Crispy Pepper Chicken (Print Version)
Golden crispy chicken with aromatic black pepper and colorful vegetables
# What You Need:
→ Chicken
01 - 1.1 pounds 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 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, ensuring an even coating 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. 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 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 quickly for 2 minutes until evenly coated and heated through.
06 - Transfer to a serving platter. Garnish with additional green onions or freshly cracked black pepper if desired. Serve immediately while hot and crispy.
# Expert Hints:
01 -
- The crispy coating stays impossibly crunchy even after being tossed in that aromatic pepper sauce
- That first bite of juicy chicken with the crack of fresh black pepper is pure kitchen magic
02 -
- Marinating the chicken first isn't optional, it's what prevents the meat from drying out during frying
- Let the fried chicken drain properly on paper towels or the coating will get soggy when you toss it in sauce
03 -
- Pat the chicken completely dry before marinating so the coating actually sticks
- Use a slotted spoon to remove fried chicken without bringing excess oil with you