No lies here but this is about to be the best salt and pepper chicken wings you will ever make. You can cross this out of the list of your Chinese takeaway request because the best recipe is now in your repertoire. The chicken wings are fried until golden and crispy then tossed in chillies, onions and scallions.
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
Chicken wings recipe
Air fryer lemon pepper chicken wings
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Chinese Salt and Pepper Chicken Wings
Ingredients
- 1 kg (2.2lb) chicken wings cut into drumette and winglettes
- 2 red chillies
- 1 green chillies
- 1 teaspoon salt or as needed
- ½ teaspoon black pepper
- 2 teaspoon chicken bouillon powder, divinded
- 4 tablespoon all-purpose flour plain flour
- 2 tablespoon cornflour
- 1 medium onion, chopped about ¾ cup
- 4 Green onions spring onions chopped
- Vegetable oil for frying
- 300 ml cold water
Instructions
- Season the chicken: start by seasoning the chicken wings with salt, garlic powder, pepper and 1½tsp 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 one at a time 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 (use the oil used to fry the chicken), add chopped onions and chillies, add ½ teaspoon 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.
Video
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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