Pepper Chicken
Prepare pepper chicken using marinated chicken, spices, and a pepper sauce cooked on a stovetop.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (cut into bite-sized pieces) | 800 | Grams |
| Black Pepper (freshly ground) | 2 | Tbsp |
| Onion (finely chopped) | 2 | Count |
| Garlic (minced) | 5 | Clove |
| Ginger (grated) | 1 | Tbsp |
| Green Chili (slit lengthwise) | 3 | Count |
| Curry Leaves (fresh) | 1 | Bunch |
| Soy Sauce (dark) | 2 | Tbsp |
| Vinegar (white) | 1 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Oil (vegetable or canola) | 3 | Tbsp |
| Coriander Leaves (chopped for garnish) | 1 | Bunch |
Instructions
- In a bowl, marinate the chicken with soy sauce, vinegar, and half of the black pepper. Set aside for 30 minutes.
- Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and green chilies to the pan. Sauté for 2 minutes until fragrant.
- Add the marinated chicken to the pan and cook until the chicken is browned on all sides.
- Add the remaining black pepper, curry leaves, and salt. Stir well to combine.
- Cover the pan and let the chicken cook on low heat for 15-20 minutes until fully cooked, stirring occasionally.
- Garnish with chopped coriander leaves before serving.
Prep
- Marinate chicken for at least 30 minutes before cooking.
Kitchen equipment
Large Pan