Delicious high protein Chinese-style “fakeaway” combining this salt & pepper chicken with special fried rice.

I have shallow fried the chicken in this recipe, but you can reduce the oil by using your air fryer.

Leftover chicken keeps well in the fridge and then into a tupperware for packed lunch.

Volume of this recipe feeds a family of 4 (which includes a large and very hungry rugby player) and one portion of left overs for lunch next day. If the rugby appetite is away, then it feeds 6 people well.

Ingredients

• 1 kg skinless and boneless chicken thighs
• 2 teaspoons flaky sea salt
• 2 teaspoons peppercorns
• 3 tablespoons cornflour
• 2 teaspoons Chinese 5 spice
• 5 tablespoons olive or vegetable oil (ensure it’s a neutral oil, not something like sesame)
• 2 medium sized white onion
• 1 red pepper
• 1 red chilli
• 3 tablespoons soy sauce
• 2 tablespoons honey
• Greens of choice

Method

Prepare chicken for special fried rice:

From a 1kg pack, I take 2 thighs out of this to use in the special fried rice.

I cook the thighs simply by placing them in a frying pan with a tiny amount of oil, and seasoning them with paprika, salt, pepper, oregano and garlic powder. Turn once and when it’s cooked, let it cool and then chop the chicken into small pieces and set aside for adding to the rice.

Prepare chicken for your main dish:

For the remainder of the chicken thighs, cut them into chunks and place in a large bowl, to which you will add the spices.

In a pestle and mortar, grind your salt and pepper to a powder. Add the cornflour and 5 spice to this and mix.

Add the seasoned flour to your chicken and mix to coat the flesh evenly. Cover with clingfilm and place in the fridge while you prepare the rest of the ingredients.

Peel and chop the onion into chunks. Think typical Chinese takeaway size. Do the same to the red pepper, and slice the red chilli (discarding the seeds).

If you have one of those splatter guards, now is the time to use it – I think the pepper in this dish makes the oil spit, either way, be prepared to wear an apron and protect the area surrounding your pan.

Heat the oil in a large frying pan and when hot, add the chicken in batches. Unless you have a massive frying pan, it’s unlikely to all fit and overcrowding doesn’t support crisping up – ensure space in the pan as you let your chicken sizzle, take on colour and become crispy.

Once all the chicken is cooked, set aside in a warming drawer or an oven with a very low heat while you cook the veg and make your sauce.

First tip out majority of the remaining oil, so that you only have a tiny amount left to grease your pan for cooking the onions. Add the onions and cook on a low heat for about 10 minutes.

Add the pepper and chilli, and cook for 2 minutes.

Add the soy sauce and honey, mix everything together, and then return your chicken to the pan and mix so that your sauce coats everything well. Cook about 2 minutes, and serve.

Works well with steamed green vegetables, noodles or rice, and for an extra protein hit try special fried rice.

This chicken dish is quite dry, intentionally, so if you prefer saucy food perhaps serve alongside another Chinese-style dish that has a sauce for the diners to mix and match for variation and texture.