Chinese Pepper Chicken

Chinese pepper chicken requires a blend of sauces and pepper mix. I have used both sichuan peppercorns and black peppercorns, which give a nice heat to the dish. Sichuan peppercorns have a slight numbing effect, so I have added them in equal proportions to balance the flavours.

A combination of sauces, peppercorns and peppers, makes it a tasty and exciting dish.

Serves

US|Metric

ingredients

Chicken marinate

Boneless chicken thighs: 500 gm
Light soy sauce: 2 tbsp
Salt: 1/4 tsp
Garlic cloves: 3-4 (grated/minced)

Pepper mix

Sichuan peppercorns: 1tsp
Black peppercorns: 1 tsp

Sauce

Light soy sauce: 1 tbsp
Oyster sauce: 1 tbsp
Kecap manis/ sweet soy sauce: 1 tbsp
Shaoxing wine: 2 tbsp
Pepper mix: 1 tsp

Other ingredients

Onion : 1 (cut into small cubes)
Red and yellow pepper: 1 (cut into small cubes)
Oil: 1 cup (for frying) + 1 tbsp
Corn flour: 1/2 cup

Chinese Pepper Chicken

A combination of sauces, peppercorns and peppers, makes it a tasty and exciting dish.

Step 1:

Cut the boneless chicken thighs into 1 inch pieces.

Step 2:

Marinate the chicken pieces with soy sauce, grated garlic and salt.

Step 3:

Toast sichuan peppercorns for 2 minutes on low flame. Crush them along with black peppercorns to a coarse powder using pestle and mortar.

Step 4:

In a bowl, add the ingredients written under 'sauce'. Mix and keep it ready.

Step 5:

In a frying pan, add a cup of any neutral oil and heat it.

Step 6:

In a plate, add corn flour. Roll the chicken pieces in corn flour and deep fry them on medium-high flame to crispy-golden brown. Transfer them to a plate lined with kitchen towel. Fry the chicken pieces in 2-3 batches. Do not overcrowd the pan.

Step 7:

Take a large frying pan or wok, add a tablespoon of oil, let it heat up. Now add in onion and pepper cubes. Sauté for 2 minutes.

Step 8:

Add in the prepared sauce and fried chicken and mix thoroughly to coat each chicken piece with the sauce. Switch off the flame. Sprinkle with some more pepper mix (1/4 tsp) and enjoy!