Recipe: Crispy-Fried Pepper Chicken with Black Bean Sauce

This tasty fried chicken is quick and easy to make, and can be served either as an appetizer with dipping sauce, or as a main course, with the sauce thinned out a little and served with steamed rice.

Crispy-Fried Pepper Chicken

1/2 cup cornstarch
1 tablespoon black pepper, more or less to taste
2 pounds boneless, skinless chicken thighs or breasts, cut into thin strips
1 egg, lightly beaten
Vegetable oil for deep-frying

Combine cornstarch and black pepper in a shallow dish and set aside. Combine chicken strips and egg in a mixing bowl. Dredge chicken strips in cornstarch mixture. Heat about 1" vegetable oil in a wok or large skillet. (Oil is ready when a small test piece of chicken sizzles and floats.) Reduce heat slightly, add chicken strips a few at a time and fry until golden brown on both sides. Drain on paper towels and serve with Black Bean Sauce.

Black Bean Sauce

1 cup chicken stock
2 tablespoons black bean paste
1 tablespoon cornstarch dissolved in ¼ cup water

Combine all ingredients in a small saucepan. Bring to a simmer and stir constantly until sauce thickens. Serve with Crispy-Fried Pepper Chicken.