Black Pepper Chicken

Look at that.

So there we are, that is black pepper chicken made. Who needs a restaurant or takeaway? Do it at home.

Hi everyone, I’m Rick. Today, black pepper chicken. Chinese version, black pepper chicken.

Why You’ll Love This

Very tasty indeed, and it’s fairly quick to make.

It’s easy to produce.

It’s absolutely sensational. Fantastic flavour through there.

It’s a fantastic dish.

Ingredients

• For the Chicken
  • chopped chicken breast
  • about a teaspoon of ground black pepper
  • a tablespoon of normal light soy sauce
  • a tablespoon of corn starch, corn flour
• For the Sauce
  • two tablespoons oyster sauce
  • About a teaspoon of dark soy
  • Two tablespoons of soy
  • sugar (optional)
  • a little bit of chicken stock
  • a teaspoon of black pepper
  • less than half a teaspoon sugar
• For the Veggies
  • garlic
  • a little bit of ginger
  • some peppers
  • some green onions
  • an onion
• Other
  • Little bit of oil
  • some cornstarch or corn flour
  • a little bit of water

Instructions

1. In here, chopped chicken breast.
2. We want about a teaspoon of ground black pepper. And a tablespoon of normal light soy sauce. And we want a tablespoon of corn starch, corn flour.
3. This chicken is going to marinate for about 20 to 30 minutes.
4. Let’s get a sauce made up first. A couple of tablespoons oyster sauce. About a teaspoon of dark soy. Two tablespoons of soy.
5. You could add a splash of sugar to this if you want. I’ll add some sugar.
6. We are going to go in there with a little bit of chicken stock. Let’s have that mixed in.
7. We are going to add, because it’s a black pepper sauce, a teaspoon of black pepper. I’ve got less than half a teaspoon. Just counterbalance that soy sauce. Stick that one side.
8. Veggies. We’ve got garlic. We’ve got a little bit of ginger. We’ve got some peppers. And we’ve got some green onions. And an onion.
9. Mash garlic. Rub your knife over it. Let’s have it all mashed up. In there.
10. Ginger is going to be the same. We’re going to mash it. We’re just slicing it across like that, to make it easier.
11. Our green onions. Topped and tailed. Take off that bit there. Our green tops. About a centimeter. Something like that.
12. Peppers. I’ve got red and green, but you can go for any color you like. So, you decide whether you want to dice or slice. We’re going to go slice.
13. Onion. Same theme. We’re going to do that.
14. We’ve had about half an hour for the marinade. Little bit of oil.
15. What we’re going to do first is fry the chicken. Take the chicken out. Heat up your oil. Nice and steady.
16. In there with your chicken. In we go. Nice and steady. Give it a little bit of a cooking. Little bit of a color on here, if we can. We’re just trying to cook this chicken through. Nearly all the way, actually. Turn it over. Let’s get a bit of color on it.
17. Give it a little turn over. Make sure we’re going to get it all cooked. That’s got a nice little bit of golden color on there. Into a bowl. We’re keeping that. And it goes back in. In a minute. There we have it. One side.
18. More oil in there. Garlic, ginger. All it is, is just cook out the rawness.
19. As soon as you get a little bit of a tinge on all of this, in with your veggies. Little stir fry. Nice, steady. Stir fry. Chuck it all around in there. Try and get that garlic and ginger off the bottom, into the veg.
20. Must get a little bit of softening on there.
21. Back in there with our chicken. And the juice. Get that all tossed back in there.
22. All we’re going to do is add our sauce. Let it come back up to temperature.
23. We’re going to add a little bit of a cornstarch slurry. I want it a little bit thicker. In here, I’ve got some cornstarch or corn flour. Just going to go in there with a little bit of water.
24. So we just want to add a little bit of our cornstarch slurry. Give it a little bit of a thickness in there. A little bit more.
25. Flame off. That is job done.
26. In there with some green onion. And then we’ll save some and chuck it on at the end.

Cooking Tips

• You can sear up all the chicken when we’re raw inside. So, just slow yourself down. Nice and steady. Cook the chicken.
• Don’t have the flame too high. Doesn’t need to be high.
• As soon as you get a little bit of a tinge on all of this, in with your veggies. Most people make a mistake and brown it all up. They have bitter tasting garlic in their dish.

Serving Suggestions

• Serve up.
• This is normally in the centre of the table. Rice, chips, whatever.
• A little bit of those green onions on there.

That didn’t take long.

Very juicy chicken. Fantastic pepper flavour.

That really is delicious. Well, I’m into this in a big way. This is absolutely sensational. Fantastic flavour through there.

Not hot, spicy-wise, but lovely. Warming pepper on your tongue after you’ve eaten it. Not burning while you’re eating it. But you’ve got that lovely warming. It’s sensational. I absolutely love it. It’s a fantastic dish.

Tell them how easy it is to make black pepper chicken at home. It really is easy. No point going out. And I tell you, if it’s cold out, this is one of those dishes that brings that warmth.