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Chinese Pepper Chicken | Marion's Kitchen

Name: Chinese Pepper Chicken | Marion's Kitchen
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400g (14 oz) chicken thigh fillets, cut into bite-sized pieces; ½ cup corn flour (cornstarch); 1 onion, diced; 1 red capsicum, deseeded and diced; vegetable oil for shallow frying, plus 1 tbsp extra; Black pepper sauce:; 1 tbsp whole Sichuan peppercorns; 1 tbsp whole black peppercorns; ¼ cup oyster sauce; 2 tbsp Chinese Shaoxing wine; 1 tsp sweet dark soy sauce; Marinade:; 1 tbsp soy sauce; 1 garlic clove, finely grated

Prep Time

10m

Cook Time

10m

Total Time

20m

This Chinese Pepper Chicken recipe from Marion's Kitchen features tender chicken thigh pieces coated in a crispy corn flour, and stir-fried with aromatic onions and red capsicum. The dish is then finished in a bold and flavorful black pepper sauce with Sichuan peppercorns, oyster sauce, and Shaoxing wine for an authentic touch.

Recipe Options

Ingredients

Servings: 4

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400g (14 oz) chicken thigh fillets, cut into bite-sized pieces

½ cup corn flour (cornstarch)

1 red capsicum, deseeded and diced

vegetable oil for shallow frying, plus 1 tbsp extra

1 tbsp whole Sichuan peppercorns

1 tbsp whole black peppercorns

2 tbsp Chinese Shaoxing wine

1 tsp sweet dark soy sauce

1 garlic clove, finely grated

Combine the chicken with the marinade ingredients. Set aside for later.

Place the Sichuan peppercorns in a dry frying pan over high heat. Cook, shaking the pan, for 2 minutes or until the peppercorns are fragrant and just starting to smoke. Transfer to a mortar along with the black peppercorns. Grind to a fine powder.

Mix 1 tbsp of the peppercorn powder with the oyster sauce, Shaoxing wine and sweet dark soy sauce. Keep the remaining peppercorn powder in an air-tight container and use to season anything from pan-fried chicken to grilled prawns.

Add about a centimetre of oil to the base of a wok or frying pan over high heat. When the oil is hot, toss half the marinated chicken in the corn flour and cook in the oil for 3-4 minutes or until golden and cooked through. Drain on paper towel. Repeat with the remaining chicken and flour.

Heat the 1 tablespoon of oil in a large wok or frying pan over high heat. Add the onion and capsicum and stir-fry for a minute. Add the chicken and the peppercorn sauce and stir-fry until well combined. Serve immediately.

Chinese Pepper Chicken | Marion's Kitchen

Ingredients

Black Pepper Sauce

Marinade

Steps

Nutrition Facts

Chinese Pepper Chicken | Marion's Kitchen

Ingredients

Black Pepper Sauce

Marinade

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts