Black Pepper Chicken is a dish full of bold flavors and a satisfying kick from freshly cracked black pepper. Tender pieces of chicken are cooked just right, retaining their juiciness, while the peppery sauce brings warmth and a little zing to every bite. It’s a simple yet flavorful meal that’s perfect for those who love a bit of spice without it being overwhelming.
I love making Black Pepper Chicken when I want something quick but still impressive for dinner. The smell of the black pepper sizzling in the pan always grabs my attention, and it’s so easy to tweak the heat by adding more or less pepper. I usually toss in some garlic and soy sauce for extra depth, and it never fails to hit the spot. It’s one of those dishes where the ingredients work together naturally, making me feel like I’m eating something homemade and special.
My favorite way to enjoy this is with a side of steamed rice and some fresh veggies for color and crunch. The rice soaks up all that peppery sauce perfectly, and it’s a great balance between mild and spicy. If you’re sharing with friends or family, I recommend cooking a big batch because it tends to disappear quickly. It always brings people around the table for seconds, and I think that says a lot about how tasty it is!
Key Ingredients & Substitutions
Chicken: I prefer thighs for juiciness, but breasts work too if you want leaner meat. Just don’t overcook them to keep them tender.
Black Peppercorns: Freshly cracked pepper is a must here. It gives the dish its bold flavor. If you don’t have whole peppercorns, use coarse ground black pepper but add a bit less to avoid bitterness.
Bell Peppers: Both green and red add nice sweetness and color. If you want, you can swap with yellow or orange peppers for a milder, sweeter taste.
Sauces: Soy sauce gives saltiness, oyster sauce adds depth and slight sweetness, and dark soy sauce brings rich color. If you’re vegetarian, try mushroom soy sauce and omit oyster sauce.
Chili Paste: Adds a touch of heat. You can replace it with fresh chopped chili or skip it for a milder dish.
How Do You Get the Perfect Crusty Chicken with Bold Pepper Flavor?
Getting a good sear on the chicken creates texture and locks in juices. Here’s how I do it:
- Pat chicken dry after marinating. Moisture stops browning.
- Use a hot pan with oil, and don’t crowd the pieces. Cook in batches if needed.
- Let chicken sit without stirring for a minute or two to develop a crust, then toss.
- Add cracked black pepper to the pan after garlic and ginger to let the aroma develop—don’t burn it.
These steps help the chicken get beautifully browned while coating it well with that flavorful peppery sauce. Watching your heat level is key—too high burns the spices, too low means soggy chicken.
Equipment You’ll Need
- Large skillet or wok – I recommend it because it heats evenly and makes stir-frying quick and easy.
- Mortar and pestle or spice grinder – perfect for crushing those black peppercorns to release their full flavor.
- Cutting board and sharp knife – for chopping chicken and vegetables safely and precisely.
- Measuring spoons and cups – to keep your seasoning amounts just right.
- Spatula or tongs – helpful to flip and toss everything around evenly during cooking.
Flavor Variations & Add-Ins
- Use chicken thighs for juicier, more flavorful meat, or try crispy fried chicken for a different texture.
- Add sliced mushrooms or snap peas to incorporate extra veggies and texture.
- Try swapping the bell peppers with broccoli or baby corn for a different crunch and flavor.
- Adjust the heat with more or less chili paste, or add a dash of sesame oil for nutty aroma at the end.
Black Pepper Chicken
Ingredients You’ll Need:
Main Ingredients:
- 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 large onion, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
For The Seasoning and Sauce:
- 3 tablespoons black peppercorns, coarsely cracked
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce (optional, for color)
- 1 tablespoon chili paste or finely chopped fresh red chili (adjust to taste)
- 1 teaspoon sugar
- Salt, to taste
- 2 tablespoons vegetable oil
- Fresh cilantro or spring onion, for garnish
Time You’ll Need:
This dish takes about 10-15 minutes to prep—including chopping and marinating—and roughly 15 minutes to cook. So in total, plan for around 25-30 minutes from start to finish, making it a great quick meal.
Step-by-Step Instructions:
1. Prepare the Pepper and Marinate Chicken:
Coarsely crush the black peppercorns using a mortar and pestle or a spice grinder, keeping some pieces bigger for extra texture. Place the chicken pieces in a bowl and add 1 tablespoon soy sauce and a pinch of salt. Mix well and let it marinate for 10-15 minutes while you get everything else ready.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for about 5-6 minutes until the pieces turn golden and are nearly cooked through. Remove the chicken from the pan and set aside.
3. Stir-Fry the Aromatics and Veggies:
In the same pan, add the remaining 1 tablespoon oil. Sauté the minced garlic and ginger until fragrant, about 30 seconds. Add the cracked black pepper and chili paste or fresh chilies, stirring for another 30 seconds to release their aroma. Then add the onion and bell peppers, and stir-fry for 2-3 minutes until the vegetables are tender yet crisp.
4. Combine and Finish Cooking:
Return the chicken to the pan. Pour in the remaining soy sauce, oyster sauce, dark soy sauce (if using), and sprinkle in the sugar. Stir well so all ingredients combine and the chicken is evenly coated. Cook for an additional 2-3 minutes so the flavors meld and the sauce thickens a little. Taste and add more salt or pepper if you like.
5. Serve and Garnish:
Remove from heat and garnish with freshly chopped cilantro or spring onions. Serve this flavorful Black Pepper Chicken hot with steamed rice or noodles for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight and pat it dry before marinating to avoid excess moisture that can prevent proper browning.
How Can I Make This Dish Less Spicy?
Simply reduce or omit the chili paste or fresh chili. You can also use milder peppers or skip them altogether, and the black pepper will still give plenty of flavor without too much heat.
Can I Prepare Black Pepper Chicken Ahead of Time?
Absolutely! Marinate the chicken in advance and keep it refrigerated for up to 24 hours. You can also cook the dish and store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove for best results.
What’s the Best Way to Store Leftovers?
Place any leftover Black Pepper Chicken in an airtight container and refrigerate for up to 3 days. When reheating, warm it over medium heat on the stove to keep the chicken tender and sauce flavorful.
