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Pan Fried White Pepper Chicken {juicy and tasty}

 

pan fried white pepper chicken
pan fried white pepper chicken
pan fried white pepper chicken
pan-fried white pepper chicken
pan fried white pepper chicken
pan-fried white pepper chicken
pan fried white pepper chicken
Juicy pan-fried white pepper chicken

We love a good chicken recipe.

The problem is, there are so many ways to make it! But what if you’re just looking for something simple and delicious? Well, look no further—this is it.

This simple recipe requires only a handful of usual ingredients. White pepper powder, salt, oil and ginger. It’s surprisingly delicious, and the ginger-infused oil gives it an added kick!

How to make this pan-fried white pepper chicken?

Firstly you rub the chicken with the white pepper powder and salt and massage it all over. Then pan fry them in ginger-infused oil. The chicken is cooked through which means it is safe to eat- just as long as you don’t overcook it! if you want to add vegetables like onion or mushroom, feel free!

Ingredients for Pan-Fried pepper chicken:

white pepper chicken ingredients
white pepper chicken ingredients
  • Chicken: The boneless chicken tight is the best for this recipe. You can remove the skin. Chicken breast is not recommended as it will get too dry.
  • White pepper powder: White pepper powder is slightly less aromatic and more delicate flavor. It is widely used in Chinese cuisine for a clean and light spiciness without being too overwhelming. Yes, you can replace the white pepper powder with black pepper powder in this recipe.
  • Ginger: Ginger is only for infusing oil and not for eating. We will normally remove them before serving.
  • Oil: I usually use olive oil but you can use any vegetable oil.

Recipe Notes:

pan fried white pepper chicken

  • Use the chicken thighs and other parts of the chicken that might get too dry from pan frying.
  • The ratio of salt and pepper powder is 1:2. But you can adjust the amount for your liking.
  • The fork test is a good way to determine whether or not your chicken is cooked. The fork should be able to pierce through the chicken easily. The juices from the chicken should run clear when you cut into it.

FAQ:

pan fried white pepper chicken
pan-fried white pepper chicken

How long do you pan-fried chicken?

For the chicken tight, it takes 10 to 15 minutes with the lid on over low-medium heat. For bone-in chicken, add one or two tablespoons of water and cook until juices run clear when pierced with a fork. To ensure food safety, always use the “fork test” method before turning off the heat.

How do you serve this pan-fried white pepper chicken?

The chicken can be served with rice or as the topping for your pasta. You can also cut them into slices and make the salad.

pan fried white pepper chicken
pan-fried white pepper chicken

Other chicken dishes to try:

Chicken and mushroom stir fry
Chicken and mushroom stir fry
ginger and sesame oil chicken
ginger and sesame oil chicken
Asian steamed chicken
Asian steamed chicken
chicken wings
chicken wings

 

 

 

 

pan fried white pepper chicken

Pan fried white pepper chicken

This simple pan-fried white pepper chicken recipe requires only a handful of usual ingredients. It's surprisingly delicious.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: asian
Prep Time: 5 minutes
Cook Time: 15 minutes
Author: Lei
Servings 2

Ingredients

  • 500 g boneless chicken thighs
  • 2 tablespoon oil
  • 3-4 slice ginger
  • 1/2 teaspoon salt (more or less to your liking)
  • 1 teaspoon white pepper powder (more or less to your liking)
  • 1 tablespoon rice wine (optional)

Instructions

  • Mixing chicken with spices: Rub the chicken with the white pepper powder and salt and massage it all over
  • Pan frying Chicken: Add the ginger, oil and chicken thighs to a non-stick pan over medium heat, put the lid on, and cook for 10-15 minutes until the chicken is completely cooked through. Turn once or twice during the cooking.
  • Finishing off: Sprinkle a tablespoon of rice wine before turning the heat off (optional). Serve with rice or noodles.

Recipe Notes:

  • Chicken: The boneless chicken tight is the best for this recipe. You can remove the skin. Chicken breast is not recommended as it will get too dry.
  • White pepper powder: White pepper powder is slightly less aromatic and more delicate flavor. It is widely used in Chinese cuisine for a clean and light spiciness without being too overwhelming. Yes, you can replace the white pepper powder with black pepper powder in this recipe.
  • Ginger: Ginger is only for infusing oil and not for eating. We will normally remove them before serving.
  • Oil: I usually use olive oil but you can use any vegetable oil.
  • Use the chicken thighs and other parts of the chicken that might get too dry from pan frying.
  • The ratio of salt and pepper powder is 1:2. But you can adjust the amount for your liking.
  •  The fork test is a good way to determine whether or not your chicken is cooked. The fork should be able to pierce through the chicken easily. The juices from the chicken should run clear when you cut into it.

Nutrition Information:

Calories: 678kcalCarbohydrates: 2gProtein: 41gFat: 56gSaturated Fat: 12gPolyunsaturated Fat: 13gMonounsaturated Fat: 26gTrans Fat: 0.3gCholesterol: 245mgSodium: 774mgPotassium: 526mgFiber: 0.3gSugar: 0.1gVitamin A: 195IUVitamin C: 0.4mgCalcium: 24mgIron: 2mg
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