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–+ servings
Black Pepper Chicken

Irresistibly Crispy Black Pepper Chicken in Minutes

This Black Pepper Chicken brings vibrant flavors of Chinese cuisine to your table with its crispy texture and bold sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Main protein source ensuring juiciness and tenderness.
  • ¼ cup Cornstarch Provides a crispy coating; substitute with arrowroot powder for a gluten-free option.
  • ¼ cup Vegetable Oil Used for frying; can substitute with sesame oil for additional flavor.
For the Sauce
  • 2 tablespoons Oyster Sauce Adds depth and umami; substitute with a gluten-free mushroom sauce for a non-seafood version.
  • 2 tablespoons Low Sodium Soy Sauce Enhances flavor without overwhelming saltiness; can swap with tamari for gluten-free.
  • 2 tablespoons Shaoxing Wine Explodes flavor; can substitute with dry sherry or omit for an alcohol-free version.
  • 2 cloves Garlic Infuses the chicken with aromatic flavor.
  • 1 teaspoon Sichuan Peppercorns Contributes unique heat and flavor; increase for higher spice levels.
For the Vegetables
  • 1 medium Onion Adds sweetness and texture to the dish.
  • 1 medium Red Bell Pepper Offers vibrant color and a slight sweetness, enhancing the overall flavor profile.

Equipment

  • large skillet or wok

Method
 

Step-by-Step Instructions for Crispy Black Pepper Chicken
  1. Begin by cutting the chicken thighs into bite-sized cubes. In a medium bowl, mix them with low sodium soy sauce and minced garlic, ensuring every piece is coated well. Let the chicken marinate for at least 15 minutes.
  2. Once marinated, sprinkle cornstarch over the chicken and toss until each piece is evenly coated.
  3. In a separate bowl, whisk together the oyster sauce, low sodium soy sauce, and Shaoxing wine along with finely crushed Sichuan peppercorns and black pepper. This mixture will become the sauce.
  4. In a large skillet or wok, pour in enough vegetable oil to cover the bottom, about ¼ inch deep. Heat the oil on high until it shimmers.
  5. Carefully add the marinated chicken to the hot oil in batches, and fry for 3-4 minutes, or until the chicken is golden brown and crispy.
  6. Once all the chicken is fried, add more oil to the skillet if necessary and toss in chopped onions and red bell peppers, stir-frying for about 1 minute.
  7. Return the crispy chicken to the skillet along with the prepared black pepper sauce. Toss everything together over medium heat for another 2-3 minutes.
  8. Drizzle a bit of sesame oil over the stir-fry for added flavor, then give it a final toss. Serve immediately over rice or fried rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 50mgCalcium: 30mgIron: 2mg

Notes

Make sure each piece of chicken is evenly coated with cornstarch for maximum crispiness.

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