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Chinese black pepper chicken

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4 chicken thigh fillets cut into small bite size pieces

Batter

1/2 cup plain flour

1/2 cup cornflour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1/2 cup soda water plus a few tablespoons or so

Stir fry vegetables

1/2 brown onion cut into squares

1/2 red capsicum cut into squares

1/2 green capsicum cut into squares

4 cloves garlic minced

Toasted sesame seeds to garnish

Sauce

1/2 tablespoon each of freshly ground szechuan peppercorns and black peppercorns ( alternatively just use 1 tablespoon of freshly ground black pepper or leave it out all together )

5 tablespoons soy sauce

3 tablespoons mirim

2 tablespoons oyster sauce

3 tablespoons cooking wine

1 teaspoon sesame oil

1 teaspoon malt vinegar

1 tablespoon cornflour

 

Whisk all sauce ingredients together until there are no lumps.

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To make the batter whisk together the batter ingredients you may need to add more soda water, you want a thick batter but so it still runs off the spoon easily.

Heat a deep fryer to 180 degrees Celsius, add the chicken to the batter and stir well to coat. Using tongs add the battered chicken to the hot oil 1 piece at a time so the batter doesn't stick to the fryer basket, cook in batches for 2 minutes until the batter is golden.

Heat up a fry pan add a small amount of oil then add the onion and capsicum saute for a few minutes then add the garlic and saute for 1 minute, now add the sauce then turn off the heat but leave on standby.

Fry all the chicken in one batch for a further 2 minutes to ensure it is crunchy, then quickly drain on paper towel. Reheat the sauce and vegetables add the crunchy battered chicken coat well with the sauce. Serve immediately! garnish with toasted sesame seeds. Enjoy!

 

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