Black Pepper Chicken is a simple, tasty dish that packs a punch with bold black pepper flavor and tender pieces of chicken. The crispy edges of the chicken paired with the spicy kick from freshly ground black pepper make every bite exciting. It’s a delicious mix of juicy meat and peppery heat that’s both comforting and lively.
I love making this dish when I want something quick but full of flavor. One of my favorite tricks is to use a good amount of black pepper and add a little bit of garlic to the mix, which gives it that extra oomph without needing a lot of fancy ingredients. It’s also great because it comes together fast and tastes like you spent a long time in the kitchen.
When I serve Black Pepper Chicken, I usually pair it with steamed rice and some crunchy veggies on the side. The rice helps balance out the spice and soaks up all the flavorful sauce. It always feels like a cozy, satisfying meal that hits the spot any day of the week, especially after a long day when you just want something tasty and easy.
Key Ingredients & Substitutions
Chicken: I like using boneless chicken thighs for juiciness, but breasts work well if you want a leaner option. Cut into bite-sized pieces for even cooking.
Black Pepper: Coarsely ground black pepper is key here. It gives the dish its bold, slightly crunchy heat. Adjust amount based on your spice liking!
Sauces: Soy and oyster sauces bring savory depth. If you’re vegetarian, tamari and mushroom sauce can substitute nicely.
Bell Peppers & Onions: These add color, sweetness, and crunch. Feel free to swap bell peppers with other veggies like snap peas or carrots.
How Do I Get the Chicken Crispy and Flavorful?
To get a good crust and seal in juices, dry the chicken pieces well before marinating. Coat them evenly with cornstarch—it helps crisp up the chicken when seared.
- Heat oil in a pan until hot but not smoking.
- Add chicken in a single layer; don’t stir for 2 minutes to form a crust.
- Then stir-fry until chicken is cooked and brown on most edges, about 5-7 minutes.
This method locks in moisture but also gives you those tasty, golden bits that make the dish so satisfying.
Equipment You’ll Need
- Large wok or skillet – I use this because it heats evenly and gives the chicken room to cook quickly.
- Mixing bowls – for marinating the chicken and preparing the sauce.
- Wooden spoon or spatula – makes stirring easy without scratching the pan.
- Measuring spoons and cups – helps keep the seasonings balanced.
- Knife and cutting board – for chopping peppers, onions, and garlic.
Flavor Variations & Add-Ins
- Swap the chicken for beef strips or tofu for a different protein.
- Add a splash of soy or sweet chili sauce to change the flavor profile.
- Mix in sliced mushrooms or snap peas for extra veggies.
- Use five-spice powder or chili flakes to add more spice or aroma.
How to Make Black Pepper Chicken?
Ingredients You’ll Need:
For the Chicken and Marinade:
- 500 grams 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
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped into chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 3-4 cloves garlic, minced
- 1-2 fresh red chilies (optional, for heat)
- 2-3 tablespoons coarsely ground black pepper (adjust to taste)
- 1/4 cup chicken broth or water
- 1 teaspoon sesame oil (optional)
- Fresh chives or scallions for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and marinate, then 15 minutes cooking time. Total time is roughly 25 minutes, making it a quick and flavorful meal perfect for busy days.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a mixing bowl, combine the chicken pieces with soy sauce, oyster sauce, dark soy sauce (if using), sugar, and cornstarch. Mix everything well so each piece is coated evenly. Let the chicken marinate for 15 to 20 minutes. This helps make the chicken flavorful and tender.
2. Cook the Aromatics:
Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the minced garlic and stir-fry it quickly until you can smell the lovely aroma but before it turns brown—this takes just a few seconds.
3. Sear the Chicken:
Carefully add the marinated chicken pieces into the pan, spreading them out in a single layer. Let the chicken cook without stirring for about 2 minutes so the edges get nicely browned and crispy. Then stir-fry the chicken, turning pieces as needed, until cooked through and golden brown, about 5 to 7 minutes total.
4. Add Vegetables:
Throw in the chopped onion, red and green bell peppers, and the fresh red chilies if you want some extra heat. Stir the vegetables and chicken together and cook for 2 to 3 minutes. The veggies should soften slightly but still keep their crunch and color.
5. Season with Black Pepper:
Sprinkle the coarsely ground black pepper evenly over the chicken and vegetables. Mix everything well so the black pepper’s bold flavor spreads through the dish.
6. Make the Sauce:
Pour in the chicken broth or water and use your spatula to gently scrape the bottom of the pan. This loosens the tasty browned bits and helps create a light sauce. Let the liquid cook for another minute until it thickens just a bit.
7. Finish and Serve:
Drizzle the sesame oil over the dish for extra fragrance and flavor. Give everything a final stir to combine.
Plate the black pepper chicken and sprinkle fresh chives or scallions on top to add a fresh, colorful touch. Serve hot with steamed rice or noodles for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken is fully thawed before marinating. Thaw it safely in the fridge overnight or use the cold water method for faster thawing. Pat the chicken dry to avoid extra moisture that can prevent crispiness.
How Can I Store Leftover Black Pepper Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or microwave until warmed through, adding a splash of water or broth if the sauce has thickened too much.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, you can use hoisin sauce or a mix of soy sauce and a little bit of sugar for a similar sweet-savory flavor. For a vegetarian option, mushroom sauce or a vegetarian oyster sauce works well too.
Can I Adjust the Spice Level?
Absolutely! Use fewer fresh chilies or omit them entirely if you prefer milder flavors. You can also adjust the amount of black pepper to your taste—start with less and add more gradually for the perfect level of heat.
