Salt And Pepper Chicken - cooking recipe

Ingredients

4 None boneless skinless chicken thighs, trimmed and cubed
2 tsp soy sauce
1 tsp sesame oil
2 tbsp black peppercorns
1 tbsp sea salt flakes
None None Oil for shallow frying
1/2 cup cornstarch
None None Steamed rice, lime wedges, shredded green onion, to serve

Preparation

Combine chicken, soy sauce and sesame oil in a bowl. Marinate for 20 mins.
Dry fry the peppercorns and salt in a small skillet on medium heat for 1-2 mins, until fragrant. Transfer to a mortar and pestle and pound to a fine powder. Place mixture in a large bowl.
Heat oil in a large skillet on medium heat. Drain chicken from marinade.
Place cornstarch in a bag and, working with a few pieces of chicken at a time, toss to coat. Dust off excess cornstarch and cook for 3-4 mins per batch, turning occasionally, until golden and cooked through. Drain on paper towels.
Toss chicken immediately into salt and pepper mixture. Serve on a bed of rice with a lime wedge, topped with green onions.