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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
