hey guys is the Bombay chef varna nom de
and welcome to get carried well today
I'm making one of my most favorite
starters and that is chicken salt and
pepper as the name sounds yes it's
chicken salt and pepper let's say it
[Music]
well salt and pepper are these two
things or other two ingredients of
course one is a mineral the other one is
a spice and these are generally used in
conjunction they kind of pair well
together because 99% of the time these
are used so that they can kind of bring
out the flavour of the other ingredients
which is I think fantastic
[Music]
well first things first is to actually
process the chicken and when I say salt
and pepper I really really really mean
it because that's gonna become the
predominant flavor it was the end of the
recipe but till then I'm going to use
salt and pepper in the required quantity
but that's about it
to begin with let's first make the
batter which is actually the marination
makes the batter as well as the flavor
for this I'm taking a refined flour
all-purpose flour
whatever you call it in your part of the
world to make the chicken nice and crisp
I'm adding in cornstarch to this for
some added flavor I'm using ginger and
garlic paste well of course you can use
chopped ginger and chopped garlic as
well but I just feel paste works perfect
to this let's add in a tablespoon of
light soy sauce and this is only for
flavor that's not for color because if
you see the chicken really in this case
is kind of off-white and color and
there's a lot of color in this recipe
and that color comes from spring greens
it comes from peppers capsicum or bell
peppers what do we call it I'm using all
the three colors - the marination I'm
adding in salt and this is only and only
and only as for the chicken for now and
just a touch of black pepper freshly
crushed because of course this recipe
calls for this as a predominant flavor
to bring all of this together I'm
cracking in a whole egg
let's mix all of this together to begin
with because this needs to be lump-free
and only if required we'll add in some
water with such and will give me now
once all of this kind of comes together
we'll add in some water and this is to
make an absolute absolute absolute thick
paste I'm just going to add in water as
much required to make a thick paste
because remember the fact that this
recipe has boneless chicken breast and
what will happen is the moisture that's
in the chicken will kind of make this
runny we don't want that let's whip this
up till it's absolutely lump free and
once it reaches this kind of consistency
once this kind of forms a ribbon stays
now if you see these are the ribbons
that are getting formed once this kind
of starts forming we need to add in the
pieces of chicken now this is chicken
which is actually cut into little dices
and that's exactly how we're looking at
because this is a starter that's
actually like popcorn if I can say
chicken popcorns kind of similar let's
transfer all of this let's mix all of
this together and at this stage actually
you can also keep this in a refrigerator
in case you want to make it till this
stage in advance by all means you can do
that well actually you can also progress
a little further fry it drain it and
keep it in the refrigerator well that is
also a progressive stage that you can
lead up to and once you know your guests
have arrived your party is beginning to
roll get in the kitchen toss it up in a
wok mix all of this once the oil heats
up the next step is to fry this till
they're crisp golden brown and well
cooked what you need to do is take in
like a huge clump together hold it on
top of the oil of course add a little
bit of a distance and then release a
little at a time of course if you can
manage one at a time nothing like it
because you don't need clusters you need
these two individually kind of come up
what you need to do is
keep moving your hand in all the
directions and keep pinching what
happens in that case is all of it just
kind of falls individually
well little tricks little tips in the
kitchen but trust me they go a long way
[Music]
the chicken pieces are fried and ready
and if you notice they're not golden
brown in color they're just kind of
beginning to turn brown but they are
nice and crisp and crunchy at the same
time and that's exactly what we were
looking at similarly let's fry the next
batch of chicken
[Music]
our chicken is fried and ready let's
move on to the next step and that is wok
tossing it with some capsicum with some
onions salt and pepper but first things
first just a touch of oil the oil needs
to be hot at this stage because what
happens in this case is there's a lot of
oil which is already there in the pieces
of chicken the moment this hits the wok
you will start seeing that it kind of
gets shiny on the outside and that's not
what we're looking at because that's
where the entire taste the consistency
the texture everything will go for a
toss what needs to be done simple tricks
the oil needs to be scorching hot we add
the onions we add the capsicum we have
the chicken toss toss toss salt pepper
straight on the table as simple as that
once you see that the oil in the pan
starts literally smoking like this we
start adding in the onions and the
capsicum quick few tosses on high flame
you should still be able to hear this
next is the chicken
well Chinese is something that we need
to be really quick at while stir-frying
if you see you're still kind of hearing
a lot of this sound and that's exactly
what we're looking at to this lots and
lots and lots of freshly cracked black
pepper because like I said that is the
predominant flavor and with this table
salt
well I'm using table salt nevertheless
you can also use rock salt or salt which
has flakes and that when you actually
bite onto and mouth is already watering
is absolutely wonderful well toss toss
toss you're still hurting it
of course the flame with this ladies and
gentlemen your chicken salt and pepper
is done and ready and this now straight
goes on the dinner table with this now
you would know why this is so popular
and why this is a world favorite because
this is simple quick and absolutely easy
not just for you and me but also for the
restaurants world over so next time when
you order this tank salt tank pepper and
on that note do not forget to Like share
and subscribe to get carried
Salt and Pepper Chicken | सॉल्ट एंड पेप्पर चिकन | Restaurant Style Chinese Starter Recipe | Salt and Pepper Fried Chicken | Salt and Pepper Popcorn Chicken | Chicken Starter Recipe | Chicken Recipe | Party Starter Recipe | Chicken Snack Recipe | Recipe To Make During Lockdown | Qurantine Recipe I Snack Recipe For Kids | Fried Chicken | Chicken Popcorn | Get Curried | The Bombay Chef Varun Inamdar Learn how to make Salt And Pepper Chicken Recipe with our chef Varun Inamdar. Looking for an easy Chicken snack recipe for you and your family? This delicious Salt And Pepper Chicken would give your usual takeaway Chicken recipes a new twist! Chicken breast pieces seasoned and fried in mixed chillies and onions.This Chicken snack recipe is quick, easy and perfect for kids during this lock down period. A perfect Chicken recipe to enjoy for your kids and family! Ingredients: - 1 cup Refined Flour - 1/2 cup Corn flour - 2 tbsp Ginger- Garlic paste - 1 tbsp Soy Sauce - Salt - Black Pepper (crushed) - 1 Egg - 1/4 cup Water - Chicken Breast (dices) - Oil - 1 tbsp Oil - 1/2 cup Assorted Bell Peppers (chopped) - 1/4 cup Spring Onion - 1/4 tbsp Black Pepper - 1/4 tsp Salt #ChickenSalt&Pepper #ChickenSnack #GetCurried #ChickenRecipe #SnackRecipe #StarterRecipe Download the Get Curried App by clicking on this link:- http://bit.ly/GetCurriedVegNonVegRecipes_And Host: Chef Varun Inamdar Director: Prajish Prabhakaran Camera: Bhushan Shivangekar, Prajish Prabhakaran , Gaurav Borse Editor: Ravi Varma Copyrights: Rajshri Entertainment Pvt Ltd Subscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurried https://www.facebook.com/GetCurried https://plus.google.com/+getcurried https://twitter.com/Get_Curried https://instagram.com/getcurried