Black Pepper Chicken is a simple and flavorful dish that really shines with its bold, peppery kick and tender chicken pieces. The main star is the freshly cracked black pepper that spices up the sauce, giving it just the right amount of heat and depth. It’s a great dish for when you want something that feels both comforting and exciting at the same time.
I love making this dish when I want dinner that comes together quickly but still packs a punch of flavor. The peppery sauce coats the chicken so well, and I always add a touch of garlic and soy sauce to bring everything together. It’s one of those recipes where a few simple ingredients create a dish that everyone around the table seems to enjoy.
I usually serve Black Pepper Chicken over steamed rice to soak up all that tasty sauce. It’s perfect for a cozy weeknight meal or anytime you’re craving something warm with a little zing. This dish reminds me of family dinners where everyone gathers around, sharing stories and passing plates—it’s easy, homey, and full of love.
Key Ingredients & Substitutions
Chicken: You can use breast or thigh meat. Thighs are juicier and more forgiving if slightly overcooked, while breasts are leaner. If you prefer, turkey pieces work well too.
Black Pepper: Freshly cracked black pepper is key for its strong, spicy flavor. Pre-ground black pepper works but is less vibrant. For more heat, add a pinch of chili flakes.
Sauces: Soy, oyster, and hoisin sauces build savory depth. For a vegetarian option, use mushroom soy sauce and switch oyster sauce to a vegetarian version or more hoisin sauce.
Vegetables: Red bell pepper and green beans add crunch and color. Feel free to swap with broccoli, snap peas, or carrots for variety and texture.
How Do You Get Crispy Chicken With a Tender Inside?
Coating chicken with cornstarch before frying creates a thin, crispy crust that seals in juices.
- Lightly toss chicken pieces with salt and cornstarch; don’t overdo it to avoid a gummy texture.
- Heat oil on medium-high until shimmering, but not smoking.
- Fry chicken in batches if needed to avoid crowding; this ensures crispiness.
- Cook until golden and the center is no longer pink, about 5-7 minutes.
This method yields chicken that’s crispy outside yet tender and juicy inside, perfect for soaking up the black pepper sauce.
Equipment You’ll Need
- Large skillet or wok – I like it because it heats evenly and gives the chicken and veggies a great stir-fry texture.
- Slotted spoon – makes it easy to remove the chicken after frying without excess oil.
- Small mixing bowl – perfect for whisking together the sauce ingredients.
- Measuring spoons and cups – helps you add just the right amount of each ingredient for balanced flavor.
- Rice cooker or pot – for cooking fluffy white rice to serve with the dish.
Flavor Variations & Add-Ins
- Replace chicken with sliced beef or shrimp for different proteins that cook quickly and absorb the sauce well.
- Add a teaspoon of five-spice powder or chili flakes for extra warmth and spice.
- Stir in sliced mushrooms or baby corn to boost the vegetable mix and add more texture.
- Switch soy sauce for tamari or coconut aminos to make the dish gluten-free.
Black Pepper Chicken
Ingredients You’ll Need:
For The Chicken & Veggies:
- 1 lb (450g) boneless chicken breast or thigh, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut in halves
- 1 medium onion, chopped or sliced into wedges
For The Sauce & Coating:
- 2 tablespoons vegetable oil (for frying)
- 2 tablespoons cornstarch
- 2 teaspoons freshly cracked black pepper (adjust to taste)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- ¼ cup chicken broth or water
- Salt to taste
- Cooked white rice, for serving
- Fresh chopped parsley or green onions, for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 15 minutes to cook, so roughly 25 minutes total from start to finish. It’s a quick, tasty meal ready in less than half an hour!
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the chicken pieces in a bowl, sprinkle lightly with salt, and toss with cornstarch until they’re all coated evenly. This helps make the chicken crispy when cooked.
2. Cook the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces and fry until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set aside.
3. Sauté the Aromatics and Vegetables:
If needed, add a little more oil to the pan. Toss in the minced garlic and cook for about 30 seconds until it smells great. Then add the onion, red bell pepper, and green beans. Stir them around for 3 to 4 minutes until they start to soften but still have a bit of crunch.
4. Combine and Add the Sauce:
Put the cooked chicken back into the pan. Sprinkle in the freshly cracked black pepper and stir to combine. In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, sugar, and chicken broth or water. Pour this sauce over the chicken and vegetables.
5. Let It All Come Together:
Stir everything well, cooking for another 2 to 3 minutes while the sauce thickens and coats all the ingredients nicely. Taste, and add more salt or pepper if you want.
6. Serve:
Take the pan off the heat. Serve your flavorful Black Pepper Chicken hot over steamed white rice. Sprinkle with chopped parsley or green onions for a fresh touch if you like.
Enjoy your delicious and peppery homemade Black Pepper Chicken!
Can I substitute chicken with other proteins?
Yes! You can use beef, shrimp, or tofu instead. Adjust cooking times accordingly—shrimp cooks faster, while beef may take a bit longer.
How do I make the chicken extra crispy?
Make sure to coat the chicken evenly with cornstarch and fry in hot oil without overcrowding the pan. Frying in batches helps maintain crispiness.
Can I prepare this dish ahead of time?
Yes, you can cook the chicken and veggies separately, then combine and reheat the dish when ready. It’s best eaten within 2 days for freshness.
What can I use if I don’t have hoisin sauce?
You can substitute hoisin with additional oyster sauce and a small amount of honey or molasses to add sweetness and depth.
