Black Pepper Chicken

Black pepper Chicken recipe Chinese Style


I am really fond of this Chinese chicken with black pepper sauce. Someone online had been seeking the recipe. I was familiar with the dish. Around that time we frequented a place in Miamisburg Ohio called Williehana Asian Buffet. Not that I am that fond of buffets, but the guy who ran the place, William Hung, a Malaysian immigrant, previously had worked down here in Cincinnati at the Benihana before opening his own place and also added a teppenyaki grill as you sometimes see here and there. We came for the fish, and from time to time sampled some of his other things on the buffet to fill out the plate.

I first had Mala chicken there and another kimchi type coleslaw that may have been Malaysian. He also had black pepper chicken on the buffet as you see it here. And I just loved it.

I was determined to recreate it. Most restaurant recipes are as simple as possible, no fancy steps or ingredients. It saves them time and money to keep it basic.

Williehana did fry the chicken pieces as I have done here, but it is not totally necessary. There will be a textural and slight flavor change (no starch) if you just stir-fry the chicken without frying, but if it is important to you to cut back on fat, please do so.

I hope you enjoy it as much as we do.

Serves 2

10 ounces boneless chicken breast or boneless chicken thigh
3 tablespoons cornstarch
1/2 cup chopped white onion
1/2 cup frozen peas and carrots, thawed
1/2 cup plus 2 tablespoons peanut oil
hot steamed rice

Black Pepper Sauce:

1/4 cup oyster sauce
1 teaspoon dark sweet soy sauce (if you can’t locate this add a pinch of brown sugar to your ordinary soy sauce – not perfect, but should be OK)
1 teaspoon rice wine or dry sherry [editor's note: can substitute with cooking sherry]
1-1/2 teaspoons black pepper

1. Stir together ingredients for sauce in a small bowl and set aside.

2. Chop chicken into 1/2-inch bites.

3. Place chicken in a small bowl and toss with cornstarch until thoroughly and evenly coated.

4. Heat 1/2 cup oil in a large skillet.

5. Fry chicken pieces in hot oil over med-high heat until golden and cooked through (may need to do several batches so as not to crowd the pan); drain on paper toweling.

6. Heat 2 tablespoons of peanut oil in a wok skillet and add onions when oil is hot. Cook onions until they become translucent, then add peas and carrots and cook for another minute.

7. Stir in chicken pieces and as it becomes hot, add sauce to the pan, and stir a few times to coat well.



Share this article





Related Posts



Latest Posts
Chinese rice
Chinese rice
China has been producing…
Learn to cook Chinese food
Learn to cook…
I consistently get a lot…
Chinese Lemon Chicken Recipes
Chinese Lemon…
Honey Lemon Chicken Honey…
Chinese Fried rice Recipes Easy
Chinese Fried…
4.7 26 Chicken Fried Rice…
Chinese butter cake recipe
Chinese butter…
– by Yang, 5.0stars Thank…
Chinese cooking fish Recipes
Chinese cooking…
4.6 65 Fried Fish with…
Montclair Chinese Cuisine Menu
Montclair Chinese…
Upon entering The Noble…
Chinese Beef soup bone Recipes
Chinese Beef…
I’ve told you before…
Ham Fried rice recipe Chinese
Ham Fried rice…
My obsession with ham…
Search
Featured posts
  • Sweet and Sour Chicken recipe Chinese Style
  • Easy Sweet and Sour Chicken recipe Chinese
  • Sweet and Sour Chicken recipe Chinese
  • Beef Siomai recipe Chinese Style
  • Salted Chilli Chicken Chinese recipe
  • Fish fillets recipe Chinese Style
  • Chilli fish recipe Chinese Style
  • Fried rice Chinese style recipe
  • Black Pepper Beef recipe Chinese
Copyright © 2020 l chinese-cuisine.eu. All rights reserved.