Chicken Lok Lak With Black Pepper Dipping Sauce Recipes

CHICKEN LOK LAK WITH BLACK PEPPER DIPPING SAUCE

Steps:

• In a large bowl, mix chicken with sugar, fish sauce and ground black pepper to taste.
• Heat oil in a wok over a high heat and stir-fry garlic until it begins to colour, then add chicken and stir-fry for 1 minute.
• Add sauces and stir-fry for a further minute until chicken is just cooked.
• To make dipping sauce, combine ingredients in a small bowl.
• Serve chicken with lettuce, tomato, onion, rice and dipping sauce.

CHINESE CHICKEN WITH BLACK PEPPER SAUCE

Steps:

• Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
• Mix together sauce ingredients in a small bowl and set aside.
• Cut chicken into a small dice, about 1/4-inch.
• Heat 1-2 cups peanut or other cooking oil in your wok.
• Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
• Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
• Remove oil from wok and discard.
• Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
• Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
• Serve at once with hot steamed rice.