Crispy Pepper Chicken (Printer-Friendly)
Golden chicken with aromatic black pepper and vegetables in savory sauce
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Marinade
02 - 1 tablespoon soy sauce
03 - 1 tablespoon rice wine or dry sherry
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon freshly ground black pepper
→ Coating
07 - 1/2 cup cornstarch
08 - 1/4 cup all-purpose flour
→ For Frying
09 - Vegetable oil for deep frying
→ Pepper Sauce
10 - 2 tablespoons vegetable oil
11 - 1 large onion, sliced
12 - 1 red bell pepper, sliced
13 - 3 garlic cloves, minced
14 - 1 tablespoon freshly cracked black pepper
15 - 2 green onions, sliced
16 - 2 tablespoons soy sauce
17 - 1 tablespoon oyster sauce
18 - 1 teaspoon sugar
19 - 2 tablespoons water
# How to Make It:
01 - Combine chicken pieces with soy sauce, rice wine, sesame oil, salt, and pepper in a mixing bowl. Mix thoroughly and let marinate for at least 15 minutes to infuse flavors.
02 - Mix cornstarch and flour in a shallow dish until well combined. Dredge each marinated chicken piece in the coating mixture, ensuring complete coverage on all sides.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken in batches for 4–5 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.
04 - Heat 2 tablespoons oil in a large skillet or wok over medium heat. Add sliced onion, red bell pepper, and garlic. Stir-fry for 2–3 minutes until vegetables are just tender.
05 - Add fried chicken to the skillet with vegetables. Pour in black pepper, green onions, soy sauce, oyster sauce, sugar, and water. Toss vigorously for 2 minutes until chicken is evenly coated and heated through.
06 - Transfer to a serving platter immediately. Garnish with additional green onions or freshly cracked black pepper if desired. Serve hot alongside steamed rice or noodles.
# Expert Advice:
01 -
- The contrast between the crispy coating and the tender juicy chicken inside is absolutely addictive
- That freshly cracked black pepper creates this incredible aromatic heat that lingers beautifully
02 -
- Cornstarch alone makes it too hard while flour alone makes it soggy, the combo is nonnegotiable
- Let the fried chicken drain really well before tossing with the sauce or you lose the crunch
03 -
- Double fry the chicken for extra crunch, first at 160°C then again at 180°C for 30 seconds
- The sauce should just coat the back of a spoon, not look like soup