Crispy Pepper Chicken (Print Version)
Juicy chicken in crispy coating with black pepper and 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
# Directions:
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. Dredge marinated chicken pieces in the mixture until completely coated.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken in batches for 4-5 minutes until golden and crispy. Remove 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. 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 additional green onions or fresh cracked pepper if desired.
# Insider Tips:
01 -
- The coating stays impossibly crispy even after tossing in the sauce, thanks to the cornstarch trick I discovered after years of soggy failures.
- That bold black pepper kick makes this the dish I crave when takeout just won't cut it anymore.
02 -
- Crowding the pan while frying drops the oil temperature and makes the coating soggy, so work in small batches.
- Let the fried chicken rest on a wire rack instead of paper towels if you want to keep it extra crispy.
03 -
- Cut chicken into uniform pieces so everything fries at the same rate.
- Crack your black pepper fresh instead of using pre-ground for exponentially better flavor.