Salt-and-pepper chicken isn’t about the salt or the pepper. It’s the warm, aromatic five-spice hiding underneath — the note that makes you order it every single time. That’s Emperor’s Dust. Crispy chicken, a fried chilli-and-onion tumble, and a shower of the good dust.
Made with Emperor's Dust →Marinate. Toss the chicken with the Emperor's Dust, soy, Shaoxing, sesame oil, garlic, ginger, white pepper and egg. Rest 15 minutes.
Coat & fry. Toss the chicken through the potato starch, shaking off the excess. Shallow-fry (or air-fry at 200°C) until deep golden and crisp, 5–6 minutes. Drain.
Mix the dust. Stir together the salt & pepper dust ingredients.
Toss it up. Get 2 tbsp oil smoking. Flash-fry the chilli, onion and garlic for 30 seconds. Return the chicken, shower over the dust and spring onions, and toss hard for another 30 seconds until every piece is coated. Straight to the plate.
Emperor’s Dust is our Dynasty five-spice — the warm, aromatic backbone of salt & pepper everything.
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