Black pepper chicken is a flavorful dish featuring tender chicken pieces generously coated with a bold and spicy black pepper sauce. The sauce has a nice kick from freshly cracked black pepper, balanced with a hint of sweetness and garlic, making every bite interesting and delicious. It’s a simple yet satisfying meal that packs a punch without being overwhelming.
I love making black pepper chicken when I want something quick but full of flavor. The black pepper sauce comes together easily in just a few minutes, and it’s one of those dishes where you can feel the heat but still enjoy the natural taste of the chicken. I find that using freshly ground black pepper really makes a difference—it adds a spicy, aromatic touch that pre-ground pepper just can’t match.
For me, black pepper chicken is perfect served over steamed rice or noodles so that the sauce can soak in and bring everything together. It’s a great go-to dinner on busy nights and always gets compliments from family or friends. Sometimes I toss in a few green peppers or onions for a bit of crunch and color, which makes it look as good as it tastes!
Key Ingredients & Substitutions
Chicken: Using boneless thighs gives juicier, more flavorful results than breasts, but breasts work fine if you prefer leaner meat. Cut into bite-sized pieces for quick and even cooking.
Sauces: Soy sauce and oyster sauce build the umami base here. Dark soy sauce adds color but is optional. If you want a vegan twist, substitute oyster sauce with mushroom sauce.
Coating: Cornstarch gives a crispy chicken exterior, but all-purpose flour is a good substitute. This layer helps lock in moisture while frying.
Black pepper: Freshly ground black pepper is the star flavor. Adjust the amount based on how spicy you like it; pre-ground pepper won’t give the same punch.
Vegetables: Green bell pepper and onions add crunch and sweetness. Feel free to swap bell pepper with other crisp vegetables like snap peas or carrots.
How Do You Get the Chicken Crispy Without Overcooking?
Frying the chicken properly is key to texture and flavor. Here’s how to do it right:
- Heat oil well before adding chicken pieces; medium-high heat is best.
- Fry chicken in batches not to overcrowd the pan—this keeps the oil hot and crispiness intact.
- Coat chicken evenly with cornstarch or flour; this forms a light crust.
- Cook each batch for 4-5 minutes until golden and cooked through, then drain on paper towels to remove excess oil.
- Do not cook chicken too long; it will dry out. Focus on a quick, hot fry for a crispy outside and juicy inside.
Equipment You’ll Need
- Large skillet or wok – perfect for stir-frying chicken and vegetables evenly over high heat.
- Mixing bowl – to marinate the chicken quickly and mix the coating ingredients.
- Tongs or slotted spoon – easy to turn and remove chicken pieces while frying.
- Measuring spoons – helpful for accurate sauce and spice amounts.
- Knife and cutting board – for chopping vegetables and slicing chicken neatly.
Flavor Variations & Add-Ins
- Swap chicken for firm tofu or tempeh to make a vegetarian version that soaks up the sauce well.
- Add sliced mushrooms for extra texture and mild umami flavor that pairs nicely with the black pepper.
- Include a dash of chili flakes or fresh chopped chili to boost spice if you like it hotter.
- Stir in a splash of sesame oil at the end for a subtle nutty aroma and richer taste.
How to Make Black Pepper Chicken?
Ingredients You’ll Need:
For The Chicken:
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (optional, for color)
- 1 teaspoon sugar
- 2 tablespoons cornstarch or all-purpose flour (for coating)
- Salt to taste
For Cooking:
- 3 tablespoons vegetable oil
- 1 large onion, cut into chunks
- 1 green bell pepper (capsicum), cut into chunks
- 4-5 dried red chilies
- 1 tablespoon freshly ground black pepper (adjust based on spice preference)
- 3-4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2-3 stalks of green onions (spring onions), chopped (for garnish)
- 1/2 cup chicken broth or water
- Cooked white rice, for serving
How Much Time Will You Need?
This Black Pepper Chicken recipe takes about 10 minutes to prepare the ingredients and marinate the chicken, plus around 15 minutes for cooking. So, plan for about 25 minutes total before you can enjoy your delicious meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the chicken pieces with soy sauce, oyster sauce, dark soy sauce (if using), sugar, and a pinch of salt. Mix well and let it marinate for 15-20 minutes to absorb all the flavors.
2. Coat the Chicken:
After marinating, toss the chicken pieces in cornstarch or flour until they are evenly coated. This helps create a nice crispy texture when frying.
3. Fry the Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches to avoid overcrowding. Cook each batch until golden brown and fully cooked, around 4-5 minutes. Remove and set aside on a paper towel-lined plate.
4. Sauté Aromatics and Vegetables:
In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant. Then add the dried red chilies and stir-fry for another 30 seconds.
5. Cook the Vegetables:
Add the chopped onions and green bell pepper to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
6. Combine and Finish Cooking:
Return the fried chicken to the skillet. Add the freshly ground black pepper and pour in the chicken broth or water. Stir everything together and cook for 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables.
7. Season and Serve:
Taste and adjust the seasoning with salt or more black pepper if needed. Garnish with chopped green onions on top. Serve hot over steamed white rice for a complete meal.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight and pat it dry before marinating to avoid extra moisture during frying.
Can I Make Black Pepper Chicken Ahead of Time?
Absolutely. Cook the chicken and vegetables as directed, then store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth if needed to loosen the sauce.
How Should I Store Leftovers?
Keep any leftovers in a sealed container in the refrigerator for up to 3 days. Reheat on the stove or microwave until heated through, stirring occasionally for even warming.
What Vegetables Can I Substitute for Bell Pepper?
You can replace green bell pepper with veggies like snap peas, carrots, or broccoli for a different crunch and flavor. Just adjust the cooking time based on the vegetable’s tenderness.
