Better Than The Buffet Chinese Pepper Chicken
Better Than The Buffet Chinese Pepper Chicken is a buffet staple. So simple yet so complex, this is an easy recipe that has so much depth of flavor. The pepper sauce is so rich and tasty that you won’t believe it comes together with only five ingredients.
My absolute favorite number one thing to get at my favorite Chinese buffet is their pepper chicken. It is a fried, corn-starch breaded chicken that is stir-fried with garlic, green peppers and onion. The star of the show is the Pepper Sauce that everything gets stir-fried in.
The secret ingredient in this Chinese Inspired Buffet-Style Pepper Chicken is… white pepper! White pepper lends such a different and special flavor to this recipe. I don’t use white pepper often but that is one ingredient that is irreplaceable in this dish.
The first time I consumed pepper chicken at my favorite buffet was a time I will not forget. Okay, actually the only thing I remember about that day is that I for sure got my $12.99 worth of all-you-can-eat Chinese buffet pepper chicken. Since that day, that is my absolute go-to at any buffet spread. I’ll get a few crab rangoons and a little bit of fried rice and some of my other favorites like Cashew Chicken. But pepper chicken is taking up 75% of the real estate on my buffet plate.
Being that this was my long-time love at the buffet, I was on a mission to master it myself at home. This is a very easy dish to make. The only thing that can take a little bit of time is the actual frying of the chicken. This chicken will be fried in two batches. Though frying in multiple batches can add to the cooking time, it is often necessary. You want to ensure that you achieve your desired color, flavor and texture. The same applies when I make Thai Steak and Asparagus Stir-Fry.
Part of the beauty of starting your own family is beginning some traditions of your own. About 7 years ago, Anthony and I began making our own homemade Chinese food on New Year’s Eve. It’s become one of our favorite holiday traditions as a result. We make homemade fried rice, crab rangoons, chicken fingers, lo mein noodles and of course, Better Than The Buffet Chinese Pepper Chicken. I will be posting these recipes in the near future as well.
The flavor in this recipe is amazing! Green peppers and onion compliment the lightly breaded, crisp yet tender chicken perfectly. Whenever green peppers and onion are together, you’ve got a winning flavor combo. That’s the flavor that really makes Sausage, Pepper and Onion Sheet Pan Supper a homerun.
The Pepper Sauce is so delicious. It has an amazingly unique flavor and it adds a spicy kick to the dish. You won’t believe that all of the spiciness is only coming from the black pepper and white pepper.
Substitutions
Corn starch: If you are out of corn starch or cooking for someone with a corn allergy, you may opt for regular flour instead.
Chicken: You could substitute your chicken for pork. The cook time and prep for this recipe won’t change.
Green pepper: You can certainly add your favorite peppers to this dish. Yellow, orange or red peppers are all delicious. You could also toss in some of your favorite additional veggies. Bok choy, carrots, pea pods or mushrooms would be phenomenal.
White pepper: I would really recommend sticking to having black pepper as well as white pepper in your Pepper Sauce. It’s a real missed opportunity if you skip the white pepper. However, if you don’t have it, I would substitute the 2 teaspoons of white pepper for 1 additional teaspoon of black pepper. Taste and increase your amount of black pepper according to your preference. Remember, you can always add more but you can’t take any away.
What’s the difference between black pepper and white pepper?
Black pepper and white pepper are picked and processed differently. Due to this fact, black pepper is a little more spicy and white pepper is more mild. White pepper is commonly used in Asian dishes for the unique flavor profile. Also, white pepper is frequently used in things like soup or chowder if you do not want to have the black flecks of pepper.
Directions:
Thinly slice boneless skinless chicken breast into about 1-inch long slices. In a medium mixing bowl, combine corn starch, salt and black pepper. Add the sliced chicken to the mixing bowl and stir until all of the chicken is fully combined.
Heat vegetable oil in a large pan sprayed skillet on medium heat. Using a slotted spoon, add half of the corn starch coated chicken to the hot vegetable oil. You will fry the chicken in two batches to achieve a crispy texture. Flip halfway through cooking. Fry each batch for 12-15 minutes until crisp and cooked through. Once finished, transfer to a paper towel lined plate and sprinkle with a little bit of salt, to taste.
