Chinese-Style Pepper Chicken
Ingredients
- 600 gChicken cutlet (cut into 2cm cubes)
- 1 pcRed bell pepper (diced)
- 1 pcGreen bell pepper (diced)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 4 tbspsoy sauce
- 2 tbsprice wine
- 1 tbspCorn starch
- 3 tbspPeanut oil
- 1 tspSesame oil
- 1 tspGinger powder
- 1 tspWhite sugar
- 15 gFresh ginger (peeled and finely minced)
Method
Tender, pearly chicken pieces coated in a glossy brown sauce. The peppers stay firm to the bite, providing a sweetness that balances the saltiness of the soy sauce.
- 1
Cut the chicken into regular 2 cm cubes. In a bowl, mix the meat with soy sauce and cornstarch. The meat should be well coated in a thin, sticky film.
- 2
Heat peanut oil in a wok or large pan until lightly smoking. Toss in the chicken and let it brown without moving it too much. Pieces should release easily once a crust has formed.
- 3
Add diced peppers and sliced onion. Sauté over high heat. The vegetables should stay crunchy and glossy, not soft. Add minced garlic and ginger at the end to avoid burning them.
- 4
Deglaze with rice wine and the remaining soy sauce. When the liquid boils and reduces, it should become syrupy and coat the spoon. Finish with a drizzle of sesame oil for shine.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the wok: if you have too much meat, cook it in two batches so it sears instead of boiling.
- Cornstarch is the secret to meat that stays juicy and a sauce that shines.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat quickly in a wok to maintain the crunch of the peppers.
