Salt And Pepper Chicken

• 4 None boneless skinless chicken thighs, trimmed and cubed
• 2 tsp soy sauce
• 1 tsp sesame oil
• 2 tbsp black peppercorns
• 1 tbsp sea salt flakes
• None None Oil for shallow frying
• 1/2 cup cornstarch
• None None Steamed rice, lime wedges, shredded green onion, to serve

1. Combine chicken, soy sauce and sesame oil in a bowl. Marinate for 20 mins.
2. Dry fry the peppercorns and salt in a small skillet on medium heat for 1-2 mins, until fragrant. Transfer to a mortar and pestle and pound to a fine powder. Place mixture in a large bowl.
3. Heat oil in a large skillet on medium heat. Drain chicken from marinade.
4. Place cornstarch in a bag and, working with a few pieces of chicken at a time, toss to coat. Dust off excess cornstarch and cook for 3-4 mins per batch, turning occasionally, until golden and cooked through. Drain on paper towels.
5. Toss chicken immediately into salt and pepper mixture. Serve on a bed of rice with a lime wedge, topped with green onions.

chicken thighs, soy sauce, sesame oil, black peppercorns, salt, shallow frying, cornstarch, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/25624 (may not work)