Classic Vietnamese Black Pepper Chicken (Gà Sốt Tiêu Đen)
Món truyền thống · Vietnamese
A classic Vietnamese stir-fry featuring tender chicken pieces coated in a rich, savory, and peppery black pepper sauce. This dish balances the heat of black pepper with aromatic garlic and a hint of sweetness.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thigh, boneless and skinless500g
- Garlic4 cloves, minced
- Shallots2, minced
- Whole black peppercorns2 tbsp
- Soy sauce3 tbsp
- Oyster sauce2 tbsp
- Sugar1 tbsp
- Water1/4 cup
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Green onions2, chopped
- Cilantrofor garnish
- Saltto taste
- Black pepperto taste
Các bước
- 1
Cut chicken thighs into bite-sized pieces. Season with a pinch of salt and black pepper.
- 2
Lightly crush the whole black peppercorns using a mortar and pestle or the flat side of a knife.
- 3
In a small bowl, whisk together soy sauce, oyster sauce, sugar, and 1/4 cup water. Set aside.
- 4
In another small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Set aside.
- 5
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and shallots and stir-fry until fragrant, about 30 seconds.
- 6
Add the chicken pieces and stir-fry until lightly browned and mostly cooked through.
- 7
Add the crushed black peppercorns and stir-fry for another minute until aromatic.
- 8
Pour in the prepared sauce mixture and bring to a simmer.
- 9
Stir the cornstarch slurry and add it to the wok to thicken the sauce. Cook until the sauce is glossy and coats the chicken.
- 10
Stir in the chopped green onions. Taste and adjust seasoning with salt and pepper if needed.
- 11
Serve hot, garnished with fresh cilantro.
