Black Pepper Chicken
This Chinese-style Black Pepper Chicken is bursting with bold, spicy flavor and far better than takeout. With tender marinated chicken, aromatic garlic and ginger, and a punchy homemade black pepper sauce, it’s a dish you’ll want to make on repeat.
Equipment
- Wok or large skillet
- mixing bowls
- Knife and cutting board
- Measuring spoons and cups
Ingredients
For the Chicken:
- 1 lb boneless chicken thighs or breast cut into bite-size 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 mixed with 2 tbsp water slurry
Aromatics:
- 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
- Combine chicken with soy sauce, cornstarch, sesame oil, and salt. Let it marinate for at least 15 minutes.
Prepare the Sauce
- In a small bowl, mix the black pepper, oyster sauce, soy sauces, sugar, and chicken stock. Set aside.
Cook the Chicken
- Heat oil in a wok over high heat. Add marinated chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
Sauté Aromatics
- In the same pan, add a little more oil if needed. Stir-fry garlic, ginger, and onions for 2 minutes until fragrant.
Combine and Finish
- Return the chicken to the pan. Pour in the black pepper sauce. Let it simmer, then stir in the cornstarch slurry to thicken. Toss everything well to coat.
Serve
- Turn off heat, garnish with green onions, and serve hot over steamed rice.
Notes
Use freshly cracked black pepper for authentic flavor.
Chicken thighs are juicier and more flavorful than breasts.
Add veggies like bell peppers or snap peas at the end for a nutrition boost.
Make it spicier by adding white pepper or chili flakes.