Black pepper chicken is a delicious dish that’s full of bold flavors and a nice kick of peppery heat. It features tender pieces of chicken cooked with plenty of black pepper, garlic, and soy sauce, giving it a tasty, slightly spicy twist. The sauce coats every piece perfectly, making it both flavorful and easy to enjoy.
I love how simple this dish is to make but how impressive it tastes. The black pepper adds a warmth that really wakes up the dish without being overpowering. Whenever I make it, I like to add just a little extra cracked pepper on top to give it a bit more punch. It’s one of those meals that feels cozy and exciting all at once.
My favorite way to serve black pepper chicken is over steamed rice with a side of crunchy veggies. It’s a great weeknight dinner because it comes together quickly, but it also works perfectly if you have friends over and want something tasty without a ton of fuss. I always find myself going back for seconds—there’s just something about that peppery sauce that makes it so hard to resist!
Key Ingredients & Substitutions for Black Pepper Chicken
Chicken: I like using boneless chicken thighs because they stay juicy and tender. Breast works too but can dry out if overcooked.
Sauces: Soy sauce adds saltiness, and dark soy sauce gives color and depth. If you don’t have oyster sauce, try hoisin or mushroom sauce for a different twist.
Black Pepper: Freshly cracked black pepper is the star here. Pre-ground is fine but won’t have the same punch or texture.
Chilies: Dried red chilies are optional but add nice warmth. You can swap with fresh chili slices or skip if you want it milder.
Vegetables: Onions and green onions add crunch and sweetness. You can add bell pepper or celery for extra texture.
How Can I Make Sure the Chicken Stays Tender and Flavored?
Marinating the chicken is key to juicy, tasty pieces. The cornstarch helps create a slight coating that locks in moisture.
- Mix chicken with sauces, cornstarch, salt, and sugar. Let it sit for at least 20 minutes.
- Cook over medium-high heat so the chicken browns quickly and seals the juices.
- Don’t overcrowd the pan—cook in batches if needed to get a nice sear.
This method keeps the chicken tender and full of flavor, with a little bit of a crispy outside.
Why Is Stir-Frying the Aromatics Important?
Garlic, black pepper, and dried chilies develop their flavors fast but can burn easily. Stir-fry them briefly until fragrant—about 30 seconds. This releases their oils and aroma, creating a tasty base for the dish.
Use medium-high heat and keep stirring to avoid burning. Once aromatic, add the onions to balance with sweetness and crispness.
Equipment You’ll Need
- Large wok or deep skillet – great for stir-frying evenly and quickly at high heat.
- Mixing bowl – perfect for marinating the chicken and mixing sauces easily.
- Wooden spoon or spatula – helps stir the chicken and vegetables without scratching your pan.
- Measuring spoons – to get the right balance of soy sauce, oyster sauce, and spices.
- Sharp knife and cutting board – for slicing chicken, onions, and green onions neatly.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork or beef strips for a different protein with a rich taste.
- Add sliced bell peppers or snap peas for extra crunch and color.
- Stir in a teaspoon of honey or brown sugar if you prefer a sweeter sauce.
- Mix in fresh ginger with garlic for a zesty, warming flavor boost.
How to Make Black Pepper Chicken?
Ingredients You’ll Need:
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp cornstarch
- ½ tsp salt (adjust to taste)
- 1 tsp sugar
- ½ cup chicken broth or water
- 2 tbsp vegetable oil (for frying)
- 1 large onion, cut into chunks
- 3-4 cloves garlic, minced
- 1 tbsp freshly cracked black pepper (coarse ground)
- 2-3 whole dried red chilies (optional, for heat and garnish)
- 3 stalks green onions/scallions, cut diagonally into 1-inch pieces
- 1 tsp sesame oil (optional, for aroma)
- Cooked white rice, for serving
How Much Time Will You Need?
Preparing and marinating the chicken takes about 20 minutes, and cooking will take around 15 minutes. In total, set aside about 35 minutes to make this tasty dish.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix the chicken pieces with soy sauce, oyster sauce, dark soy sauce, cornstarch, salt, and sugar. Stir well so all pieces are coated. Let it sit for at least 20 minutes to soak up the flavors.
2. Cook the Chicken:
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until it turns golden and is almost cooked through, about 5 to 6 minutes. Take the chicken out and set it aside for now.
3. Stir-Fry the Aromatics:
In the same pan, add a bit more oil if needed. Toss in the minced garlic, dried red chilies (if using), and freshly cracked black pepper. Stir-fry quickly for about 30 seconds until you can smell the wonderful aroma.
4. Add the Onions and Green Onions:
Add the onion chunks and green onions to the pan. Stir-fry until the onions become a bit translucent but still crisp and fresh.
5. Combine Everything:
Put the chicken back into the pan. Pour in the chicken broth or water and stir everything together. Cook for 2 to 3 more minutes until the chicken is fully done and the sauce thickens slightly.
6. Finish and Serve:
If you like, drizzle in the sesame oil for extra aroma and give everything a final gentle stir. Serve the Black Pepper Chicken hot over steamed white rice. You can add extra cracked black pepper and green onions on top for garnish.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before marinating and cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, try using hoisin sauce or mushroom sauce as alternatives. They provide a similar savory depth but adjust the quantity to taste.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over medium heat or in the microwave, adding a splash of water if the sauce becomes too thick.
Can I Make This Dish Less Spicy?
Absolutely! Omit the dried red chilies and reduce the amount of cracked black pepper to suit your heat preference. The dish will still be full of flavor without too much spice.