Creamy Black Pepper Chicken
Creamy Black Pepper Chicken
Ingredients
For the Chicken
- 3 skin-on chicken thighs
- 1/4 cup Meat Velvet, or cornstarch mixed with a pinch of baking soda
- 1/4 cup oil, for wok, plus more as needed
For the Creamy Black Pepper Sauce
- 3 cloves garlic, minced
- 1 1/2 tablespoons black pepper, freshly ground
- 2 tablespoons unsalted butter
- 1/2 cup chicken stock
- 1 teaspoon granulated sugar
- 1/2 teaspoon Yum Yum powder, or MSG, optional
- 1 teaspoon chicken powder
- 1 tablespoon potato starch
- 2 tablespoons water, for slurry
- 1/4 cup heavy cream
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon sesame oil
For Garnish
- 2 tablespoons green onions, chopped
Instructions
- 1
Place the skin-on chicken thighs into a bowl. Liberally coat both sides of the chicken thighs with Meat Velvet (or cornstarch mixture), ensuring they are fully covered.
⏱️ 5 min
- 2
Heat a wok over low heat. Add 1/4 cup of oil to the wok, swirling it around to coat the surface. Allow the wok and oil to get nice and hot, but not smoking.
⏱️ 3 min
- 3
Carefully place the coated chicken thighs into the hot wok, skin side down. Do not worry if the chicken initially sticks; it will loosen up once it cooks and crisps.
⏱️ 1 min
- 4
While the chicken is cooking, place a hot plate (sizzling platter) underneath the wok or near the stove to preheat it.
⏱️ 10 min
- 5
Cook the chicken thighs skin side down for 8-10 minutes, or until the skin is crispy and golden brown. Remove the cooked chicken thighs from the wok and set aside.
⏱️ 10 min
- 6
In the same wok, utilizing some of the rendered chicken oil (add a little more if needed), add the minced garlic and sauté until fragrant, about 30 seconds.
⏱️ 1 min
- 7
Add the freshly ground black pepper to the wok with the garlic and stir to combine for another 30 seconds.
⏱️ 1 min
- 8
Add the unsalted butter to the wok, allowing it to melt and mix with the garlic and black pepper.
⏱️ 1 min
- 9
Pour the chicken stock into the wok, stirring to create the base of the sauce. Bring to a simmer.
⏱️ 1 min
- 10
Season the sauce with granulated sugar, Yum Yum powder (if using), and chicken powder. Stir until dissolved.
⏱️ 1 min
- 11
In a small bowl, whisk together the potato starch and water to create a slurry. Gradually add the potato starch slurry to the simmering sauce, stirring constantly until it reaches the desired consistency.
⏱️ 2 min
- 12
Add the heavy cream to the sauce and mix well. Finish the sauce with Chinese cooking wine and sesame oil, stirring thoroughly.
⏱️ 1 min
- 13
Return the chicken thighs to the wok, flipping them to cook the other side until fully cooked through and the skin is crispy, about 5-7 minutes. Alternatively, you can finish cooking them in an oven at 375°F (190°C) if preferred.
⏱️ 7 min
- 14
Remove the cooked chicken thighs from the wok and place them on a cutting board. Using a cleaver or sharp knife, slice the chicken thighs into serving strips.
⏱️ 2 min
- 15
Arrange the sliced chicken on the preheated hot plate. Pour the creamy black pepper sauce generously over the chicken.
⏱️ 1 min
- 16
Garnish with chopped green onions. Serve immediately while hot and steaming.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 3 skin-on chicken thighs
- 1/4 cup Meat Velvet, or cornstarch mixed with a pinch of baking soda
- 1/4 cup oil, for wok, plus more as needed
For the Creamy Black Pepper Sauce
- 3 cloves garlic, minced
- 1 1/2 tablespoons black pepper, freshly ground
- 2 tablespoons unsalted butter
- 1/2 cup chicken stock
- 1 teaspoon granulated sugar
- 1/2 teaspoon Yum Yum powder, or MSG, optional
- 1 teaspoon chicken powder
- 1 tablespoon potato starch
- 2 tablespoons water, for slurry
- 1/4 cup heavy cream
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon sesame oil
For Garnish
- 2 tablespoons green onions, chopped
Instructions
- 1
Place the skin-on chicken thighs into a bowl. Liberally coat both sides of the chicken thighs with Meat Velvet (or cornstarch mixture), ensuring they are fully covered.
⏱️ 5 min - 2
Heat a wok over low heat. Add 1/4 cup of oil to the wok, swirling it around to coat the surface. Allow the wok and oil to get nice and hot, but not smoking.
⏱️ 3 min - 3
Carefully place the coated chicken thighs into the hot wok, skin side down. Do not worry if the chicken initially sticks; it will loosen up once it cooks and crisps.
⏱️ 1 min - 4
While the chicken is cooking, place a hot plate (sizzling platter) underneath the wok or near the stove to preheat it.
⏱️ 10 min - 5
Cook the chicken thighs skin side down for 8-10 minutes, or until the skin is crispy and golden brown. Remove the cooked chicken thighs from the wok and set aside.
⏱️ 10 min - 6
In the same wok, utilizing some of the rendered chicken oil (add a little more if needed), add the minced garlic and sauté until fragrant, about 30 seconds.
⏱️ 1 min - 7
Add the freshly ground black pepper to the wok with the garlic and stir to combine for another 30 seconds.
⏱️ 1 min - 8
Add the unsalted butter to the wok, allowing it to melt and mix with the garlic and black pepper.
⏱️ 1 min - 9
Pour the chicken stock into the wok, stirring to create the base of the sauce. Bring to a simmer.
⏱️ 1 min - 10
Season the sauce with granulated sugar, Yum Yum powder (if using), and chicken powder. Stir until dissolved.
⏱️ 1 min - 11
In a small bowl, whisk together the potato starch and water to create a slurry. Gradually add the potato starch slurry to the simmering sauce, stirring constantly until it reaches the desired consistency.
⏱️ 2 min - 12
Add the heavy cream to the sauce and mix well. Finish the sauce with Chinese cooking wine and sesame oil, stirring thoroughly.
⏱️ 1 min - 13
Return the chicken thighs to the wok, flipping them to cook the other side until fully cooked through and the skin is crispy, about 5-7 minutes. Alternatively, you can finish cooking them in an oven at 375°F (190°C) if preferred.
⏱️ 7 min - 14
Remove the cooked chicken thighs from the wok and place them on a cutting board. Using a cleaver or sharp knife, slice the chicken thighs into serving strips.
⏱️ 2 min - 15
Arrange the sliced chicken on the preheated hot plate. Pour the creamy black pepper sauce generously over the chicken.
⏱️ 1 min - 16
Garnish with chopped green onions. Serve immediately while hot and steaming.
⏱️ 1 min