Best Black Pepper Chicken
Recreate the comforting and flavorful experience of restaurant-style Black Pepper Chicken at home with this easy-to-follow recipe. Featuring tender marinated chicken, a bold black pepper sauce, and fresh aromatics, this dish comes together in under 30 minutes for a quick and satisfying weeknight meal.
Equipment
- Medium bowl
- Small bowl
- Wok or large skillet
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Whisk
- Spatula or wooden spoon
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp cornstarch
- 1 tsp sesame oil
- ½ tsp ground white pepper
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- ½ cup chicken broth
- 2-3 tbsp freshly cracked black pepper
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- Sesame seeds optional
- Chopped green onions optional
- Cooked rice or noodles for serving
Instructions
- In a medium bowl, combine the chicken pieces with all the marinade ingredients (1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1 tsp sesame oil, 1/2 tsp ground white pepper). Mix well and let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- In a separate small bowl, whisk together all the sauce ingredients (2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp cornstarch, 1/2 cup chicken broth, 2-3 tbsp freshly cracked black pepper) until the cornstarch is fully dissolved. Set aside.
- Chop the garlic, ginger, onion, and green bell pepper.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
- Add the marinated chicken in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear the chicken for 2-3 minutes per side, until lightly browned but not fully cooked through. Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok.
- Add the minced garlic and ginger and sauté for about 30 seconds, until fragrant.
- Add the sliced onion and green bell pepper to the wok and cook for 2-3 minutes, until slightly softened.
- Pour the sauce mixture into the wok and bring to a simmer, stirring constantly. The sauce will thicken quickly.
- Return the seared chicken to the wok and toss to coat with the sauce.
- Simmer for 2-3 minutes, until the chicken is cooked through and the sauce has thickened to your desired consistency.
- Serve immediately over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.
Notes
For best results, use freshly cracked black pepper for a more intense flavor. High heat is key for searing the chicken and vegetables, creating a smoky wok flavor. Don't overcook the chicken to maintain its tenderness. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet over medium heat, adding a splash of chicken broth or water if the sauce has thickened too much.