Salt and Pepper Chicken

The weekend marked the first time trying my hand at deep-frying. Ok, I think it didn't really amount to a really "deep" frying, but it was enough to bring out a slightly disgruntled "why are you deep-frying?" from the husband, and had the smell of fried chicken in my hair for the rest of the night even after a long wash.

Despite me carrying the fried chicken odour around for the rest of the evening, I was really glad that the chicken strips actually turned out to be quite tasty. The difference between this and my previous attempt of baking the chicken strips is that the fried chicken still remained tender and soft compared to the oven-baked one. I might try this again, maybe with just normal shallow frying and see how it turns out.

Salt and Pepper Chicken
(adapted from Quick and Easy Workday Dinners)

4 servings

Ingredients :

- 1/3 cup (40g) plain flour
- 3/4 teaspoon five-spice powder
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon ground white pepper
- 750g chicken breast fillets, cut into thin strips
- 1/4 cup (60 ml) peanut oil

Directions :

1) Combine the flour, five-spice powder, sea salt and pepper in a large bowl. Toss the chicken strips in the flour until well coated.

2) Heat the oil in a large frying pan over medium-high heat. Add the chicken in 3 batches and cook, turning, for about 3 minutes, or until browned. Drain on crumpled paper towels.