When it comes to quick and easy one-plate meals, it still has to have great taste and bold flavors. This dish is just that and much much more! Try it and you’ll know why.
By Josephine Chan
Busy busy? No time to cook a menu? Don’t worry, this dish is your savior.
This i my go-to dish whenever I’m too busy to prepare dinner, yet still want an uber delicious meal that my family enjoys. If you are a fan of hot black pepper and love punchy flavours, then this is for you! 
Try it and you’ll know what I mean … seriously, it’s really really delicious.
Recipe is adapted from blogger 3 Hungry Tummies
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Easy Crispy Chicken with Black Pepper Sauce on Rice
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Crispy chicken thighs tossed in a flavorful black pepper sauce, served over fluffy rice. A quick, satisfying weeknight meal.
Ingredients
- 2 boneless skinless whole chicken thigh fillet (lightly flatten with kitchen mallet)
- 1/2 tbsp soy sauce
- 1 tsp white pepper
- 1 tsp sesame oil
- 1 tbsp corn flour (for dusting)
- 1 tbsp rice flour (for dusting)
- Vegetable oil
- 2 cloves garlic (chopped)
- 1 thumb size ginger (chopped)
- 2 bird eye chillies (sliced)
- 2 red shallots (sliced)
- 1 tbsp crushed black peppercorn
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 1/2 cup chicken stock
- 6 snow peas (tailed and topped)
- 1 tbsp cornflour (mix with 1/2 tbsp water)
Instructions
- Marinate flattened thigh fillets with soy sauce, sesame oil, and white pepper for 30 minutes.
- Chop and slice ingredients for the sauce and set aside.
- In a clean bowl, mix black peppercorn, oyster sauce, soy sauce, sugar, and chicken stock.
- 15 minutes before cooking, bring the marinated chicken to room temperature.
- Heat a wok with sufficient vegetable oil for deep frying.
- Mix corn flour and rice flour in a bowl and lightly coat the chicken.
- Drench off excess flour from the chicken and gently slide into the hot oil (use the chopstick method to check oil temperature).
- Fry for about 4 minutes until both sides are golden, crispy, and cooked through.
- Remove and drain on paper towels.
- In the same wok, remove oil until 1 tbsp remains. Heat on medium heat.
- Sauté garlic, chili, and shallot until fragrant (about 20 seconds).
- Add the mixed sauce and bring to a simmer. Taste and adjust seasoning.
- Add snow peas and cook for another 20 seconds.
- Thicken the sauce with a cornflour mixture. Stir until thickened.
- Slice the chicken and place on top of warm steamed rice.
- Pour the black pepper sauce over the chicken.
- Serve immediately.
Notes
- For extra crispy chicken, ensure the oil is hot enough before adding the chicken; use chopsticks to check – if bubbles form immediately around the chopsticks, the oil is ready.
- To make this dish ahead, prepare the chicken and sauce separately. Reheat the sauce gently before adding the chicken just before serving.
- Substitute dark soy sauce for a richer color and flavor in both the marinade and the sauce.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What kind of rice is best to serve with Easy Crispy Chicken with Black Pepper Sauce?
Jasmine rice or basmati rice work well with this dish as they complement the bold flavors of the black pepper sauce.
How do I achieve the perfect crispiness for the chicken?
Make sure to pat the chicken dry with paper towels before coating it, and fry it in hot oil until golden brown for the best crispiness.
Can I adjust the spiciness of the black pepper sauce?
Yes, you can reduce the amount of black pepper used in the sauce to suit your taste, or add a pinch of sugar to balance the heat.
