Craving a crispy, flavour-packed dish that's surprisingly easy to make? Look no further than our recipe for Salt & Pepper Chicken – a beloved classic that's perfect for a weeknight dinner or a fun weekend feast. This irresistible recipe delivers perfectly crunchy chicken, seasoned with a simple yet addictive blend of salt, pepper, and aromatic spices. Forget complicated techniques and expensive ingredients; this recipe is designed for home cooks of all skill levels, guaranteeing delicious results every time. The satisfying crunch contrasts beautifully with the juicy chicken within, making it a truly unforgettable culinary experience.
This mouthwatering dish is easier to make than you might think! Ready to dive into the crispy goodness? Let's get started with our step-by-step guide to creating the perfect Salt & Pepper Chicken.
Tools Needed
- Pan
- Colander
- Plate
- Gloves
- Pot (with high sides)
- Thermometer (optional)
- Bamboo stick (optional)
- Basket (sparse, optional)
- Vacuum bag (optional)
Ingredients
- Chicken (oily): 1.55 kg
- Salt: 1 cup (approx. 200g)
- Sichuan Pepper (red pepper): 50g
- MSG: 1 tablespoon
- Lemon: 1
- Turmeric powder: 5 teaspoons (approx. 20-25g)
- Mushroom: 1
- Onion: 4-5
- Ginger: 1 piece
- Lemon leaves: 5
- Coriander roots and stems: 7-10
Step-by-Step Instructions
Step 1. Prepare the Chicken and Salt Mixture
- Choose an oily chicken. Clean and wash the chicken thoroughly. Rub salt and lemon on the skin, then wash again. Drain in a colander.
- In a pan, roast 1 cup of dried salt until dry. Add 50g Sichuan pepper and roast for another 4-5 minutes until fragrant.
- Remove from heat, add 1 tablespoon MSG, and mix well. Let cool.
- Once the salt mixture is cool, rub it all over the chicken, including inside the cavity. Any leftover mixture can be put inside the chicken.
Step 2. Dry and Marinate the Chicken
- Hang or place the marinated chicken in a basket to dry in the sun for 3-4 hours, turning occasionally. Drying in a basket may reduce drying time.
- Wash the chicken again thoroughly, inside and out, to remove excess salt.
- Drain the chicken in a colander.
Step 3. Simmer the Chicken
- In a pot with 5 liters of water, bring the water to approximately 70-80°C. Add turmeric powder, mushroom, onion, ginger, lemon leaves, and coriander roots.
- Add the chicken to the pot, ensuring it's fully submerged. Add more hot water if needed. Simmer at 70-80°C for 2 hours without covering.
Step 4. Cool and Store
- Remove the chicken and let it cool in a cool, airy place. For best color, vacuum seal and refrigerate immediately after cooling.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Use an oily chicken for crispier skin.
- Don't be afraid of over-salting; washing removes excess salt.
- Use a thermometer for accurate temperature control during simmering, or observe the water's gentle boil.
- Ensure the chicken is fully submerged in water during simmering.
- Refrigerating immediately after cooling preserves the chicken's color.
Nutrition
- N/A
FAQs
1. Can I use bone-in chicken for this recipe?
Yes! Bone-in chicken will add extra flavor, but it will take slightly longer to cook. Adjust cooking time accordingly, ensuring the internal temperature reaches 165°F (74°C).
2. What can I do if my chicken isn't crispy enough?
Make sure your chicken is completely dry before coating it. You can also increase the cooking time slightly, or increase the oil temperature (but be careful not to burn it!). Using a double-fry method can also help achieve extra crispiness.
So there you have it – a delicious and easy Crispy Salt & Pepper Chicken recipe perfect for celebrating Tet or any occasion! This recipe is sure to become a family favorite, bringing a burst of flavor and satisfying crunch to your table. Enjoy the crispy goodness!