Description
Get ready for a flavor explosion that’ll make takeout jealous! This crispy, saucy, perfectly peppery chicken is about to rock your world in just 30 minutes. Trust me, your taste buds will thank you
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 tablespoons freshly ground black pepper (Don’t skimp here, folks!)
- 1 teaspoon salt
For the Sauce (this is where the magic happens!):
- 4 cloves garlic, minced (or more, I won’t judge!)
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 cup chicken stock
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For Garnish:
- 4 green onions, sliced diagonally (fancy, right?)
- 2 tablespoons toasted sesame seeds
- Extra black pepper to taste (because why not?)
Instructions
- Pat those chicken pieces dry like they’re precious little gems (trust me, this is key for crispiness!)
- Season chicken with 1 tablespoon black pepper and salt
- Heat your wok or skillet until it’s smoking hot (Like, REALLY hot!)
- Add vegetable oil and swirl to coat
- Add chicken in batches (Don’t crowd the pan – these babies need space to dance!)
- Stir-fry until golden brown, about 3-4 minutes per batch
- Remove chicken and set aside (resist snacking… I know it’s hard)
- In the same pan, add garlic and ginger (mmm… that smell though!)
- Mix sauce ingredients in a bowl (this is your liquid gold!)
- Pour sauce into pan, stirring constantly
- Add chicken back in and toss to coat
- Sprinkle remaining black pepper
- Garnish with green onions and sesame seeds
Keywords: black pepper chicken, chicken recipes, spicy chicken dishes, sichuan cuisine, stir-fry meals