Better Than The Buffet Chinese Pepper Chicken Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
