Sizzling Black Pepper Chicken
Sizzling Black Pepper Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1 tablespoon Chinese cooking wine
For the Sauce
- 3 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 1/2 teaspoons freshly ground black pepper, or more, to taste
- 1/4 teaspoon dark caramel sauce, optional, for color
- 1 cup chicken stock
- 1/4 teaspoon MSG or chicken bouillon powder, optional
- 1 teaspoon sesame oil
- 1 tablespoon Chinese cooking wine
For the Stir-fry
- 1/2 cup cooking oil, plus 2 tablespoons, divided
- 4 cloves garlic, minced
- 3 green onions, chopped, white and green parts separated
- 1 red bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1 1/2 tablespoons potato starch
- 2 tablespoons cold water
For Serving
- 1 white onion, thinly sliced
Instructions
- 1
In a medium bowl, combine the chicken pieces, 2 tablespoons of cornstarch, and 1 tablespoon of Chinese cooking wine. Mix well until the chicken is evenly coated. Let it marinate for at least 15 minutes.
⏱️ 2 min
- 2
While the chicken is marinating, prepare the sauce. In a small bowl, whisk together the oyster sauce, dark soy sauce, freshly ground black pepper, dark caramel sauce (if using), chicken stock, and MSG or chicken bouillon powder (if using). Set aside.
⏱️ 3 min
- 3
Prepare the potato starch slurry by whisking together 1 1/2 tablespoons of potato starch and 2 tablespoons of cold water in a small bowl. Set aside.
⏱️ 1 min
- 4
Heat 1/2 cup of cooking oil in a large wok over maximum heat until shimmering (about 350-375°F). Carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the wok. Fry the chicken, stirring occasionally, until it is cooked through and lightly golden, about 3-4 minutes. Use a slotted ladle to remove the chicken from the oil and drain it on a plate lined with paper towels. Discard all but 2 tablespoons of oil from the wok.
⏱️ 7 min
- 5
Return the wok to maximum heat. Add the minced garlic and the white parts of the chopped green onions to the remaining oil. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the fried chicken back into the wok along with the chopped red and green bell peppers. Stir-fry for 1-2 minutes.
⏱️ 2 min
- 7
Pour the prepared sauce mixture into the wok. Bring to a simmer, stirring constantly.
⏱️ 1 min
- 8
Give the potato starch slurry a quick stir and then slowly pour it into the simmering sauce while stirring continuously until the sauce thickens to your desired consistency. Be cautious as this may cause a brief flame-up.
⏱️ 1 min
- 9
Stir in 1 tablespoon of Chinese cooking wine and 1 teaspoon of sesame oil. Add the green parts of the chopped green onions. Stir-fry for another 30 seconds to combine all ingredients.
⏱️ 1 min
- 10
To serve, heat a cast iron hot plate on the stove or in the oven (if oven-safe) until very hot. Carefully place the thinly sliced white onion onto the hot plate. Immediately ladle the Sizzling Black Pepper Chicken mixture over the onions on the hot plate. Serve immediately while sizzling.
⏱️ 6 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1 tablespoon Chinese cooking wine
For the Sauce
- 3 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 1/2 teaspoons freshly ground black pepper, or more, to taste
- 1/4 teaspoon dark caramel sauce, optional, for color
- 1 cup chicken stock
- 1/4 teaspoon MSG or chicken bouillon powder, optional
- 1 teaspoon sesame oil
- 1 tablespoon Chinese cooking wine
For the Stir-fry
- 1/2 cup cooking oil, plus 2 tablespoons, divided
- 4 cloves garlic, minced
- 3 green onions, chopped, white and green parts separated
- 1 red bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1 1/2 tablespoons potato starch
- 2 tablespoons cold water
For Serving
- 1 white onion, thinly sliced
Instructions
- 1
In a medium bowl, combine the chicken pieces, 2 tablespoons of cornstarch, and 1 tablespoon of Chinese cooking wine. Mix well until the chicken is evenly coated. Let it marinate for at least 15 minutes.
⏱️ 2 min - 2
While the chicken is marinating, prepare the sauce. In a small bowl, whisk together the oyster sauce, dark soy sauce, freshly ground black pepper, dark caramel sauce (if using), chicken stock, and MSG or chicken bouillon powder (if using). Set aside.
⏱️ 3 min - 3
Prepare the potato starch slurry by whisking together 1 1/2 tablespoons of potato starch and 2 tablespoons of cold water in a small bowl. Set aside.
⏱️ 1 min - 4
Heat 1/2 cup of cooking oil in a large wok over maximum heat until shimmering (about 350-375°F). Carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the wok. Fry the chicken, stirring occasionally, until it is cooked through and lightly golden, about 3-4 minutes. Use a slotted ladle to remove the chicken from the oil and drain it on a plate lined with paper towels. Discard all but 2 tablespoons of oil from the wok.
⏱️ 7 min - 5
Return the wok to maximum heat. Add the minced garlic and the white parts of the chopped green onions to the remaining oil. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min - 6
Add the fried chicken back into the wok along with the chopped red and green bell peppers. Stir-fry for 1-2 minutes.
⏱️ 2 min - 7
Pour the prepared sauce mixture into the wok. Bring to a simmer, stirring constantly.
⏱️ 1 min - 8
Give the potato starch slurry a quick stir and then slowly pour it into the simmering sauce while stirring continuously until the sauce thickens to your desired consistency. Be cautious as this may cause a brief flame-up.
⏱️ 1 min - 9
Stir in 1 tablespoon of Chinese cooking wine and 1 teaspoon of sesame oil. Add the green parts of the chopped green onions. Stir-fry for another 30 seconds to combine all ingredients.
⏱️ 1 min - 10
To serve, heat a cast iron hot plate on the stove or in the oven (if oven-safe) until very hot. Carefully place the thinly sliced white onion onto the hot plate. Immediately ladle the Sizzling Black Pepper Chicken mixture over the onions on the hot plate. Serve immediately while sizzling.
⏱️ 6 min•🌡️ 400