Paper-Wrapped Crispy Salt and Pepper Chicken

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5

Average Rating:

Total Reviews: 5

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  • on January 30, 2013

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    This was easy and affordable to pull together and the flavor was amazing! I agree with one reviewer who mentioned that it's not always super easy to cut the thigh pieces in half with the bone. Ching uses a chinese cleaver which would definitely do the trick. I got it done with a large chefs knife and a little extra pressure but it was totally do-able!

    Worth it to get this flavor and texture. The chicken was juicy and crispy, not greasy at all. I would highly recommend this one. Street or pub food enough as a game-day appetizer. Definitely weeknight, family and budget friendly as well!!

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  • on May 25, 2012

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    Very good and pretty easy. Would not rate it outstanding, but I'll probably make it again. Made with fried rice. I'd rate it a 4.

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  • on January 23, 2012

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    I'm Chinese-American & have always wondered what made the crispy chicken I would get as a snack at the bubble tea places so tasty & Ching-He has uncovered it for me! I LOVE this recipe- the chicken was so tasty after only 3 hours of marinade. The cornstarch gave it a delicious crispy coating. The pieces were not greasy & SOOOO moist. My only qualm with this is the cut of the chicken with the bone in bc of the splinters. Next time, I may use chicken breasts instead. If it really makes a big negative difference in taste/moistness, then I'll return to the thigh bone-in cut but maybe still remove the bone.

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  • on October 02, 2011

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    So yummy. This turned out great for me, and it was really easy. My chicken thighs were large and the recipe said to cut them in half. I cut them in fourths to make them for finger-food sized. I also found that the smaller sized pieces cooked much faster, only about 4 1/2 minutes in my frier. Can't wait to make them again. My kitchen did continue to smell like five spice for the rest of the day, but I love that smell.

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  • on September 21, 2011

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    Easy dinner for a weekday!!

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