Chinese Peppered Chicken

Bold, peppery, and gorgeously glossy, this Black Pepper Chicken is about to give your Chinese takeout menu some serious competition. Think: juicy-on-the-inside, crispy-on-the-outside chicken and crisp-colorful veggies drenched in a rich, savory sauce with a deeply-warm heat that only black peppercorn can deliver. It's the Chinese classic you didn't know you were missing, and it's ready in under 30 minutes.

📝 Ingredients

• 4 TBS Reduced Sodium Soy Sauce (- DIVIDED)
• 2 TBS + 2 tsp Oyster Sauce (- DIVIDED)
• 1 tsp Toasted Sesame Oil
• 1/2 tsp Baking Soda
• As Needed Kosher Salt and Ground Black Pepper
• 1 pound Boneless Skinless Chicken Breasts
• 5 TBS + 2 tsp Cornstarch (- DIVIDED)
• 1/3 Cup Chicken Stock or Vegetable Stock ((sub: 1/2 bouillon cube dissolved in water))
• 2 TBS Rice Vinegar
• 1 TBS Chinese Cooking Wine or Mirin ((sub: dry sherry))
• 1 TBS Light Brown Sugar (- packed)
• 3/4 tsp Freshy Ground Black Pepper ((sub: 1 1/4 tsp coarsely ground black pepper))
• 4 TBS Peanut Oil (- DIVIDED (sub: neutral oil))
• 1 small White Onion (– peeled and medium dice (about 1 1/2 cups))
• 2 medium ribs Celery (– thinly sliced on a diagonal (about 1/2 cup))
• 1 small Bell Pepper (– seeded and medium dice (about 1 cup))
• 2 cloves Garlic (– peeled and finely chopped)
• 1 heaping tsp Grated Ginger

👨‍🍳 Instructions

1. 1Prep Raw Chicken: Place the chicken breasts on a clean cutting board and cover with a sheet of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken out to an even ½-inch. Then, use a sharp Chef’s knife to cut the chicken breasts into a 1-inch dice.
2. 2Make Chinese Marinade: To a medium size bowl, 1 TBS soy sauce, 2 tsp oyster sauce, sesame oil, baking soda, 1 teaspoon salt and a generous pinch of black pepper. Use a whisk to stir the ingredients until well combined and foamy.
3. 3Marinate Raw Chicken: Marinate Chicken: Add the pieces of chicken to the bowl with the marinade and stir/toss the chicken to completely coat it in the marinade. Then, set the bowl aside and let the chicken marinate for at least 10-15 minutes.
4. 4Make Black Pepper Sauce: In a 2-cup liquid measure, combine the stock, remaining 3 TBS soy sauce, remaining 2 TBS oyster sauce, 2 tsp of cornstarch, vinegar, sugar, Chinese cooking wine, and fresh cracked black pepper. Use a whisk to thoroughly combine the ingredients and then set the sauce aside.
5. 5Coat Chicken in Cornstarch: When Ready to Start Cooking – Coat Chicken in Cornstarch: Once you’re ready to cook, add the remaining 5 tablespoons of cornstarch to the bowl with the marinating chicken pieces. Use tongs or chopsticks to thoroughly mix the ingredients and coat the chunks of chicken in the cornstarch.
6. 6Sear Chicken in Two Batches: Brown Chicken IN TWO BATCHES: In a wok or large heavy bottom skillet, heat 3 tablespoons of oil over MEDIUM-HIGH heat for about 2-3 minutes. Once the oil is almost to the point of smoking, add half the chicken to the pan, arranging the pieces in a single layer in the pan. Cook the chicken without disturbing for 2 minutes, or until the bottom side is golden brown. Use tongs to flip each piece of chicken over and cook on the other side for 1 minute, undisturbed. Then, stir fry the chicken for 1 minute, or until it’s golden brown all over and almost cooked through. Next, use a slotted spoon to transfer the chicken to a paper towel lined plate and season lightly with salt. Then repeat the browning process with the remaining pieces of chicken, adding more oil to the pan if necessary, transferring the crispy chicken to the plate, and seasoning with salt. Finally, set all the chicken aside. Hold a sheet of paper towel in a pair of tongs and whip the wok clean before proceeding.
7. 7Sauté Onions and Aromatics: Return the pan to the stovetop over MEDIUM heat and add the remaining 1 tablespoon of oil. Once the oil is shimmering, add the onions, celery, and bell peppers, then season with a generous pinch of salt and pepper. Stir-fry the veggies for 3-4 minutes, or until they’re soften. Then, add the garlic and ginger. Cook, stirring, until fragrant, about 1 minute.
8. 8Add Peppercorn Sauce: Reduce the heat under the pan to low. Use a whisk to give the stir fry sauce a good stir before pouring it into the pan. Immediately stir the sauce and simmer, stirring frequently and adjusting the heat as needed to maintain a simmer, for 2 minutes, or until the sauce resembles a thick syrup and coats the back of the spoon.
9. 9Add Chicken Back to Pan: Add the crispy chicken to the Chinese pepper sauce. Quickly stir fry to coat the chicken in the sauce, about 30 seconds to 1 minute. Then, immediately remove the pan from the heat. Next, taste the black pepper chicken and adjust the flavors as you see fit.
10. 10Serve Chinese Black Pepper Chicken: Garnish and Serve Black Pepper Chicken: Scatter fresh scallions, fresh basil, and sesame seeds all over the dish. Then serve the crispy chicken in black peppercorn sauce over steamed rice, cooked Asian noodles, or roasted veggies with lime wedges on the side. Enjoy immediately.