Serves 1
Directions
- 1Slice some boneless, skinless chicken thighs into bite-sized pieces.
- 2Place the chicken into a bowl.
- 3Add light soy sauce, oyster sauce, a little sesame oil, a little bit of chicken powder, and cornstarch to the chicken.
- 4Mix the chicken and marinade well.
- 5Set the marinated chicken aside.
- 6For the sauce, add light soy sauce, dark soy sauce, oyster sauce, a little Shaoxing wine, honey, chicken stock, and a little bit of cornstarch into a bowl.
- 7Whisk the sauce ingredients together.
- 8Roughly chop half an onion.
- 9Roughly chop a bell pepper.
- 10Roughly chop some garlic.
- 11Fill a hot wok with about an inch of food lube (oil).
- 12Carefully drop the chicken pieces into the hot oil.
- 13Shallow fry the chicken until it's golden and lightly crispy.
- 14Remove the fried chicken from the wok and place it on a wire rack.
- 15Remove most of the oil from the wok.
- 16Add the chopped vegetables (onions and bell peppers) into the wok.
- 17Cook the vegetables on medium-high heat until they are charred and a little bit soft.
- 18Pour in the prepared sauce.
- 19After about 30 seconds, the sauce should gloss up nicely.
- 20Add the fried chicken back into the wok.
- 21Grind in a generous amount of coarse black pepper.
- 22Toss everything together until well combined.
Ingredients
- boneless skinless chicken thighs
- light soy sauce
- oyster sauce
- sesame oil
- chicken powder
- cornstarch
- dark soy sauce
- Shaoxing wine
- honey
- chicken stock
- 0.5 onion
- bell pepper
- garlic
- 1 inch food lube
- coarse black pepper
Equipment
bowlwokslotted spoonwire rackknifecutting board
Tips
- Pinky up to be extra fancy when whisking the sauce.
- If you cut off the top of the bell pepper, rip off the hair and pull out the guts, then you basically have no waste.
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