How to make Salt Pepper Chicken - The name says it all – boneless chicken breasts marinated with salt and pepper.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Black peppercorns (काली मिर्च)

Cuisine : Chinese

Course : Main Course Chicken

Salt Pepper Chicken Recipe Card

Salt Pepper Chicken
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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Salt Pepper Chicken checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Murgh Dhania Korma, Chinese Sizzler, Patatas Bravas, Chicken Dharampur.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Salt Pepper Chicken Recipe

  • Boneless chicken breasts 2

  • Black peppercorns 2 tablespoons

  • Salt to taste

  • Egg 1

  • Cornflour/ corn starch 2 tablespoons

  • Oil 2 tablespoons + to deep fry

  • Spring onions with greens 2

  • Red capsicum ½ medium

  • Green capsicum ½ medium

  • Garlic chopped 1 tablespoon

  • Ginger chopped 1 tablespoon

  • Soy sauce 1 teaspoon

Method

Step 1

Dry roast black peppercorns for a minute. Remove from heat, cool and crush coarsely in a mortar with a pestle.

Step 2

Cut chicken into medium sized cubes and out them in a bowl. Add salt and some crushed peppercorns.

Step 3

Break egg in another bowl and whisk well. Add it to the chicken along with1 tablespoon cornflour and mix well.

Step 4

Heat sufficient oil in a pan.

Step 5

Roughly chop spring onion bulbs. Cut both capsicums into triangles.

Step 6

Deep-fry chicken cubes in hot oil till golden and crisp. Drain on absorbent paper.

Step 7

Heat 2 tablespoons oil in a non-stick wok. Add spring onion bulbs and sauté for 10 seconds.

Step 8

Add garlic and ginger, mix and sauté for 1 minute. Add capsicum triangles and sauté well.

Step 9

Add soy sauce and 2 tablespoons water and mix well.

Step 10

Mix remaining cornflour with some water and make a smooth slurry.

Step 11

Add 2-3 teaspoons of the slurry to the wok, mix and cook till it thickens. Add remaining crushed peppercorns and mix well. Add the fried chicken and mix well.

Step 12

Chop spring onion greens. Add some of it to the chicken and mix well.

Step 13

Transfer the chicken into a serving dish and garnish with the remaining greens and serve hot.