Right, let me show you how I make this crowd pleasing appetiser in simple steps.
Chinese salt and pepper chicken wings
Chinese salt and pepper chicken wings is one of my best takeout choices and a popular option for takeout lovers here in the UK. Truth be told, my list of choices is not long, I am one of those people that stick to the same thing when ordering takeout. I would try a new thing at a restaurant but not when I am ordering in. Honestly, I can’t deal with heartbreaks with no chef to describe how I feel to. Hahaha! anyways, I am sure you are here for me to show you how it is done without the faff. Let’s get into it, it is simple, easy and super yummy. Related post: you will love my salt and pepper chicken recipe made with chicken breast. It is similar to today’s recipe. Do check it out
Ingredients
Chicken wings cut into drumette and wingettes Chillies Black pepper All-purpose flour (plain flour) Chicken bouillon powder: this is optional but great for additional flavour Cornflour Onions Green onions (spring onions) Chillies (jalapenos) Vegetable oil for frying Cold water
How to make salt and pepper chicken wings
Season the chicken: start by seasoning the chicken wings with salt, garlic powder, pepper and chicken bouillon powder. Mix to combine, cover with a cling film and marinate for 30 minutes if time if not of the essence. That said, you can make this immediately without marinating. Make the light batter: to a large bowl add flour, cornflour, salt and black pepper. Mix to combine and add water then mix to combine to make a light batter. Fry the chicken wings: heat up vegetable oil on medium-high heat (about 350F). Test that the oil is hot by carefully dropping some batter into the oil, if it floats to the top then the oil is ready to use. Add the chicken pieces to the light batter, remove and shake off any dripping batter. Carefully drop the chicken in the oil. Fry the chicken for about 8 to 10 minutes or till golden brown, crispy and well done. Place chicken on kitchen towel to drain off excess. fry the chicken in batches if need be to avoid overcrowding. You can fry the chicken again in the hot oil for another 3 to 4 minutes. This would make the chicken super crispy and crunchy. (This process is optional) Make the pepper chicken: heat up 2 tablespoon of oil on high heat, add chopped onions and chillies, add a pinch of chicken bouillon and mix to combine. cook for about 30 seconds, add the fried chicken and quickly toss to combine. Add the chopped green pepper and mix to combine, cook for another 30 seconds. Just before you take the chicken off the heat, season with black or white pepper. take it off the heat and serve immediately.
Tips
Bake or air fry the chicken instead of deep frying for a healthier version.
Do not overcrowd the oil when frying to avoid soggy fried chicken.
Adjust the chillies to suit your taste bud.
Use the oil from frying the chicken for the stir fry for additional flavour.
Work quickly when stir frying the chicken and vegetables so that it doesn’t burn.
More takeout recipes
Cashew chicken Vegetable fried rice Instant pot Korean beef Vegetarian chow Mein Shrimp stir fry
Chicken wings recipe
Air fryer lemon pepper chicken wings Honey sriracha chicken wings If you made this Chinese salt and pepper chicken wings recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
