Dinner

Better Than The Buffet Chinese Pepper Chicken Recipe

Name: Better Than The Buffet Chinese Pepper Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 3 Pounds boneless skinless chicken breast; 1 Cup corn starch; 1 Teaspoon salt; ½ + 1 Teaspoon black pepper (total 1½ teaspoons); ½ + ¼ Cup vegetable oil (total ¾ cup); 1 Large green pepper, chopped; 5 Cloves garlic, minced; 2 Tablespoons grated ginger; ½ Large white onion, chopped; ¼ Cup soy sauce; 3 Tablespoons fish sauce; 1 Tablespoon rice wine vinegar; 2 Teaspoons white pepper; 1 Teaspoon black pepper

ByCharlotte Montgomery October 28, 2025October 28, 2025

Jump to Recipe

Introduction

This Better Than The Buffet Chinese Pepper Chicken is a deliciously crispy and flavorful dish that rivals your favorite restaurant takeout. Featuring tender chicken breast coated in a seasoned corn starch crust and tossed with a savory pepper sauce, it’s perfect for a satisfying homemade meal.

A white marbled plate holds two main layers: at the back, a mound of plain white rice with a soft, fluffy texture and slightly rounded top, and in front, a generous serving of cooked chicken pieces mixed with sliced green bell peppers and small bits of cooked onions. The chicken pieces have a crispy, browned look with a rough texture, while the green peppers are tender and glistening, adding a fresh contrast. The white marbled plate sits against a black and white checkered fabric background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds boneless skinless chicken breast
1 cup corn starch
1 teaspoon salt
½ + 1 teaspoon black pepper
½ + ¼ cup vegetable oil
1 large green pepper
5 cloves garlic
2 tablespoons grated ginger
½ large white onion
Pepper Sauce:

¼ cup soy sauce
3 tablespoons fish sauce
1 tablespoon rice wine vinegar
2 teaspoons white pepper
1 teaspoon black pepper

Instructions

Step 1: Thinly slice the chicken breast into about 1-inch long slices. In a medium mixing bowl, combine corn starch, salt, and ½ teaspoon black pepper. Add the sliced chicken and stir until fully coated.
Step 2: Heat ½ cup of vegetable oil in a large skillet over medium heat. Using a slotted spoon, add half of the coated chicken to the hot oil and fry for 12-15 minutes, flipping halfway through, until crisp and cooked through. Transfer to a paper towel-lined plate and sprinkle with a little salt. Repeat with the remaining chicken.
Step 3: While frying the chicken, chop the green pepper, garlic, and onion, and grate the ginger. In a small bowl, combine all Pepper Sauce ingredients and stir until smooth.
Step 4: Add ¼ cup vegetable oil to the same skillet and heat. Add the green pepper and cook for 2 minutes, stirring frequently. Then add garlic, ginger, and onion and cook for another 2 minutes.
Step 5: Return the fried chicken to the skillet and pour in the Pepper Sauce. Stir everything together and cook for 2 minutes until heated through and well combined.
Step 6: Serve hot with jasmine rice for a complete and satisfying meal.

Tips & Variations

For extra crispiness, double fry the chicken by frying it once, resting briefly, then frying again for 1-2 minutes before adding to the sauce.
Substitute chicken thighs for juicier meat, adjusting frying time as needed.
Add sliced mushrooms or snap peas with the peppers for additional texture and flavor.
If you prefer less heat, reduce the amount of black and white pepper in the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the chicken crisp, or microwave briefly if short on time, though it may soften the coating.

How to Serve

A white plate with a mound of white rice at the top center, soft and fluffy in texture. Below the rice, there is a mix of golden-brown cooked chicken pieces with crispy edges, mixed with bright green sliced bell peppers and small bits of cooked onions, giving a colorful and textured look. The food is placed on a surface with a white marbled texture, and behind the plate is a black cloth with a white grid pattern. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to be more moist. Just adjust the frying time as thighs can take slightly longer to cook through.

How do I make the chicken extra crispy?

Frying the chicken in two batches helps maintain oil temperature and ensures crispiness. For even better results, double fry the chicken by frying it twice, allowing it to rest briefly between fries.