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Chicken Lunch Dinner One Pot 30 Minutes or Less Asian
4.7 from 35 votes

Black Pepper Chicken

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •2/1/23 18 Comments

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pin for black pepper chicken.

You’re in for a treat with this quick and easy restaurant style Chinese inspired Black Pepper Chicken that’s totally delicious and made at home in just 30 minutes. It’s incredibly saucy, sticky, crispy and sweet, perfect for a quick weeknight dinner.

black pepper chicken on a bed of rice on a black plate.
Table of Contents Open
  • Black Pepper Chicken
  • Ingredient Notes
    • Chicken
    • Black Pepper Sauce
  • How To Make Black Pepper Chicken
  • Frequently Asked Questions
    • Are chicken thighs better than breasts?
    • What can I use as a substitute for Shaoxing wine?
    • Is Sichuan peppercorns same as black peppercorns?
  • Some Tips
  • Leftovers
    • Freezer
  • More Great Asian Recipes To Try
  • Black Pepper Chicken
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Black Pepper Chicken

I love making these one pot dishes, where any mess in the kitchen is kept to a minimum. Trust me, this makes a difference when you’re trying to make dinner on a busy weeknight. This versatile recipe for black pepper chicken allows you to easily add or substitute other vegetables, such as broccoli or carrots. If you prefer pork or beef as your protein, go for that! When finished, this is best served over some cooked rice. It balances out the intense taste of all the great spices and Asian ingredients.

This black pepper chicken is incredibly crispy, sticky, saucy and sweet, all my favorites when it comes to a great chicken dinner. Serve this over some rice and you’ve got yourself an easy dinner that your whole family will enjoy.

Ingredient Notes

overhead shot of ingredients needed to make black pepper chicken.

Chicken

  • Chicken – Chicken thighs, boneless and skinless cut into 1 inch cubes. I prefer using chicken thighs because they’re juicier and more tender but chicken breast can be used as well.
  • Soy Sauce – I use low sodium soy sauce to have a bit more control over the saltiness of the dish. You can use regular if that’s what you have on hand.
  • Garlic – Fresh minced garlic is used and always adds a terrific flavor.
  • Cornstarch – The cornstarch is tossed with the chicken pieces, then fried, resulting in extra crispy chicken.
  • Vegetable oil– I use vegetable oil but any mild flavored oil like safflower, or sunflower will work as well.
  • Onions – One large onion, chopped for lots of great flavor.
  • Bell Pepper – Red pepper was used but any color pepper works well. Cut into 1 small ½ inch pieces.
  • Sesame oil – If you can find toasted sesame oil, buy it! The flavor is amazing.

Black Pepper Sauce

  • Sichuan peppercorn powder – Sichuan peppercorns taste a bit citrusy and are not spicy. It actually induces a tingling numbness when you eat it, rather than a fiery heat. This can be found in all Asian stores.
  • Pepper – Freshly ground black pepper is preferred, and its spicy heat is essential in this dish.
  • Oyster Sauce – Provides a sweet and salty taste, with a caramel undertone.
  • Soy Sauce – Low sodium sauce again.
  • Shaoxing Wine – This medium-dry wine produced in Shaoxing has a rich, slightly nutty taste. Some good substitutes can be dry sherry or mirin.

How To Make Black Pepper Chicken

detailed process shots showing how to make black pepper chicken.
  1. Combine chicken, soy and garlic: In a medium size bowl, combine the chicken pieces with the 1 tablespoon of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.
  2. Combine sauce ingredients: In a small bowl, combine all the black pepper sauce ingredients together.
  3. Cook the chicken: Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
  4. Sauté onion and peppers: If there’s no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.
  5. Serve: Serve immediately over rice.
black pepper chicken in a white serving platter.

Frequently Asked Questions

Are chicken thighs better than breasts?

Chicken thighs can be used in all the same ways as chicken breasts but they contain more fats and less protein than the breasts but the difference is that thighs are a bit juicier and more tender. Thighs are cheaper but also taste great!

What can I use as a substitute for Shaoxing wine?

Dry sherry or mirin make great substitutes.

