Crispy Black Pepper Chicken Stir Fry
A takeout-style stir-fry featuring crispy fried chicken bites, onions, and bell peppers tossed in a bold, glossy black pepper sauce.
Ingredients
For the Chicken Marinade
- 500 g chicken breasts cut into bite-sized cubes
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp soy sauce
- 1 large egg
- 2 tbsp cornflour cornstarch
- 2 tbsp plain flour all-purpose flour
- Oil for frying
For the Black Pepper Sauce
- 3 tbsp soy sauce
- 1 ½ tbsp chilli sauce
- 1 tbsp oyster sauce
- ¼ tsp rice vinegar
- ¼ tsp sesame oil
- 2 tsp crushed black pepper coarsely ground works best!
- ¾ cup chicken broth
- 1 tsp cornstarch
For Cooking & Garnish
- 2 tbsp vegetable oil
- 1 tbsp ginger garlic paste
- 1 medium yellow onion cut into bite-sized chunks
- 1 bell pepper cut into bite-sized chunks
- Spring onion greens finely sliced (for garnish)
- Steamed Jasmine or Basmati rice for serving
Instructions
- Marinate cubed chicken with salt, black pepper, soy sauce, egg, cornflour, and plain flour for 10-15 minutes.
- In a bowl, whisk soy sauce, chilli sauce, oyster sauce, rice vinegar, sesame oil, crushed black pepper, chicken broth, and 1 tsp cornstarch for the sauce.
- Fry marinated chicken in hot oil in batches for 4-5 minutes until golden brown and crispy. Drain on paper towels.
- Heat 2 tbsp oil in a wok over high heat. Sauté ginger garlic paste for 30 seconds.
- Add chopped onions and bell peppers; stir-fry for 1-2 minutes until tender-crisp.
- Whisk and pour in the sauce mixture. Cook for 1-2 minutes until thick and glossy.
- Add fried chicken and toss rapidly for 1 minute until completely coated in glaze.
- Garnish with sliced spring onion greens and serve hot with rice.
Video
Notes
Notes:
- Coarsely Crushed Pepper: Use coarsely ground or freshly crushed black pepper for the best aromatic heat and flavor depth.
- High-Heat Toss: Stir-fry quickly over high heat so the vegetables stay crisp and the chicken maintains its crunchy coating under the glaze.