Baked Chinese Salt and Pepper Chicken

    35 minutes

    Crumbed chicken is cooked in the oven before being added to stir fried onion and capsicum that is in a salt and pepper sauce.

    21 people made this

    Serves: 2 

    • 300g crumbed boneless chicken
    • vegetable or sunflower oil
    • 1 onions, sliced
    • 1 green capsicum, sliced
    • 4 to 5 cloves garlic, crushed
    • 3 to 4 chillies, sliced
    • 1 teaspoon sugar, to taste
    • 1 pinch coarse sea salt, to taste
    • 1 pinch freshly ground black pepper, to taste

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Place the crumbed chicken in the oven at 180 degrees C and cook for 20 minutes or until cooked.
    2. Put 4 tablespoons of oil in a frying pan or wok and place on a moderate heat. Add the onions and capsicum then stir fry for a few minutes until soft then add the garlic.
    3. Stir until the onions have turned slightly golden then add half the sugar, salt and pepper. Continue stirring until chicken is ready turning down heat if needed.
    4. When the chicken is ready cut it into thick slices then place in the pan and stir. The aim here is to get the chicken smothered in the all the other ingredients. Add more oil if you need to.
    5. Once the chicken has been covered with the mixture; serve.

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    Reviews in English (18)


    Altered ingredient amounts. 1/2 tsp chinese 5 spice 1/2 tsp ginger powder  -  02 May 2010  (Review from Allrecipes UK & Ireland)


    It was nice but it is nowhere near matching the local chinese takeaway. From my research i have discovered that your above recipe needs some chinese 5 spice added probabably about 1/4 of a teaspoon maybe less maybe more and there is no ginger mentioned which might be a missing ingrediant also. I will also be playing with the sort of oil used for cooking it as i dont think vegetable oil is quite right. going to experiment with ground nut oil and sesame oil in the future to find out. i Also found that the dish was nicer if you bought chicken nuggets and then added these to the pan (whilst still frozen) coating them in the mixture and then cooking them in the oven, this makes the breaded coating go back to crispy as i found that doing it your way(coating them after cooking) made the breaded part a little soggy. With the remaining onion chilli garlic mixture i flash fried some noodles in once the chciken was done in the oven. Further more White pepper is better than black pepper and schwaun pepper is better still and as a guideline as its not mentioned above add 1 teaspoon of salt and 1/2 teaspoon white pepper. 1 thing to note if you do it this way. Keep an eye on your chicken in the oven as once its coated with the oil from the onions mix it cooks faster.  -  02 May 2010  (Review from Allrecipes UK & Ireland)


    Altered ingredient amounts. I found this a little oily. Next time I am going to try it with half the amount of oil and take it from there.  -  18 Jun 2010  (Review from Allrecipes UK & Ireland)