Description
Indulge in a restaurant-style Chinese Pepper Chicken at home, featuring tender, velvet-marinated chicken strips stir-fried to perfection. With a bold, aromatic blend of toasted Sichuan and black peppercorns, this dish offers a satisfying numbing heat and complex umami depth. Paired with crisp, colorful bell peppers and finished in a rich, savory glaze, this 30-minute recipe is the ultimate comfort food for a quick weeknight dinner that beats any delivery takeout.
Ingredients
400g Chicken breast, thinly sliced
1 tbsp Sichuan peppercorns
1 tbsp Black peppercorns, freshly cracked
4 tbsp Oyster sauce (vegetarian mushroom-based)
1 tbsp Light soy sauce
1 Egg white
2 tbsp Cornstarch
1/2 Red bell pepper, diced
1/2 Green bell pepper, diced
1 small Onion, diced
3 cloves Garlic, minced
1 cup Vegetable oil (for shallow frying)
Instructions
In a bowl, combine sliced chicken with soy sauce, half the garlic, egg white, and cornstarch. Massage well and let rest for 15 minutes.
Dry roast the Sichuan and black peppercorns in a hot skillet until fragrant, then crush them coarsely.
Heat 1 cup of vegetable oil in a wok and fry the chicken until golden and nearly cooked (approx. 3 minutes). Remove and drain.
Remove excess oil, leaving 2 tablespoons in the wok. Sauté onions, bell peppers, and remaining garlic until tender-crisp.
Return chicken to the wok, add the oyster sauce and crushed peppercorns, tossing quickly to glaze and finish cooking.
Notes
Ensure you slice the chicken against the grain for maximum tenderness. Using a mushroom-based vegetarian oyster sauce helps keep the dish strictly non-pork and suitable for those avoiding seafood, while enhancing the umami profile.
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese