Recipe: Crispy-Fried Pepper Chicken with Black Bean Sauce

This Week’s Film: A Symphony of Cooking Utensils

Cuisine: Chinese

I had hoped to be inspired by some of the dishes served at the Chun Cheng Restaurant in the movie A Symphony of Cooking Utensils. But the only dish of interest was Crispy-Fried Pepper Chicken, which some of the diners clamored for at the restaurant. So I went looking for a Chinese dish by that name, but found nothing in my many cookbooks nor on the Internet. So I came up with a recipe of my own.

I dredged strips of chicken thighs first in egg, then in cornstarch generously laced with black pepper. I deep-fried the chicken and served it with a salty Black Bean Sauce for dipping. The result was quite tasty, and could be served either as an appetizer, or as a main course, with the sauce thinned out a little and served with steamed rice.

Here is a link to the Recipe and Photo on ThingsAsian.