Stir-fried black pepper chicken
Curries With Bumbi · ♥ 57 likes · 2.2K views · 7 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 670 g boneless, skinless chicken thighs
- 1 tbsp grated garlic
- 1 tbsp light soy sauce
- 2 inch ginger
- 5–6 cloves garlic
- 2 tsp black pepper
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp chili sauce
- 2 tbsp tomato ketchup
- 2–3 tbsp oil
Cut boneless, skinless chicken thighs into thin pieces.
- corn flour
- ¼ tsp baking soda
Mix in grated garlic, a little corn flour, light soy sauce and 1/4 teaspoon baking soda; marinate while preparing the rest.
- 1 whole green capsicum
- 1 whole onion
- 1 whole tomato
- 2 whole big red chilies
- green onions
Cut the capsicum into pieces about the size of the chicken; slice the onion medium thick; cut a firm tomato; prepare two big red chilies, ginger, and garlic not minced too fine; take the greens of green onions.
- ½ cup water
Mix the sauce: half cup water, light soy sauce, dark soy sauce, chili sauce, tomato ketchup, a little vinegar, a teaspoon of corn flour and a teaspoon of sugar.
Mixing the sauce
- vinegar
- 1 tsp corn flour
- 1 tsp sugar
Heat the wok until screaming hot, add oil, then the ginger and garlic; stir briefly and immediately add the chicken.
Spread the chicken in a single layer and leave it a minute undisturbed to sear, then stir until it turns from pink to white.
- 4 tbsp water
Add 4 tablespoons of water and cover; cook about 5 minutes on high heat so the water and corn flour form a juicy coating.
Covering with water for a juicy coating
- salt
Add the vegetables and red chilies, a little salt and the ground black pepper; stir-fry on high heat until the moisture the vegetables release dries up.
Pour in the sauce, bring to a vigorous boil, stir, taste and adjust the seasoning.
Add the green onion greens once the sauce has thickened and turned glossy; serve with steamed rice or as a side with chow mein.