Honestly can’t believe how long it took me to share this Black Pepper Chicken recipe with you guys. Been making it for years and its always a hit with the fam. If ur looking for that perfect combo of spicy, savory goodness that comes together super fast, this black pepper chicken is exactly what u need. The sauce has this amazing kick from freshly cracked pepper that coats every piece of chicken perfectly. Trust me on this one – once u try it, its gonna be in ur regular rotation.
Why You’ll Love This Black Pepper Chicken Recipe
First off, this recipe solves that whole “what to make for dinner when ur tired” problem. Takes less than 30 mins start to finish which is basically a miracle for something this tasty.
I remember the first time I made this black pepper chicken for my partner – they literally went back for thirds and now request it at least once a week. Thats when I knew I had a winner.
The best part? U can totally customize it based on what veggies u have in the fridge. Got bell peppers about to go bad? Throw em in. Some leftover broccoli? Perfect. Works with whatever protein u prefer too – chicken thighs, breast, even tofu if ur going vegetarian.
And dont even get me started on the leftovers situation – tastes even better next day after the flavors have time to get friendly with each other.
Ingredients You’ll Need for Perfect Black Pepper Chicken
For the Chicken:
- 1.5 lbs boneless skinless chicken breast (or thighs work great too – sometimes I think they’re even better cuz they stay juicier)
- 2 tbsp cornstarch (helps get that restaurant-style texture – dont skip this)
- 1 tsp salt (kosher preferred but whatever u have works)
- 1/2 tsp baking soda (secret ingredient that makes chicken super tender)
For the Black Pepper Sauce:
- 2 tbsp freshly cracked black pepper (seriously, fresh makes ALL the difference in black pepper chicken – pre-ground just aint the same)
- 3 tbsp soy sauce (low sodium is fine if thats what u have)
- 1 tbsp dark soy sauce (gives amazing color but can skip if u dont have it)
- 2 tbsp oyster sauce (adds umami depth – vegetarian versions work too)
- 1 tbsp Chinese rice wine or dry sherry (can sub white wine in a pinch)
- 1 tsp sugar (balances the pepper heat perfectly)
- 1 tbsp sesame oil (toasted is best for this black pepper chicken)
- 2 tbsp water mixed with 1 tsp cornstarch (for thickening)
Aromatics and Veggies:
- 6 cloves garlic, minced (yes thats a lot, no dont reduce it)
- 1 tbsp fresh ginger, minced (ginger paste works if ur in a hurry)
- 1 large onion, sliced (white or yellow, whatever u got)
- 1 bell pepper, sliced (any color works in black pepper chicken)
- 2 green onions, cut into 1-inch pieces (save some for garnish if ur feeling fancy)
How to Make This Killer Black Pepper Chicken
Step 1: Prep the Chicken
- Cut chicken into bite-sized pieces about 1-inch cubes. Don’t stress about making them perfect, just roughly same size.
- In a bowl, toss chicken with cornstarch, salt and baking soda. Let sit for 10 mins while u prep other stuff. This step is clutch for tender chicken pieces, srsly dont skip.
Step 2: Make the Black Pepper Sauce
- Combine all sauce ingredients except the cornstarch slurry in a small bowl. Taste it – should be pretty strong cuz it’ll get diluted when cooking.
- If u want ur black pepper chicken spicier, add more pepper now. Trust ur taste buds here.
Step 3: Cook the Chicken
- Heat wok or large skillet on high heat until smoking hot. Not kinda hot – SMOKING hot.
- Add 2 tbsp oil and swirl to coat.
- Add chicken in single layer – dont crowd pan, might need to cook in batches.
- Let chicken sit without moving for 1 min to get good sear (this is key for best black pepper chicken).
- Stir fry 2-3 mins until chicken is almost cooked thru. Looks kinda white with some golden spots.
- Remove chicken to plate, leaving oil in pan.
Step 4: Put It All Together
- In same pan, add little more oil if needed.
- Throw in garlic and ginger – stir super fast for 15 secs until u can smell it but before it burns.
- Add onions and peppers, stir fry 2 mins til slightly softened but still got crunch.
- Return chicken to pan, pour in sauce, stir to coat everything.
- When sauce starts bubbling, add cornstarch slurry and keep stirring.
- Cook 1-2 mins until sauce thickens enough to coat back of spoon.
- Toss in green onions last min, give final stir.
- U know black pepper chicken is done when sauce is glossy and chicken fully cooked.
6 Amazing Variations of Black Pepper Chicken to Try
1. Szechuan Black Pepper Chicken
Add 1-2 tbsp of Szechuan peppercorns (crushed) and couple dried chilis to sauce for numbing heat thats totally next level. Not for pepper wimps but amazing if u love spice.
2. Honey Black Pepper Chicken
Replace regular sugar with 2 tbsp honey for slightly sweeter, stickier version. My kids go crazy for this version of black pepper chicken – perfect gateway to get them into more adventurous eating.
3. Pineapple Black Pepper Chicken
Add 1 cup pineapple chunks during last 2 mins of cooking for sweet-savory combo thats ridiculous good. The acid from pineapple makes the black pepper chicken taste even more complex.
