Crispy Pepper Chicken (Printable)
Tender chicken with crispy coating, tossed with vegetables and aromatic black pepper in savory sauce.
# 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 15 minutes to allow flavors to penetrate.
02 - Mix cornstarch and flour in a shallow dish until well blended. Dredge each marinated chicken piece in the coating mixture, pressing gently to ensure complete coverage.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken in small batches for 4-5 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.
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.
05 - Add fried chicken to the skillet with vegetables. Pour in black pepper, green onions, soy sauce, oyster sauce, sugar, and water. Toss quickly for 2 minutes until everything is evenly coated and heated through.
06 - Transfer to a serving platter immediately. Garnish with additional green onions or fresh cracked pepper if desired. Serve hot with steamed rice or noodles.
# Expert Suggestions:
01 -
- The contrast between that shatteringly crisp coating and the tender, juicy chicken inside is honestly addictive
- The pepper sauce hits this perfect balance of savory, slightly sweet, and just spicy enough to make you reach for your water glass
- Everything comes together in about 35 minutes but tastes like you spent way longer obsessing over details
02 -
- Cold chicken drops your oil temperature and makes everything soggy, so let your marinated pieces come to room temperature before frying
- If you don't have a thermometer, test your oil with a wooden chopstick—bubbles should form around it steadily
- Don't overcrowd the pan when frying, or your chicken will steam instead of crisp up and you'll be sad about it
03 -
- Line your cooling rack with paper towels to drain excess oil without losing that crunch
- Prep all your sauce ingredients before you start frying because the final toss happens fast