Chinese Black Pepper Chicken (Buffet Style)
I am showing the legit way to make this dish at home. You will need to deep-fry the chicken so that it stays juicy and forms a light coating around the outside. The homemade black pepper sauce is very, very tasty.
Ingredients
Chicken Marinade
- 1 pound boneless chicken thighs (cut into thin, bite-sized pieces)
- 2 teaspoons soy sauce
- 2 tablespoons water
- 1 tablespoon cornstarch
Black Pepper Sauce
- ¼ cup chicken stock (or water)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- ½ teaspoon black pepper
- ¼ teaspoon sugar
- ½ teaspoon cornstarch
Stir-fry
- 2 tablespoons oil
- 3 cloves garlic (minced)
- ½ small onion (sliced)
- 1 medium green pepper (chopped)
Instructions
- In a medium bowl, combine all the chicken marinade ingredients and let it marinate for at least 40 minutes.
- In a small bowl, combine all the sauce ingredients. Set aside.
- Now, it is time to "velvet" the chicken. You can either do this in hot oil or a pot of boiling water. I prefer oil because it tastes better. See the blog post for pictures. Heat about 1 inch of oil to 350℉. Add ½ the chicken then use a metal spider to quickly separate the pieces. Cook for about 1 ½ minutes until the chicken is opaque and 90% cooked. Remove the chicken and repeat with the remaining chicken.
- Heat a wok of medium until it is lightly smoking. Add the oil and swirl it around the base of the wok. Add the garlic and onions and cook for 1 minute. Add the green peppers and cook for another minute.
- Increase the heat to medium-high. Add the velveted chicken and cook for another 2 minutes. Give the sauce mixture a quick stir then add it to the wok. Cook and toss everything for 1 minute until the sauce is thickened. Enjoy!