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Black Pepper Chicken

Black Pepper Chicken

Discover the irresistible allure of black pepper chicken, a dish renowned for its bold flavors and comforting simplicity. This recipe provides a straightforward approach to creating a restaurant-quality black pepper chicken right in your own kitchen, making it a weeknight savior and a crowd-pleaser alike.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry, or mirin)
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon ground white pepper
  • 1 teaspoon freshly ground black pepper (plus more for garnish, if desired)
  • 2 tablespoons vegetable oil (or other high-heat oil like peanut or canola oil)
  • 4-6 cloves garlic, minced
  • 1-inch ginger, peeled and minced
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, deseeded and sliced
  • 1 red bell pepper, deseeded and sliced
  • 1/2 cup chicken broth (low sodium)
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon cornstarch mixed with 1 tablespoon water (for thickening the sauce)
  • 1 tablespoon water for the slurry
  • Optional Toasted sesame seeds for garnish

Equipment

  • Wok or large skillet
  • Medium Bowl
  • Small Bowl

Method
 

  1. In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, sesame oil, white pepper, and the initial teaspoon of black pepper. Toss well to ensure each piece is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. This step is crucial for tenderizing the chicken and infusing it with early flavor.
    1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine (or dry sherry, or mirin), 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon ground white pepper, 1 teaspoon freshly ground black pepper
  2. While the chicken is marinating, whisk together the chicken broth, oyster sauce, and sugar in a small bowl. Set this mixture aside. This is your flavor foundation for the luscious sauce that will coat the chicken and vegetables.
    1/2 cup chicken broth (low sodium), 1 tablespoon oyster sauce, 1 teaspoon sugar
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant, being careful not to burn them. Add the sliced onion and cook for 1-2 minutes until slightly softened. Then, add the sliced green and red bell peppers and continue to stir-fry for another 2-3 minutes until they are tender-crisp. Remove the vegetables from the skillet and set them aside on a plate.
    2 tablespoons vegetable oil (or other high-heat oil like peanut or canola oil), 4-6 cloves garlic, minced, 1-inch ginger, peeled and minced, 1 medium onion, thinly sliced, 1 green bell pepper, deseeded and sliced, 1 red bell pepper, deseeded and sliced
  4. Add the remaining 1 tablespoon of vegetable oil to the same skillet. Increase the heat to high. Once the oil is shimmering, carefully add the marinated chicken in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Stir-fry the chicken for 3-4 minutes, or until it's browned on all sides and cooked through. If you cooked in batches, return all the chicken to the skillet now.
    2 tablespoons vegetable oil (or other high-heat oil like peanut or canola oil), 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  5. Pour the prepared sauce mixture (chicken broth, oyster sauce, sugar) into the skillet with the chicken. Bring the sauce to a simmer.
    1/2 cup chicken broth (low sodium), 1 tablespoon oyster sauce, 1 teaspoon sugar
  6. Stir the cornstarch and water slurry again before adding it to the skillet. Gradually pour it into the simmering sauce while stirring continuously. Cook for another 1-2 minutes, stirring, until the sauce thickens to a glossy consistency that coats the chicken beautifully.
    1/2 teaspoon cornstarch mixed with 1 tablespoon water, 1 tablespoon water
  7. Add the sautéed vegetables back into the skillet with the saucy chicken. Toss everything together gently to combine and heat through for about 1 minute.
    1 green bell pepper, deseeded and sliced, 1 red bell pepper, deseeded and sliced, 1 medium onion, thinly sliced, 4-6 cloves garlic, minced, 1-inch ginger, peeled and minced
  8. Taste and adjust seasoning if needed. Serve your delicious Black Pepper Chicken immediately, garnished with extra black pepper and toasted sesame seeds if desired. This dish is perfect served over steamed rice.
    1 teaspoon freshly ground black pepper, Optional Toasted sesame seeds for garnish

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium-low heat, adding a little water or broth if needed, or microwave in short intervals. Can be frozen for up to 2-3 months.