Crispy Pepper Chicken (Printable Version)
Golden crispy chicken with aromatic black pepper and fresh vegetables in a savory sauce.
# Ingredient List:
→ 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:
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.
02 - Mix cornstarch and flour in a shallow dish. Dredge each marinated chicken piece in the coating mixture until evenly covered.
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. Stir in black pepper, green onions, soy sauce, oyster sauce, sugar, and water. Toss quickly for 2 minutes until chicken is evenly coated and heated through.
06 - Transfer to a serving dish. Garnish with additional green onions or fresh cracked pepper if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The contrast between shatteringly crispy coating and tender juicy chicken will make your eyes light up
- That freshly cracked black pepper creates an aromatic experience that fills your entire kitchen
- It comes together in under 40 minutes but tastes like something from a restaurant kitchen
02 -
- Do not overcrowd the pan when frying or the oil temperature will drop and your chicken will turn soggy
- The coating needs to rest on the chicken for a few minutes before frying to really adhere properly
03 -
- Cut your chicken into uniformly sized pieces so everything cooks at the same rate
- Have your sauce ingredients measured and ready before you start the final toss because it moves fast