Pepper Chicken Recipe
Make Pepper Chicken Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Sauce & Aromatics
Method
Marinade & Chicken
- 1
Marinate chicken
In a large bowl, combine the yogurt, ginger-garlic paste, turmeric, 2 tsp kosher salt, and 2 tbsp freshly ground black pepper. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes — or up to 4 hours for more flavor. If time is very short, 15 minutes at room temperature is acceptable.
- 2
Sear chicken
Heat 3 tablespoons oil in a large heavy skillet or wok over medium-high heat until shimmering. Remove excess marinade (but don’t wipe the chicken completely dry). Add the chicken in a single layer (work in batches if needed) and sear 3–4 minutes per side until browned and mostly cooked through. Transfer seared chicken to a plate and reserve any browned bits in the pan. Do not overcook; chicken will finish in the sauce.
Sauce & Aromatics
- 3
Toast peppercorns
With the skillet still over medium heat, add 1 tsp whole black peppercorns to the dry pan and toast for 30–45 seconds until aromatic. Lightly crush them with the bottom of a pan or a mortar and pestle to release flavor (coarse crushed is ideal).
- 4
Cook aromatics
Add 2 tablespoons butter and 1 tablespoon oil to the skillet. When the butter foams, add sliced onions and cook 3–4 minutes until softened and starting to brown. Add sliced garlic and julienned ginger; sauté 30–45 seconds until fragrant. Stir in green chilies and bell pepper strips and cook another 2 minutes so peppers are tender-crisp.
- 5
Develop the sauce
Stir in the finely chopped tomato and cook 2–3 minutes until it breaks down slightly. Add toasted crushed peppercorns, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce (if using), and 1 teaspoon brown sugar or honey. Pour in 120 ml chicken stock (or water) and scrape up browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- 6
Finish & thicken
Mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry. Return the seared chicken (and any accumulated juices) to the skillet, nestling pieces into the sauce. Simmer 4–6 minutes until chicken reaches an internal temperature of 74°C (165°F) and sauce thickens slightly. If you prefer a thicker sauce, add the cornstarch slurry and simmer another 1–2 minutes until glossy.
- 7
Season & garnish
Turn off the heat and stir in 1 tablespoon fresh lemon juice, 2 tablespoons chopped cilantro, and sliced spring onions if using. Taste and adjust salt and freshly cracked black pepper to taste (add more pepper for a bold finish). Serve immediately.
