crispy salt and pepper chicken
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crispy salt and pepper chicken
  • 3 cloves garlic, crushed
  • 5cm piece (25g) fresh ginger, peeled and sliced
  • 3 star anise
  • 1 stick cinnamon
  • 1 teaspoon Sichuan peppercorns
  • 1 teaspoon Chinese five-spice powder
  • 1 long red chilli, chopped
  • 1 cup (250ml) Chinese rice wine (shaoxing)
  • ⅓ cup (80ml) dark soy sauce
  • ½ cup (125ml) oyster sauce
  • 2 litres water
  • peel of 1 orange
  • 1 bunch coriander (cilantro), roots only
  • 6 x 200g chicken thigh fillets, trimmed
  • rice flour, for dusting
  • vegetable oil, for deep-frying

salt and pepper mixture

  • ½ cup (60g) sea salt flakes
  • 2 star anise
  • 1 stick cinnamon
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon dried chilli flakes