I don’t often go to Chinese buffet but when I do one thing I discovered that is always a good decision is the Black Pepper Chicken. I only found it when I went to a buffet when I was first visiting my now hubby. It is definitely a shining star among the other choices without being too full of itself. I got the notion to figure out how to make it out of the blue and found a great replica on http://blogchef.net/black-pepper-chicken-recipe/. I was super excited and decided to give it a try. It was great!
- 1lb boneless skinless chicken (I used thighs)
- 6 tablespoons cornstarch
- 1 white onion
- 1 cup frozen peas and carrots
- 1 cup mushrooms
- oil
- ** Sauce **
- ¼ cup oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon black pepper
- ½ teaspoon white pepper
- 1 teaspoon sake or rice wine
- Whisk all ingredients for sauce (set aside)
- Cut up chicken into small cubes
- Lightly dust chicken with cornstarch
- Deep fry chicken in oil in small batches
- Drain chicken on paper towels
- Heat one tablespoon of oil and stir fry vegetables till slightly softened
- Add sauce and bring to bubbling point
- Add chicken and toss to cover.
- Serve with steamed rice
- *Note – Please be careful with pepper measurements…it will ruin it if you put more. You may also want to double sauce if you like to have enough to add over rice as well.
Directions
1. Whisk all ingredients for sauce (set aside)
2.Cut up chicken into small cubes
3. Lightly dust chicken with cornstarch
4. Deep fry chicken in oil in small batches
5. Drain chicken on paper towels
6. Heat one tablespoon of oil and stir fry vegetables till slightly softened
7. Add sauce and bring to bubbling point
8. Add chicken and toss to cover.
9. Serve with steamed rice
*Note – Please be careful with pepper measurements…it will ruin it if you put more. You may also want to double sauce if you like to have enough to add over rice as well.
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