Takeout-Style Chicken Dish (Print Version)
# Ingredients:
→ Chicken and Base Ingredients
01 -
500 gram or 1.1 lbs skinless chicken breast, cut into bite-size cubes
02 -
2 tablespoons peanut oil
03 -
Salt as required
04 -
2 medium onions, cut into 1-inch cubes
05 -
1 large green bell pepper, cut into 1-inch cubes
06 -
½ teaspoon minced garlic
07 -
½ teaspoon minced ginger
08 -
1 fresh red/green chili, chopped
09 -
2 tablespoons cornstarch
10 -
¼ teaspoon freshly ground black pepper
→ Sauce Ingredients
11 -
¾ teaspoon freshly ground black pepper
12 -
3 tablespoons light soy sauce
13 -
1 tablespoon dark soy sauce
14 -
1 tablespoon rice vinegar
15 -
½ teaspoon brown sugar
16 -
1 teaspoon toasted sesame oil
17 -
1 teaspoon cornstarch
18 -
2 tablespoons water or chicken broth
# Instructions:
01 -
Whisk together the crushed black pepper, rice vinegar, soy sauce, brown sugar, toasted sesame oil, cornstarch, and water in a bowl until there are no lumps.
02 -
Coat chicken with 1 tablespoon of the sauce, 2 tablespoons of cornstarch, and salt. Rest it aside while you prepare the onion, ginger, garlic, and pepper.
03 -
Heat a large frying pan until it's hot. Add one tablespoon of oil and tilt the pan to spread oil all over. Add chicken in a single layer and cook over medium flame until golden from the bottom. Then flip the chicken cubes over and cook until the chicken begins to brown and is almost cooked through. Transfer the chicken to a plate. Cook in batches if needed to avoid overcrowding.
04 -
Heat 1 tablespoon oil in the same pan. Add ginger, garlic, and chopped chilies; Sauté for 30 seconds. Immediately add onion and bell peppers. Stir fry over a high flame until the vegetables are crisp and tender.
05 -
Reduce the flame to the lowest. Whisk the sauce to recombine and pour into the pan. Let it simmer for 30 seconds. Add the fried chicken and toss well until warmed through.
06 -
Switch off the flame and add freshly ground black pepper. Stir to combine and serve hot.
# Notes:
01 -
Prepare all ingredients in advance
02 -
Use freshly ground peppercorns for best flavor
03 -
Marinating is essential for tender, flavorful chicken
04 -
Always whisk sauce before using to prevent cornstarch settling