Description
Spicy black pepper chicken delivers a bold culinary journey through savory flavors and aromatic spices. Delightful seasonings and tender meat promise a satisfying meal that brings authentic kitchen excitement directly to your plate.
Ingredients
Scale
Chicken
- 2 lbs (900 g) boneless, skinless chicken breasts
- 2 tbsp (30 ml) vegetable oil
Spices and Seasonings
- 2 tsp (10 g) freshly ground black pepper
- 1 tbsp (15 g) salt
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (2.5 g) paprika
Aromatics and Garnish
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) sesame oil
Instructions
- Prepare the chicken by trimming any excess fat and cutting into uniform bite-sized pieces to ensure even cooking.
- Create a robust seasoning blend by mixing ground black pepper, salt, garlic powder, onion powder, and paprika in a large mixing bowl.
- Thoroughly coat the chicken pieces with the spice mixture, ensuring each piece is evenly and generously seasoned.
- Heat vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers and is nearly smoking, about 2-3 minutes.
- Carefully place the seasoned chicken into the hot skillet, allowing each piece to sear and develop a golden-brown crust without overcrowding the pan.
- Cook the chicken for 6-8 minutes, stirring occasionally to promote uniform browning and prevent sticking.
- Add minced garlic and continue cooking for an additional 1-2 minutes until the garlic becomes fragrant and lightly golden.
- Drizzle soy sauce, rice vinegar, and sesame oil over the chicken, quickly tossing to coat and create a glossy, flavorful glaze.
- Remove from heat and let the chicken rest for a minute to absorb the final layer of seasonings.
- Garnish with freshly chopped green onions for a burst of color and mild, crisp flavor before serving hot.
Notes
- Opt for boneless, skinless chicken thighs for extra juiciness and deeper flavor compared to chicken breasts.
- Toast whole black peppercorns before grinding to intensify their aromatic, spicy profile and create more complex taste notes.
- Pat chicken pieces completely dry with paper towels before seasoning to achieve maximum crispiness and prevent steaming instead of searing.
- Adjust spice levels by increasing or decreasing black pepper quantity, making the dish adaptable for sensitive palates or heat lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 50 g
- Cholesterol: 140 mg