For extra heat, toss in a few sliced fresh chillies or a pinch of chilli flakes when frying the veg.
Cooking Method
- Prep Your Veggies: Start by dicing the red and green peppers and red onion into small, even pieces. Set them aside these will bring crunch, colour, and sweetness to your dish.
- Dice Chicken: Cut the chicken breasts into bite sized chunks. Not too small you want them to stay juicy on the inside once fried.
- Coat in Cornflour: Toss the chicken pieces in cornflour until they’re fully coated. This creates that crispy coating when fried essential for that takeaway style crunch.
- Shallow Fry Until Crispy: Heat oil in a deep frying pan or wok to around 190°C. Carefully place the coated chicken pieces into the hot oil and fry until golden brown and crispy. Once done, transfer to a plate lined with kitchen paper to drain off excess oil.
- Sauté the Veggies: In a clean pan or wok, heat a splash of oil over medium-high heat. Add your diced peppers and onion, and stir fry until just softened around 3 4 minutes.
- Bring It All Together: Add the crispy chicken to the pan with the vegetables. Toss everything together.
- Add the Flavour: Sprinkle in your Pureety Salt & Pepper Seasoning. Stir well to ensure every piece of chicken is coated.
- Serve & Enjoy! Plate up your Salt & Chilli Pepper Chicken while it’s hot and crispy. Serve with rice, noodles, or enjoy it straight from the wok!
Ingredients
- 450g Chicken breast , Diced
- 100g Cornflour
- 200ml Cooking oil
- 3each Peppers
- 1each Onion
- 10g Coriander
- 2 Chillis
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