Chinese Chicken With Black Pepper Sauce
March 22, 2013
"For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!"
- FOR THE SAUCE
- Serving Size: 1 (287.4 g)
- Calories 394.4
- Total Fat - 12.8 g
- Saturated Fat - 3.5 g
- Cholesterol - 204.1 mg
- Sodium - 305.7 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 2.6 g
- Sugars - 6.2 g
- Protein - 38.1 g
- Calcium - 50.5 mg
- Iron - 2.3 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
Mix together sauce ingredients in a small bowl and set aside.
Cut chicken into a small dice, about 1/4-inch.
Heat 1-2 cups peanut or other cooking oil in your wok.
Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
Remove oil from wok and discard.
Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
Serve at once with hot steamed rice.
No special items needed.