Black Pepper Chicken Recipe

If you’re looking for a Black Pepper Chicken Recipe that’s bursting with flavor and has that perfect balance of heat and savory goodness, this one’s for you. I absolutely love how this dish turns out — the crispy, tender chicken coated in a bold, spicy black pepper sauce makes for an irresistible combo that my family simply goes crazy for. Whether you’re cooking for a weeknight dinner or want to impress guests with something quick yet special, this recipe hits the spot every time.

When I first tried this Black Pepper Chicken Recipe, I was surprised at how easy it was to pull together with just a few ingredients that elevate simple chicken thighs in such a satisfying way. You’ll find that the marriage of freshly cracked black pepper with aromatic Sichuan peppercorns and a rich oyster-soy sauce blend creates a unique flavor profile that keeps everyone coming back for seconds. Trust me — this is one recipe worth having in your rotation.

this Recipe

Ingredients You’ll Need

These ingredients work beautifully together to build layers of flavor—each one adding its own punch without overpowering the dish. A quick heads-up: the key to getting that perfect texture lies in the preparation of the chicken and the balance of the black pepper sauce.

• Chicken Thighs: Boneless and skinless are best for quick cooking and juicy results.
• Soy Sauce (Low Sodium): Adds savory umami; low sodium helps control the saltiness.
• Garlic: Freshly minced to give that aromatic base.
• Cornstarch: Essential for the crispy coating that locks in moisture.
• Vegetable Oil: For frying and stir-frying without burning the flavors.
• Onions: Adds sweetness and texture contrast.
• Red Bell Pepper: Brings color and a subtle sweetness to balance the pepper’s heat.
• Sesame Oil: A finishing touch for that nutty aroma.
• Sichuan Peppercorn Powder: Provides that signature numbing sensation — if you haven’t tried it, it’s worth seeking out!
• Black Pepper (Freshly Ground): The soul of this recipe, maximum flavor when fresh.
• Oyster Sauce: Adds a rich, slightly sweet depth to the sauce.
• Dark Soy Sauce: For color and a hint of caramel-like flavor.
• Shaoxing Wine: Helps elevate the whole dish with a subtle aroma; substitute with dry sherry if necessary.

Variations

I’ve played around with this Black Pepper Chicken Recipe quite a bit, and I encourage you to make it your own! It’s a versatile dish that loves to be customized based on what you have on hand or your flavor preferences.

• Add Veggies: I sometimes toss in snap peas or broccoli for extra crunch and nutrition—just cook them alongside the onions and peppers.
• Spice Level Adjustments: If you like it hotter, add chili flakes or fresh sliced chilies when stirring in the sauce.
• Gluten-Free Option: Swap soy sauce for tamari and cornstarch for arrowroot powder to keep it gluten-free and just as tasty.
• Protein Swaps: Though chicken thighs are my go-to, you can try this with firm tofu cubes or shrimp—adjust cooking times accordingly.

How to Make Black Pepper Chicken Recipe

Step 1: Marinate and Coat the Chicken

Start by tossing your cubed chicken thighs in soy sauce and minced garlic to infuse flavor right from the start. Then, sprinkle cornstarch evenly over the chicken and toss again—this step is key for the crispy, golden bites you want. Make sure every piece gets a light, even coating; this helps seal in juices during cooking.

Step 2: Prepare the Black Pepper Sauce

While your chicken marinates briefly, mix up the black pepper sauce in a small bowl. Combine Sichuan peppercorn powder, freshly ground black pepper, oyster sauce, soy sauces, dark soy sauce, and Shaoxing wine. This sauce packs a punch and will carry the signature flavor of the dish, so don’t skip this step!

Step 3: Cook the Chicken in Batches

Heat vegetable oil over high heat in a large skillet or wok. Fry half the chicken pieces for 3 to 4 minutes until they turn golden brown and crispy—don’t overcrowd the pan to keep the crispiness intact. Transfer cooked chicken to a paper towel-lined plate and repeat with the remaining batch. This batch cooking trick keeps your chicken perfectly crispy all around.

Step 4: Stir-Fry Veggies and Combine

If your pan looks dry, add another tablespoon of oil before tossing in the chopped onions and red bell peppers. Stir-fry for about a minute until fragrant and slightly softened. Then, add the cooked chicken back to the pan along with your prepared black pepper sauce. Toss everything until the chicken is evenly coated and heated through.

Step 5: Finish with Sesame Oil and Serve

Drizzle sesame oil over the chicken and give it one last stir to infuse that nutty aroma. Serve immediately over steamed rice to soak up all the incredible sauce. I promise, the combination of textures and layered flavors will make it a new favorite at your table.

How to Serve Black Pepper Chicken Recipe

Garnishes

I usually finish this dish with a sprinkle of chopped scallions or fresh cilantro for a pop of color and freshness. Sometimes I add a few toasted sesame seeds just for texture and a toasty note that compliments the sesame oil perfectly.

Side Dishes

This Black Pepper Chicken Recipe pairs beautifully with steamed jasmine rice or even fried rice if you want to up the indulgence. I also love serving it alongside simple stir-fried greens like bok choy or garlic broccoli to balance the dish with some vegetables.

Creative Ways to Present

For special occasions, I’ve served this chicken atop a bed of crispy fried noodles for a textural wow-factor, or nestled inside lettuce wraps with a squeeze of lime for a fresh, hand-held bite. It’s fun to play with different presentations that turn this weekday dinner into something festive.

Make Ahead and Storage

Storing Leftovers

I store leftover Black Pepper Chicken in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, but keep the chicken separate from rice if possible to avoid sogginess.

Freezing

I’ve frozen this dish successfully by cooling it completely then freezing it in portioned containers. When thawed, the texture is still good, although the chicken loses a bit of crispiness—still tasty and a great time saver for busy days.

Reheating

To reheat, I recommend warming the chicken gently in a skillet over medium heat rather than the microwave, which can make it soggy. This helps reactivate a bit of that crispy coating and keeps the sauce lively.

FAQs

Final Thoughts

This Black Pepper Chicken Recipe has become one of those go-to dishes I love sharing with friends because it’s simultaneously comforting, exciting, and easy to make. The bold peppery flavors combined with juicy, crispy chicken make every bite addictive, and it suits a range of occasions from busy weeknights to casual dinner parties. I really hope you find as much joy making and eating this recipe as I do—it’s one of those dishes that feels like a hug in a bowl and is sure to become a family favorite in your home too!

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