🍽️ How to Make Jiaoyan Ji (Salt and Pepper Chicken)

🧆 Ingredients

• 300g boneless chicken thigh (cut into bite-sized pieces)
• 2 tablespoons Shaoxing wine
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon five-spice powder
• 2 cloves garlic (minced)
• 2 green onions (chopped)
• Vegetable oil for deep frying

🍳 Steps

1. Prepare and Clean Ingredients:

   • Rinse the chicken thighs under cold water and pat dry with paper towels. Trim off any excess fat or connective tissue.
   • Cut the chicken into uniform, bite-sized pieces for even cooking.
   • Prepare all aromatics: mince the garlic, chop the green onions, and measure out all seasonings in advance.

2. Marinate Chicken:

   • In a large bowl, combine the chicken pieces with Shaoxing wine, soy sauce, cornstarch, salt, white pepper, and five-spice powder.
   • Mix thoroughly to ensure each piece is evenly coated. Cover and let marinate for at least 10 minutes (up to 30 minutes for deeper flavor).
   • Marinating helps tenderize the chicken and infuse it with flavor.

3. Prepare for Frying:

   • Pour enough vegetable oil into a deep pan or wok to submerge the chicken pieces (about 2 inches deep).
   • Heat the oil to 170–180°C (340–355°F). Use a thermometer for accuracy, or test by dropping a small piece of bread in—the oil should bubble vigorously.

4. Deep Fry the Chicken:

   • Working in batches, carefully add marinated chicken pieces to the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken.
   • Fry each batch for 3–5 minutes, turning occasionally, until the chicken is golden brown and crispy.
   • Use a slotted spoon to remove the chicken and drain on a plate lined with paper towels.

5. Check for Doneness:

   • The chicken should be crispy on the outside and fully cooked inside (internal temperature should reach 75°C/165°F).
   • There should be no pink in the center, and the juices should run clear.
   • Taste a piece to check for seasoning and texture; adjust salt and pepper if needed.

6. Season and Toss:

   • While the chicken is still hot, transfer to a large bowl.
   • Add minced garlic, chopped green onions, and a final sprinkle of salt and white pepper.
   • Toss thoroughly to coat every piece with the aromatics and seasoning.

7. Serving Suggestions:

   • Arrange the chicken on a serving plate, garnishing with extra green onions for color and freshness.
   • Serve immediately for the best crunch and flavor.
   • Jiaoyan Ji pairs well with a simple dipping sauce (such as a mix of salt, pepper, and chili powder) or steamed rice.

Preparation and Maturity Identification

• Always marinate the chicken thoroughly for maximum juiciness and flavor.
• Uniform cutting ensures even cooking and crispiness.
• Fry in small batches to maintain oil temperature and achieve a crunchy texture.
• The chicken is perfectly cooked when golden brown, crispy, and no pink remains inside.
• If unsure, use a meat thermometer to check doneness.
• Serve hot for the best eating experience.

This expanded guide provides detailed steps for ingredient preparation, frying technique, doneness identification, and serving, ensuring the dish is both delicious and foolproof.

💡 Tips

• Use chicken thigh for juicier texture.
• Fry in batches for even crispiness.
• Adjust pepper and five-spice for preferred flavor.
• Serve immediately for best crunch.