Ingredients:

  • 1.5 lbs Boneless, skinless Chicken Thighs or Breast, cut into 1-inch pieces
  • 1 tsp Light Soy Sauce (for marinade)
  • 1 tsp Shaoxing Rice Wine (or Dry Sherry)
  • 2 Tbsp Cornflour (Cornstarch, for marinade)
  • ½ tsp Bicarbonate of Soda (Baking Soda)
  • 1 large Egg White
  • 2 Tbsp High Smoke Point Oil (for searing)
  • 2 Tbsp Freshly Cracked Black Peppercorns (coarsely crushed)
  • 1 Tbsp Minced Ginger
  • 2 cloves Minced Garlic
  • ½ medium Yellow Onion, diced
  • 1 large Bell Peppers (mixed colours), cut into 1-inch pieces
  • 1 Tbsp Dark Soy Sauce
  • 2 Tbsp Light Soy Sauce (for sauce)
  • 2 Tbsp Oyster Sauce
  • 1 tsp Brown Sugar
  • ½ cup low sodium Chicken Stock
  • 1 tsp Cornflour (Cornstarch, for slurry)
  • 1 Tbsp Water (for slurry)
  • 1 tsp Sesame Oil
  • 3 Tbsp High Smoke Point Oil (for stir-frying)

Instructions:

  1. Slice the chicken and place it in a bowl. Add 1 tsp light soy sauce, rice wine, bicarbonate of soda, and egg white. Mix thoroughly until absorbed. Add the 2 Tbsp cornflour/cornstarch and mix again until coated. Marinate at room temperature for at least 30 minutes.
  2. Coarsely crush the 2 Tbsp of black peppercorns. Whisk together the dark soy, light soy (for sauce), oyster sauce, brown sugar, and chicken stock. In a separate small bowl, whisk 1 tsp cornflour and 1 Tbsp water to form the slurry. Chop all vegetables (onion, bell peppers, garlic, ginger) and set aside.
  3. Heat 2 Tbsp of high smoke point oil in the wok over high heat until smoking. Add the marinated chicken, searing undisturbed for 1–2 minutes, then stir-fry until golden and about 80% cooked through. Remove the chicken immediately and set aside on a plate.
  4. Add the remaining 3 Tbsp of oil to the wok. Add the crushed black pepper and stir-fry rapidly for 30–60 seconds until fragrant. Add the minced ginger and garlic; sauté for 30 seconds. Toss in the diced onions and bell peppers. Stir-fry for 2–3 minutes until they begin to soften but still retain crunch (al dente).
  5. Return the seared chicken to the wok and toss everything together vigorously. Pour the pre-mixed signature sauce over the ingredients and bring to a rapid simmer. Whisk the cornflour slurry and pour it slowly into the sauce while stirring constantly until the sauce thickens to a glossy glaze. Turn off the heat, drizzle with sesame oil, and serve immediately.