Photograph of the finished Black Pepper Chicken

Vietnam · Gà xào tiêu đen

Black Pepper Chicken

35 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.1 lb
  • Photograph of Black pepper Black pepper 1.7 oz
  • Photograph of Onion Onion 2
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Crush the black peppercorns and then toss them in a dry pan for 40 seconds until fragrant.
  2. 2 Crush the peppercorns and then roast them instead of using powdered pepper, as powdered pepper gives a dull, pungent spiciness without the aroma.
  3. 3 Marinate the diced chicken with half of the pepper, oyster sauce, and cornstarch for 20 minutes.
  4. 4 Sauté the chicken in butter and oil over high heat for 7 minutes, browning on all sides.
  5. 5 Add the onions and bell peppers and stir-fry for 2 minutes until the vegetables are still crisp.
  6. 6 Sprinkle with the remaining pepper and mix in the cornstarch to thicken the sauce and coat the chicken pieces.
Start cooking