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By Chef Chandan Prajapati

Chinese style Chicken in Black Pepper Sauce

INGREDIENTS

Chicken Boneless Cubes - 500 gm

Refined oil for deep frying - use as required

Oil for cooking - 2 tbsp

Ginger garlic paste - 1 tsp

Red chilly paste - 1 tsp

Salt to taste

Black pepper powder- 1/2 tsp

Corn flour -4 tbsp

Refined flour - 2 tbsp

Water - 2 tbsp

Green Red Yellow Bell peppers cut into 1 inch diamond shape - use 1 each of bell peppers

FOR THE CHINESE BLACK PEPPER SAUCE

Onion chopped -1 tbsp

Garlic chopped -1tsp

Ginger chopped -1tsp

Green chilly chopped - 1/2 tsp

Oyster sauce -1tsp

Sriracha sauce  - 1 tsp

Red chilly paste - 1/2 tsp

Tomato ketchup - 1 tsp

Salt to taste

White pepper powder - 1/2 tsp

Black pepper powder - 1 tsp

Five spice powder - 1/2 tsp

Shaosxing rice wine vinegar - 1 tsp

Chicken Stock - 50 ml

Corn flour  - 2 tbsp mixed in little water to make a thickening agent

GARNISH

Spring onion chopped - 1 tsp

METHOD

  1.  Marinate the Chicken with ginger garlic paste, red chilly paste, salt and black pepper powder.  Leave it aside for half an hour. Now mix  corn flour and some refined flour. Sprinkle few drops of water and mix the chicken. Heat oil for frying and deep fry the chicken cubes till almost cook. Keep the crispy fried chicken cubes aside .
  2. Now heat a wok. Add some oil and bring to smoking point. Add chopped onion, ginger garlic paste, chopped green chilly and stir on high heat for few seconds.Add oyster sauce, light soya sauce, red chilli paste, sriracha sauce, tomato ketchup, white pepper powder, five spice powder and black pepper powder. Stir on high heat for few seconds. Add the coloured bell peppers and fried chicken cubes. Stir for few more seconds. Add the chicken stock and continue to heat. Add shaoxing rice wine and bring the sauce to boiling point. Add corn flour and water mixture and stir with a ladle. Toss on high flame for few seconds. Remove from the heat and serve garnished with spring onion chopped.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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