Salt & Pepper Chicken with KMC Seasoning

with KMC Seasoning

Course Main Course

Cuisine Chinese

Finely dice the onions, red pepper, green chili and spring onions, and set aside

Pour 1 cup of cornflour onto a large, flat plate or surface
Add the marinated chicken to the cornflour, and toss/move around with your hands until it is all evenly coated
Do not let the coated batter sit too long before the next step or the moisture of the chicken will soak up the cornflour. If this happens do a quick dusting before adding to the oil.

Heat 1 cup of oil in a large pan, until a little cornflour sprinkled in bubbles upon contact
Add the coated chicken to the pan, and cook until the underside turns light brown
Stir the chicken to brown the other side, and cook for a further 10 minutes; or until the chicken is cooked through and brown and crispy on the outside
Remove the chicken from the oil and set aside on the kitchen roll to soak up a little oil or if you don’t have any just a flat plate.
To the remaining oil, add the chopped onion and fry on medium heat until it becomes to turn brown, then add the green chili to the pan, and cook for 2 minutes further, stirring to ensure nothing is sticking to the pan.
Add the red pepper to the pan, cook for a further minute and stir
Add 1 tsp salt, 1 tsp pepper and 1 tsp KMC seasoning and stir to coat the vegetables.
Add half of the chopped spring onions, stir and cook for a further minute
Then add the cooked chicken to the pan of vegetables, stir to thoroughly coat the chicken in the vegetable mix, and cook for a further minute or so until the chicken is as brown as you prefer
Remove from heat, top with the remaining, raw spring onions, and serve on a bed of rice and enjoy.