A delightful twist on a classic Chinese dish, featuring tender chicken in a rich black pepper sauce.
Prepare the sauce by mixing oyster sauce, dark soy sauce, black pepper, white pepper, rice wine, and sake in a bowl.
Mixing the sauce beforehand ensures even flavor distribution.
Dice the chicken thighs into bite-sized pieces.
Cut the chicken into uniform pieces for even cooking.
Coat the chicken pieces in cornstarch, shaking off any excess.
Ensure each piece is well-coated for a crispy texture.
Heat oil in a wok and fry the chicken in batches until golden and crispy. Remove and drain on paper towels.
Frying in small batches prevents the oil temperature from dropping.
Remove the oil from the wok, leaving about a tablespoon. Stir-fry the onion and carrot for 2 minutes.
Cook the vegetables until slightly tender but still crisp.
Add the green peas and cook for another minute.
Frozen peas cook quickly, so add them last.
Return the chicken to the wok and pour in the sauce. Stir well to coat everything evenly.
Stir continuously to prevent the sauce from burning.
Serve the chicken and vegetables over steamed rice.
Garnish with chopped green onions for added freshness.
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