chinese dish, salt and pepper chicken?

Question

at the local chinese buffet near my hometown they served what they called salt and pepper(black pepper) chicken, it was small tiny pieces of chicken. they had a very very crunchy like batter or crust or bread like coating. but it was very peppery and salty, and i think i tasted some cinnimon in it too. i have looked everywere for a recipe but cant find one. think of KFC"s popcorn chicken, like that size and a similar breading, but slightly salty and very pepper like black pepper, and i think cinnimon. something like that.

Answer 1

here is the recipe for batter... the way I make, very crispy! You can play around the ingredient to get the taste you like. The key for the crispy crust is the cold water... remember!

Ingredients:
2 cup all purpose flour
2 tsp chinese five spice powder
1 tsp ground black or white pepper
2 tsp chicken stock (powder)
Pinch of salt
sometime i add garlic powder
1 cup cold water (i use cold beer!)

Direction:
Put all dry ingredients in a container and shake to mix.
Put half of the mixture in a mixing bowl, add cold water to make batter.
Dip chicken pieces in batter, then coat with dry mixture and shake off extra flour.
Deep fry till golden brown.

you may want to season the chicken with bit of salt first before frying.

Answer 2

INGREDIENTS
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 tablespoon salt
1 tablespoon ground black pepper
1 cup milk
DIRECTIONS
Season chicken with salt and pepper (no such thing as too much, since this is the only seasoning this dish has)!
Heat oil in a medium skillet over medium high heat and add chicken. Saute until browned, about 5 minutes each side, then add milk (enough to cover 3/4 of the chicken).
Reduce heat to low and simmer for 2 hours, uncovered. Remove chicken and use juices in skillet as a sauce.

Answer 3

Chinese Pepper Chicken

Ingredients & Directions

3 tablespoons vegetable oil
1 tablespoon soy sauce
1 clove garlic -- minced
1 1/2" ginger root slice -- chopped
1 teaspoon cornstarch
3 boneless skinless chicken breasts -- cut in 1/2"
strips
2 bell peppers -- sliced
3 celery stalks -- sliced
1/3 cup green onions -- chopped
3/4 cup water
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon rice wine

In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes.

Answer 4

Preseason the diced chicken with salt, pepper, sherry cooking wine ( OR any other cooking wine ie. michiu ) & chinese "5-spiced powder" - an essential ingredient that gives that somewhat cinnamon flavor, then dip the chicken with egg whites & then coat them with cornstach before light frying them & set aside.

If you like, do a quick stir fry with some chopped basil leaves & minced garlic to give it a little extra flavor.

p/s: you can buy 5-spiced powder at any Asian grocery market, it is packed in small plastic baggie. The powder is a mix of spiced made of cinnamon, cloves, star anise & etc.

Enjoy, cheers ! :)
http://meltingwok.com

Answer 5

Try mixing breadcrumbs with fine black pepper, and sea salt, batter your chicken in this before frying it in olove oil, ENJOY!

Answer 6

PEPPER STEAK STIR FRY 1 1/2 inch thick beef steak, any kind (16-24 oz) 2-3 bell peppers, any color 2 large yellow onions, thinly sliced 1/2 hot pepper (depending upon heat desired) 2-3 tablespoons extra virgin olive oil 1 tablespoon butter 4-5 cloves garlic 1/2 lb mushrooms, thinly sliced 1 tablespoon Wondra (or other flour) 3 tablespoons red wine 1 bouillon cube or teaspoon of beef flavored soup base (optional) salt or soy sauce (if desired) pinch of red pepper flakes, to taste Slice uncooked steak into thin slices across the grain. Tip: Place steak in freezer until partially frozen but the tip of a sharp knife can still pierce it 3/8" deep. This makes it easier to slice. Prepare vegetables: Core and slice peppers, peel onions and thinly slice, peel garlic. Clean mushrooms and slice. In a skillet, melt butter in oil. Add onions and saute over medium high heat until edges take on light brown color. Add whole garlic cloves and sliced peppers. When garlic cloves have a slightly roasted appearance, mash the garlic into the oil using the tines of a fork. Remove sauteed vegetables to a dish using a slotted spoon when tender, and lightly browned on edges but not soft. Turn heat to high and brown steak; add mushrooms after several minutes. Remove steak to vegetable dish when tender. Add wine, flour, and bouillon, scraping pan to add flavor and color to gravy. Reduce heat to very low and simmer gravy ten minutes. Add a few tablespoons of water or broth if gravy is too thick; add more flour if gravy is too thin after several minutes. Add vegetables and steak to gravy and heat through. Season to taste with salt (or soy sauce), pepper and hot pepper, to taste. CHICKEN CHOW MEIN 1/4 c. vegetable oil 1 tsp. salt 1/4 tsp. pepper 2 c. cabbage, sliced 3 c. celery, thinly sliced 1 (1 lb.) can bean sprouts, drained 1 (4 oz.) can water chestnuts 2 tsp. sugar 2 c. chicken broth 2 1/2 tsp. cornstarch 1/4 c. water 1/4 c. soy sauce 2 c. chicken, cooked & sliced Rice or chow mein noodles Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth; cook about 10 minutes. Mix cornstarch, water and soy sauce; add vegetable mixture. Stir until mixture thickens. Add meat and heat through. Serve over hot chow mein noodles. Serves 4.