Peppered Chicken

Fan-favorite! This dish is packed with black pepper flavor and a variety of textures. Guaranteed to please! The only thing that can make this dish better than it already is, is to use real Cambodian Kampot pepper!

INGREDIENTS

• 1 c corn starch

• 1/4 c potato flour

• 1/4 c all purpose flour

• Oil for shallow frying

• Salt

• Pepper

• 6 boneless chicken thighs. Cut into 1.5” pieces 

• 2 jalapeños or Serrano peppers sliced

• 1 red chili pepper optional sliced

• 1 white onion- largely diced

• 2 tbsp minced garlic

• 3 tbsp soy sauce for marinade

STIR FRY SAUCE

• 1 tbsp soy sauce

• 1 tsp dark soy sauce

• 2 tbsp shao xing wine or white wine

• 2 tbsp oyster sauce

• 1 tsp black pepper

DIRECTIONS

STIR FRY SAUCE

1. Combine ingredients and set aside

PEPPERED CHICKEN

1. Add soy sauce and garlic to chicken. Toss to coat. Cover with plastic wrap and marinate in the fridge for at least 20 minutes

2. Combine dry ingredients in a bowl

3. Heat oil in a deep skillet

4. Dump chicken and marinade juices into flour mixture. Gently squeeze and coat the chicken pieces

5. Drop the chicken into the oil one by one. Fry in batches if needed

6. Place chicken on wire rack. Generously sprinkle hot chicken with black pepper

7. After all the chicken is fried. Heat a wok with 2 tbsp oil on high

8. Add onions and peppers. Sauté for 2 minutes

9. Add sauce and toss veggies to coat.  Simmer sauce for 1 minute

10. Quickly add the chicken to the wok and toss in sauce

11. Add another generous sprinkle of black pepper and you're ready to serve!