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.
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!
Notes
Substitute soy sauce for low sodium soy sauce, if preferred.
