Cole Palmer's Salt & Pepper Chicken by @dennistheprescott

1h

4 servings

🍗

1.1 kg

Skinless chicken thighs

🧂

7.5 ml

Chinese five-spice

🧂

2.5 ml

Sea salt

🌾

40 g

Flour

🌽

Corn flour

🫗

1 tbsp

Oil

🧅

150 g

Onion

🧅

75 g

Spring onions

🌶️

15 g

Red chili

🫚

15 g

Ginger

🧄

9 g

Garlic cloves

⚫

2.3 g

Ground black pepper

🍶

45 ml

Shaoxing rice wine

🥢

60 ml

Soy sauce

🍚

480 g cooked

Steamed rice

🌱

9 g

Toasted sesame seeds

  1. Slice
    • boneless skinless chicken thighs
    • onion
    • spring onions

    Slice the boneless skinless chicken thighs into bite-sized pieces. Slice the onion, spring onions, and red chili; grate the fresh ginger and mince the garlic cloves.

  2. Preheat

    Preheat the Traeger Grill to 185°F (85°C).

  3. Combine
    • boneless skinless chicken thighs
    • Chinese five-spice powder

    Combine the chicken pieces with 1 1/2 teaspoons Chinese five-spice powder and 1/2 teaspoon sea salt. Mix until every piece is evenly seasoned.

  4. Place
    • boneless skinless chicken thighs

    Place the seasoned chicken on the grill. Smoke at 185°F (85°C) for 30 minutes.

  5. Heat
    • frying oil

    Heat frying oil to a depth of 2 inches (5 cm) in the shallow frying pan. Bring the oil to 350°F (175°C).

  6. Toss
    • boneless skinless chicken thighs
    • corn flour
    • frying oil

    Toss the smoked chicken in 1/3 cup corn flour until fully coated. Fry the chicken in batches until golden and crisp, about 4 to 6 minutes per batch.

  7. Heat
    • cooking oil
    • onion
    • spring onions

    Heat 1 tablespoon cooking oil in the skillet over medium heat. Add the sliced onion, spring onions, and red chili.

  8. Stir-fry
    • onion
    • spring onions
    • red chili

    Stir-fry the onion mixture for 3 minutes, tossing frequently. Add the minced garlic cloves and grated fresh ginger.

  9. Cook
    • garlic cloves
    • fresh ginger
    • boneless skinless chicken thighs

    Cook the garlic and ginger for 30 seconds. Add the crisp chicken, 1 teaspoon ground black pepper, 3 tablespoons Shaoxing rice wine, and 1/4 cup soy sauce.

  10. Toss
    • boneless skinless chicken thighs
    • soy sauce
    • Shaoxing rice wine

    Toss the chicken in the sauce. Cook until the sauce is thickened and glossy, about 2 to 3 minutes.

  11. Divide
    • steamed rice
    • boneless skinless chicken thighs
    • toasted sesame seeds

    Divide the steamed rice among 4 bowls. Top with the salt and pepper chicken and finish with toasted sesame seeds.

Cole Palmer's Salt & Pepper Chicken by @dennistheprescott

1h

4 servings

🍗

1.1 kg

Skinless chicken thighs

🧂

7.5 ml

Chinese five-spice

🧂

2.5 ml

Sea salt

🌾

40 g

Flour

🌽

Corn flour

🫗

1 tbsp

Oil

🧅

150 g

Onion

🧅

75 g

Spring onions

🌶️

15 g

Red chili

🫚

15 g

Ginger

🧄

9 g

Garlic cloves

⚫

2.3 g

Ground black pepper

🍶

45 ml

Shaoxing rice wine

🥢

60 ml

Soy sauce

🍚

480 g cooked

Steamed rice

🌱

9 g

Toasted sesame seeds

Preparation Steps

  1. Step 1/11

    Slice the boneless skinless chicken thighs into bite-sized pieces. Slice the onion, spring onions, and red chili; grate the fresh ginger and mince the garlic cloves.

    🍗boneless skinless chicken thighs
    🧅onion
    🧅spring onions
    🌶️red chili
    🫚fresh ginger
    🧄garlic cloves
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Preheat the Traeger Grill to 185°F (85°C).

  3. Step 3/11

    Combine the chicken pieces with 1 1/2 teaspoons Chinese five-spice powder and 1/2 teaspoon sea salt. Mix until every piece is evenly seasoned.

    🍗boneless skinless chicken thighs
    🧂Chinese five-spice powder
    🧂sea salt
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/11

    Place the seasoned chicken on the grill. Smoke at 185°F (85°C) for 30 minutes.

