Black pepper chicken
Black pepper chicken is a tasty dish packed with bold flavors and a little bit of a kick. The star of the dish is tender chicken pieces coated in a…
Tip: save now, cook later.Black pepper chicken is a tasty dish packed with bold flavors and a little bit of a kick. The star of the dish is tender chicken pieces coated in a sauce that’s rich with freshly cracked black pepper, garlic, and a hint of soy. The combination makes for a zesty, slightly spicy meal that’s simple but full of personality.
I love making black pepper chicken when I want something quick that still feels special. It’s one of those recipes where the pepper really shines, giving the chicken a nice warmth without being too overpowering. I usually add some bell peppers or onions for a little crunch, and it all comes together in just one pan, which I really appreciate on busy days.
This dish goes great with steamed rice or noodles, soaking up all those delicious peppery juices. Whenever I serve it to friends or family, it’s always a hit because it’s easy to love and pairs well with so many sides. I find myself coming back to this recipe time and again—it’s comfort food with just the right amount of spice to keep things interesting.
Key Ingredients & Substitutions
Chicken: Boneless chicken pieces work best here. Chicken thighs give a juicier taste, while breasts are leaner. Either way, bite-sized pieces help cook evenly and soak up the flavors.
Black Pepper: Freshly ground black pepper and crushed peppercorns make a huge flavor difference. If you want milder heat, reduce the crushed peppercorns or use just ground black pepper.
Sauces: Soy sauce gives saltiness and umami. Oyster sauce adds richness but is optional. If vegan, use mushroom sauce instead of oyster sauce, and tamari for soy sauce if gluten-free.
Flour or Cornflour: Used for coating chicken, it helps get a slight crust. Cornflour gives a lighter, crispier texture; all-purpose flour makes it thicker. Either works well.
How Do You Get the Chicken Perfectly Coated and Cooked?
Marinating and frying the chicken right is key to great texture and flavor.
- Mix chicken with salt, black pepper, ginger-garlic paste, and flour thoroughly. Let it rest 20 mins so the coating sticks.
- Heat oil until hot but not smoking, then add chicken in one layer. Don’t crowd the pan to keep pieces crisp.
- Stir-fry on medium-high heat until chicken turns golden and cooks through, about 6-8 minutes.
- Remove chicken before adding vegetables—this stops chicken from overcooking and lets you get crisp-tender veggies.
Equipment You’ll Need
- Large wok or frying pan – perfect for stir-frying chicken and vegetables quickly and evenly.
- Mixing bowl – to marinate the chicken well and mix all ingredients easily.
- Spatula or wooden spoon – lets you stir-fry without scratching your pan and helps toss ingredients evenly.
- Measuring spoons – handy for adding the right amount of spices and sauces every time.
- Knife and cutting board – for chopping onions, bell peppers, and green chilies safely and quickly.
Flavor Variations & Add-Ins
- Swap chicken with firm tofu for a tasty vegetarian option that also absorbs the spicy pepper sauce well.
- Try adding sliced mushrooms or baby corn to increase veggie variety and add different textures.
- Use smoked paprika or a pinch of cumin along with black pepper for a warm, smoky twist.
- Add cashews or peanuts at the end for a crunchy texture contrast and a nutty flavor boost.
How to Make Black Pepper Chicken?
Ingredients You’ll Need:
For The Chicken and Marinade:
- 500 grams boneless chicken, cut into bite-sized pieces
- Salt to taste
- 1 tablespoon freshly ground black pepper
- 1 teaspoon ginger-garlic paste
- 2 tablespoons all-purpose flour or cornflour
For The Stir-fry:
- 1 large onion, chopped into chunks
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 2-3 green chilies, sliced
- 2 teaspoons black peppercorns, crushed
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon chili sauce (optional)
- 3 tablespoons vegetable oil
- Fresh coriander or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes total: 20 minutes for marinating the chicken and around 5 minutes for cooking and assembling everything. It’s a quick dish that fills your kitchen with warm, spicy aromas!
Step-by-Step Instructions:
1. Marinate The Chicken:
In a mixing bowl, combine the chicken pieces with salt, freshly ground black pepper, ginger-garlic paste, and flour or cornflour. Mix well to coat each piece nicely. Let it sit for at least 20 minutes to absorb all the flavors.
2. Cook The Chicken:
Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken pieces, spreading them out evenly. Stir-fry for 6 to 8 minutes until the chicken turns golden brown and is fully cooked. Once done, remove the chicken from the pan and set it aside.
3. Stir-fry The Vegetables:
In the same pan, add the remaining tablespoon of oil. Toss in the chopped onions, green and red bell peppers, and sliced green chilies. Stir-fry for about 3 to 4 minutes, just until the vegetables soften slightly but still stay crisp and fresh.
4. Add The Seasonings:
Mix in the crushed black peppercorns, freshly ground black pepper, soy sauce, oyster sauce, and chili sauce (if using). Stir everything well to spread the delicious flavors through the veggies.
5. Combine Chicken and Sauce:
Return the cooked chicken to the pan with the vegetables. Toss it all together so the chicken pieces get coated evenly with the spicy pepper sauce.
6. Final Touches:
Cook for another 2 to 3 minutes, letting the flavors blend and the sauce thicken a bit. Taste and add more salt or black pepper if you’d like it spicier.
7. Garnish and Serve:
Sprinkle chopped fresh coriander or parsley on top if you like. Serve your hot Black Pepper Chicken right away, perfect with steamed rice or noodles for a tasty meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before marinating. Pat it dry with paper towels to remove excess moisture for better frying results.
Can I Make Black Pepper Chicken Ahead of Time?
Absolutely. You can marinate the chicken up to a day in advance and refrigerate it. Cook closer to serving time for best texture and freshness.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
What Can I Serve with Black Pepper Chicken?
It pairs wonderfully with steamed jasmine rice, fried rice, or noodles. Steamed or stir-fried veggies make great sides for a balanced meal.