While the chicken is frying, prepare your vegetables. Chop the green pepper, garlic and onion and grate the ginger. Also, make the Pepper Sauce by combining all of the ingredients in a bowl and stir until combined.
After your chicken is done frying, add ¼ cup of vegetable oil to the same pan. Once heated, add the green pepper and cook for 2 minutes, stirring frequently. Add garlic, ginger and onion and cook for an additional 2 minutes while stirring.
Add the fried chicken and the Pepper Sauce to the skillet. Stir for 2 minutes until fully combined. Serve with jasmine rice and enjoy!
Hungry for more Better Than The Buffet recipes?
- Better Than The Buffet Beef and Broccoli is the perfect combination of flavors. The rich flavor in the beef and sauce is complimented perfectly with the bright freshness of the broccoli. This is a recipe with such complex taste that you will not believe it comes together in under 30 minutes!
- Better Than The Buffet Chicken Lo Mein delivers all of the classic flavors of your favorite Chinese noodle dish. Soy sauce, boneless skinless chicken thighs, mixed veggies, ginger and garlic make this a dish that’s big on flavor but comes together in just 30 minutes time. This is a perfect recipe for a side dish or a quick weeknight meal.
- Better Than The Buffet Battered Chinese Fried Shrimp is a New England Chinese restaurant favorite. The simple and flavorful batter uses only 6-ingredients and will give you the perfect crunchy yet fluffy bite. The flavorful breading compliments the succulent sweetness of the jumbo shrimp.
- Better Than The Buffet Crab Rangoons are easy to make and packed full of flavor. They are the perfect finger food to make for any party appetizer. One of my favorite traditions that we started in my house is to cook our own Chinese food every New Year’s Eve. This a great starter recipe and the perfect way to ring in the New Year.
- Better Than The Buffet Orange Chicken With Broccoli is a restaurant quality dinner that you can make right at home. The fried chicken paired with the broccoli, garlic, ginger and Orange Sauce make this an easy meal that you will want to add to your dinner rotation.
Let me know in the comments below what your Chinese food buffet favorite is. What has you running over there and piling deliciousness onto your plate? And as always, thank you for supporting the blog!
Better Than The Buffet Chinese Pepper Chicken
Ingredients
- 3 Pounds boneless skinless chicken breast
- 1 Cup corn starch
- 1 Teaspoon salt
- ½ + 1 Teaspoon black pepper
- ½ + ¼ Cup vegetable oil
- 1 Large green pepper
- 5 Cloves garlic
- 2 Tablespoons grated ginger
- ½ Large white onion
Pepper Sauce
- ¼ Cup soy sauce
- 3 Tablespoons fish sauce
- 1 Tablespoon rice wine vinegar
- 2 Teaspoons white pepper
- 1 Teaspoon black pepper
Instructions
- Thinly slice boneless skinless chicken breast into about 1-inch long slices. In a medium mixing bowl, combine corn starch, salt and black pepper. Add the sliced chicken to the mixing bowl and stir until all of the chicken is fully combined.
- Heat vegetable oil in a large pan sprayed skillet on medium heat. Using a slotted spoon, add half of the corn starch coated chicken to the hot vegetable oil. You will fry the chicken in two batches to achieve a crispy texture. Flip halfway through cooking. Fry each batch for 12-15 minutes until crisp and cooked through. Once finished, transfer to a paper towel lined plate and sprinkle with a little bit of salt, to taste.
- While the chicken is frying, prepare your vegetables. Chop the green pepper, garlic and onion and grate the ginger. Also, make the Pepper Sauce by combining all of the ingredients in a bowl and stir until combined.
- After your chicken is done frying, add ¼ cup of vegetable oil to the same pan. Once heated, add the green pepper and cook for 2 minutes, stirring frequently. Add garlic, ginger and onion and cook for an additional 2 minutes while stirring.
- Add the fried chicken and the Pepper Sauce to the skillet. Stir for 2 minutes until fully combined. Serve with jasmine rice and enjoy!