    🍗boneless skinless chicken thighs
    🥢tongs

  5. Step 5/11

    Heat frying oil to a depth of 2 inches (5 cm) in the shallow frying pan. Bring the oil to 350°F (175°C).

    🫗frying oil
    🍳shallow frying pan

  6. Step 6/11

    Toss the smoked chicken in 1/3 cup corn flour until fully coated. Fry the chicken in batches until golden and crisp, about 4 to 6 minutes per batch.

    🍗boneless skinless chicken thighs
    🌽corn flour
    🫗frying oil
    🥣mixing bowl
    🍳shallow frying pan
    🥢tongs
    🥄slotted spoon
    🧻paper towel

  7. Step 7/11

    Heat 1 tablespoon cooking oil in the skillet over medium heat. Add the sliced onion, spring onions, and red chili.

    🫗cooking oil
    🧅onion
    🧅spring onions
    🌶️red chili
    🍳skillet
    🥄measuring spoons

  8. Step 8/11

    Stir-fry the onion mixture for 3 minutes, tossing frequently. Add the minced garlic cloves and grated fresh ginger.

    🧅onion
    🧅spring onions
    🌶️red chili
    🧄garlic cloves
    🫚fresh ginger
    🍳skillet
    🥢tongs

  9. Step 9/11

    Cook the garlic and ginger for 30 seconds. Add the crisp chicken, 1 teaspoon ground black pepper, 3 tablespoons Shaoxing rice wine, and 1/4 cup soy sauce.

    🧄garlic cloves
    🫚fresh ginger
    🍗boneless skinless chicken thighs
    ⚫ground black pepper
    🍶Shaoxing rice wine
    🥢soy sauce
    🍳skillet
    🥢tongs
    🥄measuring spoons
    🥄measuring cup

  10. Step 10/11

    Toss the chicken in the sauce. Cook until the sauce is thickened and glossy, about 2 to 3 minutes.

    🍗boneless skinless chicken thighs
    🥢soy sauce
    🍶Shaoxing rice wine
    🍳skillet
    🥢tongs

  11. Step 11/11

    Divide the steamed rice among 4 bowls. Top with the salt and pepper chicken and finish with toasted sesame seeds.

    🍚steamed rice
    🍗boneless skinless chicken thighs
    🌱toasted sesame seeds
    🥄slotted spoon

Composition

Ingredients

Types

Seasoning, Vegetables, Aromatics, Spices, Alcohol, Condiments, Grains, Seeds

Ingredients

Skinless chicken thighs, Chinese five-spice, Sea salt, Flour, Corn flour, Oil, Onion, Spring onions, Red chili, Ginger, Garlic cloves, Ground black pepper, Shaoxing rice wine, Soy sauce, Steamed rice, Toasted sesame seeds

Notes

Skinless chicken thighs (sliced into bite-sized pieces), Sea salt (a good pinch), Oil (for frying, for the skillet), Onion (sliced), Spring onions (sliced), Red chili (sliced), Ginger (grated), Garlic cloves (minced), Steamed rice (to serve), Toasted sesame seeds (to serve)

Allergens

Alcohol, Soy, Gluten, Sesame

Dietetics

Dietary regimen

High Protein, Dairy-Free

Calories

790 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 63g, Fat: 36g, Saturated Fat: 8g, Fiber: 3g, Sugar: 4g

Nutritional Information

Minerals

Sodium: 1980mg, Potassium: 650mg, Iron: 3.2mg, Calcium: 80mg

Vitamins

Vitamin C: 17mg, Vitamin B6: 0.6mg, Vitamin B12: 0.7mcg, Vitamin A: 110mcg RAE

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, chef's knife, cutting board, measuring spoons, measuring cup, shallow frying pan, skillet, tongs, slotted spoon, paper towel

Appliances

Grill, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Game Day, Post Workout, Casual Meal

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Chinese

Geographic

China, East Asia

Various

Aspect

Texture

Crispy, Juicy, Tender, Glossy, Saucy

Flavors

Savory, Peppery, Spicy, Umami, Smoky, Aromatic, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours,Discard after 1 hour if temperature exceeds 90°F (32°C)), fridge : 3 to 4 days (Cool promptly,Store in an airtight container at or below 40°F (4°C),Store rice separately when possible,Reheat chicken to 165°F (74°C)), freezer : 2 to 3 months (Freeze in an airtight freezer-safe container,Freeze chicken without rice for best texture,Thaw overnight in the fridge before reheating)