fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Chinese Pepper Chicken

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

A celebration of Chinese flavours and with serious comfort factor, this speedy stir-fry is ready to dive into in well under half an hour – with plenty of minutes to spare! I love how the savoury, peppery flavours are king in this dish – so satisfying.

WATCH THIS RECIPE

CHINESE PEPPER CHICKEN

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

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

Steps

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.

Icon 5

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.

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen