White pepper and garlic chicken

Instructions

1. Create a pattern on the cucumber by peeling four strips off the skin, leaving stripes of skin in-between, then slice at an angle, rolling the cucumber after each cut to create large, bias-cut batons.
   
2. Thinly slice the chicken thighs, across the grain, approximately 3 mm thick, then transfer to a medium bowl.
   
3. Place the white peppercorns in a mortar and pestle, then pound to a coarse powder. Add the garlic and salt and pound until the garlic is roughly crushed (you don’t want to pound this too much so that it becomes a smooth paste). Transfer the garlic and pepper paste to the chicken with the baking soda and potato starch. Mix well, then allow to stand for 10 minutes before using.
   
4. When ready to cook, heat the oil in a wok or large frying pan over high heat. Add the chicken and fry for about 2 minutes, or until lightly browned. Add the oyster sauce, soy sauce and sugar and toss to combine. Toss for a further minute or two until the chicken is just cooked through. Transfer to a serving plate and serve with the cucumber and coriander.