Crispy Pepper Chicken (Print Version)
Juicy chicken in crispy coating with aromatic black pepper sauce and vegetables
# What You'll 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
# Steps:
01 - Combine the chicken pieces with soy sauce, rice wine, sesame oil, salt, and pepper in a mixing bowl. Mix thoroughly and let marinate for 15 minutes.
02 - Mix cornstarch and flour in a shallow dish. Dredge the marinated chicken pieces in the mixture until evenly coated.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry the chicken in batches until golden and crispy, approximately 4–5 minutes per batch. Remove 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 garlic. Stir-fry for 2–3 minutes until just tender.
05 - Add the fried chicken to the skillet. Stir in black pepper, green onions, soy sauce, oyster sauce, sugar, and water. Toss quickly for 2 minutes until evenly coated and heated through.
06 - Serve hot, garnished with extra green onions or fresh cracked pepper if desired.
# Expert Tips:
01 -
- The double coating technique creates that shatteringly crisp exterior that stays crunchy even after tossing in sauce
- Fresh cracked black pepper transforms this from ordinary fried chicken into something aromatic and deeply satisfying
02 -
- Do not overcrowd the pan when frying, it drops the oil temperature and makes the coating soggy
- Let the coated chicken sit for a few minutes before frying, this helps the coating adhere better
03 -
- Cut your chicken into uniform pieces so everything cooks at the same rate
- Save some green onions for garnish to make it look restaurant-worthy