Welcome to Rose Cottage Recipes! This classic dish is one of my absolute kitchen favourites, beautifully prepared and tested right here on the scenic Flintshire and Denbighshire border. Perfect for sharing with family, friends, or keeping all to yourself!
Salt and Pepper Chicken
⏱️Prep Time: 15 min
🍳Cook Time: 15 min
👥Serves: 4 people
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Method
Mix the cornflour, salt, and pepper in a bowl. Toss the chicken pieces until well coated.
Heat oil in a deep pan or wok over medium-high heat. Test the oil by dropping in a small piece of chicken — it should sizzle straight away.
Fry the chicken in batches for 4–5 minutes until golden, crisp, and cooked through.
Remove chicken and drain on kitchen paper.
Remove oil from pan
In pan or wok, heat 1 tbsp of the oil.
Stir-fry the onion, garlic, chilli, and green pepper for 2–3 minutes until just softened.
Add the extra salt and pepper, then toss in the cooked chicken.
Stir-fry for a further 1–2 minutes until everything is hot and well coated.
Garnish with spring onions and serve immediately.
Serve over egg fried rice or wrapped in a warm flatbread
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