Crispy Pepper Chicken (Printable)
Juicy chicken with crispy coating and aromatic black pepper in a savory sauce.
# 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
# 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 and let marinate for 15 minutes.
02 - Mix cornstarch and flour in a shallow dish until well blended.
03 - Dredge marinated chicken pieces in the cornstarch-flour mixture, pressing gently to ensure even coating on all sides.
04 - 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.
05 - 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.
06 - Add fried chicken to the skillet. Pour in black pepper, green onions, soy sauce, oyster sauce, sugar, and water. Toss rapidly for 2 minutes until chicken is evenly coated and heated through.
07 - Transfer to serving plates and garnish with additional green onions or fresh cracked black pepper if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The contrast between impossibly crispy chicken and that glossy, savory pepper sauce is what takeout dreams are made of
- It comes together in about 35 minutes but tastes like you spent hours perfecting the technique
02 -
- The oil temperature is crucial. Too cold and you get greasy chicken, too hot and the coating burns before the meat cooks through.
- Let marinated chicken drain slightly before coating. Excess liquid makes the coating slide right off during frying.
03 -
- Pat chicken completely dry before marinating for better coating adhesion
- Use a kitchen spider or slotted spoon to remove chicken without breaking the crispy shell