Last time, after I introduced my favorite sauce- black pepper sauce, I was always searching for ideas on how to use it. This tender, perfectly balanced chicken stir-fry fills the scoop, and it ruined takeout for me. Let’s make a super delicious chicken stir fry- juicy, savory, tender, and packed with a strong flavor of black pepper. And the best part is that it can be finished within 20 minutes.
Compared to the black pepper sauce, I use butter in this one, which gives the chicken a much stronger taste.
Step by Step
The first step for stir-frying is to marinate the chicken. Marinating is the key to making sure our fried chicken is tender and juicy.
Add salt, pepper, and soy sauce to the chicken. Mix well. Then, mix the starch with water and coat the pork with the starch mixture for protection. At first, the starch will not coat well, continue mixing until it absorbs all of the starch water.
The last step is also essential- add some cooking oil and cover each piece of chicken with oil. This can help to prevent them from sticking together or sticking to the bottom of the wok.
Now let’s make the black pepper sauce. Add oil to a pot, using around 1 tablespoon of vegetable cooking oil. Add garlic and onion, and fry until soft over a very slow fire. Add freshly ground black pepper, then add the butter and stock or water. Let it simmer for about 1 minute, allowing the flavors to combine well.
Pour in starch water. Continue heating until it is well thickened.
Fry the chicken: add oil and fry the garlic until aromatic. Then push the chicken to the edges of the pan and fry the onion and chili peppers. Then, pour in the black pepper sauce. Mix everything well and serve hot.
My favorite way to serve this black pepper chicken is to serve it with steamed rice. You can also serve it with noodles.
- ½ red bell pepper cut into shreds
- 3 tbsp. vegetable cooking oil for stir fry
- 1 green pepper cut into shreds
- ¼ onion cut into shreds
- 2 garlic cloves cut into slices
Black Pepper Sauce
- 2 tbsp. vegetable cooking oil
- 4 garlic cloves minced
- ¼ onion minced
- ⅛ tsp. salt
- ½ tbsp. sugar
- 1 tbsp. freshly ground black pepper
- 2 tbsp. light soy sauce + 1 tsp. dark soy sauce
- ½ tbsp. butter
- 1 cup water or you can use beef stock
- 1 tbsp. oyster sauce
- 2 tbsp. cornstarch + 2 tbsp. water
Marinate Chicken
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Add salt, pepper, and soy sauce to the chicken. Mix well. Then mix the starch with water and coat the pork with the starch protection.
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The last step is also essential- add some cooking oil and cover each piece of chicken with oil.
Make Black Pepper Sauce
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Mix in starch with water.
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Add oil and fry garlic and onion until soft over a very slow fire. Add freshly ground black pepper, then add the butter and stock or water. Let it simmer for about 1 minute, allowing the flavors to combine well.
Fry Chicken
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Add oil and fry the garlic until aromatic. Then push the chicken to the edges of the pan and fry the onion and chili peppers. Then, pour in the black pepper sauce.
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Mix everything well and serve hot.
