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Who needs takeout when you can make Rachael's quick + easy Chinese-style Salt 'n' Pepper Pork or Chicken in the time it takes to cook the rice?
Rach uses chicken when she makes the meal for her mom and sister, but she and John like it with pork. Pick whichever you prefer!
Serving Tip from Rachael: Pair the Salt 'n' Pepper Pork or Chicken with Roasted Honey-Soy Green Beans and white rice cooked according to the package directions.
Ingredients
For the Marinade:
- About 3 tablespoons vegetable oil
- 3 tablespoons Shaoxing or sherry
- 2 tablespoons cornstarch, with a splash of water
- 1 tablespoon salt
For the Pork or Chicken:
- 4 boneless pork loin chops, about 1 ½ pounds, cut in triangular pieces in large bites, 6-7 per chop OR 1 ½ pounds boneless, skinless chicken breasts and/or thighs, cut into large bites
- About ⅓ cup vegetable oil to fry the chops or chicken
- 4 large cloves garlic, thinly sliced
- 2 large jalapeño peppers, thinly sliced
- About ¼ cup cornstarch
- 1 teaspoon fine sea salt and 1 ½ teaspoons white pepper
To serve:
- 1 bunch scallions, chopped on bias
- A handful of cilantro leaves, coarsely chopped
- Rice wine vinegar or large wedges of lime
- Roasted Honey-Soy Green Beans
Yield
Serves: 4
Preparation
Combine the marinade ingredients in a bowl, add pork or chicken, coat and let stand 15 minutes.
Place oil in large skillet and have paper towel-lined plates on hand or a wire rack over foil-lined pan to drain pork or chicken.
Heat oil over medium heat until hot and fry the garlic and chili peppers 1 to 2 minutes, then remove to towel to drain. Add cornstarch to the pork or chicken and the fine sea salt and white pepper. Fry in 2 batches to prevent crowding and until golden and crisp. Transfer to drain and repeat. Toss with chilies and garlic to serve and top with scallions and cilantro and douse with vinegar or lime juice. Serve with rice and Roasted Honey-Soy Green Beans.
