Black Pepper Chicken Dry
Tender, bite-sized chicken pieces stir-fried with crunchy onions and bell peppers in a bold, pungent sauce made from freshly crushed black peppercorns. A classic Indo-Chinese favorite that comes together in under 30 minutes.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken cubes with 1 tbsp soy sauce, ginger-garlic paste, cornflour, egg white, 1 tsp of the coarsely ground black pepper, and 0.5 tsp of the salt.
- c.Mix thoroughly until each piece of chicken is evenly coated.
- d.Set aside to marinate for at least 15 minutes at room temperature.
- 2
Step 2
- a.Prepare the Sauce
- b.In a small bowl, whisk together the remaining 2 tbsp soy sauce, rice vinegar, sugar, the remaining 0.25 tsp salt, and the remaining coarsely ground black pepper.
- c.Set this sauce mixture aside. Preparing it in advance is key for a quick stir-fry.
- 3
Step 3
- a.Fry the Chicken
- b.Heat the vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when it shimmers.
- c.Carefully add the marinated chicken pieces in a single layer, working in batches to avoid overcrowding the pan.
- d.Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F or 74°C).
- e.Remove the fried chicken with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.
- 4
Step 4
- a.Sauté Aromatics and Vegetables
- b.Carefully discard the excess oil from the wok, leaving about 1 tablespoon. Alternatively, use a fresh wok.
- c.Heat the remaining oil along with the sesame oil over high heat.
- d.Add the chopped ginger, garlic, and slit green chilies. Sauté for 30-40 seconds until fragrant.
- e.Add the cubed onions and capsicum. Stir-fry on high heat for 2-3 minutes until they are tender-crisp.
- 5
Step 5
- a.Combine and Finish
- b.Return the fried chicken to the wok with the vegetables.
- c.Give the prepared sauce mixture a quick stir and pour it over the chicken and vegetables.
- d.Toss everything together quickly on high heat for 1-2 minutes, ensuring everything is well coated in the peppery sauce.
- e.Turn off the heat.
- 6
Step 6
- a.Garnish and Serve
- b.Garnish with freshly chopped spring onion greens.
- c.Serve immediately while hot and crispy, either as an appetizer or as a main course with fried rice or hakka noodles.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic and pungent flavor, use whole black peppercorns and crush them coarsely just before using.
- 2Stir-frying is a high-heat, fast-cooking method. Have all your ingredients chopped, measured, and ready before you start.
- 3Fry the chicken in batches to maintain the oil temperature. This ensures a crispy, non-greasy coating.
- 4For a juicier result, you can use boneless, skinless chicken thighs instead of breast.
- 5Ensure your wok or pan is very hot before adding the vegetables to get a good sear and keep them crunchy.
Adapt it for your goals.
Vegetarian
Replace chicken with 400g of paneer or firm tofu. For tofu, press out excess water before marinating and frying.
Add VeggiesAdd Veggies
Incorporate other quick-cooking vegetables like sliced mushrooms, broccoli florets, or baby corn along with the onions and peppers.
Semi Dry VersionSemi-Dry Version
For a slightly saucier version, add a cornflour slurry (1 tsp cornflour mixed with 2 tbsp cold water) to the wok along with the sauce. Cook for a minute until it thickens slightly.
SpicierSpicier
Increase the number of green chilies or add 1/2 tsp of red chili flakes along with the aromatics for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Metabolism Support
Black pepper contains piperine, a bioactive compound that has been shown to enhance nutrient absorption and may help boost metabolism.
Rich in Antioxidants
Capsicum (bell peppers), garlic, and ginger are packed with antioxidants that help protect the body against damage from free radicals and reduce inflammation.
Frequently asked questions
One serving of Black Pepper Chicken Dry contains approximately 480-520 calories, primarily from the chicken and the oil used for frying.