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Shredded Crispy Chicken with Black Pepper & Salt
Essential Cuisine

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Shredded Crispy Chicken with Black Pepper & Salt

Shredded Crispy Chicken with Black Pepper & Salt
PREP TIME: 10 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


32g salt

32g fine cracked black pepper

16g Chinese five-spice

45ml vegetable

1kg chicken breast, cut into strips

250g cornflour

10g Street Food Chef Peanut Free Satay Seasoning

3 eggs, beaten

150g onion, peeled & finely sliced

100g green pepper, deseeded & sliced

20g garlic, crushed

120ml water


1. Preheat a fryer to 180˚c.

2. Mix the salt, five-spice and pepper in a small bowl and set aside until needed.

3. Mix together the cornflour and Street Food Chef Peanut Free Satay Seasoning. Coat the chicken in the cornflour mix and shake off the excess, add the eggs, then back into the cornflour mix.

4. Gently lower the chicken in the fryer and cook for 3 minutes, drain on kitchen paper.

5. Heat the vegetable oil in a wok over a high heat. Add the onion and pepper, stir-fry for 30 seconds. Add the garlic and mix thoroughly.

6. Add the fried chicken and evenly sprinkle the five-spice mixture, quickly toss all the ingredients together. Remove from the heat.

7. Serve immediately.

This recipe features...

Peanut Free Satay Style Seasoning

Peanut Free Satay Style Seasoning

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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