Salt And Pepper Chicken

1. 1

   Combine chicken, soy sauce and sesame oil in a bowl. Marinate for 20 mins.

2. 2

   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.

3. 3

   Heat oil in a large skillet on medium heat. Drain chicken from marinade.

4. 4

   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.

5. 5

   Toss chicken immediately into salt and pepper mixture. Serve on a bed of rice with a lime wedge, topped with green onions.

* Per serving · 4 servings · Values may vary.