Instructions
step 1: Season chicken with soy sauce, oyster sauce, garlic powder, and black pepper. Toss with cornstarch to coat evenly.
step 2: Heat oil in a pan or wok over medium-high heat. Stir-fry chicken until browned and cooked through. Remove and set aside.
step 3: In the same pan, add more oil if needed and sauté garlic until fragrant.
step 4: Add onions and bell peppers. Stir-fry for 2-3 minutes until slightly tender.
step 5: Return chicken to the pan. Add dark soy sauce, sugar, chili flakes (if using), and water or broth. Stir well and simmer for 2-3 minutes until sauce thickens.
step 6: Meanwhile, heat oil in a deep pan or fryer and fry the potato sticks until golden and crispy. Drain on paper towels and season with salt.
step 7: Serve the spicy black pepper chicken with a mound of steamed rice and crispy fried potatoes on the side. Garnish with extra chili flakes if desired.
Storage and Reheating Tips.
Store leftovers in separate airtight containers for up to 3 days in the fridge. Reheat chicken stir-fry in a skillet or microwave. Potatoes can be reheated in an air fryer or oven to regain crispiness. Rice reheats best with a splash of water added to prevent drying out.
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