Best Chinese Pepper Chicken Recipes

CHINESE CHICKEN WITH BLACK PEPPER SAUCE

Steps:

• Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
• Mix together sauce ingredients in a small bowl and set aside.
• Cut chicken into a small dice, about 1/4-inch.
• Heat 1-2 cups peanut or other cooking oil in your wok.
• Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
• Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
• Remove oil from wok and discard.
• Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
• Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
• Serve at once with hot steamed rice.

CHINESE BUFFET BLACK PEPPER CHICKEN

Steps:

• Mix together all of the sauce ingredients and set aside.
• Cut chicken into 1/2" cubes and dust pieces with cornstarch.
• Dry fry chicken in batches until golden brown. Drain on paper towels.
• Heat 1 tbsp oil in pan and stir fry onion for a few minutes, then add the peas and carrots and stir fry for another few minutes.
• Add sauce mixture to the veggies and heat until warm, then add the chicken and fully coat with the sauce.
• Serve with rice.
• Enjoy and thank Bobby for this great recipe!

INSTANT POT® CHINESE BLACK PEPPER CHICKEN WITH CELERY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and celery and cook until soft and translucent, about 5 minutes. Turn off Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper; stir to combine. Set frozen chicken on top and do not stir.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir to mix, then stir in sesame oil.
• Select Saute function. Mix water and cornstarch together in a small bowl. Add to the bubbling liquid and stir until sauce has somewhat thickened, 3 to 4 minutes.

CHINESE CHICKEN WITH BLACK PEPPER SAUCE

Steps:

• Mix sauce ingredients in small bowl and set aside.
• Dice chicken into 1/2-inch pieces. Toss chicken with cornstarch and shake off excess.
• Heat 1/2 cup oil in a wok or deep skillet. Fry coated chicken pieces in hot oil until golden and cooked through; drain on paper towels.
• Heat remaining 2 tablespoons oil in skillet and add onion, cooking until translucent; add bell peppers and cook one minute more. Stir in fried chicken pieces with sauce, and cook until everything is hot.

CHINESE RED PEPPER CHICKEN

Steps:

• Combine first 3 ingredients, stirring to coat chicken; cover and chill 30 minutes.
• Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add chicken, and stir fry 5-7 minutes or until done; remove chicken.
• Heat remaining tablespoon oil in skillet over medium-high heat. Add pepper strips, onions, broccoli; stir fry 2 to 4 minutes or until crisp tender. Remove vegetables from skillet.
• Combine broth and next 4 ingredients, stirring until smooth. Add broth mixture to skillet; cook over medium heat, stirring constantly, until thickened and bubbly. Return chicken and vegetables to skillet, and cook until thoroughly heated. Serve over chow mein noodles.

CHINESE PEPPER CHICKEN

Steps:

• Mix soy sauce, vinegar, sugar, sesame oil and pepper sauce in sealable heavy duty plastic bag.
• Add chicken; seal bag and turn to coat with marinade.
• Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally. Remove chicken from marinade; reserve marinade.
• Heat vegetable oil in 12-inch skillet or Dutch oven over medium heat until hot. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook on low heat about 20 minutes longer or juice is no longer pink when centers of thickest pieces are cut.
• Remove chicken from skillet, using tongs; keep warm.
• Drain all but 1 teaspoon drippings from skillet.
• Heat 1 teaspoon drippings and the marinade in skillet over medium high heat.
• Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers.
• Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender.
• Serve with chicken.