Crispy Pepper Chicken (Printable Version)
Juicy chicken in crispy coating with aromatic 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 let marinate for at least 15 minutes.
02 - Mix cornstarch and flour in a shallow dish. Dredge each marinated chicken piece in the mixture, pressing lightly to ensure an even coating adheres to all surfaces.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken in small batches, maintaining oil temperature, until golden brown and crispy, approximately 4–5 minutes per batch. Remove with a slotted spoon 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 minced garlic. Stir-fry for 2–3 minutes until vegetables are just tender but still retain some crunch.
05 - Add fried chicken to the skillet. Pour in black pepper, green onions, soy sauce, oyster sauce, sugar, and water. Toss rapidly and continuously for 2 minutes until every piece is evenly coated and heated through.
06 - Transfer to a serving platter immediately. Garnish with additional sliced green onions or freshly cracked black pepper if desired. Serve hot alongside steamed rice or noodles.
# Expert Advice:
01 -
- The double texture of shattering crispy crust against juicy chicken will make you wonder why you ever ordered delivery
- That freshly cracked black pepper hits differently when it blooms in hot oil, creating this fragrant heat that lingers beautifully
02 -
- Hot oil splatters violently when chicken hits the pan, so please use a splatter guard or stand back a bit
- If your coating starts falling off during frying, your oil is not hot enough or you overcrowded the pan
03 -
- Fry the chicken a second time for 30 seconds after the sauce step for restaurant-level crunch that survives the sauce
- Let the fried chicken rest on a wire rack instead of paper towels to keep the bottom crust from getting soggy