Crispy Pepper Chicken (Printable Version)
Juicy chicken with light crispy coating, tossed in aromatic black pepper sauce with vegetables
# What You 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 black pepper in a mixing bowl. Mix thoroughly to coat evenly and let marinate for 15 minutes at room temperature.
02 - Mix cornstarch and flour in a shallow dish until well combined. Dredge each marinated chicken piece in the coating mixture, pressing gently to ensure even adhesion.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken in small batches for 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
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 vegetables are just tender.
05 - Add fried chicken to the skillet. Pour in black pepper, green onions, soy sauce, oyster sauce, sugar, and water. Toss vigorously for 2 minutes until everything is evenly coated and heated through.
06 - Transfer to a serving platter immediately. Garnish with additional green onion slices or freshly cracked black pepper if desired. Serve while hot and crispy.
# Helpful Hints:
01 -
- The contrast between the shattering crispy coating and tender juicy chicken inside is absolutely addictive
- That fresh cracked black pepper creates this warming sensation that makes you want to keep taking just one more bite
02 -
- Dont skip cracking the pepper fresh yourself, it releases oils that pre ground pepper lost ages ago and the difference is remarkable
- Crowding the pan while frying drops the oil temperature dramatically and youll end up with soggy instead of shattering crispy chicken
03 -
- Pat the marinated chicken pieces dry with paper towels before coating them, excess moisture makes the coating slide right off in the hot oil
- Let the fried chicken rest on a wire rack instead of paper towels if you have one, it keeps the bottom from getting soggy