The last time, after introducing my favorite sauce: black pepper sauce, I was always looking for ideas on how to use it. This tender and perfectly balanced fried chicken fills the scoop and has ruined by takeaway for me. We make a super delicious chicken frying, salty, tender and full of a strong flavor of black pepper. And the best part is that it can be finished within 20 minutes.
Compared to the black pepper sauce, I use butter in this, which gives the chicken a much stronger flavor.
Step by step
The first step to fry is marinating the chicken. The marinade is the key to ensuring that our fried chicken is tender and juicy.
Add salt, pepper and soy sauce to the chicken. Mix well. Then, mix the starch with the water and cover the pig with the mixture of starch for protection. Initially, the starch will not be covered well, it will continue to mix until it absorbs all the starch water.
The last step is also Essential- Add a little kitchen oil And cover each piece of chicken with oil. This can help them prevent them from attacking or attacking you at the bottom of the wok.
Now we prepare the black pepper sauce. Add oil to a pot, using about 1 tablespoon of vegetable kitchen oil. Add garlic and onion and fry until it is soft on a very slow fire. Add the freshly ground black pepper, then add the butter and broth or water. Let it cook over low heat for about 1 minute, allowing flavors to combine well.
Pour the starch water. Continue to heat until it is well thickened.
Fry the chicken: Add oil and fry the garlic until it is not aromatic. Then push the chicken to the edges of the pan and fry the onion and chillies. Then, pour the black pepper sauce. Mix everything well and serve hot.
My favorite way to serve this chicken with black pepper is to serve it with steam rice. You can also serve it with the noodles.
- ½ red pepper torn to shreds
- 3 TBSP. vegetable kitchen oil for frying
- 1 green pepper torn to shreds
- ¼ onion torn to shreds
- 2 cloves of garlic slick
Black pepper sauce
- 2 TBSP. vegetable kitchen oil
- 4 chopped garlic cloves
- ¼ chopped onion
- ⅛ teaspoon. salt
- ½ TBSP. sugar
- 1 TBSP. Just ground black pepper
- 2 TBSP. Light I’m Sauce + 1 teaspoon. Dark are sauce
- ½ TBSP. butter
- 1 cup water or you can use beef broth
- 1 TBSP. oyster sauce
- 2 TBSP. corn starch + 2 tablespoons. waterfall
Marinate the chicken
Add salt, pepper and soy sauce to the chicken. Mix well. Then mix the starch with water and cover the pork with the protection of the starch.
The last step is also essential: add a little kitchen oil and cover each piece of chicken with oil.
Prepare the black pepper sauce
Mix the starch with water.
Add oil and fry garlic and onion until they are soft on a very slow fire. Add the freshly ground black pepper, then add the butter and broth or water. Let it cook over low heat for about 1 minute, allowing flavors to combine well.
Fry the chicken
Add oil and fry the garlic until it is not aromatic. Then push the chicken to the edges of the pan and fry the onion and chillies. Then, pour the black pepper sauce.
Mix everything well and serve hot.
