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Chinese Pepper Chicken

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"Submitted by Lashel Wilson, Recipe by Marion's Kitchen"

Serves 4 people | Prep Time 10 to 15 mins | Cook Time 10 mins

Why I Love This Recipe

A celebration of Chinese flavours and with serious comfort factor, this speedy stir-fry is ready to dive into in well under half an hour – with plenty of minutes to spare! I love how the savoury, peppery flavours are king in this dish – so satisfying.

Ingredients You'll Need

400g (14 oz) chicken thigh fillets, cut into bite-sized pieces

½ cup corn flour (cornstarch)

1 onion, diced

1 red pepper, deseeded and diced

vegetable oil for shallow frying, plus 1 tbsp extra

Black pepper sauce:

1 tbsp whole Sichuan peppercorns

1 tbsp whole black peppercorns

¼ cup oyster sauce

2 tbsp Chinese Shaoxing wine

1 tsp sweet dark soy sauce


1 tbsp soy sauce

1 garlic clove, finely grated


Combine the chicken with the marinade ingredients. Set aside for later.

Place the Sichuan peppercorns in a dry frying pan over high heat. Cook, shaking the pan, for 2 minutes or until the peppercorns are fragrant and just starting to smoke. Transfer to a mortar along with the black peppercorns. Grind to a fine powder.

Mix 1 tbsp of the peppercorn powder with the oyster sauce, Shaoxing wine and sweet dark soy sauce. Keep the remaining peppercorn powder in an air-tight container and use to season anything from pan-fried chicken to grilled prawns.

Add about a centimetre of oil to the base of a wok or frying pan over high heat. When the oil is hot, toss half the marinated chicken in the corn flour and cook in the oil for 3-4 minutes or until golden and cooked through. Drain on paper towel. Repeat with the remaining chicken and flour.

Heat the 1 tablespoon of oil in a large wok or frying pan over high heat. Add the onion and capsicum and stir-fry for a minute. Add the chicken and the peppercorn sauce and stir-fry until well combined. Serve immediately.

Pairs Well With

White or fried rice, any kind of noodle

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