Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (37)
Salt and Pepper Chicken Recipe
NUTRITION · PER SERVING25M COOK
CAL 30%·PRO 100%
CARBS 22G15% OF CAL
2G FIBER3G SUGAR17G OTHER
FAT 34G50% OF CAL
8G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried chicken thighs coated in a spiced cornflour crust and tossed with crunchy onions and spicy chillies. This bold, savory-spicy appetizer delivers explosive flavor in every bite.
starterchinesechicken🍳 skilletdairy freegluten free
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 60 g (1/2 cup) cornflour ((cornstarch))
- 1 tbsp table salt
- 1 ¼ tbsp ground black pepper
- 1 tbsp Chinese five-spice
- 6 skinless chicken thigh fillets (quartered)
- oil for frying ((around 240ml/1 cup))
- 1 onion (peeled and chopped into large chunks (about 1.5-2cm across))
- 1 red chilli (chopped into small pieces (I use relatively mild fresno or serrano chillies))
- 1 green chilli (chopped into small pieces (I use relatively mild fresno or serrano chillies))
- 2 garlic cloves (peeled and minced)
- 3 spring onions ((scallions) roughly chopped)
At a glance
PER SERVING · TIME 25M
CAL 30%·PRO 100%
CARBS 22G15% OF CAL
2G FIBER3G SUGAR17G OTHER
FAT 34G50% OF CAL
8G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1959mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 915mg
- Calcium
- 46mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1959MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.