Black Pepper Chicken
I love making these one pot dishes, where any mess in the kitchen is kept to a minimum. Trust me, this makes a difference when you’re trying to make dinner on a busy weeknight. This versatile recipe for black pepper chicken allows you to easily add or substitute other vegetables, such as broccoli or carrots. If you prefer pork or beef as your protein, go for that! When finished, this is best served over some cooked rice. It balances out the intense taste of all the great spices and Asian ingredients. This black pepper chicken is incredibly crispy, sticky, saucy and sweet, all my favorites when it comes to a great chicken dinner. Serve this over some rice and you’ve got yourself an easy dinner that your whole family will enjoy.
Ingredient Notes
Chicken
Chicken – Chicken thighs, boneless and skinless cut into 1 inch cubes. I prefer using chicken thighs because they’re juicier and more tender but chicken breast can be used as well. Soy Sauce – I use low sodium soy sauce to have a bit more control over the saltiness of the dish. You can use regular if that’s what you have on hand. Garlic – Fresh minced garlic is used and always adds a terrific flavor. Cornstarch – The cornstarch is tossed with the chicken pieces, then fried, resulting in extra crispy chicken. Vegetable oil– I use vegetable oil but any mild flavored oil like safflower, or sunflower will work as well. Onions – One large onion, chopped for lots of great flavor. Bell Pepper – Red pepper was used but any color pepper works well. Cut into 1 small ½ inch pieces. Sesame oil – If you can find toasted sesame oil, buy it! The flavor is amazing.
Black Pepper Sauce
Sichuan peppercorn powder – Sichuan peppercorns taste a bit citrusy and are not spicy. It actually induces a tingling numbness when you eat it, rather than a fiery heat. This can be found in all Asian stores. Pepper – Freshly ground black pepper is preferred, and its spicy heat is essential in this dish. Oyster Sauce – Provides a sweet and salty taste, with a caramel undertone. Soy Sauce – Low sodium sauce again. Shaoxing Wine – This medium-dry wine produced in Shaoxing has a rich, slightly nutty taste. Some good substitutes can be dry sherry or mirin.
How To Make Black Pepper Chicken
Some Tips
Leftovers
This pepper chicken will last 3–4 days in the fridge when stored in an airtight container! You can reheat it either in the microwave, or covered in a pan over medium heat.
Freezer
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.
More Great Asian Recipes To Try
Chinese Honey ChickenBlack Pepper Udon Noodles With ShrimpChinese Lemon ChickenAsian Style Pepper SteakThree Cup ChickenOyster Sauce ChickenBlack Pepper BeefPepper Chicken Stir Fry
