Chinese Pepper Chicken

This pepper chicken dish is fragrant and peppery, but for young children who cannot take spicy food, it is not recommended.  I did not use Sichuan peppercorns, instead just use the grounded black pepper.

Ingredients:
300g chicken thigh fillets (cut into bite-sized pieces)
1/4 cup corn flour
1/2 onion (diced)
Cooking oil 

Black pepper sauce:
2 1/2 tbsp. oyster sauce
3/4 tbsp. grounded black pepper
1 1/2 tbsp. Shaoxing wine
1 tsp. sweet dark soy sauce
2 tbsp. water

Marinade:
3/4 tbsp. light soy sauce
2 garlic cloves (peeled and finely grated)

Methods:

1. Combine the chicken with the marinade ingredients and set aside for later use.
2. In a bowl, combine the black pepper sauce ingredients, set aside.
3. Add about a centimetre of oil to a heated wok.  When the oil is hot, toss half of the marinated chicken to half of the corn flour, mix to coat and dip each piece into the oil to cook until golden and cooked through.  Remove with a slotted spatula and drain on paper towel.  Repeat with the remaining chicken and flour.
4. Heat 1 tbsp. of oil in a clean pan over high heat.  Add the onion and stir-fry for a minute.  Add the chicken and the pepper sauce and stir-fry until well combined.
5. Remove from heat onto a serving dish and serve immediately.

Note: I leave out the red capsicum (deseeded and diced), as I don't have it in my fridge.  It is good to have it in this dish as it helps brighten up the dish with the red color.  If using, add the capsicum together with the onion into the pan in step (4).

This recipe is adapted from Marion Grasby with slight amendment.