Comments on: Salt and Pepper Chicken (盐酥鸡)

By: bianca

bianca — Mon, 07 Jan 2013 14:16:55 +0000

can i also use the caravelle 5 spice powder to sprinkle onto the chicken after frying?

By: bianca

bianca — Sat, 05 Jan 2013 14:45:51 +0000

do u have the recipe for the salt and pepper powder?

By: Rasa Malaysia

Rasa Malaysia — Sat, 17 Nov 2012 18:24:09 +0000

Yes, it’s the same.

By: Lani

Lani — Sat, 17 Nov 2012 15:54:23 +0000

I’m new to this blog, and I’m really loving the recipes. Thank you, Rasa! I am wondering if this recipe, minus the basil, would be the same for salty pork chops. I used to get this from my local chinese restaurant, but then I moved.

Thanks!

By: greentea

greentea — Fri, 10 Aug 2012 05:19:05 +0000

Always love your recipes, and I am sure this one will be just as good as the others. Do you have the picture of the Taiwanese five spice that you can post up here please? Thank you very much for sharing!

By: lockedhart

lockedhart — Thu, 12 Jan 2012 17:51:56 +0000

Thanks for the responses.

Will the marinate be dark?

By: Rasa Malaysia

Rasa Malaysia — Thu, 12 Jan 2012 00:44:44 +0000

No, the time of marinate doesn’t matter. For frying, as soon as the chicken pieces turn light brown, they are ready.

By: lockedhart

lockedhart — Wed, 11 Jan 2012 23:07:04 +0000

I might have over fried. Typically how long to fry it.
Does it matter how long it marinates for?

By: Rasa Malaysia

Rasa Malaysia — Wed, 11 Jan 2012 21:43:57 +0000

Corn flour = corn starch
Did you over fry the chicken?

By: lockedhart

lockedhart — Wed, 11 Jan 2012 21:19:09 +0000

Hi,
I tried he recipe as posted but something went wrong. It was not crunchy and it was dark.
There were a few things that I did that was not part of your recipe.
1. I marinated longer than 2 hours. Does this matter?
2. I didn’t have corn flour so I used cornstarch? Is cornstarch a subsitute?
Help! This sounds so good and would like to try it again.

Any tips?
Sarah