Black Pepper Chicken
Black Pepper Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon chicken powder
- 1 tablespoon cornstarch
- 3 cups cooking oil, for frying, as needed
For the Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon honey
- 1/2 cup chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon coarse black pepper, freshly ground, or to taste
For the Vegetables
- 1/2 onion, medium, roughly chopped
- 1 green bell pepper, medium, deseeded and roughly chopped
- 3 cloves garlic, roughly chopped
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the bite-sized chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon chicken powder, and 1 tablespoon cornstarch. Mix thoroughly until the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 20 min
- 2
Prepare the sauce: In a separate small bowl, whisk together 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon honey, 1/2 cup chicken stock, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 2 min
- 3
Prepare the vegetables: Roughly chop the half onion, deseed and roughly chop the green bell pepper, and roughly chop the garlic cloves.
⏱️ 5 min
- 4
Fry the chicken: Heat about 3 cups of cooking oil in a wok or large deep skillet over medium-high heat until it reaches approximately 350°F (175°C). Carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the wok. Fry for 3-5 minutes per batch, or until golden brown and lightly crispy. Remove the fried chicken with a slotted spoon and place it on a wire rack to drain excess oil.
⏱️ 7 min•🌡️ 350
- 5
Sauté the vegetables: Carefully pour out most of the cooking oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat. Add the chopped onions and green bell peppers and stir-fry for 2-3 minutes until they are slightly charred and softened. Add the chopped garlic and stir-fry for another 30 seconds until fragrant.
⏱️ 4 min
- 6
Thicken the sauce: Give the prepared sauce mixture a quick whisk again, then pour it into the wok with the vegetables. Cook, stirring constantly, for about 30-60 seconds until the sauce thickens and becomes glossy.
⏱️ 1 min
- 7
Combine and finish: Add the crispy fried chicken back into the wok with the thickened sauce and vegetables. Grind a generous amount of coarse black pepper (about 1 tablespoon) over the mixture. Toss everything together to ensure the chicken and vegetables are evenly coated with the rich sauce.
⏱️ 1 min
- 8
Serve: Transfer the Black Pepper Chicken to a serving bowl. Serve immediately with your favorite complementary dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Black Pepper Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon chicken powder
- 1 tablespoon cornstarch
- 3 cups cooking oil, for frying, as needed
For the Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon honey
- 1/2 cup chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon coarse black pepper, freshly ground, or to taste
For the Vegetables
- 1/2 onion, medium, roughly chopped
- 1 green bell pepper, medium, deseeded and roughly chopped
- 3 cloves garlic, roughly chopped
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the bite-sized chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon chicken powder, and 1 tablespoon cornstarch. Mix thoroughly until the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 20 min - 2
Prepare the sauce: In a separate small bowl, whisk together 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon honey, 1/2 cup chicken stock, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 2 min - 3
Prepare the vegetables: Roughly chop the half onion, deseed and roughly chop the green bell pepper, and roughly chop the garlic cloves.
⏱️ 5 min - 4
Fry the chicken: Heat about 3 cups of cooking oil in a wok or large deep skillet over medium-high heat until it reaches approximately 350°F (175°C). Carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the wok. Fry for 3-5 minutes per batch, or until golden brown and lightly crispy. Remove the fried chicken with a slotted spoon and place it on a wire rack to drain excess oil.
⏱️ 7 min•🌡️ 350 - 5
Sauté the vegetables: Carefully pour out most of the cooking oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat. Add the chopped onions and green bell peppers and stir-fry for 2-3 minutes until they are slightly charred and softened. Add the chopped garlic and stir-fry for another 30 seconds until fragrant.
⏱️ 4 min - 6
Thicken the sauce: Give the prepared sauce mixture a quick whisk again, then pour it into the wok with the vegetables. Cook, stirring constantly, for about 30-60 seconds until the sauce thickens and becomes glossy.
⏱️ 1 min - 7
Combine and finish: Add the crispy fried chicken back into the wok with the thickened sauce and vegetables. Grind a generous amount of coarse black pepper (about 1 tablespoon) over the mixture. Toss everything together to ensure the chicken and vegetables are evenly coated with the rich sauce.
⏱️ 1 min - 8
Serve: Transfer the Black Pepper Chicken to a serving bowl. Serve immediately with your favorite complementary dishes.
⏱️ 1 min