Chinese Pepper Chicken is such a classic dish. It is so easy to put together and tastes amazingly yum. It is full of nutrients with crisp and colorful veggies. Each bite is tender and juicy with peppery sensation. You will want to make it again and again!
My version of Chinese Pepper Chicken is such a great comfort food and it is a perfect choice for a weekly dinner. You get your good protein intake along with a wonderfully delicious homemade meal. You can tune down the pepper and your kids will love it too. I use Chicken breast for this recipe and you are very welcome to use Chicken thighs as well. If you want to try different Chicken dinner recipes, check them out here.
PEPPERS
I love to add Sichuan Peppercorns for that numbing sensation. However, if you do not like it, you can just use Black Peppercorns. The peppery taste is just as wonderful.
VEGETABLES
For the vegetables, I use Onion, Green Bell Pepper, and Red Bell Pepper. You can also add other veggies of your choice, such as Bok Choy or Celery.
WHAT YOU NEED TO MAKE THE PEPPER SAUCE
HOW TO MAKE THIS BEST CHINESE PEPPER CHICKEN:
I hope you will enjoy making this Best Chinese Pepper Chicken recipe. It has tender and juicy chicken with crisp and colorful veggies. It is healthy and delicious at the same time. The recipe is also simple and easy to make. I hope this will become one of your family favorites.
MORE CHINESE CHICKEN RECIPES:
Chinese Crispy Honey Lemon Chicken
Rich Drumstick Kung Pao Chicken
The Best Chinese Pepper Chicken
Ingredients
- 400 g / 14 oz Chicken Breast, cut in slices
- 2 large Garlic Cloves, finely chopped
- 2 tbsp Vegetable Oil
- 1 Onion, diced
- 2 Green Onions, sliced
- 1/2 Red Bell Pepper + 1/2 Green Bell Pepper
- 1 cup Vegetable Oil for frying
Pepper Sauce
- 1 tbsp whole Sichuan Peppercorns
- 1 tbsp whole Black Peppercorns
- 4 tbsp Oyster Sauce
- 2 tbsp Chinese Cooking Wine
- 1 tsp Dark Soy Sauce
Marinade
- 1 tbsp Light Soy Sauce
- 1 large Garlic Clove, grated
- 1 Egg White
- 2 tbsp Cornstarch
Instructions
- In a mixing bowl, mix together Chicken, Light Soy Sauce, Garlic, Egg White, and Cornstarch. Set aside for later.
- Roast the Sichuan Peppercorns and Black Peppercorns in a frying pan over medium-high heat for 1-2 minutes. Transfer to a mortar and grind into fine powder.
- Make the Pepper Sauce. In a bowl, add in 1.5 tbsp of the Pepper mix, Oyster Sauce, Chinese Cooking Wine, and Dark Soy Sauce. Mix well and set aside.
- In a wok or frying pan, on medium-high heat, add in Vegetable Oil. Once the Oil is ready, add in the Chicken pieces one at a time. Fry the Chicken in batches. Fry the Chicken for 3-4 minutes until golden. Drain and repeat the process.
- In a wok, add in Vegetable Oil over medium-high heat. Add in Garlic and stir for 10 seconds until fragrant. Then add in the Onion and the Bell Peppers. Stir fry for 1-2 minutes. Add in the Chicken and the Pepper Sauce. Mix well.
- Turn off the heat. Add in Green Onions. Combine everything well. Transfer to a plate and ready to serve!
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