BOLD BLACK PEPPER CHICKEN STIR-FRY

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  3. BOLD BLACK PEPPER CHICKEN STIR-FRY

🥘 BOLD BLACK PEPPER CHICKEN STIR-FRY 🍗

📱 OVERVIEW

  • Total Time: 25 Minutes

  • Servings: 2 to 3 People

🛠️ THE KIT

  • 🍳 1 Wok (or large non-stick frying pan)

  • 🥣 2 Small bowls (for marinade and sauce)

  • 🧪 1 Sieve or slotted spoon (to drain chicken)

  • 🥢 1 Set of tongs or spatula

  • 🧤 1 Oven mitt

🛒 THE INGREDIENTS

The Velvety Chicken

  • 🍗 Halal Chicken thighs 500g (cut into bite-sized pieces)

  • 🧂 Light soy sauce 1 tablespoon

  • 🐚 Oyster sauce 1 tablespoon

  • 🫒 Sesame oil 1 teaspoon

  • 🥣 Chicken bouillon powder 1/2 teaspoon

  • 🌽 Cornstarch 1 tablespoon (this makes the chicken "velvety" and soft)

The Glossy Black Pepper Sauce

  • 🧂 Light & Dark soy sauce 1 tablespoon each (Dark soy adds the deep color)

  • 🐚 Oyster sauce 1 tablespoon

  • 🍷 Apple juice + 1 tsp vinegar 1 tablespoon (Halal substitute for Shaoxing wine)

  • 🍯 Honey 1 tablespoon

  • 🥣 Chicken stock 1/4 cup

  • 🌽 Cornstarch 1 teaspoon

  • 🌑 Coarse black pepper 1 to 2 tablespoons (be generous!)

The Crunch

  • 🧅 Onion 1 medium (rough-chopped)

  • 🫑 Bell pepper 1 large (rough-chopped)

  • 🧄 Garlic 3 cloves (rough-chopped)

👨‍🍳 THE METHOD

1. The Marinade (0–5 Mins)

  1. 🥣 In a Small bowl, mix the Chicken pieces with the Light soy, Oyster sauce, Sesame oil, Bouillon, and Cornstarch. Set aside while you prep the veggies.

2. The Sauce Mix

  1. 🥣 In another Small bowl, whisk together all the Sauce mixture ingredients. Make sure the Cornstarch is fully dissolved so you don't get lumps!

3. The Shallow Fry (5–15 Mins)

  1. 🔥 Heat: Put your Wok on High heat with enough oil to coat the bottom (about 3 tablespoons).

  2. 🍗 Crisp: Add the chicken in a single layer. Fry until golden and lightly crisp on the edges.

  3. 🧪 Drain: Remove the chicken with a Slotted spoon. Pour out most of the oil, leaving just 1 tablespoon in the wok.

4. The Wok Toss (15–25 Mins)

  1. 🫑 Char: On Medium-High heat, toss in the Onion, Bell pepper, and Garlic. Stir-fry for 3 Minutes until the edges look slightly charred but the peppers are still "snappy."

  2. 🌊 The Glaze: Pour in the Sauce mixture. Stir for 30 Seconds—you will see it turn thick and glossy almost instantly.

  3. 🔄 The Marriage: Return the Chicken to the wok.

  4. 🌑 The Heat: Add the Coarse black pepper. Toss everything together for 1 Minute so the sauce hugs the chicken.

🛡️ SAFETY FIRST

  • 🧤 Wok "Breath": Stir-frying on high heat creates a lot of steam and a bit of smoke. Keep your Oven mitt on to protect your hand from the intense heat rising from the wok.

  • 🌽 Cornstarch Clumps: Always stir your sauce right before pouring it into the pan. Cornstarch sinks to the bottom of the bowl and can create a rubbery "pancake" if not mixed.

  • 🌑 Pepper Sneeze: When you add a "generous amount" of coarse black pepper to a hot pan, the spice becomes airborne. Try not to lean directly over the wok, or you might start sneezing!