This black pepper chicken tastes just like the Chinese takeout favorite, golden-fried chicken in a soy, wine, and black pepper sauce, and served over white rice.
Preparation Details
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 4
Ingredients
- 1/4 cup cornstarch
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon freshly ground black pepper
- 1 pound skinless boneless chicken thighs, cut into 1-inch pieces
Steps
- Gather Ingredients.
- For Chicken Coating, whisk together cornstarch, soy sauce, Shaoxing wine, and pepper in a large bowl. Mixture will be quite thick. Add chicken pieces to bowl; stir to coat chicken. Let stand at room temperature for 15 minutes.
- Meanwhile, for Black Pepper Sauce, whisk together chicken broth, oyster sauce, Shaoxing wine, soy sauce, water, cornstarch, and pepper in a medium bowl.
- Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat. Add half the chicken. Cook and stir until lightly browned and no longer pink, about 5 minutes. Transfer chicken to a plate; set aside. Repeat with remaining chicken. Remove chicken from skillet.
- Add remaining 1 tablespoon vegetable oil to skillet. Stir in minced garlic and ginger. Cook and stir until fragrant, about 30 seconds. Stir in bell pepper and onion. Cook and stir until crisp-tender, 2 to 3 minutes.
- Pour in Black Pepper Sauce and cook until sauce has thickened, 2 to 3 minutes. Return cooked chicken to skillet. Cook and stir until all ingredients are coated with sauce. Serve immediately over cooked white rice.
