Crispy Pepper Chicken (Printable)

Juicy chicken with crispy coating and aromatic black pepper sauce

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Marinade

02 - 1 tablespoon soy sauce
03 - 1 tablespoon rice wine or dry sherry
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon freshly ground black pepper

→ Coating

07 - 1/2 cup cornstarch
08 - 1/4 cup all-purpose flour

→ For Frying

09 - Vegetable oil, for deep frying

→ Pepper Sauce

10 - 2 tablespoons vegetable oil
11 - 1 large onion, sliced
12 - 1 red bell pepper, sliced
13 - 3 garlic cloves, minced
14 - 1 tablespoon freshly cracked black pepper
15 - 2 green onions, sliced
16 - 2 tablespoons soy sauce
17 - 1 tablespoon oyster sauce
18 - 1 teaspoon sugar
19 - 2 tablespoons water

# How to Make It:

01 - Combine chicken pieces with soy sauce, rice wine, sesame oil, salt, and black pepper in a mixing bowl. Mix thoroughly and marinate for at least 15 minutes.
02 - Mix cornstarch and flour in a shallow dish. Dredge each marinated chicken piece in the mixture until evenly coated on all sides.
03 - Heat vegetable oil in a deep pan or wok to 350°F. Fry chicken in batches for 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.
04 - Heat 2 tablespoons oil in a large skillet or wok over medium heat. Add sliced onion, red bell pepper, and minced garlic. Stir-fry for 2-3 minutes until just tender.
05 - Add fried chicken to the skillet. Stir in cracked black pepper, green onions, soy sauce, oyster sauce, sugar, and water. Toss quickly for 2 minutes until evenly coated and heated through.
06 - Serve hot, garnished with additional green onions or fresh cracked pepper if desired.

# Expert Tips:

01 -
  • The coating stays impossibly crispy even after tossing with the sauce, a trick I finally mastered after countless soggy attempts
  • That fresh cracked black pepper creates this warming sensation that makes every bite feel like a hug
  • Ready in 35 minutes but tastes like something that simmered all afternoon
02 -
  • Don't marinate longer than 30 minutes or the acid starts breaking down the meat texture too much
  • Let your fried chicken drain properly, excess oil makes the sauce slide right off instead of clinging
  • The sauce thickens fast, have everything measured and ready before you start cooking
03 -
  • Double fry your chicken for extra crunch, let it cool slightly then fry again for 30 seconds
  • Room temperature chicken fries more evenly than cold straight from the fridge

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