Chicken with Black Pepper Sauce
This Thai-style black pepper chicken is a savoury, punchy dish featuring tender, crispy-fried pieces of chicken tossed in an aromatic, peppercorn-spiked sauce. With colourful bell peppers and sweet onions, this stir-fry offers a delightful crunch and a robust, spicy finish that is perfectly balanced by the rich, umami depth of the sauce. It is a quick, easy, and deeply satisfying meal that is best enjoyed over steaming rice.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Cut all vegetables into uniform, bite-sized pieces to ensure they cook evenly when stir-fried in the pan.
The sauce can be thickened to your desired consistency by gradually adding the cornflour slurry, ensuring it coats the chicken beautifully.
Freshly ground black peppercorns provide the best, most aromatic flavour; adjust the amount according to your preference for spice.
This dish is best served immediately upon cooking to maintain the perfect crispy-tender texture of the chicken.
Coat Chicken
Season the chicken pieces with black pepper and cornflour, tossing until each piece is evenly coated.
Fry Chicken
Deep fry the coated chicken pieces in hot oil at 165°C for 3 minutes until golden brown, then remove and set aside.
Prepare Sauce
Whisk together the water, soy sauce, Golden Mountain seasoning sauce, sesame oil, sweet soy sauce, and black pepper in a small bowl until combined.
Prepare Slurry
Mix the cornflour with water in a separate small bowl to create a smooth slurry.
Stir-fry Vegetables
Heat vegetable oil in a pan, sauté the garlic, onion, and green bell pepper for 1 minute until fragrant.
Combine
Add the sauce mixture and fried chicken to the pan, stirring to coat, then pour in the cornflour slurry, stirring until the sauce thickens.
Serve
Finish by folding in the spring onions, turn off the heat, and serve hot over rice.
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Ingredients
| Chicken Thigh | 150 g |
| Black Peppercorn | ½ tsp |
| Cornflour | 1½ tbsp |
| Water | 100 ml |
| Soy Sauce | ½ tsp |
| Golden Mountain Seasoning Sauce | ½ tbsp |
| Sesame Oil | ½ tsp |
| Sweet Soy Sauce | 1 tsp |
| Black Peppercorn | 1 tsp |
| Garlic | 1½ tbsp |
| Onion | 50 g |
| Green Bell Pepper | 50 g |
| Cornflour | 1 tsp |
| Water | 2 tbsp |
| Spring Onion | 1 |
