PAN-FRIED BLACK PEPPER CHICKEN | CHINA SICHUAN FOOD
Super tender pan-fried black pepper chicken
Provided by Elaine
Yield 2
Number Of Ingredients 11
Steps:
- Cut the chicken into large pieces with 0.3cm thickness. Add all the marinating ingredients and mix well.Set aside for 20 minutes.
- Heat some oil in a pan and heat the pan. Place the chicken meat one by one. Let them stay for a while until one side is browned(takes 2 mins), turn over and fry the other side (1 mins). Spread more extra ground black pepper. If you want other flavors, add cumin or chili flakes.
- Serve with vegetable and lettuce.
Nutrition Facts : Calories 173 kcal, CarbohydrateContent 14 g, ProteinContent 23 g, FatContent 3 g, SaturatedFatContent 1 g, TransFatContent 1 g, CholesterolContent 64 mg, SodiumContent 958 mg, FiberContent 3 g, SugarContent 2 g, ServingSize 1 serving
BLACK PEPPER CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT
I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. —Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.
Nutrition Facts : Calories 324 calories, FatContent 18g fat (3g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 832mg sodium, CarbohydrateContent 17g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 23g protein.
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CHINESE BLACK PEPPER CHICKEN RECIPE | CHEFDEHOME.COM
Sharing today, Chinese takeout-style Chicken stir-fry with homemade black pepper sauce and not-fried but moist silken-ed chicken that just melts in mouth!
Chinese Black Pepper Chicken is by far one of our favorite take-out chicken from Panda Express. This is one such Asian chicken stir-fry that is not sweet, has silky moist chicken, and subtle peppery bite. In one sentence, if you like black pepper and fan of Asian flavors then this recipe is for you!
Whenever we eat out Chinese, specially a quick one such as Panda Express... no matter how much Vishal adores their orange chicken, he will always ask for a side of black pepper chicken in panda bowl. Few years ago, I started messing with these flavor at home. Now a days, we often make black pepper chicken at home! Actually, I even use the black pepper sauce to make some vegetarian black pepper tofu too!
So, today I thought to share with you this skinny, delicious, and ready in 20 minutes Chicken Takeout dinner!
Get ready some rice, and let's get cooking!
What is Silken Chicken
You know the best part? In Black Pepper Chicken, chicken is not deep fried rather marinated and pouched which is called "silken-ed" in Asian cuisine. It takes almost same time as battered and fried chicken (staple Chinese take-out cooking technique) but chicken comes out super moist.. almost soft like silk. I think that's why the name.
To make Silken chicken, I marinate the chicken in easy-to-find pantry ingredients such as soy sauce, egg white, corn starch and some seasoning. After a brief marination, I pouch the chicken in hot boiling water which seals the egg-based marinade onto the chicken, in 10-12 minutes chicken pieces look like silk and are silk moist tender.
You can ready one batch of chicken over the weekend and then use it for any kind of stir-fry you like. This is a low-calorie yet delicious way cooking chicken for all-purpose use.
Once the chicken is ready, Black Pepper Chicken is ready in a breeze. I saute red onion and celery until these are crisp and crunchy, then add chicken and black pepper sauce. Let the flavors mingle for a while and..
Voila!! Chinese Black Pepper chicken is ready to be devoured.
I did not plan this recipe for today but I decided to post it for one of my follower who seems to really love my Chinese-style Chicken recipes like Sweet and Sour Chicken. Hence, posting little late today. I'm sure I will catch up with my friends who did not see a recipe on the blog this morning. :)
Oh, this makes me ask you, which one of my recipe is your favorite? I would love to hear your thoughts on that. Leave a comment below and let me know.
Enjoy! -Savita
From chefdehome.com
Total Time 20 minutes
Cuisine Asian
- Serve over rice and enjoy!
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From asianinspirations.com.au
Total Time 40S
Cuisine Chinese
- To Prep Mix sweet soy sauce, soy sauce and oyster sauce in a small bowl and set aside. To Cook Put the wok or fry pan over high heat. Add oil and wait until the oil has heated up. Once you see the smoke start coming up from the wok, put the chicken in. Cook chicken until just cooked through or about 5 mins. Sprinkle chicken stock powder in the wok. Add Chinese cooking wine or water and cook for about 1 min. Add ginger and sauce mixtures. Cook for 1-2 more mins. Add black fungus and mix until the sauce is well coated on to the black fungus and the fungus has heated through; add a little water if it looks a little dry. Add spring onion and white pepper and give it a few stirs. To Serve Serve with jasmine rice, garnished with extra spring onion.
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