How to make Salt Pepper Chicken -
The name says it all – boneless chicken breasts marinated with salt and pepper.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Black peppercorns (काली मिर्च)
Cuisine : Chinese
Course : Main Course Chicken
For more recipes related to Salt Pepper Chicken checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Chicken In Almond Sauce Steamed Tofu with Chicken Mince Dum Ka Bater Murgh Kandhari Kofta Curry
Salt Pepper Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Salt Pepper Chicken Recipe
Boneless chicken breasts 2
Black peppercorns 2 tablespoons
Salt to taste
Egg 1
Cornflour/ corn starch 2 tablespoons
Oil 2 tablespoons + to deep fry
Spring onions with greens 2
Red capsicum ½ medium
Green capsicum ½ medium
Garlic chopped 1 tablespoon
Ginger chopped 1 tablespoon
Soy sauce 1 teaspoon
Method
Step 1
Dry roast black peppercorns for a minute. Remove from heat, cool and crush coarsely in a mortar with a pestle.
Step 2
Cut chicken into medium sized cubes and out them in a bowl. Add salt and some crushed peppercorns.
Step 3
Break egg in another bowl and whisk well. Add it to the chicken along with1 tablespoon cornflour and mix well.
Step 4
Heat sufficient oil in a pan.
Step 5
Roughly chop spring onion bulbs. Cut both capsicums into triangles.
Step 6
Deep-fry chicken cubes in hot oil till golden and crisp. Drain on absorbent paper.
Step 7
Heat 2 tablespoons oil in a non-stick wok. Add spring onion bulbs and sauté for 10 seconds.
Step 8
Add garlic and ginger, mix and sauté for 1 minute. Add capsicum triangles and sauté well.
Step 9
Add soy sauce and 2 tablespoons water and mix well.
Step 10
Mix remaining cornflour with some water and make a smooth slurry.
Step 11
Add 2-3 teaspoons of the slurry to the wok, mix and cook till it thickens. Add remaining crushed peppercorns and mix well. Add the fried chicken and mix well.
Step 12
Chop spring onion greens. Add some of it to the chicken and mix well.
Step 13
Transfer the chicken into a serving dish and garnish with the remaining greens and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
