Salt And Pepper Chicken Recipe

Nutrition Facts (per serving)
1682	Calories
131g	Fat
59g	Carbs
68g	Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories	1682
% Daily Value*
Total Fat 131g	168%
Saturated Fat 30g	151%
Cholesterol 346mg	115%
Sodium 6699mg	291%
Total Carbohydrate 59g	21%
Dietary Fiber 3g	12%
Total Sugars 30g
Protein 68g
Vitamin C 5mg	27%
Calcium 157mg	12%
Iron 8mg	43%
Potassium 1322mg	28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These salt and pepper spareribs are always a crowd-pleaser and a very popular dish in Chinese cuisine.

We learned about this delicious salt and pepper spareribs recipe from a Taiwanese chef but we have adjusted the recipe to make it easier to get hold of all the ingredients.

"I'm always looking for rib recipes that I can add to my rotation. This one is a definite keeper. The ribs were indescribably delicious. So savory-salty with deep, rich flavor. Tossing the ribs at the end with scallions, garlic, red pepper, and homemade pepper salt added beautiful color and even more flavor." —Diana Andrews

Chinese Salt & Pepper Spareribs with Homemade Pepper Salt/Tester Image

For the Chinese Pepper Salt:

1 tablespoon Sichuan peppercorns
2 tablespoons salt
1/2 teaspoon freshly ground black pepper

For the Marinade:

1/4 cup potato or corn starch
2 tablespoons rice wine or Shaoxing rice wine
2 tablespoons all-purpose flour
1 tablespoon black vinegar
2 teaspoons salt
2 teaspoons superfine sugar
2 teaspoons sesame oil
1 teaspoon baking soda
1 large egg, beaten

For the Spareribs:

2 1/2 pounds pork spareribs
3 to 4 cups vegetable or canola oil, more as needed
2 medium scallions, finely chopped
4 cloves garlic, finely chopped
2 small chili peppers, seeded if preferred and finely chopped
Chinese pepper salt (from above recipe), to taste

Make the Chinese Pepper Salt

Gather the ingredients.

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Put Sichuan peppercorns and salt into a small, dry saucepan over medium to low heat and keep stirring while cooking. This procedure is to toast the Sichuan peppercorns together with the salt so that the salt absorbs the aroma and flavor of the peppercorns. Toast for 2 to 3 minutes.

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Use a sieve to separate the Sichuan peppercorns from the salt. (You can use the leftover Sichuan peppercorns to make Sichuan peppercorn oil.)

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Mix the salt with ground black pepper.

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Make the Spare Ribs

Gather the ingredients.

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Combine the marinade ingredients in a large bowl and stir well.

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Cut the spareribs into individual ribs and place them in the bowl with the marinade for at least 30 minutes, or overnight for more flavor. Make sure to stir it at least a couple of times during the marinating process to help the spareribs absorb all the flavor.

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Heat the oil in a wok to 350 F/180 C. Working in batches, deep fry the spareribs for a minute and turn off the heat and leave it in the oil to cook for 5 minutes.

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Drain and leave the ribs aside.

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Put scallion, garlic, and chili in a big, heatproof mixing bowl.

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Heat up the oil again to 350 F/180 C and deep-fry the spareribs in batches for another 3 to 4 minutes or until they are crispy.

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Drain and put the ribs into the mixing bowl with the scallion, garlic, and chili.

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Add some Chinese Pepper Salt, to taste, and quickly toss everything a few times.

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Tip

When marinating, baking soda and black vinegar help to soften the meat on the spareribs.

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