CHICK SALT AND PEPPER SHAKERS RECIPES

Steps:

• Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
• Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
• Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
• Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.

Steps:

• "Be sure chicken wings are thawed or you can burn yourself VERY BADLY when you put them in the hot oil. Water in hot oil is BAD!!!! Lay chicken wings/drumettes out on a plate. Sprinkle both sides with salt and pepper. You can use coarse pepper and sea salt if you like, but I just use my salt and pepper shakers from my table. Fill a heavy pot with oil so it is about 3 inches high. Heat oil. I turn stovetop coil burner to 7 to heat the oil. You don't want it too hot that it will splatter and burn you! Test the oil with a small piece of bread. When the bread sizzles, the oil is hot. Deep fry wings/drumettes in oil until they float and the sizzling slows down. I fry about 10 wings/drumettes at a time so I can keep track of them. They tend to stick together while frying, so use a set of metal tongs to pull them apart. Take wings out of oil and place in a foil lined pan or on paper towel to get the extra oil off. Enjoy!"