Rattan Pepper Chicken Recipe

Prepare chicken

Pat the chicken pieces dry with paper towels. If using bone-in, score the skin lightly. Place chicken in a bowl.

Add to the chicken: 3 tbs soy sauce, 2 tbs shaoxing wine, 1 tbs cornstarch, 1 tsp salt, and 1 tsp white pepper. Mix thoroughly so every piece is coated. Marinate for 20–30 minutes (or up to 2 hours in the refrigerator).

While chicken marinates, rinse and dry the rattan peppercorns and halve the dried red chilies. Slice garlic, julienne ginger, cut scallions, bell pepper and onion as listed.

Heat a large wok or heavy skillet over medium-high heat until hot. Add 2 tbs vegetable oil and swirl to coat.

Add marinated chicken in a single layer (cook in batches if necessary to avoid crowding). Fry, turning occasionally, until golden-brown and cooked through — about 6–8 minutes for boneless thighs, 12–15 minutes for bone-in, making sure internal temperature reaches 75°C / 165°F. Remove chicken to a plate and set aside.

In the same wok, add the remaining 2 tbs vegetable oil and heat until shimmering. Add the rattan peppercorns and dried red chilies. Stir-fry 30–45 seconds until fragrant and the peppercorns bloom (be careful — they can sputter).

Add the sliced garlic and julienned ginger. Stir-fry 20–30 seconds until fragrant but not burned.

Stir in 1 tbs chili bean paste and fry 20–30 seconds to release the aroma. Add the red bell pepper and onion wedges; toss and stir-fry 1–2 minutes to slightly soften while retaining crunch.

Pour in 120 ml chicken stock, 1 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp dark soy sauce, and 1 tsp sugar. Stir to combine and bring to a gentle simmer.

Return the cooked chicken and any accumulated juices to the wok. Toss to coat in the sauce and simmer together 2–3 minutes so flavors meld.

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering sauce and cook 30–60 seconds until sauce thickens and glosses the chicken.

Stir in scallion pieces and drizzle 1 tsp sesame oil. Toss briefly to combine and warm the scallions (about 20–30 seconds).

Taste and adjust seasoning: add a pinch of salt or a splash of soy if needed. Remove from heat.

Transfer to a serving plate and garnish with cilantro leaves and toasted sesame seeds if using. Serve immediately with steamed rice.