SISI LOLA’S BLACK PEPPER CHICKEN RECIPE
You’re in for a treat with this quick and easy restaurant style Black Pepper Chicken that’s totally delicious and made at home in just 30 minutes. It’s incredibly saucy, sticky, crispy and sweet, perfect for a quick weeknight dinner.
With Lola’s black paper recipe will be incredibly crispy, sticky, saucy and sweet.
Serve this over some rice and you’ve got yourself an easy dinner that your whole family will enjoy.
INGREDIENTS
CHICKEN
- Chicken– Chicken thighs, boneless and skinless cut into 1 inch cubes. I prefer using chicken thighs because they’re juicier and more tender but chicken breast can be used as well.
- SoySauce – I use low sodium soy sauce to have a bit more control over the saltiness of the dish. You can use regular if that’s what you have on hand.
- Garlic– Fresh minced garlic is used and always adds a terrific flavor.
- Cornstarch– The cornstarch is tossed with the chicken pieces, then fried, resulting in extra crispy chicken.
- Vegetable oil– I use vegetable oil but any mild flavored oil like safflower, or sunflower will work as well.
- Onions– One large onion, chopped for lots of great flavor.
- Bell Pepper– Red pepper was used but any color pepper works well. Cut into 1 small ½ inch pieces.
- Sesame oil – If you can find toasted sesame oil, buy it! The flavor is amazing
BLACK PEPPER SAUCE
- Sichuan peppercorn powder– Sichuan peppercorns taste a bit citrusy and are not spicy. It actually induces a tingling numbness when you eat it, rather than a fiery heat. This can be found in all Asian stores.
- Black Pepper– Lola’s ground black pepper is preferred, and its spicy heat is essential in this dish.
- Oyster Sauce– Provides a sweet and salty taste, with a caramel undertone.
- Soy Sauce– Low sodium sauce again.
- Shaoxing Wine– This medium-dry wine produced in Shaoxing has a rich, slightly nutty taste. Some good substitutes can be dry sherry or mirin
METHOD
- Combine chicken, soy and garlic: In a medium size bowl, combine the chicken pieces with the 1 tablespoon of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.
- Combine sauce ingredients:In a small bowl, combine all the black pepper sauce ingredients together.
- Cook the chicken: Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
- Sauté onion and peppers:If there’s no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.
- Serve: Serve immediately over rice
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