Toss the diced chicken with oil, cornstarch, oyster sauce, and pepper. Use a spoon, or just dive in with your hands-it sticks better that way. Even a short 15-minute rest helps. If you’ve got more time, let it sit while you chop the vegetables.
Mix soy sauces, oyster sauce, vinegar, sugar, sesame oil, pepper, and the cornstarch slurry in a small bowl. No need to fuss-just make sure there are no lumps. Keep it close, because once the wok is hot, everything moves fast.
Get your wok really hot. Add the chicken in a single layer and leave it alone for a minute-don’t stir too soon. That stillness gives charred edges instead of pale cubes. Once you flip, cook most of the way through, then remove to a plate.
Back in the same wok, throw in onion and garlic first. They’ll hit the oil and give off that strong scent in about 30 seconds. Then peppers go in. Stir quickly, maybe two minutes, just enough to soften without losing their bright color.
Return the chicken, pour in the sauce, and stir like you mean it. Within a minute or so, the sauce will thicken and turn glossy, sticking to everything in the wok. Taste. Want more punch? Add extra pepper. Need brightness? A dash more vinegar fixes it.
Scoop over steaming rice. The sauce sinks into the grains, every bite carrying that peppery kick. Best when eaten immediately, while the peppers still have some crunch.
