Name: BLACK PEPPER CHICKEN
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 300 grams chicken breast, thinly sliced; 1 teaspoon light soy sauce; 2 egg whites; 1/4 cup cornstarch; 1/2 teaspoon salt; 1/2 teaspoon white pepper; Oil for frying; 3 tablespoons oyster sauce; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons black pepper sauce; 1 tablespoon brown sugar; 1/2 teaspoon Chinese salt; 1/2 teaspoon ground black pepper; 3 tablespoons oil; 1 tablespoon minced garlic; 1/2 cup bell pepper, diced; 7 dried red chili peppers; 5 green chili peppers; 150 milliliters chicken stock; 5 tablespoons cornstarch slurry

BLACK PEPPER CHICKEN

Spice up your dinner with this mouthwatering Black Pepper Chicken! Tender chicken coated in a savory sauce, packed with flavor and heat. Perfectly paired with rice, it's a dish that will have everyone coming back for seconds!With a perfect balance of heat from fresh and dried chilies, and a rich blend of sauces, this recipe is sure to impress your family and friends.This Black Pepper Chicken recipe is not only a delightful dish to prepare but also an opportunity to explore the vibrant flavors of Asian cuisine. Its versatility allows for endless adaptations, making it a staple in many households. Whether you're a novice cook or a seasoned chef, this recipe can be adjusted to suit any palate, ensuring a satisfying meal every time.

Cuisine: Chinese

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Prep Time 20 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 20 mins Difficulty: Beginner Servings: 4 Calories: 386.21

Instructions

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STEP 1 Prepare the Chicken:

In a large bowl, add the thinly sliced chicken breast.
Combine the light soy sauce, egg whites, cornstarch, salt, and white pepper.
Toss the chicken in the marinade to coat evenly.
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to an hour.

STEP 2 Make the Sauce:

In a small jar, combine the oyster sauce, soy sauce, sesame oil, black pepper sauce, brown sugar, Chinese salt, and ground black pepper.
Shake the jar well to mix the ingredients.

STEP 3 Prepare the Vegetables:

Cut the bell peppers into cubes.
Thinly slice the green chili peppers.

STEP 4 Fry the Chicken:

Heat oil in a wok or large skillet over high heat.
Add the marinated chicken pieces one at a time, being careful not to overcrowd the pan.
Fry for 5-7 minutes per side, or until cooked through and golden brown.
Remove the cooked chicken and set aside on a plate.
Repeat with the remaining chicken.

STEP 5 Cook the Sauce and Vegetables:

Heat oil in the same wok or skillet over medium-high heat.
Sauté the minced garlic until fragrant.
Add the diced bell peppers and fry for 2-3 minutes, or until slightly softened.
Stir in the sliced green chili peppers and dried red chili peppers.
Pour in the chicken stock and the prepared sauce.
Bring to a simmer and cook for 1 minute, stirring occasionally.

STEP 6 Combine Chicken and Sauce:

Return the cooked chicken to the wok or skillet.
Toss everything together for 2 minutes to coat the chicken in the sauce.

STEP 7 Thicken the Sauce:

Add the cornstarch slurry to the wok or skillet.
Stir continuously until the sauce thickens and begins to bubble.

STEP 8 Serve:

Turn off the heat and serve the black pepper chicken immediately.
Enjoy with fried rice or steamed rice.

BLACK PEPPER CHICKEN