Crispy Pepper Chicken (Print Version)
Juicy chicken pieces in light crispy coating with freshly cracked black pepper and aromatic vegetables.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Marinade
02 - 1 tbsp soy sauce
03 - 1 tbsp rice wine or dry sherry
04 - 1 tsp sesame oil
05 - 1/2 tsp salt
06 - 1/2 tsp 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 tbsp vegetable oil
11 - 1 large onion, sliced
12 - 1 red bell pepper, sliced
13 - 3 garlic cloves, minced
14 - 1 tbsp freshly cracked black pepper
15 - 2 green onions, sliced
16 - 2 tbsp soy sauce
17 - 1 tbsp oyster sauce
18 - 1 tsp sugar
19 - 2 tbsp water
# How-To Steps:
01 - Combine the chicken pieces with all marinade ingredients in a mixing bowl. Mix thoroughly to coat evenly and let marinate for at least 15 minutes at room temperature.
02 - Mix cornstarch and flour in a shallow dish. Dredge each marinated chicken piece in the mixture, pressing gently to ensure an even, thorough coating.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry the chicken in small batches until golden brown 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 minced garlic; stir-fry for 2–3 minutes until just tender.
05 - Add the fried chicken to the skillet. Stir in cracked black pepper, green onions, soy sauce, oyster sauce, sugar, and water. Toss quickly and thoroughly until evenly coated and heated through, about 2 minutes.
06 - Transfer to a serving platter while hot. Garnish with additional green onions or fresh cracked pepper if desired.
# Expert Tips:
01 -
- The coating stays impossibly crispy even after tossing in sauce, which feels like magic when you pull it off
- That generous hit of black pepper makes it unlike any other takeout style chicken you have had
02 -
- Do not overcrowd the pan when frying or the oil temperature drops and you get soggy chicken
- The coating needs to set for a minute after frying before tossing in sauce, or it will not stay crispy
03 -
- Use a thermometer for your oil, guessing the temperature almost always leads to disappointment
- Pat the chicken really dry before marinating for better coating adhesion