chili for extra flavor and heat.
5. Combine and Finish
- Return the crispy chicken strips to the pan with the vegetables.
- Sprinkle over a little more salt & pepper seasoning to taste. Toss everything together for 1 minute so the flavors combine and the chicken stays crispy.
6. Serve
- Transfer to a serving plate.
- Garnish with sesame seeds and extra spring onions if desired.
- Serve immediately, ideally with steamed rice or as a snack/appetizer.
Tips for Extra Crispiness
- For even crispier results, double-fry the chicken: fry once until pale golden, drain, let rest for a minute, then fry again until deep golden and extra crisp.
- For an air fryer method: Spray battered chicken strips with oil and air fry at 350°F (176°C) for 10 minutes, flip, spray again, and air fry at 400°F (200°C) for another 5 minutes until golden and crisp.
Notes
- Adjust the pepper and chili to your desired spice level.
- Chicken thighs can be used instead of breasts for a juicier result.
- For a gluten-free version, ensure your corn flour and seasonings are gluten-free.
Enjoy your homemade crispy pepper and salt chicken breast strips-perfectly crunchy, savory, and packed with flavor!
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