Crispy Pepper Chicken (Print version)
Golden fried chicken with black pepper and vegetables in savory sauce
# What you'll 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
# Method:
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 the marinated chicken pieces in the mixture until evenly coated.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken in batches until golden and crispy, approximately 4-5 minutes per batch. 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 until chicken is evenly coated and heated through, about 2 minutes.
06 - Serve hot, garnished with additional green onions or fresh cracked pepper if desired.
# Expert advice:
01 -
- The coating stays impossibly crispy even after tossing in the sauce
- That fresh cracked pepper aroma fills your entire kitchen
- Ready in under 40 minutes but tastes like restaurant takeout
02 -
- Cold chicken straight from the fridge helps the coating stick better
- Don't overcrowd the pan or the oil temperature drops and you get soggy results
03 -
- Use a splatter guard unless you enjoy cleaning oil off your backsplash
- Let the fried chicken rest on a wire rack instead of paper towels to stay crispier