Description

This Black Pepper Chicken recipe features tender, juicy chicken thighs tossed in a flavorful, spicy black pepper sauce. With a crispy cornstarch coating and a combination of aromatic garlic, Sichuan peppercorn, and savory oyster sauce, this dish is a perfect balance of heat and umami. Quick to prepare and cooked in a wok, it makes a delicious weeknight dinner served over rice.

Ingredients

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Chicken Marinade & Coating

2 pounds chicken thighs, boneless and skinless, cut into 1 inch cubes
2 tablespoons low sodium soy sauce
6 cloves garlic, minced
1 cup cornstarch

Vegetables & Cooking

1/3 cup vegetable oil
2 large onions, chopped
1 large red bell pepper, cut into 1/2 inch pieces
2 teaspoons sesame oil

Black Pepper Sauce

2 teaspoons Sichuan peppercorn powder
2 teaspoons freshly ground black pepper
1/3 cup oyster sauce
1/4 cup low sodium soy sauce
1 teaspoon dark soy sauce
1/4 cup Shaoxing wine

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Instructions

Marinate the Chicken: In a medium bowl, combine the chicken cubes with 2 tablespoons of low sodium soy sauce and the minced garlic. Toss well to ensure the chicken is evenly coated.
Coat with Cornstarch: Sprinkle the 1 cup of cornstarch over the marinated chicken and toss again thoroughly to cover each piece. This will help create a crispy exterior when cooked.
Prepare Black Pepper Sauce: In a small bowl, mix together Sichuan peppercorn powder, freshly ground black pepper, oyster sauce, low sodium soy sauce, dark soy sauce, and Shaoxing wine. Set aside to blend flavors.
Cook Chicken in Batches: Heat ⅓ cup vegetable oil in a wok or large skillet over high heat. Add half the coated chicken pieces and cook for 3 to 4 minutes or until golden brown and crispy. Remove the cooked chicken to a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken (add more oil if needed).
Sauté Vegetables: If the wok is low on oil after frying, add about 1 tablespoon of vegetable oil. Add chopped onions and red bell peppers to the wok and stir-fry for approximately 1 minute until they soften slightly.
Combine and Finish: Return all the cooked chicken back into the wok with the vegetables. Pour in the black pepper sauce and toss everything together well to evenly coat the chicken and vegetables. Drizzle with 2 teaspoons sesame oil and stir once more for fragrance.
Serve: Serve the Black Pepper Chicken immediately over steamed rice for a delicious, flavorful meal.

Notes

Using chicken thighs ensures juicier and more flavorful chicken that’s less prone to drying out.
Cornstarch gives the chicken a crispy edge that makes the pieces addictive and texturally pleasing.
If Sichuan peppercorn is unavailable, substitute with extra freshly cracked black pepper and a pinch of ground coriander to replicate the unique flavor.
Shaoxing wine adds depth and complexity to the sauce; substitute with dry sherry or mirin if necessary, but authentic Shaoxing is preferred.
For a saucier dish, add a splash of chicken broth or water at the end to loosen and increase the sauce quantity.

Nutrition

Serving Size: 1 serving (approximately 1/8 of recipe)
Calories: 310
Sugar: 3 g
Sodium: 580 mg
Fat: 16 g
Saturated Fat: 2.5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1.5 g
Protein: 28 g
Cholesterol: 85 mg