Community Pick
Chinese Chicken with Black Pepper Sauce
photo by cchampion1974
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
-
For the Stir-Fry
- 1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok)
- 6 tablespoons cornstarch
- 1 large onion, diced
- 1 cup frozen peas and carrot
- cooking oil
- hot steamed rice
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For the Sauce
- 1⁄4 cup oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1 teaspoon rice wine or 1 teaspoon sake
directions
- Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
- Mix together sauce ingredients in a small bowl and set aside.
- Cut chicken into a small dice, about 1/4-inch.
- Heat 1-2 cups peanut or other cooking oil in your wok.
- Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
- Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
- Remove oil from wok and discard.
- Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
- Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
- Serve at once with hot steamed rice.
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Reviews
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Sue has re-created my favorite dish from a local chinese buffet with this recipe. I will admit, Asian cooking is mysterious to me and I couldn't imagine "my dish" coming out of these ingredients...but Sue obviously knows what she is doing!! These tender chicken bites have an awesome rich peppery flavor with just a hint of sweetness. I like to slice the onion in long pieces because when you get a bite of onion with the chicken it gives it an extra surprise!! I can't even begin to tell you how wonderful this dish is...you are just going to have to try it! Sue, thanks for all your hard work and coming up with this to-die-for recipe that will be made in this house often! :)
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Tweaks
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We'd never tried this before, never used oyster sauce and certainly never eaten anything with this much pepper in it. LOVED IT. I doubled the sauce, and used asian leafy greens and julienned carrots instead of the peas and carrot. I didn't have rice wine so threw in a dash of normal dry white wine. Stirfried the chicken first in very little oil. So simple, so quick, so tasty. This will be made again in our home. EDITED TO ADD: The leftovers, cold, were absolutely beautiful the next day so I am thinking of actually making this intentionally as a cold salad, for guests tomorrow.
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Man, this was tasty! I loved having the chicken all crispy. I doubled the sauce as many people suggested, and was very glad I did. I'm low on food items right now, so I used chicken breasts instead of thighs and regular soy sauce. Also, I'm out of rice, so I served this over buttered noodles with a little bit of garlic powder. Very tasty! I just bought my first bottle of Sake a few days ago, and so I used that, which just made me happy. :) Oh, and no onions, so I used broccoli and added some chopped garlic when I added the broccoli. As said before, this is very yummy and I most certainly will make it again! Thanks :)
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com