Black Pepper Chicken

Sichuan cuisine, renowned for its bold and vibrant flavors, is a culinary treasure that captivates food lovers around the globe. Originating from the Sichuan province in southwestern China, this cuisine is characterized by its liberal use of spices, particularly Sichuan peppercorns, which impart a unique numbing heat to dishes. Among the myriad offerings of this flavorful culinary tradition, Spicy Sichuan Black Pepper Chicken stands out as a delicious and aromatic recipe that embodies the essence of Sichuan cooking.

Embark on a culinary adventure with Spicy Sichuan Black Pepper Chicken, a dish bursting with bold flavors and a unique numbing heat from Sichuan peppercorns. Perfect for all skill levels, this recipe features tender marinated chicken thighs, toasted black peppercorns, and a rich umami sauce that harmonizes sweet, sour, and spicy elements. Serve it over fluffy jasmine rice for a balanced meal! Try it tonight and explore the vibrant world of Sichuan cuisine. #SichuanCuisine #BlackPepperChicken #SpicyRecipes #FoodieAdventure #HomeCooking #FlavorJourney

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Ingredients

500g boneless chicken thighs, cut into bite-sized pieces

2 tablespoons black peppercorns

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil

4 cloves garlic, minced

1-inch piece ginger, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 teaspoon sugar

1 tablespoon rice vinegar

1 spring onion, chopped (for garnish)

Cooked jasmine rice (for serving)

Instructions

Prep the Chicken: In a bowl, combine the chicken pieces with soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for at least 30 minutes to absorb the flavors.

Toast the Peppercorns: In a dry skillet over medium heat, toast the black peppercorns until fragrant (about 2–3 minutes). Once done, crush them lightly using a mortar and pestle or a rolling pin.

Stir-Fry the Chicken: Heat vegetable oil in a large pan or wok over high heat. Add the marinated chicken and cook for about 5 minutes, stirring frequently, until the chicken is browned and cooked through.

Add Aromatics: Add minced garlic and ginger to the pan and stir-fry for another 1–2 minutes until fragrant.

Combine Vegetables: Toss in the sliced red and green bell peppers, sugar, and crushed peppercorns. Stir well and cook for about 3–4 minutes until the vegetables are tender but still crisp.

Finish the Dish: Pour rice vinegar over the mixture, stir to combine, and cook for an additional minute to enhance the flavor.

Serve: Transfer the black pepper chicken to a serving platter, garnish with chopped spring onion, and serve hot over a bed of jasmine rice.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4