Salt & Pepper Chicken Rice 椒盐鸡排饭 Recipe
Make Salt & Pepper Chicken Rice 椒盐鸡排饭 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Chicken & Marinade
Coating
Frying Oil
Salt & Pepper Topping
Quick Pickled Cucumber (side)
Method
Rice
- 1
Cook rice
Rinse 2 cups jasmine rice under cold water until the water runs mostly clear. Combine rinsed rice, 2.5 cups water, and 1 tsp salt in a rice cooker or medium pot. If using a pot, bring to a boil, reduce to low, cover, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes. Fluff with a fork and stir in 1 tbs sesame oil; keep warm.
Chicken & Marinade
- 2
Prepare and marinate chicken
Trim excess fat and lay the 800 g chicken thighs flat. Lightly score the meat on the skin side with shallow diagonal cuts to help marinade penetration. In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs minced garlic, 1 tsp grated ginger, 1 tsp sugar, 1 tsp white pepper, 0.5 tsp salt and 0.5 tsp baking soda (optional). Mix, add chicken and massage the marinade into the meat. Cover and refrigerate for at least 30 minutes (up to 2 hours).
- 3
Pat dry before coating
Remove chicken from marinade and gently pat both sides dry with paper towels—this reduces splatter and helps the coating adhere and crisp.
Coating
- 4
Make coating and egg wash
In a shallow bowl whisk 1 egg with 2 tbs cold water to make an egg wash. In a wide tray combine 1 cup all-purpose flour, 0.75 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 0.5 tsp white pepper; mix thoroughly. Set both bowls ready for dredging.
- 5
Dredge the chicken
One piece at a time: dip each thigh into the egg wash, letting excess drip off, then press into the flour-starch mixture to fully coat. Shake off excess and place on a rack while you heat the oil. For extra crispness, you can double-coat: rest 5 minutes and repeat egg wash + dry mix once more.
Frying
- 6
Heat oil
Pour 1200 ml neutral oil into a deep pot or wok to a depth of about 5–7 cm. Heat oil over medium-high until it reaches 170–180°C (340–356°F). If you don't have a thermometer, test with a small piece of batter: it should sizzle and float up steadily.
- 7
Fry the chicken (batch frying)
Fry chicken thighs in batches without overcrowding (2–3 pieces per batch depending on pot size). Fry for 5–7 minutes per batch until the coating is golden and the internal temperature reaches 74°C (165°F). Remove to a wire rack set over a tray to drain. Maintain oil temperature between batches; bring back to 170–180°C before adding the next batch.
- 8
Optional second fry for extra crispiness
For restaurant-style extra crispness, after all pieces are cooked, raise oil to 190°C (375°F) and briefly re-fry each piece 45–60 seconds until very crisp and golden. Drain again on a rack.
Salt & Pepper Topping
- 9
Prepare dry seasoning mix
Combine 1.5 tsp coarse sea salt, 1.5 tsp ground white pepper and 1 tsp ground Sichuan pepper in a small bowl. Have 8 dried red chilies (torn) and 2 tbs minced garlic ready along with 4 scallions thinly sliced and 1 tbs toasted sesame seeds.
- 10
Bloom aromatics with hot oil
In a small skillet heat 2 tbs neutral oil over medium-high until shimmering. Add torn dried chilies and 2 tbs minced garlic; fry briefly (15–20 seconds) until garlic turns light golden — watch carefully to avoid burning. Immediately remove from heat and pour the hot oil and aromatics over the salt-pepper-Sichuan pepper mixture in the small bowl; the oil will sizzle and bloom the spices and garlic. Stir in the sliced scallion (reserve a little green part for garnish) and 1 tbs toasted sesame seeds.
- 11
Toss with fried chicken
Place the hot fried chicken pieces in a large bowl or on a tray and sprinkle the seasoned aromatic mixture evenly over them. Toss gently or use tongs to coat each piece so the seasoned bits adhere. The hot oil and spices will add the characteristic 'salt & pepper' flavor and slight crunch.
Quick Pickled Cucumber & Assembly
- 12
Make quick pickles
While the chicken is frying, combine 2 tbs rice vinegar, 1 tbs sugar, 0.5 tsp salt and 0.5 tsp sesame oil in a small bowl and stir until sugar dissolves. Toss 1 thinly sliced cucumber in the pickling liquid and let sit 10–15 minutes to soften and take on flavor.
- 13
Slice and plate
Cut each fried chicken thigh into 3–4 strips. Divide steamed rice among 4 bowls or plates. Place sliced chicken over rice, spoon any loose seasoned bits from the coating over the chicken, and add a portion of quick pickled cucumber on the side. Garnish with reserved scallion greens and an additional sprinkle of toasted sesame seeds or a wedge of lime if desired.
