Chicken With Black Pepper Crust Food

BLACK PEPPER CHICKEN

Steps:

• Prep the chicken: In a medium size bowl, combine the chicken pieces with the 1 tablespoon of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.
• Make the sauce: In a small bowl, combine all the black pepper sauce ingredients together.
• Cook the chicken: Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
• Sauté onion and peppers: If there's no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.
• Serve: Serve immediately over rice.

BLACK PEPPER CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

ROAST CHICKEN WITH BLACK PEPPER GLAZE

Steps:

• In a food processor, combine garlic, lemon juice, and 1 tsp olive oil. Process 30 seconds, stopping once to scraped down the sides. Set the garlic paste aside.
• Remove the giblets and neck from the chicken. Rinse chickens thoroughly with cold water. Pat dry. Gently separate the chicken skin from the legs, thighs, and breasts; be careful not to tear the skin. Spread the reserved garlic paste under the skin.
• Place the chicken on a lightly greased rack in a roasting pan, breast side up; rub the remaining olive oil over the chicken. Squeeze the lemon halves over the chickens, and place the halves inside the chicken cavities. Lift the wing tips up and over the back, tucking wing tips under the chicken. Secure with wooden picks, and tie the leg ends together with kitchen string. Sprinkle with the salt and pepper. Cover and chill for 30 minutes.
• Add water to the roasting pan to a depth of 1/2 inch. Insert a meat thermometer into the breast of the chicken, making sure it does not touch bone. Bake, uncovered, at 375 degrees for 1 hour and 20 minutes, or until the meat thermometer registers 170 degrees. Place on a serving platter lined with curly endive.

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST

Steps:

• Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
• Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.