black pepper chicken

Black Pepper Chicken

Ingredients

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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.

Cooking Ingredients

    Chicken Covering

    1/4 cup cornstarch

    1 tablespoon diminished sodium soy sauce

    1 tablespoon Shaoxing wine

    1 teaspoon newly ground dark pepper

    1 pound skinless boneless chicken thighs, cut into 1-inch pieces

    Dark Pepper Sauce

    1/4 cup low-sodium chicken stock

    1/4 cup clam sauce

    2 tablespoons wine

    2 tablespoons diminished sodium soy sauce

    1 tablespoon water

    1 tablespoon cornstarch

    1 teaspoon newly ground dark pepper

    Pan sear

    3 tablespoons vegetable oil, isolated

    1 tablespoon minced garlic

    1 teaspoon minced new ginger

    1 cup green ringer pepper, cut into 1/2-inch pieces

    1 cup white onion, cut into 1/2-inch pieces

    For Serving

    2 cups cooked white rice

Cooking Direction

    For Chicken Covering, whisk together cornstarch, soy sauce, Shaoxing wine, and pepper in a huge bowl. Blend will be very thick. Add chicken parts of bowl; mix to cover chicken. Let stand at room temperature for 15 minutes.
    In the mean time, for Dark Pepper Sauce, whisk together chicken stock, shellfish 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 intensity. Add a portion of the chicken. Cook and mix until delicately sautéed and presently not pink, around 5 minutes. Move chicken to a plate; put away. Rehash with staying chicken. Eliminate chicken from skillet.

    Add staying 1 tablespoon vegetable oil to skillet. Mix in minced garlic and ginger. Cook and mix until fragrant, around 30 seconds. Mix in chime pepper and onion. Cook and mix until fresh delicate, 2 to 3 minutes.

    Pour in Dark Pepper Sauce and cook until sauce has thickened, 2 to 3 minutes. Return cooked chicken to skillet. Cook and mix until all fixings are covered with sauce. Serve promptly over cooked white rice.