Black Vinegar Chicken With Peppers

The first time I encountered black vinegar in a stir-fry, I was at a tiny hole-in-the-wall restaurant where the chef winked and said it was his secret weapon. That night's chicken dish had this incredible tangy depth that made me beg for the recipe. I've spent years perfecting my own version, and the way the eggplant soaks up that sauce still feels like magic every single time.

Last summer my neighbor smelled this cooking through our open windows and actually knocked on my door to ask what I was making. We ended up eating dinner together on my porch, and she's requested this recipe three times since. Something about that tangy aroma just makes people gravitate toward your kitchen.

Ingredients

• 500 g boneless chicken thighs: Thighs stay juicier through high-heat stir-frying than breast meat ever could
• 1 medium eggplant: Look for firm, glossy skin and choose smaller ones which tend to be less bitter
• 1 red and 1 yellow bell pepper: The two colors make the dish stunning while adding sweet crunch
• 2 scallions: White parts build flavor base while green parts finish with fresh brightness
• 3 cloves garlic and 2 cm ginger: Mince them together so they release their oils simultaneously
• 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, ½ tsp black pepper: This marinade transforms ordinary chicken into something extraordinary
• 3 tbsp Chinese black vinegar: The star ingredient with complex acidity worth seeking out at Asian markets
• 1½ tbsp light soy sauce, 1 tbsp sugar, 2 tsp cornstarch, 5 tbsp water, 1 tsp sesame oil: Whisk these until the cornstarch completely disappears
• 3 tbsp vegetable oil: Divide this before you start cooking to avoid mistakes mid-stir-fry

Instructions

Marinate the chicken:

Toss the chicken pieces with soy sauce, Shaoxing wine, cornstarch, and black pepper until well coated. Let it sit for 15 minutes while you prep everything else.

Mix your sauce:

Whisk together black vinegar, light soy sauce, sugar, cornstarch, water, and sesame oil in a small bowl until smooth.

Cook the eggplant first:

Heat half the oil in a wok over medium-high heat. Add eggplant and stir-fry for 5 to 7 minutes until golden and tender. Remove and set aside on a plate.

Brown the chicken:

Add remaining oil to the hot wok. Cook marinated chicken for 4 to 5 minutes until nicely browned and nearly cooked through.

Add aromatics and peppers:

Toss in garlic, ginger, and white scallion parts. Stir for 1 minute until fragrant, then add bell peppers and cook 2 to 3 minutes.

Bring it all together:

Return eggplant to the wok and pour in the sauce. Stir-fry for 2 to 3 minutes until sauce thickens and coats everything. Top with green scallions and serve immediately.

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This recipe became my go-to for unexpected dinner guests after my sister showed up unannounced during a snowstorm. I threw it together with whatever I had on hand, and she still talks about that warming, comforting meal with such fondness.

Getting That Perfect Texture

I've learned that cutting all ingredients to similar sizes ensures everything finishes cooking at the same time. Nothing's worse than tender chicken alongside raw pepper chunks or overcooked eggplant. A sharp knife and uniform pieces make all the difference between okay and outstanding.

Working With Black Vinegar

Chinese black vinegar has this incredible complexity that balsamic simply can't replicate in Asian dishes. It's aged and slightly sweet with this deep maltiness that balances beautifully against soy sauce. If you can only find regular rice vinegar, add a pinch of sugar to mimic that missing depth.

Serving It Up

Steam your rice before starting the stir-fry so everything comes together hot and ready at the same time. This dish also works beautifully over noodles if you want something different from the usual rice routine.

• Set the table with chopsticks and small bowls for any extra sauce
• A cold cucumber salad on the side balances the heat perfectly
• Brew some jasmine tea to complete the meal authentically

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There's something deeply satisfying about a home-cooked stir-fry that rivals any restaurant takeout. Once you master this technique, you'll find yourself improvising with whatever vegetables are in your crisper drawer.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well though it may be slightly less tender. Reduce cooking time by 1-2 minutes to prevent drying.

→ What if I can't find Chinese black vinegar?

Balsamic vinegar makes a decent substitute, though the flavor profile will be slightly sweeter. Rice vinegar mixed with a touch of soy sauce also works.

→ How do I prevent eggplant from absorbing too much oil?

Salt the cubed eggplant for 15 minutes before cooking, then pat dry. This draws out moisture and reduces oil absorption during stir-frying.

→ Can I make this dish vegetarian?

Absolutely. Replace chicken with firm tofu, pressed and cubed. Add tofu when you would add the chicken in step 4.

→ How spicy is this dish?

This version is not spicy. Add dried red pepper flakes or fresh chili peppers with the garlic if you prefer heat.

→ Can I prep ingredients ahead?

Yes. Cut vegetables and mix marinade and sauce up to a day ahead. Store separately in the refrigerator for quick assembly.