Search for:
Recipes

This 15-Minute Black Pepper Chicken Is Way BETTER & CHEAPER Than Takeout!



▶ Get My New COOKBOOK Beyond Korean https://amzn.to/43X6G9w
▶ Get My 1st COOKBOOK Simply Korean https://amzn.to/3yZy1ro
▶ Get Written Recipes here! https://aaronandclaire.com/black-pepper-chicken/
▶ Subscribe Aaron & Claire http://bit.ly/2XbCKSH
▶ Support This Channel!! https://bit.ly/32qfmnJ
▶ Our Instagram https://www.instagram.com/aaron_and_claire/

▶ TOOLS, USED IN MY VIDEOS (AFFILIATE):
KNIFE NO.1: https://amzn.to/3ar6KoX
KNIFE NO.2: https://amzn.to/3ytwFEB
RICE COOKER: https://amzn.to/4743Ai7
AIR FRYER: https://amzn.to/3ypXBVE
INSTANT POT: https://amzn.to/3Oga6Jm

▶ PANTRY ESSENTIALS (AFFILIATE):
SOY SAUCE: https://amzn.to/3RuaZAS
OYSTER SAUCE: https://amzn.to/3yRHMbQ
CHICKEN BOUILLON POWDER: https://amzn.to/3bZjW4Q
SHAOXING COOKING WINE: https://amzn.to/3wSIXpr
KOREAN BEEF STOCK POWDER: https://amzn.to/3Rl450w
KOREAN CHILI PEPPER FLAKES: https://amzn.to/49q3HG1
KOREAN CHILI PASTE: https://amzn.to/3OSQMD3
CHINESE CHILI BEAN PASTE: https://amzn.to/3S7K0O1
DARK SOY SAUCE: https://amzn.to/43lGBP1
SESAME OIL: https://amzn.to/3utJkpx
MSG: https://amzn.to/3PeHUam
MIRIN: https://amzn.to/3IpcFYb
FISH SAUCE: https://amzn.to/3RnmkCO
KOREAN KNIFE CUT NOODLES: https://amzn.to/3LiPPCS
KOREAN SOYBEAN PASTE: https://amzn.to/3AzxKgw
SSAMJANG: https://amzn.to/3ytlwDI
HONDASHI: https://amzn.to/3ut7TTN
SSAMJANG: https://amzn.to/3ytlwDI
BLACK BEAN PASTE: https://amzn.to/3j9XkSL
YEONDU: https://amzn.to/3PmXaSG
SHIN RAMYUN: https://amzn.to/3PG8g5I
GOLD RAMYUN POT: https://amzn.to/3IOFgq2
JOONGMYEON NOODLES: https://amzn.to/44d4GYo
DANGMYEON(KOREAN GLASS NOODLES): https://amzn.to/3Ixjhpc
DRIED SEAWEED PAPER: https://amzn.to/3YCSI7Q
KIMCHI: https://amzn.to/3cp9SlU
KOREAN PANCAKE MIX: https://amzn.to/3cjI9CR
KOREAN FRIED CHICKEN POWDER MIX: https://amzn.to/3o5v0Af

#aaronandclaire #onepot #porridge

46 Comments

  4. @bobdavis1168

    Aaron , my mouth was watering throughout this presentation. Excellent recipe ! Claire is wonderful in enjoying your recipes and critiquing them . I love her enthusiasm, by rocking side to side as she is thrilled by the taste ! Thank you Aaron & Claire ! ❤

  6. @erwin757

    Where is the pepper? 😢 I make it with grounded pepper and with black pepper sauce premade from kum lee

  11. @RichLochte-e7s

    The Justin Wilson references are one of the little cues that keep me returning to your channel. "Ca c'est bon!"

  13. @umdesch4

    Aaron, I think your English is getting even better! You got so many good laughs from us on this one. I can't wait to try the recipe too!

  19. @charlesparr1611

    I like chicken thighs better, and they are less expensive while being way more difficult to overcook. Also, you can use this simple technique to make the dish taste even better. Buy whole thighs with the skin on, and skin and debone them yourself. Then trim excess fat, and brown the fat, skin, and bones in a pot. Render out the fat, and pour it off into a jar, then remove the now crispy skin and put it on a paper towel to fully drain, and then add water to the pan to cover and simmer for an hour, this will give you some delicious roasted bone stock that you can use in another dish. You can freeze it if you wish.

    So now you have a small pile of delicious browned crispy chicken skin. Chop it up until the pieces are about the size of grains of rice or barley, add a little salt and a little fine chopped parsley. Now you have a delicious crunchy addition to top dishes, especially for salads.

    If you do this every time you have chicken thighs, you will have a nice jar of chicken fat in your fridge already, so NOW, instead of using neutral cooking oil to surf ry this dish, use the chicken fat. You will not believe how much it improves the flavour of any chicken dish. Replace any water with the roasted bone broth, and get another huge leap of flavour,

    And the best part? Skin-on, bone-in chicken thighs are half the price, so not only is your food better, it's cheaper as well, and really it's not much extra work, because you have to wait for the rice to cook anyway, might as well spend it deboning thighs!

  24. @tinaalexander780

    Just made this for dinner but used pork loin chops (fat on) instead of chicken. I have to say it's the best stir fry I have ever made! It was delicious and I have leftovers too, yum 😋. I will definitely be making this again and I'll try chicken next time. The pork was very tender so I can imagine how good chicken will be. Thanks for all your recipes, will be trying out more. 😊❤

  26. @ms.sabrinapianese7801

    Recipe looks delicious as usual! Going to try making it this week, what can I replace the Shaoxing wine with, I would need a pregnancy-safe alternative 😊

  27. @timm285

    I am going to cook this for dinner today. I can’t wait! Perfect timing for this video.

  29. @DavidSmith-kk2bn

    Hi Aaron, I always like your videos, but I don't remember hearing the loud backing music before? I liked it better with no music! Just don't think its necessary.

  31. @dmoney2761

    I just made this for my wife and I for dinner and DAYUM!!! So tasty!! I also made the Oi Muchim from your latest cookbook as a nice and fresh side dish…. that's bangin too 💯 Thanks, Aaron and Claire!!!🎉🎉

  37. @alysoncocking1236

    Made this tonight. My husband had the chicken and I made mine using tofu. oyster mushroom sauce and a vegan chicken stock cube, as I'm vegan. My fussy husband liked it and said he'd definitely have it again. Success. I'm happy.😁

  40. @adamss3387

    Hi Aaron and Claire I love your recipes I see them all the time, but I never subscribed today I did😊 but I I would love to know what Claire says. Can there be a subtitle in English by any chance? She seems so happy when she’s talking, enjoying the meal. Thanks D

  42. @ReanStar

    Why didn’t you put the recipe into the notes?
    That would have make it a lot easier…!

Write A Comment