Chinese Salt and Pepper Chicken with Asian style Salad

Ingredients

• 500g Chicken breast fillets (diced into your preferred size)
• 1 cup Corn Flour
• Vegetable Oil (for deep frying)
• 1/2 tsp Salt
• 1/2 tsp Ground Black Pepper
• 2 tbsp Spring Onions (sliced)
• 3 cloves Garlic (finely chopped)
• 1 tsp Salt
• 2 tsp Brown Sugar
• 1 tbsp Shao Xing Wine
• 2 tbsp Lee Kum Kee Soy Sauce
• Purple Cabbage (shredded)
• Carrot (julienned)
• White cabbage (shredded)
• Celery (coarsely chopped)
• Asian salad dressing (of your choice)

Method

1. Marinade diced chicken breast fillets with chopped garlic, 1 tsp of salt, 2 tsp of brown sugar, 1 tbsp of Shao Xing wine and 2 tbsp of Lee Kum Kee Soy Sauce. Set aside for 15 minutes.
2. Combine shredded cabbage, julienne carrot and chopped celery in a medium size bowl. Set aside.
3. Coat diced chicken with corn flour and heat vegetable oil in a large wok over medium high heat. Dip part of a chopstick in it and once you see small bubbles rising to the surface, deep fry diced chicken in batches. Do not overcrowd. Once chicken turns slightly golden brown, transfer them into a medium large plate. When all chicken are deep fried, set aside.
4. Heat a medium large wok over medium heat. Throw 1/2 of salt and 1/2 of ground black pepper into the wok. Stir continuously to develop flavour and fragrance for 1 minute.
5. Add deep fried chicken into the mix to combine. Turn heat off.
6. Add salad dressing into the salad mix.
7. Serve salt and pepper chicken with Asian style salad on a medium size bowl or a plate, depending on the size of serving you'd like. Enjoy!

Product used in recipe

• LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML