Salt and Pepper Batter Chicken and Egg-Fried Rice

John Quigley has created a flavour-packed stir-fry of crispy chicken pieces in a mouthwatering lemon and basil sauce, served with egg-fried rice
Salt and Pepper Batter Chicken and Egg-Fried Rice
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: medium


  • 1 egg white
  • 1 tsp salt
  • 1 tsp cornflour
  • 6 grindings pepper
  • 220 g boneless chicken thighs, cut into 2 cm pieces
  • 280 ml groundnut oil

For the egg- fried rice:

  • 1 tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 small egg, beaten
  • 400 g cooked long grain white rice
  • 50 g frozen peas
  • 50 g cooked ham, diced
  • 2 tbsp chopped spring onions
  • 50 g bean sprouts
  • black pepper

For the sauce:

  • 2 tbsp chicken stock
  • 2 tbsp lemon juice
  • 1 tsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp shaoxing rice wine or dry sherry
  • 1/2 tsp finely chopped garlic
  • 1/2 tsp finely chopped ginger
  • 1 head pak choi, sliced lengthways into four
  • 4 spring onions, sliced into finger lengths
  • 6 basil
  • 1 tbsp sesame oil

Tips and Suggestions

Make the rice the day before you want to cook the stir-fry. It needs to be thoroughly cool before using.


1. Combine the egg white, salt, cornflour and black pepper in bowl and loosely beat. Add the chicken, cover and chill for 10 minutes.

2. Prepare the egg-fried rice. Heat the oils in a wok, add the egg and stir until scrambled. Stir in the rice, peas and ham, and fry until thoroughly combined. Stir in the spring onion and bean sprouts, and season with salt and pepper. Keep warm while you prepare the chicken.

3. To fry the chicken, heat the groundnut oil in a wok. When the oil is very hot, add small batches of chicken and deep-fry for 4-5 minutes until golden brown. Remove with a wire scoop or perforated spoon. Drain on paper towel.

4. To prepare the lemon and basil sauce, combine the chicken stock, lemon juice, sugar, soy sauce, wine, garlic and ginger in another wok. Bring to the boil. Add the bok choy, spring onions and basil, and bring back to boil. Drizzle with the sesame oil.

5. Add the battered chicken to the sauce and stir to heat through. Serve with the egg-fried rice.

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