Sizzling Black Pepper Chicken
Sizzling Black Pepper Chicken
Ingredients
For the Chicken
- 500 g chicken thigh fillets, cut into bite-sized pieces
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon oil
For the Sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon black pepper, coarsely ground
- 2 tablespoons water
- 1 teaspoon cornstarch
For the Vegetables & Aromatics
- 1/2 onion, sliced
- 1 red bell pepper, sliced
- 2 spring onions, cut into sections
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- as needed oil, for cooking
Instructions
- 1
Place the 500g chicken thigh fillets into a bowl. Add 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon baking soda, 1 tablespoon cornstarch, and 1 tablespoon oil to the chicken.
⏱️ 2 min
- 2
Mix well by hand until all ingredients are evenly distributed. Set the marinated chicken aside for 15 minutes.
⏱️ 1 min
- 3
In a separate bowl, combine 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1 tablespoon coarsely ground black pepper, 2 tablespoons water, and 1 teaspoon cornstarch.
⏱️ 2 min
- 4
Mix thoroughly until the sauce is well combined. Set aside.
⏱️ 1 min
- 5
Heat a wok with some oil over high heat until hot.
⏱️ 2 min
- 6
Add the marinated chicken to the hot wok, spreading it out in a single layer. Cook for approximately 2-3 minutes on each side until cooked through and lightly browned.
⏱️ 6 min
- 7
Once cooked, remove the chicken from the wok and set it aside.
⏱️ 1 min
- 8
Using the same oil remaining in the wok, add the 3 cloves of minced garlic and 1 tablespoon of minced ginger. Stir-fry until fragrant.
⏱️ 1 min
- 9
Add the 1/2 sliced onion and 1 sliced red bell pepper. Stir-fry for about 2 minutes until the vegetables start to soften slightly.
⏱️ 2 min
- 10
Add the 2 sections of spring onions and stir-fry for another minute.
⏱️ 1 min
- 11
Return the cooked chicken to the wok with the vegetables. Pour in the prepared sauce mixture.
⏱️ 1 min
- 12
Stir-fry continuously until the sauce has thickened and evenly coats all the chicken and vegetables. Serve immediately on a sizzling hot plate. Enjoy your Sizzling Black Pepper Chicken.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sizzling Black Pepper Chicken
For the Chicken
- 500 g chicken thigh fillets, cut into bite-sized pieces
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon oil
For the Sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon black pepper, coarsely ground
- 2 tablespoons water
- 1 teaspoon cornstarch
For the Vegetables & Aromatics
- 1/2 onion, sliced
- 1 red bell pepper, sliced
- 2 spring onions, cut into sections
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- as needed oil, for cooking
Instructions
- 1
Place the 500g chicken thigh fillets into a bowl. Add 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon baking soda, 1 tablespoon cornstarch, and 1 tablespoon oil to the chicken.
⏱️ 2 min - 2
Mix well by hand until all ingredients are evenly distributed. Set the marinated chicken aside for 15 minutes.
⏱️ 1 min - 3
In a separate bowl, combine 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1 tablespoon coarsely ground black pepper, 2 tablespoons water, and 1 teaspoon cornstarch.
⏱️ 2 min - 4
Mix thoroughly until the sauce is well combined. Set aside.
⏱️ 1 min - 5
Heat a wok with some oil over high heat until hot.
⏱️ 2 min - 6
Add the marinated chicken to the hot wok, spreading it out in a single layer. Cook for approximately 2-3 minutes on each side until cooked through and lightly browned.
⏱️ 6 min - 7
Once cooked, remove the chicken from the wok and set it aside.
⏱️ 1 min - 8
Using the same oil remaining in the wok, add the 3 cloves of minced garlic and 1 tablespoon of minced ginger. Stir-fry until fragrant.
⏱️ 1 min - 9
Add the 1/2 sliced onion and 1 sliced red bell pepper. Stir-fry for about 2 minutes until the vegetables start to soften slightly.
⏱️ 2 min - 10
Add the 2 sections of spring onions and stir-fry for another minute.
⏱️ 1 min - 11
Return the cooked chicken to the wok with the vegetables. Pour in the prepared sauce mixture.
⏱️ 1 min - 12
Stir-fry continuously until the sauce has thickened and evenly coats all the chicken and vegetables. Serve immediately on a sizzling hot plate. Enjoy your Sizzling Black Pepper Chicken.
⏱️ 2 min