Crispy Pepper Chicken (Printer-friendly)
Juicy chicken in crispy coating with aromatic black pepper sauce and 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
# How to Prepare:
01 - Combine chicken pieces with soy sauce, rice wine, sesame oil, salt, and pepper in a mixing bowl. Mix thoroughly and let sit for at least 15 minutes to absorb flavors.
02 - Whisk cornstarch and flour together in a shallow dish until well combined. Dredge each marinated chicken piece in the mixture, pressing gently to ensure an even coating.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken in batches, cooking for 4–5 minutes per batch 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 minced garlic. Stir-fry for 2–3 minutes until 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 rapidly for 2 minutes until everything is evenly coated and heated through.
06 - Transfer to a serving plate immediately. Garnish with additional green onions or fresh cracked black pepper if desired. Serve hot alongside steamed rice or noodles.
# Expert Advice:
01 -
- The coating stays impossibly crispy even after tossing in the sauce, a trick I finally got right after many soggy attempts
- Its that perfect balance of comfort food and something special enough for guests
02 -
- Crowding the pan while frying will make the coating soggy, so work in batches even if it takes longer
- The sauce thickens fast once it hits the hot pan, so have everything measured and ready before you start
03 -
- Let your oil come back to temperature between batches, otherwise the chicken absorbs too much oil
- Pat the marinated chicken dry before coating, excess moisture makes the coating slide right off