Black pepper chicken
Black pepper chicken is a simple and tasty dish that packs a punch with its bold peppery flavor. Tender chicken pieces are cooked with a generous amount of black pepper…
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Black pepper chicken is a simple and tasty dish that packs a punch with its bold peppery flavor. Tender chicken pieces are cooked with a generous amount of black pepper and a mix of savory sauces, giving it a rich and slightly spicy taste that really wakes up your taste buds. The dish usually has a nice balance of heat and a touch of sweetness, making it a favorite for those who like a little kick.
I love making black pepper chicken when I want something quick but satisfying. One of my favorite tips is to use freshly ground black pepper—it makes a huge difference in flavor and aroma compared to pre-ground pepper. Plus, I like to add some crunchy veggies like bell peppers or onions to give the dish a bit of texture and freshness. It’s such an easy recipe to customize!
For serving, black pepper chicken goes well with steamed rice or noodles to soak up the delicious sauce. I often pair it with a simple side of stir-fried greens or a fresh cucumber salad to balance out the spice. This dish reminds me of cozy weeknight dinners where everyone asks for seconds, and there’s always a warm, inviting smell filling the kitchen.
Key Ingredients & Substitutions for Black Pepper Chicken
Chicken: I like using boneless thighs because they stay juicy. Breasts work too, but can dry out faster. Cut into bite-sized pieces for even cooking.
Black Pepper: Freshly ground black pepper gives a strong, bold flavor. Pre-ground works in a pinch, but grinding fresh makes a big difference.
Sauces: Soy sauce and oyster sauce add umami and saltiness. For a vegetarian version, try mushroom soy sauce and omit oyster sauce.
Batter: Cornstarch and flour mix creates a light, crispy coating. You can use all cornstarch or all flour if needed, but a mix gives the best texture.
Vegetables: Red bell pepper adds color and sweetness. You can swap it with green or yellow peppers, or add sliced carrots for extra crunch.
How Do You Get Crispy, Juicy Chicken Every Time?
The key to crispy yet juicy chicken lies in the marination and frying steps. Here’s what helps:
- Marinate chicken for at least 15-20 minutes to let flavors soak in and tenderize the meat.
- Coat chicken evenly with the batter—this locks in moisture and creates a crispy shell.
- Heat oil well before frying; medium-high heat ensures a golden crust without absorbing too much oil.
- Fry chicken in batches if needed to avoid crowding the pan, which cools the oil and makes the chicken soggy.
- Use paper towels to drain excess oil right after frying, keeping the chicken crisp.
Equipment You’ll Need
- Large mixing bowls – perfect for marinating the chicken and mixing the batter without spills.
- Frying pan or wok – wide and deep, it helps you fry chicken evenly and stir-fry veggies easily.
- Slotted spoon or tongs – great for lifting fried chicken out of hot oil safely.
- Paper towels – essential for draining excess oil so the chicken stays crispy.
- Knife and cutting board – sharp tools make quick work of chopping vegetables and chicken.
- Measuring spoons – for precise seasoning, helping the flavors balance just right.
Flavor Variations & Add-Ins
- Try chicken breast for a leaner option, especially if you prefer milder flavor and firmer texture.
- Add sliced mushrooms or snap peas for a fresh crunch and extra veggies in your dish.
- Stir in a splash of honey or maple syrup with the sauce for a subtle sweet contrast to the pepper’s spice.
- Swap sesame seeds for toasted chopped peanuts to add a nutty crunch when serving.
Black Pepper Chicken
Ingredients You’ll Need:
For the Chicken and Marinade:
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon freshly ground black pepper (divided)
- 1 teaspoon sugar
- ½ teaspoon salt
For the Batter:
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 egg
For Cooking and Garnish:
- 3 tablespoons vegetable oil (for frying)
- 1 red bell pepper, diced
- 3-4 green onions, sliced thinly
- 3-4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon sesame seeds (to garnish)
- ½ cup water or chicken broth
How Much Time Will You Need?
Plan about 35 minutes total: 15-20 minutes marinating, 10 minutes frying, and another 5-10 minutes cooking the sauce and vegetables. It’s a quick, tasty meal that comes together nicely!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix your chicken pieces with soy sauce, oyster sauce, half the black pepper, sugar, and salt. Stir well so everything coats the chicken. Let this rest for 15-20 minutes to soak up the flavors.
2. Prepare the Batter and Coat the Chicken:
In a separate bowl, combine cornstarch, flour, and egg to create a smooth batter. Dip each marinated chicken piece into this batter, making sure every piece is covered well.
3. Fry the Chicken:
Heat vegetable oil in your frying pan or wok over medium-high heat. Once hot, carefully add the chicken pieces and fry them until they turn golden brown and are cooked through—about 5-7 minutes. Remove and place on paper towels to drain any extra oil.
4. Sauté Aromatics and Vegetables:
Keep about 1-2 tablespoons of oil in the pan, discard the rest. Add minced garlic and chopped onion, and sauté until you see a lovely aroma and the onions become translucent. Then toss in your diced red bell pepper and cook for 2-3 minutes until it softens a bit.
5. Combine Chicken and Sauce:
Return the fried chicken to the pan. Sprinkle in the rest of the black pepper and pour in water or chicken broth. Stir everything together so the chicken gets coated in the flavorful sauce. Let it cook for 3-4 minutes, allowing the sauce to thicken and cling nicely.
6. Finish with Green Onions and Serve:
Toss in the sliced green onions right at the end, then turn off the heat. Transfer your Black Pepper Chicken to a serving dish. Garnish with sesame seeds and extra green onions if you like. Serve it hot with steamed rice or noodles for a delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before marinating and cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat dry to avoid excess moisture.
Can I Make Black Pepper Chicken Ahead of Time?
Absolutely! You can prepare and fry the chicken in advance, then refrigerate for up to 2 days. Reheat gently on the stove with a splash of broth or water to refresh the sauce before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm it on the stove or in the microwave, stirring occasionally to keep the chicken coated and moist.
What Can I Serve with Black Pepper Chicken?
This dish goes great with steamed rice or noodles to soak up the flavorful sauce. For a low-carb option, serve with stir-fried or steamed vegetables instead.
