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From the kitchen that brought you such hits as salt and pepper pork comes a tale of leaner poultry proportions: salt and pepper chicken! Thin cuts of chicken, dry dredged in a tangy dusting, and double fried. For those who don’t dig on swine, this may be the answer for you.
Just like the pork, prepping the chicken involves a dry dusting of corn starch, white pepper, garlic, and salt, and fried in canola oil. Depending on how small your cuts are, it only takes a few minutes per batch (I used a small pot and had to fry in small bunches). Once out of the bath, let your chicken pieces drain on paper towels. Meanwhile, I chopped up two jalapeno peppers, removing about half of the seeds, to give the dish some spice. Heating a large non-stick pan with oil, drop in your peppers and cook for a few minutes. I added the chicken and some chopped garlic and mixed well to combine all the ingredients. Instead of sprinkling salt, I decided to use some dark soy sauce instead. One word of advice: clear space in the center of the pan, slow pour the soy in the middle, then mix. Otherwise, it will color some of your chicken, completely miss others, and make it look like you’ve burned your pieces.
With all the oil I used, I opted to oven roast my greens (and oranges, in this case). I sliced some carrots and broccoli stumps on the bias, along with some chopped leeks. After tossing in a bowl with olive oil and sea salt, transfer to a tin foil lined cookie sheet, and throw in a 400 degree oven. Cooking the veg this way gives a fresh, crisp taste, and requires very little attention on your part.
Once plated, I mixed the vegetables with some brown rice. The orange from the carrots really popped out amongst the greens, and the sugary taste complimented the salty spice of the chicken.