Black Pepper Chicken is a wonderful dish bursting with bold flavors and tender pieces of chicken coated in a lively black pepper sauce. The peppery kick combines perfectly with a savory blend of soy sauce, garlic, and a hint of sweetness to create a meal that feels both comforting and exciting. It’s one of those dishes where the spices really wake up your taste buds without being overpowering.
I love making Black Pepper Chicken when I want something quick but full of flavor. The sauce is straightforward to whip up, and you can easily adjust the pepper level to suit your taste—go mild or make it extra spicy if you’re feeling adventurous. One of my favorite tricks is to marinate the chicken for a bit before cooking to make every bite juicy and flavorful.
This dish goes great over a bed of steamed rice or alongside some simple noodles, soaking up all that tasty sauce. Whenever I serve it for dinner, it never lasts long at the table — everyone always asks for seconds! It’s a perfect weeknight meal that feels special but comes together with very little fuss.
Key Ingredients & Substitutions
Chicken: I like using boneless thighs for juiciness, but breasts work well too. Just watch cooking time since breasts cook faster and can dry out.
Black Peppercorns: Freshly crushed peppercorns give the best punch. If you don’t have whole ones, use a good quality ground black pepper but add it near the end to keep its flavor bright.
Soy Sauce & Oyster Sauce: They add saltiness and umami. For a vegetarian twist, try tamari and mushroom sauce as substitutes.
Vegetables: Onion and red bell pepper add crunch and sweetness. You can swap red bell with green or yellow peppers, or add some sliced scallions for freshness.
Cornstarch: This helps give the chicken a nice light crust and thickens the sauce. Arrowroot powder or potato starch work if you have them on hand.
How Do You Get Tender, Crispy Chicken Pieces?
Coating the chicken with cornstarch before stir-frying is key to getting a lightly crispy outside and tender inside. Here’s how I do it:
- Pat chicken dry before tossing it with cornstarch to help it stick.
- Use medium-high heat for the pan to quickly seal in juices but avoid burning the coating.
- Don’t overcrowd the pan—cook the chicken in batches if needed so pieces don’t steam.
- Stir-fry chicken until golden on all sides, about 5-7 minutes depending on size.
This method gives chicken a great texture that soaks up all the peppery sauce perfectly.
Equipment You’ll Need
- Large skillet or wok – I prefer using a wok for quick, even stir-frying that’s full of flavor.
- Mixing bowls – great for tossing chicken with cornstarch and prepping ingredients.
- Garlic mincer or knife – to finely chop or mince garlic easily.
- Wooden spoon or spatula – for stirring everything perfectly without scratching your pan.
- Measuring spoons – to add soy sauce, oyster sauce, and sugar accurately.
- Serving bowl – to toss freshly cooked chicken and veggies before serving over rice.
Flavor Variations & Add-Ins
- Spicy kick: Add chopped fresh chili or a dash of chili flakes for heat.
- Extra veggies: Include sliced mushrooms, snap peas, or diced carrots for more crunch and color.
- Protein swap: Use shrimp or thinly sliced beef instead of chicken for variety.
- Sweet touch: Mix in a teaspoon of honey or hoisin sauce for a sweeter, richer sauce.
Black Pepper Chicken
Ingredients You’ll Need:
Main Ingredients:
- 500 grams boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium onion, cut into chunks
- 1 red bell pepper, cut into strips or chunks
Sauce and Seasoning:
- 3 tablespoons vegetable oil
- 1 tablespoon black peppercorns, coarsely crushed
- 3 cloves garlic, minced
- 1½ tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (optional, for color)
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Fresh cilantro or green onions for garnish (optional)
- Steamed rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation, including cutting the chicken and vegetables, and roughly 15 minutes for cooking. So, you can expect to have your flavorful Black Pepper Chicken ready in about 25 minutes total. Perfect for a quick and satisfying dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a bowl, toss the chicken pieces with cornstarch until they are evenly coated. This helps the chicken get nice and slightly crispy when cooked.
2. Cook the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry it until golden brown and cooked through, about 5 to 7 minutes. When done, remove the chicken from the pan and set it aside.
3. Sauté Aromatics and Vegetables:
In the same pan, add a little more oil if needed. Sauté the minced garlic until it smells fragrant, then add the coarsely crushed black peppercorns, stirring briefly to release their flavor. Next, toss in the onion chunks and red bell peppers, stir-frying for 2 to 3 minutes until they start to soften but remain crisp.
4. Combine and Make the Sauce:
Return the chicken to the pan. Add the soy sauce, oyster sauce, dark soy sauce (if using), and sugar. Stir everything well so the chicken and vegetables are coated evenly with the sauce.
5. Thicken the Sauce:
Mix the water with an extra teaspoon of cornstarch if you want a thicker sauce (this step is optional). Pour this mixture into the pan and cook for another 1 to 2 minutes, stirring constantly, until the sauce thickens and clings to the chicken.
6. Final Touches and Serve:
Taste your dish and adjust seasoning by adding more soy sauce or pepper if you like. Remove from heat, garnish with fresh cilantro or green onions if you have them, and serve hot over steamed rice.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight and pat it dry before coating with cornstarch. This helps prevent excess moisture and ensures a crispy texture.
How Can I Make the Dish Spicier?
To add more heat, toss in some sliced fresh chili peppers or sprinkle in chili flakes when stir-frying the garlic and black peppercorns. Adjust the amount to your preferred spice level.
Can I Prepare Black Pepper Chicken in Advance?
Yes! You can cook the chicken and sauce ahead of time, then store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave before serving.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly until steaming hot before eating, adding a splash of water if the sauce has thickened too much.
