Better Than The Buffet Chinese Pepper Chicken Recipe

Introduction

This Better Than The Buffet Chinese Pepper Chicken recipe offers crispy, flavorful chicken coated in a savory pepper sauce. It’s a delicious homemade dish that rivals your favorite takeout and is perfect for a satisfying weeknight dinner.

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
• ¼ Cup soy sauce
• 3 Tablespoons fish sauce
• 1 Tablespoon rice wine vinegar
• 2 Teaspoons white pepper
• 1 Teaspoon black pepper

Instructions

1. Step 1: Thinly slice the chicken breast into approximately 1-inch long pieces. In a medium bowl, mix the corn starch, 1 teaspoon salt, and ½ teaspoon black pepper. Add the chicken slices and stir until evenly coated.
2. Step 2: Heat ½ cup vegetable oil in a large skillet over medium heat. Using a slotted spoon, fry half of the coated chicken in the hot oil. Cook for 12-15 minutes, flipping halfway, until the chicken is crisp and cooked through. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining chicken.
3. Step 3: While frying, chop the green pepper, garlic, and onion. Grate the ginger. In a small bowl, mix the soy sauce, fish sauce, rice wine vinegar, white pepper, and 1 teaspoon black pepper to make the pepper sauce.
4. Step 4: Add ¼ cup vegetable oil to the same skillet and heat. Add the green pepper and cook for 2 minutes, stirring frequently. Then add garlic, ginger, and onion and cook an additional 2 minutes, stirring constantly.
5. Step 5: Return the fried chicken to the skillet. Pour in the pepper sauce and stir everything together for 2 minutes until well combined and heated through. Serve hot with jasmine rice.

Tips & Variations

• For extra crispiness, double fry the chicken by frying once at a lower temperature and then again at a higher temperature just before serving.
• Substitute chicken thighs for a juicier texture if preferred.
• Add sliced red or yellow bell peppers for additional color and sweetness.
• Adjust the pepper amounts to suit your desired spice level, adding chili flakes for more heat.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness or microwave briefly. Avoid storing the chicken mixed with the sauce if you want to keep it crisp; combine just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw and pat the chicken dry before slicing and coating. This helps achieve the best crispy texture when frying.

What can I serve with this pepper chicken?

This dish pairs perfectly with steamed jasmine rice or fried rice. It also works well alongside sautéed vegetables or a simple green salad for a balanced meal.

Better Than The Buffet Chinese Pepper Chicken Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

This Better Than The Buffet Chinese Pepper Chicken recipe features crispy fried chicken breast pieces coated in a flavorful cornstarch crust, wok-tossed with a vibrant blend of green peppers, garlic, ginger, and onions. The dish is finished with a savory pepper sauce combining soy, fish sauce, rice vinegar, and pepper spices, delivering a restaurant-quality stir-fry that’s perfect for serving over jasmine rice.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Ingredients

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Chicken and Coating

• 3 Pounds boneless skinless chicken breast
• 1 Cup corn starch
• 1 Teaspoon salt
• ½ + 1 Teaspoon black pepper (divided)
• ½ + ¼ Cup vegetable oil (divided for frying)

Vegetables

• 1 Large green pepper, chopped
• 5 Cloves garlic, minced
• 2 Tablespoons grated ginger
• ½ Large white onion, sliced

Pepper Sauce

• ¼ Cup soy sauce
• 3 Tablespoons fish sauce
• 1 Tablespoon rice wine vinegar
• 2 Teaspoons white pepper
• 1 Teaspoon black pepper

Instructions

1. Prepare the Chicken: Thinly slice the boneless skinless chicken breasts into approximately 1-inch long pieces. In a medium mixing bowl, combine the corn starch, salt, and half a teaspoon of black pepper. Add the sliced chicken to the bowl and toss thoroughly until each piece is fully coated with the starch mixture.
2. Fry the Chicken: Heat ½ cup of vegetable oil in a large skillet over medium heat. Using a slotted spoon, carefully add half of the coated chicken pieces to the hot oil. Fry in batches to maintain a crisp texture. Cook each batch for 12-15 minutes, flipping halfway through to ensure even crispiness and thorough cooking. Once done, transfer the chicken to a paper towel-lined plate and sprinkle with a pinch of salt to taste. Repeat the frying process with the remaining chicken and oil.
3. Prepare Vegetables and Sauce: While the chicken is frying, chop the green pepper, mince the garlic, grate the ginger, and slice the white onion. In a separate bowl, combine the soy sauce, fish sauce, rice wine vinegar, white pepper, and remaining black pepper to create the pepper sauce. Stir well until all ingredients are fully mixed.
4. Sauté Vegetables: After frying the chicken, add ¼ cup of vegetable oil to the same skillet and heat over medium heat. Add the chopped green pepper and cook for 2 minutes, stirring frequently to soften slightly. Then add the garlic, grated ginger, and onion and continue to cook, stirring often, for another 2 minutes until fragrant and vegetables begin to soften.
5. Combine Chicken and Sauce: Return the fried chicken pieces to the skillet with the vegetables. Pour in the prepared pepper sauce and stir well to coat everything evenly. Cook for an additional 2 minutes, allowing the flavors to meld and the sauce to slightly thicken.
6. Serve: Remove from heat and serve the pepper chicken immediately alongside steamed jasmine rice for a delicious, homemade take on a Chinese buffet favorite.

Notes

• Frying the chicken in two batches helps maintain oil temperature and achieves a better crispy texture.
• Using a slotted spoon to transfer chicken prevents excess oil transfer and keeps the crust crisp.
• You can adjust the amount of black and white pepper based on your preferred spice level.
• Ensure vegetables remain slightly crisp by avoiding overcooking during sautéing.
• This dish pairs best with jasmine rice or steamed white rice to balance the savory and spicy flavors.

Keywords: Chinese pepper chicken, crispy chicken, stir-fry chicken recipe, pepper sauce chicken, fried chicken breast, Chinese food at home, easy Chinese recipes