Black Pepper Chicken is a simple and flavorful dish that combines tender chicken pieces with the bold, spicy kick of black pepper. The dish often features a rich, savory sauce that brings out the best in every bite, making it a favorite for those who love a little heat and lots of taste. It’s a great option for a weeknight dinner when you want something satisfying but not too complicated.
I really love making Black Pepper Chicken because it comes together quickly and the peppery aroma fills the kitchen in the best way. One tip I always follow is to use freshly cracked black pepper to add that sharp, fragrant punch that you just don’t get from pre-ground spices. It really makes the flavor stand out and brings the whole dish to life.
When I serve this, I like to pair it with steamed rice and some simple stir-fried veggies. The sauce is perfect for drizzling over the rice, and the veggies add a nice crunch that balances the meal. It’s the kind of dish that’s easy to enjoy any day of the week and often ends up being a crowd-pleaser at the dinner table.
Key Ingredients & Substitutions
Chicken: I prefer using boneless thigh for juiciness, but breast works well if you want leaner meat. Cut size matters—bite-sized pieces cook evenly and soak up the sauce better.
Black Pepper: Freshly cracked black pepper is a must for its bold flavor and aroma. Pre-ground pepper won’t give the same punch. If you love spicy food, add a bit more crushed pepper or dried chilies.
Bell Pepper & Onion: These veggies add crunch and sweetness, balancing the heat. Green bell pepper works well, but you can swap in red or yellow for a milder taste and more color.
Sauces (Soy, Oyster, Dark Soy): They bring saltiness, umami, and color. If you don’t have dark soy, regular soy is fine; just expect a lighter color. Oyster sauce adds richness, but you can skip it or try mushroom sauce for a vegetarian touch.
Cornstarch: This helps create a slight crust on the chicken and thickens the sauce. Tapioca or arrowroot starch are good alternatives.
How Do I Get the Chicken Perfectly Seared but Tender?
Getting the chicken nicely browned yet juicy is key to this dish’s texture and flavor.
- Pat chicken dry before tossing in cornstarch, so it browns properly instead of steaming.
- Heat oil well before adding chicken to ensure a good sear.
- Don’t overcrowd the pan; cook in batches if needed to avoid steaming.
- Stir-fry quickly on medium-high heat but watch closely to prevent overcooking.
- Remove chicken once golden and cooked through, then stir-fry veggies in the same pan to carry over flavor.
This method helps lock in juices while giving the chicken a lovely textured crust, which pairs beautifully with the peppery sauce.
Equipment You’ll Need
- Large skillet or wok – great for high-heat cooking and quick stir-frying.
- Sharp chef’s knife – helps you cut chicken and veggies evenly for even cooking.
- Cutting board – a sturdy surface for safe and easy chopping.
- Measuring spoons – to get the soy sauce and spices just right.
- Wooden spoon or spatula – perfect for stirring without scratching your pan.
Flavor Variations & Add-Ins
- Try using pork or beef slices instead of chicken for a different protein texture and flavor.
- Add mushrooms or snap peas for extra crunch and earthiness.
- Mix in some sliced fresh chili or chili paste if you like it spicier.
- Finish with a sprinkle of toasted sesame seeds or chopped green onions for a fresh touch.
How to Make Black Pepper Chicken
Ingredients You’ll Need:
- 500g boneless chicken breast or thigh, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 large onion, roughly chopped into wedges
- 1 green bell pepper, roughly chopped into chunks
- 2-3 dried red chilies (adjust for spice preference)
- 1 tablespoon freshly cracked black pepper (coarse grind)
- 2 teaspoons soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon dark soy sauce (for color)
- 1 teaspoon sugar
- 1 teaspoon garlic, finely chopped or minced
- 1 teaspoon ginger, finely chopped or minced
- Salt to taste
- Steamed white rice (to serve)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 15 minutes of cooking time. It’s a quick dish you can prepare fresh for a delicious meal, so plan for around 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken:
Lightly toss the chicken pieces with the cornstarch, shaking off any extra. This will help the chicken brown nicely and thicken your sauce later.
2. Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through, about 6-8 minutes. Once done, remove the chicken and set it aside.
3. Stir-Fry the Aromatics and Veggies:
In the same pan, add the minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant. Then add the onion wedges and green bell pepper chunks. Cook for 2-3 minutes until vegetables are just tender but still crisp.
4. Combine and Season:
Return the chicken to the pan and stir well to mix with the vegetables. Add freshly cracked black pepper, soy sauce, oyster sauce, dark soy sauce, and sugar. Stir everything to coat evenly and cook for another 1-2 minutes until the sauce slightly thickens and flavors meld together.
5. Final Taste and Serve:
Give it a taste and add salt or extra black pepper as needed. Serve the hot black pepper chicken alongside steamed white rice for a satisfying meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for a better sear.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, you can use mushroom sauce for a vegetarian option or add a little extra soy sauce with a touch of sugar to mimic the sweetness and umami.
How Do I Store Leftovers?
Store leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Can I Make This Recipe Spicier?
Absolutely! Add more dried red chilies or fresh sliced chilies while stir-frying, or increase the amount of freshly cracked black pepper to boost the heat to your liking.
