豉椒鸡球 Chicken W. Pepper & Onion In Black Bean Sauce Recipe

Prepare and marinate chicken

Trim excess fat from chicken thighs and cut into 1-inch bite-sized pieces. Place chicken in a bowl and add 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 tsp salt. Toss thoroughly to coat and let marinate 15–20 minutes while you prepare other ingredients.

Pre-cook chicken

Heat a wok or large skillet over high heat until hot. Add 1 tbs vegetable oil and swirl to coat. Add marinated chicken in a single layer (work in batches if necessary) and stir-fry 3–4 minutes until the outside is lightly browned and the chicken is nearly cooked through. Remove chicken to a plate and set aside.

Prepare vegetables

Core and seed the bell peppers and cut into roughly 1/2-inch squares so pieces are similar in size to the chicken. Peel and cut the onion into similar size pieces. Slice scallions on a bias. Rinse the fermented black beans under cold water to reduce saltiness, then roughly chop them. Mince garlic and ginger.

Stir-fry aromatics and vegetables

With the wok still hot, add a touch more oil if needed (about 1 tsp). Add the chopped fermented black beans and stir-fry 30 seconds until aromatics release. Add minced garlic and ginger and stir 15–20 seconds until fragrant (do not burn). Add bell peppers and onion, stir-frying over high heat 2–3 minutes until they begin to soften but still have bite.

Make sauce

In a small bowl, combine 1 tbs oyster sauce, 0.5 tsp dark soy sauce, 1 tbs light soy sauce, 1/2 cup chicken stock (or water), and 1/2 tsp sugar. Whisk until sugar dissolves. In a separate small cup, dissolve 1 tsp cornstarch into 1 tbs cold water to make a slurry and set aside.

Combine chicken with vegetables and sauce

Return the cooked chicken and any accumulated juices to the wok with the vegetables. Pour the sauce mixture over everything and bring to a simmer for 1 minute. Stir the cornstarch slurry again and slowly drizzle it into the simmering sauce while stirring. Cook 30–60 seconds until the sauce thickens and becomes glossy, coating the chicken and vegetables evenly.

Finish

Turn off the heat and stir in 1/2 tsp sesame oil and the sliced scallions. Taste and adjust seasoning with a small pinch of white or black pepper (about 1/4 tsp) or additional soy if needed. If using toasted sesame oil as a final flourish, drizzle 1/4 tsp now.