Description
Spicy black pepper chicken delivers a bold flavor explosion that dances across taste buds with intense Asian-inspired zest. Crispy, tender chicken pieces glazed in a peppery sauce promise a mouthwatering culinary journey you won’t soon forget.
Ingredients
Scale
Primary Protein:
- 1 pound (454 grams) boneless, skinless chicken breasts, cut into 1-inch pieces
Seasonings and Coating:
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Sauce and Aromatics:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 cup chopped green onions (for garnish)
Instructions
- Prepare the chicken by coating the pieces thoroughly with a mixture of cornstarch, salt, and freshly ground black pepper, ensuring each morsel is evenly seasoned.
- Fire up a large skillet or wok over medium-high heat, adding vegetable oil until it shimmers with intensity. Carefully introduce the seasoned chicken, allowing it to sizzle and transform into a golden-brown masterpiece, cooking for approximately 5-7 minutes until perfectly done.
- Remove the chicken and reserve it momentarily, then introduce chopped onions and minced garlic into the same cooking vessel, sautéing until they become translucent and release their aromatic essence.
- Craft a vibrant sauce by whisking together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and optional red pepper flakes in a separate bowl, creating a harmonious blend of flavors.
- Pour the prepared sauce into the skillet, letting it bubble and dance. Reintroduce the cooked chicken, gently stirring to ensure each piece is luxuriously coated with the glossy sauce.
- Allow the chicken to simmer for an additional 2-3 minutes, warming through and absorbing the complex flavor profile of the sauce.
- Transfer to a serving platter and garnish with freshly chopped green onions, providing a final layer of freshness and visual appeal.
Notes
- Add extra crunch by coating chicken in panko breadcrumbs alongside cornstarch for a more textured exterior.
- Balance spice levels by adjusting red pepper flakes or replacing with ground black pepper for milder palates.
- Use chicken thighs instead of breast meat for richer flavor and more tender texture, preventing dryness during cooking.
- Transform recipe into gluten-free version by substituting soy sauce with tamari and ensuring oyster sauce is gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg