Salt & Pepper Chicken

This wonderful oriental dish is frequently served among the orient, inclusive of China, Malaysia, Taiwan, & Japan. Its delightful year round, and can be amended to suit a variety of palates. Chopsticks at the ready... here we go...

Image courtesy of Kats 9 Lives blog. Her recipe can be found here:

http://www.kats9lives.com/2008/12/taiwanese-style-salt-pepper-chicken.html

Ingredients

Serves: 2
vegetable or sunflower oil
1 to 2 onions, sliced
1 green pepper, sliced
4 to 5 cloves garlic, minced
3 to 4 green and / or red chillies, sliced
1/2 to 1 teaspoon sugar
coarse sea salt
freshly ground black pepper to taste
300g breaded boneless chicken

Preparation method


Prep: 10 mins | Cook: 25 mins

1. Usually the breaded chicken takes about 20 minutes to cook in the oven, so put your chicken in first as it takes about this much time to cook the rest of the ingredients.
2. Put 4 tablespoons of oil in a frying pan or wok and place on a moderate heat. Add the onions and green pepper, and stir fry for a few minutes. Add the garlic and chillies when the onion and pepper have gone soft.
3. Stir until the onions have turned slightly golden, then add the sugar (start with 1/2 teaspoon; you can add more later if needed) 2 pinches of salt and a few grinds of pepper. Continue stirring until chicken is ready and turn down heat if needed; the ingredients in the pan should be a soft golden colour.
4. When the chicken is ready, cut it up into thick slices, place in the pan and stir it all together. The aim here is to get the chicken smothered in the all the other ingredients. Add more oil if you need to. If you don't think it's sweet enough, add more sugar and garlic.
5. Once the chicken has been covered with the mixture, serve up