Takeout-style Black Pepper Chicken
- Yield:2 servings
- Time:34 mins, 30 secs show details
This is a chicken stir-fry that aims to replicate the kind that you get from the takeout place down the street. Note that this isn't the watered-down, home kitchen, easy-to-make or healthy version... it takes quite a while to make, but the taste is as close as it gets.
Ingredients
- 2chicken thighs, cubed; any form of boneless skinless chicken will work
- 3 tablespoonscorn starch
- 1egg white
- 2 pinchesbaking soda
- 1 pinchsalt
- 1 inchoil, enough to submerge the chicken cubes
- 2cloves of garlic, minced
- ¼ inchginger, minced
- 1bell pepper, cubed
- 1onion, roughly diced
- ¼ cupoyster sauce
- 2 tablespoonssoy sauce
- 1 tablespoonsugar
- 2 teaspoonsblack pepper
- 2 teaspoonsvinegar
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Preparation
- 20 mins
Mix together the cubed chicken, corn starch, egg white, baking soda, and salt. Let marinate. This is called velveting and is a common Chinese technique to tenderize meat. The cornstarch is also necessary to form a crust while deep-frying.
- 10 mins
Heat the oil in a large pot until shimmering. In batches, lower the chicken chunks, including the cornstarch mixture, into the oil and swirl to separate. Fry in the oil until the chicken is cooked, about 5 minutes.
A coating will form on the outside of the chicken. This will not remain crispy for long but nonetheless is important for that authentic takeout texture.
- 30 secs
Take a spoonful or so of the frying oil and add it to a large clean pan or wok. In the hot oil, fry the ginger and garlic until fragrant.
- 2 mins
Add the bell peppers and onions and stir fry until barely cooked.
- 2 mins
Add the chicken chunks and all remaining ingredients. Stir-fry until heated through and evenly coated.
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