Forget ordering takeout! This homemade Black Pepper Chicken recipe delivers all the bold, savory, and peppery flavor of your favorite Chinese restaurant dish, right from your own kitchen. In less than 30 minutes, you can whip up a mouthwatering meal that’s packed with tender, crispy chicken and a rich, aromatic sauce. It’s the perfect weeknight dinner that the whole family will love.
What Makes This Black Pepper Chicken So Good?
This isn’t just another stir-fry recipe; it’s a perfected version designed for maximum flavor and minimal effort. The secret lies in a simple technique called “velveting” the chicken, which ensures it stays incredibly moist and tender. Paired with a perfectly balanced sauce that features coarsely ground black pepper, this dish is a true showstopper.
- Incredibly Fast: From prep to plate in under 30 minutes.
- Simple Ingredients: Made with easy-to-find pantry staples.
- Better Than Takeout: Tastes just like the restaurant classic, but fresher and healthier.
- Customizable: Easily adjust the spice level or add your favorite vegetables.
Key Ingredients for Success
The magic of this dish comes from a few key components working in harmony. Here’s what you’ll need to create the ultimate Black Pepper Chicken.
For the Chicken
- Chicken Thighs: Boneless, skinless chicken thighs are recommended for their flavor and moisture, but chicken breasts work well too.
- Cornstarch: The secret to velveting the chicken, creating a light, protective coating that keeps it tender.
- Soy Sauce & Shaoxing Wine: These add depth and a classic savory, aromatic flavor to the marinade.
For the Signature Black Pepper Sauce
- Coarsely Ground Black Pepper: This is the star of the show. Freshly ground peppercorns provide a much more potent and aromatic flavor than pre-ground pepper.
- Oyster Sauce: Adds a deep, savory, and slightly sweet flavor that is essential for the sauce’s body.
- Soy Sauce: Provides the salty, umami backbone.
- Chicken Broth: Creates the sauce’s volume and helps to meld the flavors together.
- Garlic & Ginger: Freshly minced aromatics that build the flavor base.
How to Make Black Pepper Chicken Step-by-Step
Making this iconic dish is easier than you think. Follow these simple steps for perfect results every time.
Step 1: Velvet the Chicken
First, chop the chicken thighs into bite-sized pieces. In a medium bowl, toss the chicken with cornstarch, soy sauce, and Shaoxing wine until it’s evenly coated. Set it aside while you prepare the other ingredients. This simple step is crucial for achieving that signature tender texture.
Step 2: Whisk the Sauce
In a separate small bowl, whisk together all the sauce ingredients: chicken broth, oyster sauce, soy sauce, rice vinegar, sesame oil, and of course, the coarsely ground black pepper. Combining the sauce beforehand ensures all the flavors meld together perfectly and makes the cooking process smoother.
Step 3: Stir-Fry the Chicken and Vegetables
Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside. Add the diced onion and celery to the skillet and stir-fry for 2-3 minutes until they are slightly softened but still have a bit of crunch.
Step 4: Combine and Thicken
Return the cooked chicken to the skillet with the vegetables. Pour the prepared black pepper sauce over everything and stir to combine. Let the sauce bubble and simmer for 1-2 minutes, stirring constantly, until it thickens and beautifully coats every piece of chicken and vegetables. Serve immediately over rice.
Pro Tips for the Best Results
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure it sears properly and doesn’t steam. This helps create that desirable crispy edge.
- Use Freshly Ground Pepper: For the most vibrant flavor, grind whole peppercorns just before adding them to the sauce. It makes a world of difference.
- Prep Everything First: Stir-frying is a fast process. Have all your ingredients chopped, measured, and ready to go before you even turn on the stove. This is known as “mise en place.”
What to Serve with Your Stir-Fry
This Black Pepper Chicken is fantastic served over a bed of fluffy white or brown rice to soak up all the delicious sauce. For a lower-carb option, serve it with quinoa or cauliflower rice. You can also pair it with other tasty dishes like a refreshing cucumber and pepper salad or a savory homemade chow mein.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the chicken in a skillet over medium heat or microwave until heated through. The sauce may thicken slightly in the fridge, but it will loosen up again once reheated.
Frequently Asked Questions
Absolutely! This recipe is very versatile. Bell peppers (any color), broccoli florets, mushrooms, or snow peas would all be fantastic additions. Add them with the onions and celery.
This dish has a bold, peppery flavor but is not typically ‘spicy’ in the way chili heat is. The warmth comes entirely from the black pepper. You can adjust the amount of pepper to your preference.
While oyster sauce provides a unique savory and slightly sweet flavor, you can substitute it with hoisin sauce for a similar sweet and savory profile, or use a bit more low-sodium soy sauce with a pinch of extra sugar to balance the flavors.
We highly recommend boneless, skinless chicken thighs because they remain tender and juicy. However, chicken breast also works well; just be careful not to overcook it.
Velveting is the process of coating chicken in a marinade, typically with cornstarch, before cooking. This simple step is highly recommended as it creates a protective layer that keeps the chicken incredibly moist and tender during the high-heat stir-fry process.
More Asian-Inspired Recipes to Try
If you enjoyed this recipe, you’ll love exploring other flavorful dishes. Try our easy teriyaki chicken stir-fry, dive into a comforting bowl of fiery chicken ramen, or try our popular Yaki Udon recipe.
Share Your Creations!
We hope you love this homemade Black Pepper Chicken recipe as much as we do! If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
Black Pepper Chicken Recipe
Black Pepper Chicken (Better Than Takeout!)
Ingredients
Equipment
Instructions
- In a medium bowl, combine the chicken pieces, cornstarch, 1 tbsp soy sauce, and Shaoxing wine. Toss until the chicken is evenly coated. Set aside.
- In a separate small bowl, whisk together all the sauce ingredients: chicken broth, oyster sauce, 2 tbsp soy sauce, coarsely ground black pepper, sesame oil, and sugar. Set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Add the chopped onion and celery to the same skillet. Stir-fry for 2-3 minutes until slightly softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir everything together and bring to a simmer. Cook for 1-2 minutes, until the sauce has thickened and coats everything. Serve immediately.
Notes
Feel free to add other vegetables like bell peppers or broccoli.
Serve with steamed rice or noodles.