Is Sichuan peppercorns same as black peppercorns?

Sichuan peppercorns are similar in appearance to black pepper, this mildly hot spice is distinctively aromatic, making it a necessary element in many traditional Chinese dishes.

Some Tips

  1. Have all your ingredients ready to go before you start cooking as the cooking process goes quickly.
  2.  If you don’t have access to Sichuan peppercorn powder, the alternative is to use freshly ground black pepper and ground coriander seeds.
black pepper chicken on a bed of rice on a black plate.

Leftovers

This pepper chicken will last 3–4 days in the fridge when stored in an airtight container! You can reheat it either in the microwave, or covered in a pan over medium heat.

Freezer

If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.

black pepper chicken in a white serving platter.

More Great Asian Recipes To Try

  • Chinese Honey Chicken
  • Black Pepper Udon Noodles With Shrimp
  • Chinese Lemon Chicken
  • Asian Style Pepper Steak
  • Three Cup Chicken
  • Oyster Sauce Chicken
  • Black Pepper Beef

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

black pepper chicken on a bed of rice on a black plate.
Print
4.72 from 35 votes

Black Pepper Chicken

Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Rate Recipe
You're in for a treat with this quick and easy restaurant style Chinese inspired Black Pepper Chicken that's totally delicious and made at home in just 30 minutes. It's incredibly saucy, sticky, crispy and sweet, perfect for a quick weeknight dinner.
8

Ingredients

  • 2 pounds chicken thighs (boneless and skinless cut into 1 inch cubes)
  • 2 tablespoons soy sauce (low sodium)
  • 6 cloves garlic (minced)
  • 1 cup cornstarch
  • ⅓ cup vegetable oil
  • 2 large onions (chopped)
  • 1 large red bell pepper (cut into 1 small ½ inch pieces)
  • 2 teaspoons sesame oil

Black Pepper Sauce

  • 2 teaspoons Sichuan peppercorn powder
  • 2 teaspoons black pepper (freshly ground)
  • ⅓ cup oyster sauce
  • ¼ cup soy sauce (low sodium)
  • 1 teaspoon dark soy sauce
  • ¼ cup Shaoxing wine

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prep the chicken: In a medium size bowl, combine the chicken pieces with the 1 tablespoon of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.
  • Make the sauce: In a small bowl, combine all the black pepper sauce ingredients together.
  • Cook the chicken: Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
  • Sauté onion and peppers: If there's no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.
  • Serve: Serve immediately over rice.

Equipment

  • Nonstick Chinese Wok – Dishwasher Safe

Video

Notes

  1. Have all your ingredients ready to go before you start cooking as the cooking process goes quickly.
  2.  If you don’t have access to Sichuan peppercorn powder, the alternative is to use freshly ground black pepper and ground coriander seeds.
  3. This will last 3–4 days in the fridge when stored in an airtight container! You can reheat it either in the microwave, or covered in a pan over medium heat.
  4. If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.

Nutrition Information

Serving: 1servingCalories: 334kcal (17%)Carbohydrates: 24g (8%)Protein: 24g (48%)Fat: 15g (23%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 108mg (36%)Sodium: 811mg (35%)Potassium: 437mg (12%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 679IU (14%)Vitamin C: 30mg (36%)Calcium: 37mg (4%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

black pepper chicken on a bed of rice on a black plate.

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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18 Comments
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Mary-Anne V
Mary-Anne V
Posted: 1 day ago

5 stars
Great recipe. Substituted broccoli and mushrooms for the peppers (cooked separately and then added in at step 4 with the chicken).

0
Reply
Zahra
Zahra
Posted: 1 month ago

I made your Black Pepper beef recipe last week and it was a HUGE hit! I’d love to try this chicken one and wondered why this recipe requires a full cup of cornstarch and the beef one requires a tablespoon?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Zahra
Posted: 1 month ago

Yes, it’s a little bit of a different recipe. Here the cornstarch is required to completely coat the chicken so when you fry it, it comes out crispy.