4. Black Pepper Beef
Swap chicken for thinly sliced flank steak. Cook meat even faster – like 1-2 mins max. Everything else stays same. Honestly sometimes I like this better than original black pepper chicken version.
5. Veggie Loaded Black Pepper Chicken
Double the veggies and add broccoli, mushrooms, snap peas – whatever u like. Makes black pepper chicken stretch further for big family dinners and adds more nutrition too.
6. Crispy Black Pepper Chicken
Double cornstarch on chicken and deep fry instead of stir fry before adding to sauce. Not as healthy but tastes like takeout black pepper chicken from fancy place. Worth the extra calories sometimes!
Black Pepper Chicken FAQs – Everything You Need to Know
How do I store leftover black pepper chicken?
Store leftovers in airtight container in fridge up to 3 days. Sauce might thicken up in cold, totally normal. When reheating, add splash of water if too thick. Microwave works but better in skillet to keep veggies from getting soggy. Black pepper chicken actually tastes amazing cold too – sometimes eat straight from fridge for lunch next day.
Can I freeze this black pepper chicken recipe?
Yep, freezes great for up to 2 months. Store in freezer bags or containers. Thaw overnight in fridge before reheating. Texture of veggies might change little bit but flavor of black pepper chicken stays solid. Good for meal prep if ur into that.
What can I serve with black pepper chicken?
Plain white rice is classic with black pepper chicken, but works with brown rice, cauliflower rice if ur watching carbs, or even noodles. Also great with simple side like steamed broccoli or quick cucumber salad for crunch contrast. If ur feeling fancy, pair with Chicken Chimichangas for epic Asian-fusion dinner party spread.
How can I make this black pepper chicken recipe gluten-free?
Easy – just swap regular soy sauce for GF tamari and check that ur oyster sauce is gluten-free (most arent). Everything else in black pepper chicken recipe should be naturally gluten-free but always double check labels if serious allergy.
Can I use pre-ground black pepper instead of freshly cracked?
I mean… u can, but def shouldnt if u want legit black pepper chicken. Pre-ground loses flavor super fast, while fresh cracked has way more punch. If thats all u have, increase amount by 50% but know it wont be same. Invest in pepper grinder – game changer for this recipe.
How do I adjust the spice level of black pepper chicken?
For milder version, cut black pepper to 1 tbsp instead of 2. For spicier black pepper chicken, add 1 tsp red pepper flakes or 1 tbsp sriracha to sauce. Can also add sliced fresh chilis with garlic and ginger if ur hardcore spice lover.
What’s the secret to restaurant-quality black pepper chicken?
Three things make difference between ok and amazing black pepper chicken: 1) Cornstarch velvet on chicken 2) Getting pan smoking hot before adding anything 3) Using freshly cracked pepper. Do these three things and ull get takeout quality without paying $15 for tiny container.
My Final Thoughts on This Black Pepper Chicken
Gotta say, every time I make this black pepper chicken I think about my trip to Singapore few years back. Had something similar at hawker stall and spent months trying to recreate that perfect balance of heat and savory goodness. This recipe isnt exactly same but honestly might be even better (dont tell the hawker stall guy I said that).
What I love most is how black pepper chicken feels both familiar and special at same time. Its comfort food with kick. Perfect when u want something that feels little bit fancy but dont have energy for complicated cooking.
Make it ur own – adjust pepper level, switch up veggies, try different proteins. The black pepper sauce is so good u could prob put it on cardboard and id still eat it. But maybe start with chicken first.
Snap pic if u make this black pepper chicken and let me know how it turns out! Nothing makes me happier than seeing ppl enjoy my recipes.
Hope this becomes ur go-to when takeout craving hits but u dont wanna spend the $$$. Trust me – make this black pepper chicken once and ull be hooked.
Black Pepper Chicken Recipe
Equipment
- Wok or large skillet
- Cutting board
- Mixing bowls
- Knife
- Spatula or wooden spoon
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken breast or thighs cubed
- 2 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp baking soda
For the Sauce:
- 2 tbsp freshly cracked black pepper
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce optional
- 2 tbsp oyster sauce
- 1 tbsp Chinese rice wine or dry sherry
- 1 tsp sugar
- 1 tbsp sesame oil
- 2 tbsp water + 1 tsp cornstarch slurry
Aromatics & Veggies:
- 6 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 large onion sliced
- 1 bell pepper sliced
- 2 green onions cut into 1-inch pieces
Instructions
- Prep Chicken: Toss cubed chicken with cornstarch, salt, and baking soda. Let sit 10 minutes.
- Make Sauce: In a small bowl, combine all sauce ingredients except cornstarch slurry. Set aside.
- Cook Chicken: Heat wok on high until smoking. Add oil, then chicken in single layer. Sear 1 min, stir-fry 2–3 min. Remove from pan.
- Stir-Fry Veggies: In same pan, add garlic and ginger, stir 15 sec. Add onions and bell peppers, stir-fry 2 min.
- Combine: Return chicken to pan. Add sauce, stir to coat. Once bubbling, add cornstarch slurry. Stir until thickened.
- Finish: Add green onions. Serve hot with rice.