Salt and Pepper Chicken with an Oyster Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 2 chicken breasts (diced)
  • 70g breadcrumbs
  • 1 egg (beaten)
  • 3 tbsp plain white flour
  • 1 tsp ground Chinese five spice
  • ½ tsp sichuan peppercorns (crushed)
  • 1 tsp sea salt flakes
  • Black pepper
  • Sunflower oil
  • 3 tbsp oyster sauce
  • 1 tsp light soy sauce
  • Juice of half a lemon
  • 2 small red chillies (finely sliced)
  • 1 spring onion (finely sliced)
  • 2 tbpsn Chinese rice wine vinegar
  1. Put the breadcrumbs, flour and egg in separate bowls. Add the five spice and peppercorns to the breadcrumbs. Take the chicken and coat first in the flour, then the egg and finally the breadcrumbs. Make sure that all pieces are well coated. Season them with the sea salt and plenty of black pepper (just under a tbsp).
  2. Heat a large/ deep frying pan, or wok, with about 3 tbsp sunflower oil. Once hot add the chicken pieces. Cook for around 8-10 mins until the chicken is cooked through. Keep turning the pieces over regularly to get them evenly crispy and golden.
  3. In a small bowl add the oyster sauce, soy sauce, lime juice, half of the chillies and half of the spring onions. Stir in the rice wine vinegar and mix well.
  4. Plate up the chicken and pour the sauce over the top. Scatter with the rest of the spring onions and chillies and a little fresh coriander.
Recipe by A Modern Rose at