Step 1: Prepare the Chicken

Cut the chicken into bite-sized cubes. Pat dry with paper towels to remove excess moisture dry chicken means better browning and texture.

Step 2: Make the Marinade

In a bowl, mix soy sauce, oyster sauce, cornstarch, minced garlic, and a dash of black pepper. Toss in the chicken and mix until evenly coated. Cover and marinate for at least 30 minutes (overnight if you want intense flavor).

Step 3: Prepare the Sauce Base

In a small bowl, whisk together:

1 tbsp soy sauce

1 tbsp oyster sauce

½ tsp sugar

2 tbsp water

½ tsp vinegar or Shaoxing wine

1 tsp crushed black pepper (or more, if bold is your style!)

Set aside this will become the glossy black pepper glaze.

Step 4: Stir-Fry the Aromatics

Heat oil in a wok over medium-high heat. Add minced garlic and ginger. Stir quickly until aromatic about 30 seconds. Don’t let them burn; they should just turn golden and fragrant.

Step 5: Cook the Chicken

Add marinated chicken pieces in small batches. Let them sit undisturbed for 1–2 minutes to sear properly. Once golden, stir-fry briskly until lightly browned and almost cooked through.

Step 6: Add Vegetables

Toss in sliced onions and bell peppers. Stir-fry over high heat for 1–2 minutes. The goal is crisp-tender slightly caramelized but still vibrant.

Step 7: Add the Sauce

Pour the sauce mix into the wok. You’ll hear that signature sizzle. Toss quickly so the sauce coats every piece evenly, turning glossy and dark.

Step 8: Thicken the Sauce

Let the sauce simmer for 1–2 minutes. The cornstarch in the marinade will thicken it naturally into a silky glaze that hugs the chicken perfectly.

Step 9: Final Touch

Drizzle a few drops of sesame oil for that nutty aroma. Add another sprinkle of crushed pepper for intensity, then give everything one last toss.

Step 10: Garnish & Serve

Transfer to a warm plate. Garnish with chopped spring onions, toasted sesame seeds, and an extra crack of black pepper. Serve immediately for best texture.