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Salt and Pepper Chicken (Takeaway style) cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Salt and Pepper Chicken (Takeaway style) dishes that you simply make.

Alright, don’t linger, let’s approach this salt and pepper chicken (takeaway style) formula with 11 components which are surely easy to find, and we have to process them at the very least through 6 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients - Salt and Pepper Chicken (Takeaway style):

1. Need 1 - large chicken breast cut into thin bite sized chunks,
2. Need Half - a white onion, sliced,
3. Make ready 3 spring onions, sliced,
4. Take Half - a medium carrot, cut into thin strips (optional)
5. You need 2 for large cloves garlic sliced into thin pieces,
6. You need 1 - red chilli seeds left in half, sliced into rings,
7. Make ready 1/2 tsp - garlic granules
8. Make ready 2 tbsp corn flour or potato starch,
9. Take - Ground Black Pepper,
10. Make ready - Sea or table salt,
11. Make ready - Vegetable oil for frying

Salt and Pepper Chicken (Takeaway style) how to cook:

1. Heat up a thin layer (around 2-3mm) of oil up in a wok over a high heat. In a bowl add the cornflour/potato starch and add a good pinch of salt and a few grinds of black pepper. Add the garlic granules. Combine.
2. Take the chicken pieces and coat them with the flour mixture. Add them to the oil once nice and hot so it sizzles once the chicken is added.
3. Shallow fry the chicken pieces for a few minutes turning occasionally until all sides are golden brown and the chicken cooked through. Remove and rest on some kitchen towel to remove any excess oil.
4. Drain away the oil from the wok to remove any debris from the flour. Return to the heat. If needed add a tiny dash of oil to the wok then add the white onions and carrots, (some takeaways don't add carrots to this dish, so adapt to what you prefer). Fry quickly for around 2 minutes whilst moving it around the wok. Next add in the spring onion and chillies and garlic. Toss and fry it in the pan until fragrant.
5. Return the chicken pieces to the wok. Add a bit more black pepper and a pinch of salt. Toss everything together then remove from the heat.
6. Serve up immediately while hot and crispy! Enjoy.

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