Black Pepper Chicken Takeout Style

Ingredients

• 1.5 lb boneless skinless chicken thighs (sliced into bite sized pieces)
• 1 tbsp light soy sauce (for marinade)
• 1 tbsp oyster sauce (for marinade)
• 1 tsp sesame oil (for marinade)
• 0.5 tsp chicken powder (for marinade)
• 1 tbsp cornstarch (for marinade)
• 2 tbsp light soy sauce (for sauce)
• 1 tbsp dark soy sauce (for sauce)
• 1 tbsp oyster sauce (for sauce)
• 1 tbsp Shaoxing wine (referred to as jocelyn wine in transcript)
• 1 tbsp honey (for sauce)
• 0.25 cup chicken stock (for sauce)
• 1 tsp cornstarch (for sauce)
• 0.5 onion (roughly chopped)
• 1 bell pepper (roughly chopped)
• 3 cloves garlic (roughly chopped)
• 1 cup cooking oil (for shallow frying; referred to as food lube)
• black pepper (generous amount, coarsely grated)

Steps

1. 1

   Slice the boneless skinless chicken thighs into bite-sized pieces.

2. 2

   In a bowl, combine the chicken pieces with light soy sauce, oyster sauce, a little sesame oil, chicken powder, and cornstarch. Mix well and set aside to marinate.

3. 3

   Prepare the sauce by whisking together light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, honey, chicken stock, and a little bit of cornstarch in a separate bowl.

4. 4

   Roughly chop half an onion. For the bell pepper, cut off the top, remove the seeds and ribs, and roughly chop. Roughly chop the garlic.

5. 5

   Heat a wok over high heat and add about an inch of cooking oil.

6. 6

   Carefully add the chicken pieces to the hot oil piece by piece to prevent sticking. Shallow fry until the chicken is golden brown and lightly crispy.

7. 7

   Remove the chicken from the wok and set aside. Drain most of the oil, leaving just enough to sauté the vegetables.

8. 8

   Add the chopped onion, bell pepper, and garlic to the wok. Cook on medium-high heat until the vegetables are slightly softened and have developed some charred edges.

9. 9

   Pour the prepared sauce into the wok with the vegetables. Stir for about 30 seconds until the sauce thickens and becomes glossy.

10. 10

    Add the fried chicken back into the wok. Grate in a generous amount of coarse black pepper.

11. 11

    Toss everything together until the chicken is thoroughly coated in the sauce and serve immediately.

Notes

The transcript mentions 'jocelyn wine', which is a phonetic mistranscription of Shaoxing wine (a standard Chinese cooking wine). 'Food lube' is a slang term used by the creator for cooking oil.

Nutrition per serving

• main
• dinner
• stir-fried
• takeout-style
• chicken
• spicy
• quick