Here is a classic recipe for Black Pepper Chicken that serves 4-6 people:
**Ingredients:**
* 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 2 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 tablespoon grated fresh ginger
* 1 teaspoon Szechuan peppercorns, toasted and ground (or substitute with 1/4 teaspoon black pepper)
* 1/4 teaspoon white pepper
* 1/4 teaspoon sugar
* 2 tablespoons soy sauce
* 2 tablespoons Shaoxing wine (or dry sherry)
* 1 tablespoon cornstarch
* 2 scallions, thinly sliced
* Salt to taste
* Fresh cilantro leaves for garnish (optional)
**Cooking Steps:**
1. **Prepare the chicken:** Cut the chicken into 1-inch pieces and season with salt. Let it sit at room temperature for 30 minutes to allow the meat to relax.
2. **Cook the aromatics:** Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the minced garlic and grated ginger and stir-fry until fragrant, about 30 seconds.
3. **Add the chicken:** Add the chicken to the wok or skillet and cook until browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
4. **Make the sauce:** In the same wok or skillet, add the remaining 1 tablespoon of vegetable oil. Add the toasted Szechuan peppercorns (or ground black pepper) and stir-fry for 15 seconds. Add the soy sauce, Shaoxing wine, and sugar, and stir-fry for 30 seconds.
5. **Thicken the sauce:** Add the cornstarch mixture to the sauce and stir-fry until the sauce thickens, about 1-2 minutes.
6. **Return the chicken:** Add the chicken back to the wok or skillet and stir-fry until the chicken is well coated with the sauce, about 2-3 minutes.
7. **Finish with scallions:** Stir in the thinly sliced scallions and season with salt to taste.
8. **Serve:** Garnish with fresh cilantro leaves if desired and serve hot over steamed rice or noodles.
**Tips and Variations:**
* **Toast the Szechuan peppercorns:** To toast Szechuan peppercorns, heat them in a small pan over medium heat, stirring frequently, until fragrant and lightly browned. Let them cool before grinding them into a fine powder.
* **Use different types of pepper:** You can substitute the Szechuan peppercorns with other types of pepper, such as black peppercorns, white peppercorns, or even red pepper flakes for a spicier version.
* **Add some heat:** If you like a spicy Black Pepper Chicken, add some diced jalapeños or serrano peppers to the sauce along with the garlic and ginger.
* **Change the sauce:** You can adjust the sauce to your taste by adding other ingredients such as hoisin sauce, oyster sauce, or rice vinegar.
* **Try different cooking methods:** You can also cook the Black Pepper Chicken in a slow cooker or Instant Pot for a hands-off and easy meal.
* **Add some crunch:** Top the Black Pepper Chicken with toasted nuts or seeds, such as peanuts or pumpkin seeds, for added texture and crunch.
**Variations:**
* **Korean-Style Black Pepper Chicken:** Add some Gochujang (Korean chili paste) to the sauce for a spicy and savory version.
* **Thai-Style Black Pepper Chicken:** Add some fish sauce, lime juice, and Thai chili peppers to the sauce for a bold and aromatic version.
* **Sichuan-Style Black Pepper Chicken:** Add some diced Sichuan chili peppers and fermented bean paste (doubanjiang) to the sauce for a numbing and spicy version.
* **Vegan Black Pepper Chicken:** Substitute the chicken with extra-firm tofu or tempeh, and use vegetable broth instead of Shaoxing wine.
I hope you enjoy this recipe for Black Pepper Chicken! Let me know if you have any questions or if you'd like any variations or substitutions.
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