I don’t often go to Chinese buffets but when I do, one thing I’ve discovered is that it is always a good decision to get the Black Pepper Chicken. 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. I was super excited and decided to give it a try.
Black pepper chicken is a dish that doesn’t require too much time or effort to make. The recipe originated in China and evolved from the traditional Sichuan pepper chicken dish, which uses peppercorns as a primary ingredient.
This dish goes great with a bowl of steamed white rice.
Black Pepper Chicken
Course: Main Courses, Recipes2
servings10
minutes25
minutes35
minutesIngredients
1 lb boneless skinless chicken (I used thighs)
6 tbsp cornstarch
1 white onion
1 cup frozen peas and carrots
1 cup mushrooms
oil
- Sauce
1/4 cup oyster sauce
1 tsp soy sauce
1 tsp black pepper
1/2 tsp white pepper
1 tsp sake or rice wine
Directions
- 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
- 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.
