Crispy Pepper Chicken (Printable)

Juicy chicken pieces in a light crispy coating, tossed with fresh black pepper and vegetables for an aromatic Asian-inspired dish.

# What You'll 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 Steps:

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

# Expert Pointers:

01 -
  • The coating stays impossibly crispy even after tossing with the sauce
  • That cracked black pepper creates this warmth that sneaks up on you
  • Everything happens in one wok so cleanup is surprisingly minimal
02 -
  • Do not overcrowd the wok when frying or the oil temperature drops and you get soggy coating
  • Let the fried chicken drain on paper towels while you cook the vegetables to maintain crunch
  • The final toss must be quick, just enough to coat and heat through
03 -
  • Use a splatter guard when frying unless you enjoy cleaning oil spatters
  • Let your oil come back to temperature between batches for consistent crispiness

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