Black Pepper Chicken Easiest Recipe Ever: One of the most well-known restaurants that serves Black Pepper Chicken is Panda Express. This imitation is not only SUPER easy to prepare, but it is also incredibly delicious. This meal from a Chinese takeaway restaurant has been requested a great number of times, and there is a good explanation for that: it is so delicious and simple to prepare that you will never want to get it from a restaurant again!
Black Pepper Chicken Easiest Recipe Ever
Ingredients
- 1 lb chicken thigh, cut into 1″ pieces
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tbsp avocado oil, or other neutral oil like canola or vegetable
- 1 tbsp cornstarch
- 3 stalks celery, cut at an angle to 1″ pieces
- 1 yellow onion, sliced
- 5 cloves garlic, minced
- 1 inch ginger, minced
- 1/2 tbsp coarse ground black pepper
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sugar
- 1/4 tsp msg
- 1/2 cup chicken stock
- 1/2 tbsp cornstarch
Instructions
A bowl containing soy sauce, sesame oil, salt, white pepper, avocado oil, and cornflour should be used to chop chicken thighs into pieces measuring one inch in length. Mix until everything is incorporated, then marinate for twenty minutes.
The celery should be cut into pieces measuring one inch, the onion should be cut into pedals of one inch, and the garlic and ginger should be minced and kept aside. Oyster sauce, light soy sauce, coarse black pepper, shaoxing wine (or sherry cooking wine), sugar, chicken stock, and cornflour should be combined in a small bowl and then placed away.
Cook chicken for two to three minutes over high heat until it is completely cooked through, then set it aside.
Fry the garlic and ginger for fifteen seconds over high heat, or until the aroma is released. After adding the celery and onion, continue to cook for one to two minutes.
The chicken and sauce should be added back into the pan, and the cooking process should continue for one to two minutes while the sauce thickens. Enjoy this dish with rice that has been freshly cooked.
Also See:
Tips
During the velveting process, the protein is marinated in cornflour and a variety of seasonings (including white pepper, salt, shaoxing wine, and oils), and then it is quickly passed through heated oil. Velveting is an essential method in Chinese cookery.
One of my favourite methods for ensuring that the meat is juicy and soft is to use this technique, which is a secret that I don’t hear home cooks talk about very often. Incorporating it into my dishes is one of my favourite things to do because it is one of the finest ways to prepare Chinese food at home that is on par with high-end restaurants.
The majority of the recipes that I create involve cutting the vegetables to a size that is comparable to one another. This not only ensures that no one vegetable is “more” cooked than the others, but it also makes the dish look more appealing to the eye. It is possible to change the size of the veggies to suit your preferences (smaller or larger); however, it is essential to adjust the cooking time in order to ensure that the vegetables are cooked to your satisfaction.
Nutrition
- Serving: 1piece
- Calories: 345kca
- Carbohydrates: 15g
- Protein: 20g
- Fat: 23g
- Saturated Fat: 8g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 9g
- Trans Fat: 0.3g
- Cholesterol: 122mg
- Sodium: 1078mg
- Potassium: 313mg
- Fiber: 0.4g
- Sugar: 11g
- Vitamin A: 272IU
- Vitamin C: 1mg
- Calcium: 27mg
- Iron: 1mg