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Recipe by:

Dana Ramsey

Crispy Black Pepper Chicken for Festive Gatherings

A delightful stir-fry dish featuring marinated chicken thighs fried until crispy and tossed with garlic, ginger, and fresh black pepper.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 lb. boneless, skinless chicken thighs Preferred for their rich flavor and juiciness.
  • 2 Tbsp. soy sauce Use high-quality for the best flavor.
  • 2 Tbsp. cornstarch Key for achieving a crispy exterior.
  • 1 Tbsp. vegetable oil Canola or peanut oil works great.
  • 1 Tbsp. finely minced ginger Fresh for the best flavor.
  • 1 Tbsp. minced garlic For an aromatic flavor.
  • 2 Tbsp. cracked black pepper Crack your own for freshness.
  • 2 Tbsp. chopped scallions For garnish.
  • Salt to taste Adjust according to your preference.

Equipment

  • Skillet
  • Large bowl
  • Cutting board
  • Knife

Method
 

  1. Cut chicken thighs into bite-sized pieces. In a large bowl, combine with soy sauce and cornstarch, ensuring pieces are coated. Marinate for at least 30 minutes.
  2. While chicken is marinating, mince the garlic and ginger.
  3. Heat oil in a skillet over medium-high until shimmering. Add marinated chicken in batches, cooking until golden brown and crispy, about 4-5 minutes per side.
  4. Stir in garlic and ginger, cooking for another minute. Sprinkle in black pepper, mixing well.
  5. Finish by tossing in scallions. Serve hot over steamed rice or alongside vegetables.

Notes

Ensure to not overcrowd the pan while cooking, and always use fresh ingredients for the best flavor.