Directions
- 1Slice some boneless, skinless chicken thighs into bite-sized pieces.
- 2Add light soy sauce, oyster sauce, sesame oil, chicken powder, and cornstarch to the chicken.
- 3Mix the chicken and marinade together and set aside.
- 4For the sauce, add light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, honey, chicken stock, and cornstarch into a bowl.
- 5Whisk the sauce ingredients together.
- 6Chop half an onion.
- 7Chop a bell pepper.
- 8Roughly chop some garlic.
- 9Fill a hot wok with about an inch of food lube.
- 10Carefully drop in your chicken piece by piece.
- 11Shallow fry the chicken until it's golden and lightly crispy.
- 12Remove the cooked chicken from the wok.
- 13Remove most of the oil from the wok and add in the chopped vegetables (onion and bell pepper).
- 14Cook the vegetables on medium-high heat until they are charred and a little bit soft.
- 15Pour in the prepared sauce.
- 16After about 30 seconds, the sauce should gloss up nicely.
- 17Add the cooked chicken back into the wok.
- 18Generously grate in coarse black pepper.
- 19Toss all the ingredients together.
Ingredients
- boneless, skinless chicken thighs
- light soy sauce
- oyster sauce
- sesame oil
- chicken powder
- cornstarch
- dark soy sauce
- Shaoxing wine
- honey
- chicken stock
- 0.5 onion
- bell pepper
- garlic
- 1 inch food lube
- coarse black pepper
Equipment
bowlchopping boardknifewokslotted spooncolanderwhiskpepper mill
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