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
1 tbsp 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.
A WONDERFUL EXPERIENCE!
I not only love watching her cook, especially with her humour stirred in, but she is so bubbly and cute! I print off the majority of recipes she does and have yet hit one I dont like. I enjoy Marion very much.
We eat this often and it’s ALWAYS delicious! We toss in mushrooms or even broccoli when we have it and it’s still amazing! Every single time. It’s a house favorite!
I don’t leave reviews but I’ve made this for the 4th time in 6 months which I never normally do!
Great easy recipe when you are craving these sorts of flavours.
Also quite customisable if you want to swap in your veg / carbs with similar. This evening I swapped pepper for green beans / tender stem broccoli and the carbs for these fresh twirly chewy pasta from freezer as I had no rice and it was gooood!