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A glossy stir-fry of black pepper chicken with green peppers and onions in a dark sauce
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Black Pepper Chicken

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 325kcal

Ingredients

  • 500 g boneless skinless chicken thighs, cut into 2cm cubes
  • 15 g cornstarc h
  • 15 ml Shaoxing wine
  • 15 ml light soy sauce
  • 10 g coarsely cracked black peppercorns
  • 30 ml oyster sauce
  • 5 ml dark soy sauce
  • 5 g granulated sugar
  • 60 ml low -sodium chicken stock
  • 30 ml neutral vegetable oil
  • 100 g yellow onion, cut into 2cm petals
  • 100 g green bell pepper, cut into 2cm squares
  • 15 g garlic , finely minced
  • 10 g fresh ginger, finely minced

Instructions

  • In a stainless steel bowl, combine the chicken cubes with cornstarch, Shaoxing wine, and light soy sauce. Incorporate thoroughly and marinate at room temperature for 20 minutes to allow for enzymatic tenderization and starch hydration.
  • In a separate vessel, whisk together the cracked black pepper, oyster sauce, dark soy sauce, sugar, and chicken stock until the sugar is fully dissolved.
  • Heat a carbon steel wok or heavy-bottomed skillet over high heat until the flash point of the oil is reached. Add 15ml of oil and swirl to coat the surface.
  • Introduce the marinated chicken to the wok in a single layer. Sear without agitation for 90 seconds to develop a Maillard crust, then stir-fry for an additional 2 minutes until the internal temperature reaches 74°C. Remove chicken and reserve.
  • Add the remaining 15ml of oil to the wok. Incorporate the onion, bell pepper, garlic, and ginger. Stir-fry for 2 minutes to achieve a crisp-tender texture (al dente).
  • Return the reserved chicken to the wok. Pour the sauce mixture over the ingredients.
  • Toss continuously over high heat for 60 seconds until the starch in the marinade and sauce gelatinizes, creating a glossy coating that adheres to the protein.
  • Verify seasoning and serve immediately to maintain textural integrity.