Salt & Pepper Chips

Name: Salt & Pepper Chips
Prep time: 10 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Frozen Chips — 300g; Vegetable Oil — 500ml; Green Pepper — ½; Onion — ½; Spring Onions — 3; Red Chilli — 1; Garlic — 2 cloves; Dried Chilli Flakes — ½ tsp; Vegetable Oil — 1 tbsp; Salt — ½ tsp; White Pepper — ½ tsp; Chinese Five Spice Powder — ½ tsp; Chicken Powder — ½ tsp

Chinese Salt & Pepper Chips are a legendary 'fusion' masterpiece, born in the Chinese takeaways of the UK (specifically Liverpool) and now a global cult favourite. This dish takes the humble British 'chippy' chip and subjects it to the high-heat, aromatic intensity of a Cantonese Salt & Pepper (Jiao Yan) stir-fry. It is the ultimate comfort snack - salty, spicy, and incredibly addictive.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Frozen oven chips or home-cut chunky potato chips work equally well for deep-frying, air-frying, or oven-baking.

Air-frying or baking the chips with oil spray offers a lighter, lower-calorie alternative to deep-frying while maintaining crispiness.

Pre-mixing the salt and pepper spice blend allows you to sprinkle and toss the hot chips quickly without burning the spices in the wok.

Prepare Vegetables
Slice the green pepper into thin strips, slice the onion, chop the spring onions, slice the fresh red chilli, and finely chop the garlic cloves.

Prepare Spice Mix
In a small bowl, combine the salt, ground white pepper, Chinese five spice, and chicken powder, stirring until thoroughly blended.

Cook the Chips
Deep-fry the frozen chips in hot vegetable oil at 180°C for 5 to 6 minutes until crispy and golden brown. Alternatively, spray with oil and bake or air-fry according to packet instructions. Drain on paper towels.

Sauté Vegetables
Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the sliced onion and chopped garlic, stir-frying for 30 seconds until fragrant. Toss in the green pepper strips, dried chilli flakes, and fresh red chilli slices, stir-frying for 1 minute.

Toss and Serve
Add the cooked crispy chips to the wok with the vegetables. Sprinkle the prepared salt and pepper seasoning blend evenly over the chips, tossing rapidly over high heat for 30 to 40 seconds to coat thoroughly. Stir through the chopped spring onions and serve immediately.