This Salt & Pepper Chicken is a homemade version of the classic Chinese takeout dish. It's easy to prepare and takes less than 30 minutes to make start to finish. The chicken is crispy, spicy and addictively good.
Start by cutting the chicken thighs into thin strips. Place the sliced chicken in a bowl, add in the egg and stir to ensure all of the chicken strips are coated in the egg. Set aside to let the egg tenderize the chicken while you cut the veggies.
In a low flat bowl add in the arrowroot powder, chinese 5 spice, pepper and salt. Stir together.
Heat the oil in a wok on medium high heat. Working in batches of 2-3, add some of the chicken into the flour and spice mixture and toss to ensure the strips are well coated. Add the chicken to the wok and cook for approximately 3-4 minutes until golden brown and then flip each piece and cook on the other side. The chicken should be crispy and golden. Set the chicken aside on a plate and repeat cooking the remaining batches and set aside.
Add the onion, scallions, ginger, garlic and pepper to the wok and cook stirring consistency to ensure nothing burns. After 3 minutes of cooking, add in the coconut aminos and continue to cook for another 2-3 minutes until the onion is soft and translucent. Add in the chicken and toss. Remove from the heat and serve