Chicken With Black Pepper Sauce

By No Recipes · 35 min

Ingredients

Instructions

1. Crack 8 grams of black peppercorns coarsely in a mortar.
2. Cut the 350 grams of skin-on boneless chicken thigh into large bite-sized pieces.
3. In a medium bowl, mix the chicken with 8 grams grated garlic, 1 tablespoon Shaoxing wine, 1/4 teaspoon salt, 1 teaspoon potato starch and most of the cracked pepper until evenly coated, then marinate while you prepare the rest.
4. Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Add the chicken in a single layer, skin side down, and brown undisturbed for about 2 minutes.
5. Flip the chicken and brown the other side for about 1 more minute.
6. Add 140 grams onion, 50 grams red bell pepper and 50 grams green bell pepper. Turn the heat to high and stir-fry for 1 to 2 minutes, until the vegetables are bright but still crisp and the chicken is cooked through.
7. Add 2 tablespoons oyster sauce and 1 teaspoon toasted sesame oil, and stir-fry until everything is coated.
8. Garnish with the reserved cracked pepper and serve with steamed rice.

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