This 10 Minute Crispy Skillet Salt and Pepper Chicken uses the quick batter – shallow fry method that we discussed in a previous post 10 Minute No Dredging Skillet Chicken Nuggets.
Check out other recipes that use the same basic technique as this Salt and Pepper Chicken:
10 Minute Crispy Skillet Salt and Pepper Chicken
These 10 Minute Crispy Skillet Salt and Pepper Chicken will be in your tummy before you can even get Panda Express delivered!
Servings: 4
Equipment
- Skillet or wok
Ingredients
Seasoning
- ½ tsp salt
- ½ tsp pepper either black or white works!
- ¼ tsp brown sugar
Batter
- 1 lb chicken breast or thighs cubed or sliced
- 1 egg
- ½ C cornstarch
Shallow Fry
- ⅓ C canola oil or your preferred cooking oil
Instructions
- Mix the Seasoning ingredients in a bowl and set aside.
- Heat the oil in a skillet or wok over medium high heat. While the oil is heating up, stir and mix the egg into the chicken bowl. Add the cornstarch and continue mixing until the chicken is coated and there is very little dry cornstarch left.
- Spread the chicken pieces out evenly and fry for about 2 minutes or until browned and crispy on the bottom side. Flip the chicken to brown the other side and fry for another 2 minutes or until browned and crispy on the bottom side. Depending on how big your skillet or wok is, you may need to shallow fry the chicken in batches.
- Transfer the chicken to a paper towel lined plate (to soak up extra grease). Sprinkle and toss the seasoning with the chicken.
- Serve & enjoy!
Adapted from Omnivore’s Cookbook Salt and Pepper Chicken
