Garlic Pepper Chicken

Name: Garlic Pepper Chicken
Ingredients: 3 chicken thighs boned, and; 1 egg lightly beaten; 2 teaspoons light soy sauce; 1/2 teaspoon cornstarch; 3 cups groundnut /peanut oil for deep-frying; 1 green bell pepper seeded, and; 2 red chili peppers seeded, chopped; 6 garlic cloves thinly sliced; 12 black peppercorns crushed; 1 teaspoon dark soy sauce; 1 teaspoon light soy sauce; 1/2 teaspoon sugar; 2 teaspoons white vinegar; 1 teaspoon Shaoxing rice wine or dry sherry; 1/2 teaspoon cornstarch mixed with; 1 tablespoon cold water for thickening; 1/2 teaspoon sesame oil; 1/2 teaspoon hot chili oil

18 ingredients

5 steps

Ingredients

3 chicken thighs boned, and
1 egg lightly beaten
2 teaspoons light soy sauce
1/2 teaspoon cornstarch
3 cups groundnut /peanut oil for deep-frying
1 green bell pepper seeded, and
2 red chili peppers seeded, chopped
6 garlic cloves thinly sliced
12 black peppercorns crushed
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1/2 teaspoon sugar
2 teaspoons white vinegar
1 teaspoon Shaoxing rice wine or dry sherry
1/2 teaspoon cornstarch mixed with
1 tablespoon cold water for thickening
1/2 teaspoon sesame oil
1/2 teaspoon hot chili oil

Directions

1

Score the chicken meat all over, then cut into 1-inch square bite-sizes pieces. Mix the chicken with all of the marinade ingredients and set aside for 20 minutes.
2

Meanwhile, assemble the remaining ingredients so they are ready for cooking.
3

Heat the groundnut oil for deep-frying in a wok until moderately hot. Deep-fry the chicken until golden brown, 3 to 4 minutes. Remove with a slotted spoon, and drain on paper towels.
4

Pour off the groundnut oil from the wok, leaving a generous film of oil, about 2 teaspoons. Set over high heat and stir-fry the bell peppers, chili peppers, and garlic for 30 seconds.
5

Add the peppercorns and chicken and stir-fry for 2 to 3 minutes. Add the seasonings, and stir in the thickening. Add the sesame oil and hot chili oil and toss to combine thoroughly for 10 seconds. Remove to a serving plate and serve hot.