Chinese Chicken with Black Pepper Sauce

"For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!"
 
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photo by cchampion1974 photo by cchampion1974
photo by cchampion1974
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photo by Mahnoor photo by Mahnoor
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Ready In:
30mins
Ingredients:
11
Serves:
3-4
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ingredients

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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

  1. 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! :)
     
  2. A winner! I will defintly be making this one again. I added snow peas instead of the other vegies ~ would also be nice with some honey or beef. If you like Asian food, I reccomend this dish.
     
  3. Wow - yes addictive - yes wonderful- yes I'll do this again~~~~~ I too, stir fried the chicken (Used skinless breasts) I did add 1 tsp blackbean sauce and 1 tsp Hoisin. The recipe is easy to make, clear step by step instructions and very attractive to look at. Thanks SueL for another gourmet meal
     
  4. This was very good. I added more peas and carrots cause I like em. Thanks for posting.
     
  5. It's a very simple and quick dish to make. I used a medley of frozen veggies, added diced garlic, and used more pepper(we love peppper). Delicious!
     
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Tweaks

  1. This is so good. I made this for my family and we couldn't get enough. I did substitute the peas and carrots for mushrooms, but otherwise followed your recipe. Thank you so much , we LOVED it.
     
  2. This was excellent and so easy to make. I love pepper and this dish did not disappoint. I did substitute the carrots and peas for red bell pepper, baby bok choy and snow peas, I doubled the sauce and served with fried rice. I will definately be making this again! Thanks Sue!
     
  3. 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.
     
  4. Delicious! I added a clove of garlic, used peanut oil, and dry sherry instead of rice wine. For vegs I used a green pepper, two celery stalks, and 1/2 can of water chestnuts.
     
  5. 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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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
 
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