This is a recipe is a family fav! Simple to make delicious in every bite! Enjoy!
Salt & Pepper Chicken
1 5lb bag of wing flings (thawed)
1 cup of soy sauce
1 cup of vinegar (white)
1 tbs onion powder
1 tbs garlic powder
1 1/2 lb of Japanese hot peppers
Coarse Sea Salt
Ground Black Pepper
Mix all ingredients together setting aside hot peppers, sea salt, pepper, and oil.
**Recipe can be made gluten free using gluten-free free ingredients. I.e flour, and gluten-free soy sauce.**
Slice Japanese peppers coat evenly with coarse salt and pepper. Reserve.
Marinate chicken overnight for best results or at least 2hrs prior to cooking. Preheat oven to 450 degrees. Spread chicken evenly on cooking sheet. If chicken was marinated for only 2hrs; once chicken has been spread evenly on a cooking sheet spoon marinade over chicken covering bottom of the pan. Roast chicken uncovered turning once until completely cooked about 35-40 mins. Set chicken aside to cool. Drain any luquid collected during cooking process. Once completely cooled your ready for the tempura frying process.
1 cup flour
1 cup seltzer water
1 tbs cornstarch
Peanut oil for frying
Whisk all ingredients together. Coat chicken evenly and fry quickly. Being as chicken is already cooked the frying process is only to make chicken crispy. Once chicken is fried, spoon Japanese peppers over chicken and generously season with salt & pepper. Garnish with scallions serve on a bed of napa cabbage. *Sidebar chicken will look darker than the pic because of marinade. Pic was filtered to make chicken look more appealing** Enjoy! XOXOXO