Sink your teeth into irresistibly tasty Black Pepper Chicken—a dish that guarantees maximum flavor with minimum fuss! Imagine juicy, golden chicken tossed in a glossy, peppery sauce, nestled alongside sweet onions and red peppers. The aromas alone will have you racing to the table, and the best part? This beautiful meal comes together in just about 30 minutes, making it a perfect choice for busy weeknights when you crave something truly delicious but don’t have time for complicated recipes.

Why You’ll Love This Recipe

  • Unbeatable Quickness: You’re just half an hour away from a restaurant-worthy meal, with almost all the work happening in a single wok.
  • Big, Bold Flavors: The warm heat of coarse black pepper melds with a savory oyster-soy sauce, sweet onions, and tender chicken—pure magic.
  • Super Simple Steps: Marinate, fry, toss with veggies and sauce. No tricky techniques, just honest cooking that works every single time.
  • Dinner for All: Easily adapt the ingredients or spice levels, so everyone at the table is happy—whether they love a peppery kick or prefer a gentler heat.

Ingredients You’ll Need

Take a peek at what makes this Black Pepper Chicken so memorable, and see how each element brings something special to your plate:

  • Chicken Thighs: Boneless, skinless thighs keep the meat juicy and flavorful, perfect for high-heat stir-frying. If you only have chicken breast, that will also do in a pinch—just watch the cook time to avoid dryness.
  • Dark Soy Sauce: Lends richness and a deep color. A must for that glossy “takeout” finish.
  • Oyster Sauce: Adds irresistible umami and subtle sweetness. You can substitute with vegetarian oyster sauce if needed.
  • Coarse Ground Black Pepper: Not the powdered stuff! The texture and sharp bite are essential for signature flavor. Adjust to taste for more or less heat.
  • Cornflour/Cornstarch: Creates that uniquely crisp, golden crust on each piece of chicken, locking in juices.
  • Groundnut Oil (or Vegetable Oil): Ideal for stir-frying because of its high smoke point, letting you crank up the heat for restaurant-style results.
  • Chicken Stock: Forms the base of a rich, slightly sticky sauce.
  • Granulated Sugar: Balances out the spices and rounds out the overall flavor; don’t skip it!
  • White Onion & Red Pepper: Their natural sweetness balances the savory sauce and pepper kick. Plus, lovely color and crunch!
  • Garlic: Adds depth and aromatic punch.
  • Sesame Seeds (Optional): Just a sprinkle for a pretty and toasty finish on top.

Tip: Prep all veggies and sauce ingredients before frying begins. Stir-frying moves fast!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Feel like switching things up? Here are some ideas to keep Black Pepper Chicken fresh every time:

  • Protein Twist: Try shrimp or bite-sized tofu cubes for a lighter, meat-free version.
  • Vegetable Medley: Add snow peas, broccoli florets, or baby corn for extra crunch and nutrition.
  • Spice Control: Want it gentler? Reduce the pepper, or swap in freshly cracked black pepper for a milder flavor. Love a real punch? Add a pinch of chili flakes.
  • Lighten It Up: Use chicken breast instead of thighs, or try air frying the chicken for a lighter meal.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Cut the chicken thighs into bite-sized chunks. Toss them in a bowl with dark soy sauce, oyster sauce, and a dash of coarse black pepper. Let it sit while you prep the veggies—this little rest makes a big difference in both tenderness and taste.

Step 2: Prep Your Veggies and Sauce

Slice the onion into thick, chunky pieces so they stay just a little crisp. Cut the red pepper to match. Garlic gets finely chopped for that welcome aromatic hit. Whisk together your sauce ingredients—chicken stock, more oyster sauce, soy sauce, sugar—until the sugar melts in.

Step 3: Coat and Fry the Chicken

Take the marinated chicken and tumble it in cornflour (cornstarch) until every piece is covered. Heat oil in a big wok, get it shimmering hot, and add the chicken, shaking off any excess starch. Space the pieces out. Fry until gloriously golden and crisp on both sides (about 5 minutes). Scoop out and set aside.

Step 4: Sauté the Veggies

Pour off most of the oil, leaving just enough to coat the pan. Toss in onions and red pepper, stir-frying on high heat until lightly charred at the edges but still vibrant. Add the garlic and black pepper, giving it a fast, fragrant sizzle.

Step 5: Bring it All Together

Pour in the sauce and let it bubble for a minute until slightly thickened. Return the fried chicken to the wok and toss everything together so every piece is glossy and coated.

Step 6: Serve

Lift onto plates with a sprinkle of sesame seeds for extra appeal. Get ready for bites full of crispy chicken, sweet-salty sauce, and a peppery tingle that’ll have you coming back for seconds.

Pro Tips for Making the Recipe

  • Don’t Rush the Marinate: Even ten minutes does wonders for flavor.
  • Cornstarch is Key: Ensure an even, light coating so chicken crisps instead of getting clumpy.
  • Use High Heat: For a genuine stir-fry effect, cook quickly over high heat so the veggies char and the sauce glazes, not stews.
  • Mind the Pepper: Coarse ground only—skip the fine powder for true texture and punch.
  • Batch Fry for Crowds: Double the recipe for more people—just cook the chicken in batches so it stays crisp, not crowded.

How to Serve

The beauty of Black Pepper Chicken is how versatile it is at the table:

  • With Steamed Rice: Absolutely perfect with hot, fluffy jasmine or basmati rice. The grains soak up the intense, savory sauce like a dream.
  • Noodles: Toss leftovers through cooked lo mein or rice noodles for an instant takeout-inspired stir fry.
  • Fresh Sides: Pair with a simple cucumber salad, steamed bok choy, or sautéed greens to freshen up the plate.

