Hankering for some of that spicy dark black pepper chicken from your beloved Chinese takeout? This homemade version trumps panda express black pepper chicken any moment! The secret is in the marinade and that delicious pepper sauce that each bite just FALLS IN!
Table of contents
Why This Black Pepper Chicken Recipe Works
It’s so hot and flavorful that you can get a burn from this pepper chicken chinese style especially if you have low heat tolerance. The fresh cracked black pepper adds a aromatic punch you simply cannot get from pre-ground stuff. And it’s only a plus that making it at home allows you to control the heat.
Ingredients You’ll Need
For the Chicken:
1 lb boneless chicken thighs or breast, cut into bite-sides pieces
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil
1/2 tsp salt
For the Black Pepper Sauce:
2 tbs fresh cracked black pepper (this is crucial!)
3 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp sugar
1/2 cup chicken stock
1 Tbs cornstarch blended with 2 Tbs Water
Aromatics:
4 cloves garlic, minced
1 inch ginger, minced
1 medium onion, sliced
2 green onions, chopped
2 tbsp oil for cooking
How Do You Make Black Pepper Chicken
Step 1: Marinate the Chicken
Toss chicken pieces with soy sauce, cornstarch, sesame oil and salt. Let it stand for at least 15 minutes. Do not skip this step, it makes the chicken extra tender.
Step 2: Prep Your Sauce
In a small bowl, mix all sauce ingredients except cornstarch slurry. The freshly cracked black pepper is what gives this recipe that authentic flavor, so don’t even think about using the pre-ground stuff.
Step 3: Cook the Chicken
At the same time heat oil in a wok or large pan over high heat. Cook, turning, until golden brown and a minute longer until just cooked through, 5-6 minutes. Remove and set aside.
Step 4: Build the Flavors
In the same pan drizzle a little more oil if necessary. Add garlic, ginger and onions. Stir fry for 2 minutes until the aroma rises.
Step 5: Bring It Together
Return the chicken to the pan. Pour in your black pepper sauce and let it bubble up. Stir in the cornstarch slurry to thicken things up. Toss until the chicken is well coated.
Power off; garnish with green onions and serve over steamed rice.
Expert Tips for the Best Black Pepper Chicken
Opt for chicken thighs — they retain juiciness better than breast meat and seem to perform better under high heat.
Fresh cracked pepper is where it’s at – Crack those whole peppercorns just prior to cooking for maximum flavour.
HIGH HEAT COOKING – You want that wok hei – or breath of the wok – on this one to do turn up the heat
Do not overcook – Chicken should be cooked through but still tender
Variations to Try
Lemon Black Pepper Chicken
For a zing of fresh citrus, stir 2 tbsp fresh lemon juice into the sauce. It’s a sharp contrast to the rich filling.
Extra Spicy Version
Double the black pepper and for super heat, add 1 tsp white pepper.
Veggie Addition
Toss in a handful of bell peppers or snap peas in the last few minutes of cooking.
FAQ
What is Chinese black pepper sauce?
The Chinese black pepper sauce uses freshly ground black pepper with oyster sauce, soy sauce, and a little sugar. The secret is to heap on the freshly ground black pepper — not that stuff that has been sitting in a tin in your spice rack.
Is black pepper diegood in chicken?
Absolutely! Chicken and black pepper are a classic duo. The pepper adds some heat and fragance, and it helps to cut through any richness from the marinade or sauce that the chicken may be dressed in.
What is in Panda Express Black Pepper Chicken?
The ingredients for panda express black pepper chicken copycat are similar: chicken, black pepper, onions and a salty sauce. But usually, homemade is better for both the intensity of fresh pepper flavor and the quality of the ingredients.
What is the recipe for marinated chicken black pepper?
For black pepper chicken marinade, you’ll need soy sauce, cornstarch, sesame oil and salt. Soak the chicken in this at least 15 minutes, but 30 minutes will be better to taste the flavors well.
How long do you marinate chicken in seasoning?
At least 15 minutes for this recipe, but you can get up to 2 hours in the fridge. Do not let them go longer than that, or the texture will turn funky with the cornstarch.
Why This Beats Takeout
All the restaurant flavors, without the wait (or the markup). And you can control the level of spice and use better chicken than most takeout places.
The sauce lasts great in the fridge for a few days, so you could meal prep this easy. Just gently reheat and serve over fresh rice.
This recipe for black pepper chicken, achives just that – a perfect mix of savory, spicy and aromatic flavors that embody what is so addicting about Chinese pepper dishes. After nailing this method, there’s no reason to order takeout ever again.
Looking for more delicious homemade recipes? Check out these protein-packed favorites:
- Three Bean Chili – A hearty and nutritious plant-based meal
- Black Bean Quinoa Burger – Perfect vegetarian burger alternative
- Lentil Bowl High Protein – Complete meal packed with plant protein
Black Pepper Chicken
A spicy, aromatic black pepper chicken dish better than your favorite Chinese takeout! This homemade version uses juicy chicken, fresh cracked black pepper, and a bold savory sauce that coats every bite.
Ingredients
For the Chicken:
- 1 lb boneless chicken thighs or breast, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp salt
For the Black Pepper Sauce:
- 2 tbsp freshly cracked black pepper
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1/2 cup chicken stock
- 1 tbsp cornstarch blended with 2 tbsp water (slurry)
Aromatics & Others:
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 medium onion, sliced
- 2 green onions, chopped
- 2 tbsp oil for cooking
Instructions
- Marinate the Chicken
In a bowl, combine chicken pieces with soy sauce, cornstarch, sesame oil, and salt. Marinate for at least 15 minutes. - Prepare the Sauce
In a small bowl, mix oyster sauce, soy sauce, dark soy sauce, sugar, chicken stock, and freshly cracked black pepper. Set aside. Keep the cornstarch slurry separate. - Cook the Chicken
Heat 1 tbsp oil in a wok or large pan over high heat. Add the marinated chicken and stir-fry until golden and cooked through (about 5-6 minutes). Remove and set aside. - Stir-Fry Aromatics
In the same pan, add another tbsp of oil if needed. Add garlic, ginger, and sliced onions. Stir-fry for 2 minutes until fragrant. - Combine Everything
Return chicken to the pan. Pour in the sauce and bring to a simmer. Add the cornstarch slurry to thicken. Toss everything together until the chicken is well coated and glossy. - Serve
Garnish with chopped green onions and serve hot over steamed rice.
Notes
- Chicken thighs are recommended for juicier results.
- Always use freshly cracked black pepper for authentic flavor.
- Cook over high heat to achieve "wok hei" – the breath of the wok.
- Add bell peppers or snap peas for a veggie variation.
- For extra spice, add white pepper or chili flakes.
- Sauce keeps well in the fridge for meal prep.
Nutrition Information
Amount Per ServingCalories 280Total Fat 16gCholesterol 95mgSodium 950mgCarbohydrates 10gFiber 1gSugar 2gProtein 24g
