Salt & Pepper Chicken Thigh

Cut the chicken thighs into bite-sized pieces. Combine with salt, white pepper and Shaoxing wine or dry sherry and leave to marinate for 15–20 minutes. Slice the red and green chillies, cut the onion into chunks and finely chop the garlic and spring onions.

Sprinkle the cornflour or cornstarch over the marinated chicken and toss thoroughly until every piece is lightly and evenly coated. This creates the crisp exterior when the chicken is fried.

Heat most of the cooking oil in a large frying pan or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and cook until golden, lightly crisp and fully cooked through. Remove and set aside.

Add the remaining cooking oil to the same pan if needed. Add the garlic, red and green chillies and onion chunks. Stir-fry for 2–3 minutes until fragrant and the onion is just tender while retaining some bite.

Return the cooked chicken to the pan. Add the black pepper and a little extra salt if needed, then toss everything together over high heat for 1–2 minutes until the chicken is evenly seasoned and the flavours are well combined.

Add the sliced spring onions and give everything a final toss. Serve the salt and pepper chicken thigh immediately while hot and crisp, with steamed rice or as a sharing dish.