Directions
- 1Start by slicing boneless skinless chicken thighs into bite-sized pieces and placing them into a bowl.
- 2Add light soy sauce, oyster sauce, sesame oil, chicken powder, and cornstarch to the chicken.
- 3Mix the chicken mixture and set it aside.
- 4Prepare the sauce by combining light soy sauce, dark soy sauce, oyster sauce, shaoxing wine, honey, chicken stock, and cornstarch.
- 5Roughly chop half an onion and a bell pepper.
- 6Roughly chop some garlic.
- 7Fill a hot wok with about an inch of food lube.
- 8Carefully drop in the chicken piece by piece.
- 9Shallow fry the chicken until it's golden and lightly crispy.
- 10Remove the chicken from the wok.
- 11Remove most of the oil from the wok and add in the chopped vegetables.
- 12Cook the vegetables on medium-high heat until they are charred and a little soft.
- 13Pour in the prepared sauce.
- 14After about 30 seconds, the sauce should gloss up nicely.
- 15Add the chicken back into the wok.
- 16Grate in a generous amount of coarse black pepper.
- 17Toss everything together.
Ingredients
- boneless skinless chicken thighs, sliced into bite-sized pieces
- light soy sauce
- oyster sauce
- sesame oil
- chicken powder
- cornstarch
- dark soy sauce
- shaoxing wine
- honey
- chicken stock
- 0.5 onion, roughly chopped
- 1 bell pepper, roughly chopped
- garlic, roughly chopped
- 1 inch food lube
- coarse black pepper, grated
Equipment
bowlwok
Tips
- To minimize waste when cutting a bell pepper, cut off the top, rip off the hair, and pull out the guts.
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