0
Reply
Roger
Roger
Posted: 3 months ago

5 stars
This was a great recipe, I substituted the wine for sherry and used a coriander powder/ black pepper mix. I will try and get these products in for next time. I shall look out for more of your recipes. Thank you.

1
Reply
retno
retno
Posted: 6 months ago

can i skip the wine or mirin?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  retno
Posted: 6 months ago

Sure.

0
Reply
Joanna S.
Joanna S.
Posted: 8 months ago

I’m allergic to oyster sauce. Is there anything I could use as a substitute? Thank you

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joanna S.
Posted: 8 months ago

Sub with hoisin sauce, teriyaki sauce or vegan mushroom sauce.

0
Reply
Henriette
Henriette
Posted: 9 months ago

5 stars
This is a fantastic recipe, the flavors came together perfectly, thank you!!! Extremely flavorsome, quick to prepare and with my lot, there were NO leftovers. Will definitely make this again.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Henriette
Posted: 9 months ago

So glad you like it!

0
Reply
Dale Miller
Dale Miller
Posted: 1 year ago

5 stars
Very good recipe with authentic ingredients! Only thing I might add is a pinch of white sugar, but only a pinch, or possibly 1 teaspoon of mirin. I use a low carbon steel Peking pan. I velvet the chicken with a 1/2 teaspoon of baking soda on the chicken.

0
Reply
Kimberly
Kimberly
Posted: 1 year ago

I love your recipes but won’t fry in oil due to health issues. Other recipe sites indicate sometimes it is just as good with out deep frying. Can you give me your feedback please!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kimberly
Posted: 1 year ago

Yes, on some recipes I also provide other cooking options, but some work best fried. Without trying myself I can’t tell you this would work for sure. One thing I’ve done in the past is dredge the chicken through some beaten eggs then cornstarch. You then can bake it for about 15 minutes at 375 or until golden brown. You might need to give it a light coating of cooking spray. After this you can toss it with the sauce.

0
Reply
Ed St Aubyn
Ed St Aubyn
Posted: 1 year ago

3 stars
I made this recipe. A wok is an absolute for this dish.

Over the years I have learned how to “read” an online recipe. I do try to follow the recipe exactly the first time, but knew this recipe might need adjusting.
For those who have never cooked with Sichuan peppercorns and you can get a hold of them, try it. Fascinating flavor. Floral, not spicy and will numb your tongue for a few minutes. I couldn’t find the powder so I bought whole peppercorns. 2 t. is way too much. Any recipe is about balance. I should have used 1/2 t. at most.
The idea of the cornstarch is create a coating. One cup is overkill. Keep sprinkling cornstarch over the chicken (I used the two pounds of thigh meat) until every piece is well-coated. You will use about 1/2 C.
I would absolutely use the oyster sauce and the xiaoshing wine. Be judicious with the soy. Oyster sauce is already salty. I’m sure dark soy adds a subtle flavor, but not necessary.
Add 2 T. of neutral oil to the wok and get it screaming hot. The chicken needs to be browned and fully cooked. This will take at least 5-7 minutes per batch. Keep the wok screaming hot the whole time and keep moving the food around so you don’t burn anything.
I used one onion and one bell pepper. Equal portions. Two large onions would have been too much. To soften the bell pepper and onions takes at least 5-7 minutes.
The final flavor is quite intense, very authentic and delicious. If you debone your own thighs, this recipe will take an hour start to finish, not 25 minutes.

1
Reply
Martha Correa
Martha Correa
Posted: 1 year ago

I’m making this as we speak! Your description says it’s sweet (among other things) and I don’t see anything in the ingredients that would make it sweet. Did something get omitted from the recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Martha Correa
Posted: 1 year ago

Oyster sauce is sweet and salty.

0
Reply
Ashley
Ashley
Posted: 1 year ago

Hello Jo,
This looks delicious!
I don’t have access to the Sichuan peppercorn powder, so I am wondering what ratio of black pepper & ground coriander to use as substitute?
Thanks Jo

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ashley
Posted: 1 year ago

I would use 2 to 1, ground pepper to coriander. It won’t quite be the same, but let me know how it turns out. 🙂

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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