Crispy Pepper Chicken (Print Version)
Juicy chicken pieces with crispy coating, tossed in aromatic black pepper sauce with vegetables.
# 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
# Steps:
01 - Combine the chicken pieces with soy sauce, rice wine, sesame oil, salt, and black pepper in a mixing bowl. Mix thoroughly to ensure even coating and let marinate for at least 15 minutes.
02 - Mix cornstarch and flour in a shallow dish until well combined. Dredge each marinated chicken piece in the mixture, pressing gently to adhere the coating evenly.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry the chicken in batches, maintaining oil temperature, until golden and crispy, approximately 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
04 - Heat 2 tablespoons of oil in a large skillet or wok over medium heat. Add sliced onion, red bell pepper, and minced garlic. Stir-fry for 2-3 minutes until vegetables are just tender but still crisp.
05 - Add the 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 fresh cracked black pepper if desired. Serve hot alongside steamed rice or noodles.
# Expert Tips:
01 -
- The crunch on that first bite is absolutely addictive and worth every minute
- That fresh black pepper kick transforms ordinary chicken into something special
02 -
- Crowding the pan drops the oil temperature and makes the coating soggy, so fry in small batches
- Let the chicken rest on paper towels, not paper plates or bags, so steam can escape and crunch stays intact
03 -
- A thermometer takes the guesswork out of oil temperature and prevents soggy chicken
- Freshly cracked black pepper makes a huge difference compared to pre ground