Best Crispy Salt And Pepper Chicken With Caramelized Fennel And Shallots Recipe Epicuriouscom Recipes

SALT AND PEPPER CHICKEN

Steps:

• Cut chicken into bite size pieces. Marinate chicken with salt, black pepper, ginger garlic paste and sesame oil.
• Cut onion, pepper into thin slices(matchstick sizes). Cut spring onion into ¼ inch pieces. And also cut ginger and garlic into thin slices.
• Mix all the spice ingredients in a bowl. Set aside.
• Coat the marinated chicken pieces well with potato starch(flour). Toss the excess flour out before frying.
• Preheat wok, fill with oil, heat oil to 350°F.
• Add coated chicken and deep fry for 1-2 mins. Once the chicken start floating, remove from oil and set aside. ( Do not over crowd the chicken in wok. Fry 2 batches if needed.)
• Remove leftover crumbs from oil and make the oil clear.
• Reheat oil back to 350°F and fry again the chicken pieces till crispy golden brown.
• Once all chicken are double fried, strain oil and transfer it to the cooling rack.
• In a wok/pan, drizzle 1 tablespoon of oil, start adding ginger and garlic slices and stir fry for few seconds.
• Add onion and pepper slices. Stir fry for 1-2 mins.
• Add the fried chicken, mix well. Later add the spring onion and sprinkle the spice mix.
• Transfer to serving plate.
• Sprinkle a pinch of sea salt and black pepper.( Optional )
• Perfect with steamed rice, stir fry noodle or great on its own as an appetizer.
• Serve immediately! Enjoy!

CRISPY CHICKEN WITH SHALLOTS

Steps:

• Pulse garlic, mint, oil, and 1 cup parsley in a food processor until very finely chopped; season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Season chicken with salt and pepper and spread herb paste over flesh side. Place, skin side up, on a wire rack set inside a rimmed baking sheet; chill at least 3 hours (the dryer the skin, the crisper it'll get).
• Place a rack in lower third of oven; preheat to 425°F. Pat chicken dry and place, skin side down, in a large ovenproof skillet, preferably cast iron. Set over medium-high heat and cook, undisturbed, until skin is golden brown, about 5 minutes.
• Add shallots to skillet and transfer to oven. Roast, turning shallots once, 20-25 minutes. Turn skin side up and roast until skin is very crisp and an instant-read thermometer inserted into the thickest part of thigh registers 160°F, 8-10 minutes longer. Serve chicken with shallots, parsley, and any pan juices.
• DO AHEAD: Chicken can be rubbed with herb paste 1 day ahead. Keep chilled.

CRISPY SALT AND PEPPER CHICKEN WITH CARAMELIZED FENNEL AND SHALLOTS

Steps:

• 1. Preheat the oven to 400°F. Spray a baking sheet with cooking spray.
• 2. Place the chicken pieces and flour in a large resealable plastic bag and toss to coat evenly. Shake off any excess flour. Place the chicken, fennel, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and black and white peppers. Bake until the chicken is cooked through and the skin is crispy, 40 to 45 minutes. Sprinkle with the parsley before serving.