Enjoy this restaurant-quality dish that you can make at home in less time than it takes for takeout to arrive. This recipe transforms chicken into a crispy, flavourful dish paired with sautéed vegetables and fluffy rice. Seasoned with salt, pepper, and five spice, the crispy chicken is a sensation. It's a hearty, delectable and easy to prepare dish.

PREP 20m

Ingredients-

For the Chicken:

• 2 large chicken breasts, cubed

For the Batter:

• 125g plain flour

• 2 tsp baking powder

• 1 tsp cornflour

• 1/2 tsp salt

• Enough water to make a double cream consistency

For Seasoning:

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp five spice

For Vegetables:

• 2 large peppers, roughly diced

• 1 small white onion, roughly diced

• 1 red chilli (optional)

For Rice:

• 220g basmati rice

• 475ml cold water

• 1 tsp oil

• Pinch of salt

For Frying:

• 2 litres sunflower oil

Instructions-

Job 1: Get Stations Ready

1. Bowl for Batter and Chicken Cubes: Prepare a bowl for making the batter and a container to cut the chicken breasts into small cubes.

2. Large Frying Pan: Get a large, safe frying pan ready for frying the chicken.

3. Medium Saucepan: Set up a medium saucepan with a tight-fitting lid for cooking the rice.

4. Oven Tray with Kitchen Paper: Line an oven tray with kitchen paper to drain the fried chicken.

5. Frying Pan: Have a frying pan ready for softening the vegetables.

Job 2: Cooking the Dish

Cook the Rice:

1. Heat a saucepan over medium heat and add oil. Add the basmati rice and stir occasionally until it turns golden and toasted.

2. Pour in the cold water and bring it to a boil. Reduce the heat to medium, cover with a lid, and cook for 10 minutes.

3. After boiling, let it rest for an additional 5 minutes, or up to 30 minutes if needed.

Prepare the Chicken:

1. While the rice is cooking, make the batter for the chicken. Mix the plain flour, baking powder, cornflour, and salt. Add enough water to make a batter with a double cream consistency.

2. Cut the chicken breasts into 2-3 cm cubes and coat them with the batter. Set aside.

Prepare the Vegetables:

1. In a separate frying pan, sauté the roughly diced peppers and onions over medium heat until they are softened. If desired, add a sliced red chilli.

Fry the Chicken:

1. Heat 2 litres of sunflower oil in the large frying pan. Use a skewer to safely place the chicken cubes in the hot oil.

2. Fry the chicken until it's golden, about 6-8 minutes. Fry them in batches if necessary and drain them on kitchen paper placed on the prepared oven tray.

Final Assembly:

1. Once all the chicken is cooked, remove the kitchen paper from the tray. Add the sautéed vegetables and toss them together.

2. Season with salt, black pepper, and five spice. Place the mixture in a hot oven for an additional 5 minutes.

Serve your crispy salt 'n pepper chicken and vegetables on a bed of fluffy rice.