Love salt and chilli chicken from the Chinese takeaway.. why not have a go at making your own, you can make your own wings or cheat and by some shop bought crispy wings, but the seasoning mix for the stir fry is really easy and will make enough for a few batches.
If your short on time or just don't want the mess this works absolutely amazingly with frozen chicken dippers, be sure to precook them first.
Prep time 15 mins
Cook time 20 mins
8 chicken wings fully cooked (see below, or buy ready made ones)
1 green pepper, cored and cut in to chunks
1 onions, cut into wedges
1 red chillis, deseeded and sliced
1 spring onion, finely sliced
1tbsp rice wine vinegar
1tbsp veg oil
2tbsp of salt and chilli seasoning (see below)
1tbsp Chinese 5 spice
1tsp salt
1tsp garlic powder
1tsp ground white pepper
2tsp chilli flakes
1tsp caster sugar
8 chicken wings
1tsp onion powder
1tsp white pepper
1tsp ground ginger
Pinch of salt
1 egg, beaten
40g cornflour
40g plain flour
Veg oil for deep frying
Skip this part if you're not making your own wings... Heat your oil to 170c .. in a bowl season the wings with the, onion powder, white pepper, ginger and salt, coat well and the add the beaten egg. In a separate bowl mix the two different flours together, coat the seasoned and egged wings in the flour and then deep fry for 8mins, be sure they are cooked through. Set aside.
Pre mix all your salt and chilli spice blend ingredients in a bowl, set aside.
Heat the oil in a wok or large frying pan, once hot add the chopped pepper and onion, cook for a few mins, we want it cooked but still have a crunch like all good Chinese dishes.
After about 3 mins add the sliced chilli and spring onions cook for another minute.
Pour in the rice wine vinegar and 2tbsp of your salt and chilli spice blend let cook for a minute.
Add in your precooked chicken.
Toss it all around and cook through for a couple of minutes until the chicken is heated through.
Pour into a big bowl and dig in, garnish with some finely sliced spring onion if you have any spare.
