Fried Pepper Chicken
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A succulent fried chicken dish that works well as a starter or as side to any meal. The scant ingredients and the simple cooking process might make you a sceptic regarding the taste of this dish. To put to rest those apprehensions, all I can tell you is that it is a tried, tested and trusted recipe which has never failed me 🙂
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Ingredients
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Instructions
- Wash the chicken and remove excess fat. Drain the chicken to remove excess water and then pat it dry.
- Heat the oil and butter in a wok. Reduce the heat to medium and carefully add a few chicken pieces. (do not over crowd)
- Cover the wok with the lid and fry the chicken turning the pieces once a while to prevent them from burning. (I have suggested covering the wok because the chicken will splatter hot oil while frying)
- Fry till the chicken turns golden in colour and is completely cooked.
- Using a slotted spoon, remove the fried chicken on an absorbent sheet or tissue.
- Fry the entire chicken in batches in similar manner.
- Once done, remove the oil from the wok. Place the wok again on heat and add water, salt and pepper. Bring the water to a boil and immediately add the chicken pieces to it.
- Cook the chicken till the water reduces and the chicken is coated well with pepper.
- Serve hot. Enjoy!
Notes
- Keep just a wee bit of liquid in the chicken so that it remains moist/ juicy.
- If at any point you feel that the oil is not sufficient, add a few tablespoons to fry the chicken.
- The chicken can be fried ahead and all you need to do is cook it in water before you intend to serve.
- Feel free to use only drumsticks or thighs for this recipe.
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Recipe Nutrition
Calories: 489 kcal | Carbohydrates: 1 g | Protein: 19 g | Fat: 46 g | Saturated Fat: 10 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 23 g | Trans Fat: 0.4 g | Cholesterol: 92 mg | Sodium: 119 mg | Potassium: 208 mg | Fiber: 0.3 g | Sugar: 0.01 g | Vitamin A: 323 IU | Vitamin C: 2 mg | Calcium: 19 mg | Iron: 1 mg
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