Crispy Black Pepper Chicken
Sink your teeth into Crispy Black Pepper Chicken—crackling golden bites with a bold peppery kick!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Chicken
- Method: Easy
- Cuisine: Asian
Ingredients
Scale
- 3 boneless, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 tbsp cornstarch
- 1–2 tbsp neutral oil (soybean, canola, etc.)
- 1 tbsp butter
- 1 tbsp garlic, finely minced
- 1 tbsp shallot, finely minced
- Steamed rice, to serve
- Garnish: sesame seeds, chopped spring onions
Black Pepper Sauce
(Combine these in a bowl before cooking)
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp of honey
- 1½ tbsp coarsely ground black pepper
- 100 ml water or stock
- 1 tsp of cornstarch + 2 tsp of water for cornstarch slurry
Instructions
- Prepare the Chicken
Pat chicken thighs dry. Season both sides with salt and pepper. Lightly coat the chicken with cornstarch and shake off any excess. - Sear the Chicken
Heat oil in a pan over medium-high heat. Once hot, place chicken skin side down and sear without moving for 6–7 minutes, or until the skin is golden brown and crisp. Flip and cook the other side for another 5–6 minutes, or until fully cooked through. Remove and set aside. - Build the Sauce
In the same pan, lower the heat to medium. Add a small splash of oil if the pan is dry, then sauté 1 tbsp minced garlic and 1 tbsp minced shallot or onion for 30–60 seconds, until fragrant. - Simmer the Sauce
Pour in the pre-mixed sauce (excluding the slurry). Bring to a simmer and let it cook for 1–2 minutes to blend the flavors. - Thicken the Sauce
Stir in the cornstarch slurry. Simmer another 30–60 seconds until the sauce thickens and becomes glossy.
Find it online: https://cookingwithgenius.com/crispy-black-pepper-chicken/