Black pepper chicken
Black pepper chicken is a simple and flavorful dish that brings together tender pieces of chicken coated in a bold, peppery sauce. The star of the show here is definitely…
Tip: save now, cook later.Black pepper chicken is a simple and flavorful dish that brings together tender pieces of chicken coated in a bold, peppery sauce. The star of the show here is definitely the black pepper, which adds just the right amount of heat and spice to every bite. Along with garlic and soy sauce, the sauce clings to the chicken, making it juicy and packed with taste.
I love making black pepper chicken when I want something quick but still tasty in the evening. It’s one of those dishes that doesn’t need a fancy list of ingredients but turns out so good you’ll want to make it again and again. I find that freshly ground black pepper really makes a difference, giving the dish a lovely kick and depth.
My favorite way to enjoy this dish is with steamed rice or some noodles on the side—something simple to soak up all that flavorful sauce. It feels like a cozy, comforting meal that’s great for sharing, yet easy enough for a weeknight dinner. Whenever I make black pepper chicken, the aroma fills the kitchen and makes everyone eager to sit down and eat together.
Key Ingredients & Substitutions for Black Pepper Chicken
Chicken: I like using boneless thigh for juiciness, but breast works well too. Thigh gives more flavor and stays tender after stir-frying.
Black Peppercorns: Freshly crushed peppercorns bring the bold, spicy kick. If you don’t have whole peppercorns, freshly ground black pepper can work but use a bit less to avoid bitterness.
Sauces: Soy and oyster sauces build the salty, umami base. For a vegetarian option, try mushroom soy and skip oyster sauce or use a plant-based alternative.
Chili: Chili garlic sauce gives heat and a bit of tang. Fresh green chilies are a good swap if you want more control over spice level.
Vegetables: Bell peppers add crunch and sweetness. You can swap with other crunchy veggies like snap peas or broccoli for variation.
Cornflour (Cornstarch): This thickens the sauce nicely. Arrowroot powder or potato starch work similarly if you don’t have cornstarch.
How Do You Get the Chicken Tender and the Pepper Flavor Just Right?
Two steps matter most:
- Marinate the chicken well: Combining soy sauce, cornstarch, and salt helps keep the chicken moist and gives it a smooth texture when cooked.
- Crush black peppercorns coarsely: This releases strong pepper aroma and flavor without overpowering. Toasting them lightly in the pan brings out even more depth.
When stir-frying, cook chicken on medium-high heat without overcrowding the pan. Let pieces brown slightly before stirring. This locks juices and adds texture.
Adding the pepper and garlic to hot oil first releases their fragrance. Then toss in veggies for a quick cook so they stay crisp. Finish by mixing sauce with slurry to coat everything evenly.
Equipment You’ll Need
- Large wok or frying pan – perfect for high-heat stir-frying and tossing the ingredients quickly.
- Cutting board and sharp knife – chop chicken and vegetables into uniform pieces for even cooking.
- Mortar and pestle or spice grinder – crush black peppercorns coarsely to release maximum flavor.
- Mixing bowls – for marinating the chicken and preparing the cornflour slurry easily.
- Wooden spoon or spatula – stirs ingredients well without scratching your pan.
Flavor Variations & Add-Ins
- Use boneless pork or beef slices instead of chicken for a different protein with rich flavor.
- Add sliced mushrooms or water chestnuts for extra texture and mild earthiness.
- Swap bell peppers with zucchini or snap peas when you want a greener, lighter dish.
- Mix in a teaspoon of grated ginger with garlic for a fresh, zesty twist on the aroma.
How to Make Black Pepper Chicken
Ingredients You’ll Need:
- 500g boneless chicken breast or thigh, cut into bite-sized pieces
- 2 tablespoons black peppercorns, coarsely crushed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili garlic sauce or 1-2 finely chopped green chilies (adjust to taste)
- 1 teaspoon sugar
- 1 medium onion, chopped into large chunks
- 1 green bell pepper, chopped into large chunks
- 1 red bell pepper, chopped into large chunks
- 3-4 garlic cloves, finely minced
- 2 tablespoons vegetable oil or sesame oil
- 2 teaspoons cornflour (cornstarch)
- 2 tablespoons water
- Salt to taste
- Chopped spring onions or green chilies for garnish
- Cooked white rice for serving
Time You’ll Need
This Black Pepper Chicken recipe takes around 30 minutes total. Expect about 15-20 minutes for marinating the chicken and 10-15 minutes for cooking. It’s quick and perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Marinate the Chicken
In a bowl, mix the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon cornflour, and a pinch of salt. Stir well so everything is coated. Let it sit for 15 to 20 minutes—this helps the chicken stay juicy and tender.
2. Cook the Chicken
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry it until the pieces turn golden brown and are cooked through, about 6 to 8 minutes. Once done, remove the chicken from the pan and set it aside.
3. Sauté the Aromatics and Pepper
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and coarsely crushed black peppercorns. Stir for 1 to 2 minutes until you smell a wonderful fragrant aroma.
4. Cook the Vegetables
Add the onions, green bell pepper, and red bell pepper to the pan. Stir-fry for about 3 to 4 minutes so they become slightly tender but still crisp and fresh.
5. Combine Chicken and Sauce
Return the cooked chicken to the pan with the veggies. Pour in the oyster sauce, remaining soy sauce, sugar, and chili garlic sauce (or chopped green chilies). Mix well to coat everything evenly with the flavorful sauce.
6. Thicken the Sauce
Mix the remaining teaspoon of cornflour with 2 tablespoons of water to make a smooth slurry. Pour this into the pan and stir constantly until the sauce thickens and sticks nicely to the chicken and vegetables.
7. Final Touches and Serve
Taste your dish and add salt or extra pepper if you like. Garnish with chopped spring onions or extra sliced green chilies for a fresh kick. Serve your Black Pepper Chicken hot with steamed white rice.
Enjoy your delicious, spicy, and peppery Black Pepper Chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken but make sure to fully thaw it in the fridge overnight before marinating and cooking. This helps the chicken cook evenly and prevents excess moisture.
How Can I Make This Dish Less Spicy?
Reduce or omit the chili garlic sauce and use fewer green chilies or remove the seeds. You can also add a small splash of coconut milk or cream to mellow the heat if desired.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave and add a splash of water if the sauce thickens too much.
Can I Use Other Vegetables Instead of Bell Peppers?
Absolutely! You can swap bell peppers for veggies like snap peas, broccoli florets, or mushrooms depending on your preference and what you have on hand.
