Black Pepper Chicken is a dish packed with bold flavors and a nice kick from freshly ground black pepper. Tender pieces of chicken get cooked in a peppery sauce that combines a mix of soy sauce, garlic, and a touch of sweetness. The pepper gives it a warm, spicy touch that wakes up your taste buds without being too overwhelming.
I love making this dish on weeknights when I want something quick but full of flavor. One tip I always follow is to toast the black pepper a little before adding it—it really brings out that sharp, fragrant taste. Plus, the sauce thickens perfectly around the chicken, making every bite extra satisfying.
My favorite way to serve Black Pepper Chicken is over a bed of steamed rice or alongside some simple stir-fried veggies. It’s one of those meals that’s easy to whip up but always feels like a treat. Whenever I make it, everyone around the table ends up reaching for seconds because the peppery sauce is just that good.
Key Ingredients & Substitutions
Chicken: I prefer using boneless thighs because they stay juicy and tender. If you like leaner meat, breasts work well too. Just be careful not to overcook them.
Black pepper: Freshly ground black pepper is the star here. Toast it gently in the pan to unlock a smoky aroma. If you don’t have a grinder, pre-ground black pepper works but adds less punch.
Vegetables: Red bell peppers and onions add sweetness and crunch. You can swap bell peppers for green or yellow if you prefer. Frozen peppers can be used in a pinch but fresh is best.
Sauce components: Soy sauce and oyster sauce give the base umami flavor. Hoisin sauce adds a subtle sweetness but is optional. For a vegetarian version, use mushroom soy sauce and omit oyster sauce.
Thickener: Cornstarch slurry is key for that glossy finish. Arrowroot powder is a good alternative if you want a clearer sauce and gluten-free option.
How Do You Get Chicken Crisp Yet Tender in Black Pepper Chicken?
Coating the chicken pieces with cornstarch before frying is a simple trick for a crispy outside while keeping the inside tender. Here’s what I do:
- Pat the chicken dry before tossing with cornstarch. This helps the coating stick better.
- Use medium-high heat so the chicken fries quickly to a nice golden color without drying out.
- Fry in batches—don’t crowd the pan—to keep the temperature consistent and avoid steaming the chicken.
- Remove fried chicken to a paper towel-lined plate to drain excess oil and maintain crispiness.
When added back to the sauced veggies, the coating softens slightly but still gives a pleasant texture that soaks up the peppery flavor. This balance is what makes this dish stand out.
Equipment You’ll Need
- Large skillet or wok – I like using a wok because it heats evenly and lets me toss everything easily.
- Frying thermometer (optional) – helps keep the oil at the right temperature for crispy chicken.
- Mixing bowls – for coating chicken and whisking sauces, making prep smooth.
- Measuring spoons and cups – keeps ingredients just right for perfect flavor balance.
- Slotted spoon or tongs – for frying chicken and removing it without excess oil.
- Cutting board and sharp knife – for chopping garlic, vegetables, and herbs.
- Serving bowl or plate – to present your delicious Black Pepper Chicken beautifully.
Flavor Variations & Add-Ins
- Swap chicken for beef strips or tofu for a different protein vibe; they soak up the sauce just as well.
- Add a splash of rice wine or Shaoxing wine to the sauce for extra depth of flavor.
- Include sliced mushrooms or snap peas for more texture and veggies.
- Sprinkle red chili flakes or sliced fresh chili if you want more heat alongside the black pepper.
Black Pepper Chicken
Ingredients You’ll Need:
For The Chicken and Vegetables:
- 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil (for frying and stir-frying)
- 1 medium onion, chopped into large pieces
- 1 red bell pepper, cut into chunks
- 3-4 cloves garlic, minced
- 2 teaspoons freshly ground black pepper (adjust to taste)
- 1 tablespoon sesame seeds (white and black mixed recommended)
- 2 green onions, chopped (optional garnish)
- Fresh cilantro leaves (optional garnish)
- Steamed white rice, to serve
For The Sauce:
- 3 tablespoons soy sauce (regular or low sodium)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional, adds sweetness and depth)
- 1 teaspoon sugar
- 1 tablespoon rice vinegar or white vinegar
- ½ cup chicken broth or water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry to thicken sauce)
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and 15 minutes to cook, so you can have a tasty, home-cooked meal ready in around 25 minutes.
Step-by-Step Instructions:
1. Prepare the Chicken:
Mix the chicken pieces with cornstarch, making sure each piece is well coated. Shake off any extra cornstarch before cooking.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok on medium-high heat. Fry the chicken in batches, cooking each about 4-5 minutes until golden and cooked through. Remove chicken and set aside.
3. Cook the Vegetables and Garlic:
In the same pan, add more oil if needed. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the onion and red bell pepper pieces and stir-fry for 2-3 minutes until they just start to soften but still have a bit of crunch.
4. Add Black Pepper:
Sprinkle the freshly ground black pepper over the vegetables and stir for about 30 seconds to release its aroma. You can adjust the amount based on how spicy and peppery you like it.
5. Make and Add the Sauce:
Whisk together soy sauce, oyster sauce, hoisin sauce (if using), sugar, and vinegar with chicken broth in a bowl. Pour this sauce into the pan with the vegetables and pepper. Bring to a simmer.
6. Thicken the Sauce:
Mix the cornstarch slurry well, then slowly pour it into the simmering sauce while stirring. Let the sauce thicken for 1-2 minutes.
7. Combine Chicken and Sauce:
Return the cooked chicken to the pan and toss it in the sauce so all pieces are evenly coated. Heat through for another 1-2 minutes.
8. Garnish and Serve:
Sprinkle sesame seeds over the top and add chopped green onions and cilantro if you like. Serve immediately over hot steamed rice for a delicious meal.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture so it crisps up nicely when fried.
How Can I Make This Dish Spicier?
Increase the amount of freshly ground black pepper or add some red chili flakes or sliced fresh chilies when stir-frying the vegetables for extra heat.
Can I Make Black Pepper Chicken Ahead of Time?
You can cook the chicken and sauce ahead and store separately in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through, stirring occasionally for even heat.
