Step by step

Method

4 steps

1. 1

   Whisk 3 tablespoons oyster sauce, 1 tablespoon dark soy (or regular), 1–2 tablespoons freshly ground black pepper, 1 teaspoon white pepper, 1 tablespoon rice wine or dry sherry, the optional ½ tablespoon sake, and 1 tablespoon water in a small bowl. Pat 1 lb diced chicken dry, then toss with about 6 tablespoons cornstarch until every piece looks lightly dusty — shake off clumps.

2. 2

   Heat 1–2 cups neutral oil in a wok over medium-high until a pinch of cornstarch sizzles on contact (around 350°F). Fry the chicken in small batches 2–3 minutes until the coating turns crisp and pale gold. Drain on a rack. Carefully pour off the frying oil (save a tablespoon if you want, or wipe the wok and start fresh).

3. 3

   Heat 1 tablespoon fresh oil in the wok over high heat. Stir-fry the onion pieces about 1 minute until the edges soften and smell sweet. Add 1 cup thawed peas and carrots and toss 30 seconds — you want them hot but still bright.

4. 4

   Return the chicken, pour in the sauce, and toss hard 30–60 seconds until every piece is coated and the sauce looks thick and shiny. Kill the heat. Serve right away over hot white rice. You want crisp, bite-size chicken in a glossy black-pepper sauce with soft onion and sweet peas — not soggy dredged chicken or a watery pepper puddle on the rice.