Make Ahead and Storage

Storing Leftovers

Cool completely and store the chicken in an airtight container in the fridge. It stays delicious for up to 3 days.

Freezing

Yes, Black Pepper Chicken freezes well! Just cool first, portion into freezer-safe containers, and freeze for up to a month.

Reheating

For best results, reheat in a skillet or wok over medium heat until piping hot—this helps preserve the chicken’s crispness. The microwave works in a pinch, but you might lose a little texture.

FAQs

  1. Can I use chicken breast instead of thighs?

    Absolutely! Chicken breast cooks a bit faster and can be drier, so keep your eye on the pan. Slicing the breast reasonably thick helps retain moisture.

  2. Can I make this less spicy for kids or spice-sensitive eaters?

    Yes! Start with less coarse black pepper, and add more to taste at the end. The chicken will still be flavorful because of the soy and oyster sauces.

  3. What’s the secret to getting the chicken extra crispy?

    A generous, even coating of cornstarch and frying in hot oil without crowding the pan are essential. Make sure your oil is hot before adding chicken, and let it be until it forms a crust before turning.

  4. Is there a gluten-free option?

    Definitely. Use tamari instead of soy sauce and a gluten-free oyster sauce (or leave it out if unavailable). Always check your cornflour brand to avoid cross-contamination.

Final Thoughts

Black Pepper Chicken is proof that a lightning-fast recipe can taste like a restaurant treat without any fuss. Between the crackly bites of juicy chicken and the bold, savory sauce, every forkful is pure comfort food. Try this once, and it’s sure to land in your regular dinner rotation—a little slice of takeout heaven, right in your own kitchen. Why not grab those ingredients and get sizzling tonight?

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Black Pepper Chicken Recipe

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  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Main-course
  • Method: Frying
  • Cuisine: Chinese-inspired
  • Diet: Halal
Print Recipe

Description

This Black Pepper Chicken recipe features juicy, golden-fried chicken thighs tossed in a punchy homemade black pepper sauce with crisp onion and red pepper. Ready in just 30 minutes, it’s better than takeout—full of flavor, satisfying crunch, and customizable with a stovetop fry or air fryer option. Serve with a sprinkling of sesame seeds for a deliciously aromatic finish.

Ingredients

Units Scale

For the Chicken

  • 300g / 10.5oz boneless skinless Chicken Thighs
  • 1 1/2 tsp Dark Soy Sauce
  • 1 tsp Oyster Sauce
  • 1/2 tsp Coarse Ground Black Pepper
  • 40g / packed 1/4 cup Cornflour/Cornstarch
  • 5–6 tbsp Groundnut Oil (or vegetable oil)

For the Sauce

  • 60ml / 1/4 cup Chicken Stock
  • 2 tbsp Oyster Sauce
  • 2 tsp Dark Soy Sauce
  • 2 tsp Granulated Sugar

For the Stir Fry

  • 1 small/medium White Onion
  • 1 Red Pepper
  • 2 cloves Garlic, finely diced
  • 1 tsp Coarse Ground Black Pepper, or to taste

To Garnish (Optional)

  • Sesame Seeds

Instructions

  1. Marinate the Chicken: Slice the chicken into bite-sized pieces and place in a bowl with 1 1/2 tsp dark soy sauce, 1 tsp oyster sauce, and 1/2 tsp coarse ground black pepper. Mix well to coat and set aside to marinate while you prepare the other components.
  2. Prep the Vegetables: Slice the onion in half, remove the outer layer, then cut each half into quarters and separate the layers. Cut the red pepper into pieces similar in size to the onion. Finely dice the garlic.
  3. Make the Sauce: In a small bowl, whisk together the chicken stock, 2 tbsp oyster sauce, 2 tsp dark soy sauce, and 2 tsp granulated sugar until well combined. Set aside.
  4. Coat and Fry the Chicken: Add the cornflour to the marinated chicken and toss until the pieces are fully coated. Heat 5-6 tbsp oil in a large wok over medium-high heat. Shake any excess cornflour from the chicken and add the pieces to the hot oil, spacing them out. Fry for about 5 minutes or until both sides are deep golden and crisp, ensuring the chicken is cooked through. Remove the chicken and discard all but 1 tbsp of oil from the wok.
  5. Stir Fry the Vegetables: Return the wok to medium-high heat. Add the onion and red pepper, frying until they soften and begin to char lightly. Add the diced garlic and 1 tsp coarse ground black pepper; fry for about 20 seconds, being careful not to burn the garlic.
  6. Combine Sauce and Chicken: Pour in the prepared sauce and simmer for about a minute, allowing the sauce to thicken slightly. Reduce heat, return the fried chicken to the wok, and stir until all pieces are evenly coated in the sauce.
  7. Serve: Plate the black pepper chicken and garnish with sesame seeds if desired. Enjoy hot with steamed rice or your preferred side!

Notes

  • Black Pepper: Use coarse ground black pepper for the best flavor and texture. Avoid fine, powdery pepper as it won’t provide the same punch.
  • Adjust Spice: The suggested amount of black pepper gives a noticeable kick, but adjust to taste. The 1/2 tsp in the marinade is mild, but add less in the sauce if you prefer less heat.
  • Frying: Use a large wok to minimize oil splatter. Alternatively, for a lighter version, air fry the chicken as described below.
  • Air Fryer Method: Spray the air fryer base with oil, spread out the coated chicken, and lightly spray with oil. Cook at 200C/400F for 12 minutes or until golden, crisp, and cooked through. Work in batches if necessary.
  • Serving Size: Nutrition is for whole recipe divided by 2, assuming 2 tbsp oil is absorbed.

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: Approx. 460
  • Sugar: 7g
  • Sodium: 1300mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 135mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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