Black Pepper Chicken
This post may contain affiliate links. Please read my disclosure policy.
Black Pepper Chicken – glossy, peppery, garlicky stir fry that’s bold, punchy, and on the table in under 30 minutes.
Originally shared in September 2021. This was one of those recipes I made on a whim, loved instantly, and couldn’t stop making. It quickly became a midweek favorite!
The Stir Fry I Make When I’m Too Tired to Think
Some nights, I swear the fridge door stares back at me like I should know what’s for dinner. That’s when this Black Pepper Chicken saves the day. It’s fast, saucy, and somehow tastes like I ordered it from my favorite takeout spot, except Remo’s already asking for seconds before I’ve even sat down, and the doodles are parked under the stove like they’ve got a shot at leftovers (they don’t).
I’ve made this after long recipe shoot days, during mid-week meltdowns, even once while packing boxes, and it never fails. The sauce alone could turn any night around. This is dinner therapy, Jo-style.
Why We Love This Black Pepper Chicken
- It’s got that sweet-sticky-spicy thing going on that makes you want to lick the plate.
- It uses pantry staples, nothing weird or hard to find, unless you count Sichuan peppercorn, which I now hoard like it’s gold.
- Chicken thighs = juicy, forgiving, and full of flavor. I don’t even bother with breast here.
- It’s fast, dinner on the table in 30 minutes without burning down the kitchen.
- It’s better than takeout, and Remo and the doodles basically start hovering the second it hits the skillet.
This is a fantastic recipe, the flavors came together perfectly, thank you!!! Extremely flavorsome, quick to prepare and with my lot, there were NO leftovers. Will definitely make this again. ~Henriete
- Use chicken thighs. They stay juicy, soak up flavor, and hold up to high heat without turning into cardboard.
- Cornstarch is non-negotiable. It gives the chicken that light coating that browns beautifully. Don’t skip it.
- Sichuan peppercorn powder is not the same as black pepper. It’s citrusy, tingly, and adds that signature numbing heat. Can’t find it? Use more black pepper and a pinch of ground coriander as backup.
- Shaoxing wine. Don’t skip this. It’s what gives the sauce that deep, almost smoky flavor that makes this taste like real-deal Chinese takeout. Sub with dry sherry or mirin if you must, but if you see a bottle, grab it and never look back.
- Oyster sauce. It’s sweet, salty, thick, and adds serious umami depth. No oyster taste, just flavor bomb.
- Get everything prepped before you start cooking. This dish moves fast once the pan’s hot, you won’t have time to chop halfway through.
- Don’t crowd the pan. Cook the chicken in two batches so it sears, not steams. We want golden brown, not sad and soggy.
Toss your chicken thighs with soy sauce and garlic. Let it hang out while you prep the rest, even 10 minutes makes a difference. Then sprinkle in the cornstarch and toss again until each piece is lightly coated. It should look dusted, not like you dropped it in flour.
In a small bowl, whisk together the black pepper sauce: Shaoxing wine, both soy sauces, oyster sauce, black pepper, and Sichuan peppercorn powder. It’ll look dark and smell punchy, that’s exactly what you want.
Get your wok or skillet screaming hot, add a splash of oil, then cook half the chicken. Don’t crowd the pan, give each piece some breathing room. Let it sear for 3–4 minutes, flip, finish cooking, then transfer to a plate. Repeat with the second batch. Golden and crispy is the goal.
If your pan’s a bit dry, add a touch more oil. Toss in the onion and bell pepper. Sauté for a minute, just enough to soften the edges. We want tender crisp, not limp and lifeless.
Return the chicken to the pan, pour in that glorious sauce, and toss to coat everything. It should thicken up and turn glossy in under a minute. Drizzle in sesame oil at the end, a little finishing move for max flavor.
Scoop it over rice, sprinkle with green onions if you’ve got them, and prepare to fight over seconds.
How To Serve
This black pepper chicken was made for fluffy white rice, jasmine, basmati, long grain, you name it. You want something that’ll soak up every drop of that glossy sauce.
Jasmine Rice
Basmati Rice
Egg Drop Soup
No-Knead Baguette
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can, but I won’t lie, thighs give you better texture and flavor. If you’re using breast, don’t overcook it. Keep the chunks a bit bigger and pull it the second it’s done.
What if I can’t find Sichuan peppercorn powder?
Freshly ground black pepper will do the job. Add a pinch of ground coriander if you want to mimic the citrusy vibe. It won’t be exactly the same, but still delicious.
Can I make this with beef or pork?
Yes! This sauce works great with thinly sliced beef or pork tenderloin. Just adjust cook times depending on the cut.
What’s a good Shaoxing wine substitute?
Dry sherry is your best bet. Mirin or cooking sake will work too, just skip any added sugar in the sauce if your substitute is sweet.
Can I add veggies?
Totally. Mushrooms, broccoli, snap peas, zucchini, go wild. Just stir-fry them first or toss them in with the onion and bell pepper.
Is it spicy?
It’s got a nice black pepper heat but nothing wild. If you’re spice sensitive, ease up on the Sichuan peppercorn or use just regular black pepper.
Storage + Reheating
- Fridge: Leftovers will keep in an airtight container in the fridge for 3–4 days. The sauce thickens up, but it reheats like a dream.
- Freezer: You can freeze it, but honestly? It’s best fresh. If you do freeze, let it cool completely first, then freeze in a sealed container for up to 3 months. Thaw in the fridge overnight before reheating.
- To Reheat: Microwave works, but the stovetop is better. Toss it in a skillet over medium heat with a splash of water to loosen the sauce. Stir until heated through and saucy again.
More Great Asian Recipes To Try
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Black Pepper Chicken
Video
Ingredients
- 2 pounds chicken thighs (boneless and skinless cut into 1 inch cubes)
- 2 tablespoons soy sauce (low sodium)
- 6 cloves garlic (minced)
- 1 cup cornstarch
- ⅓ cup vegetable oil
- 2 large onions (chopped)
- 1 large red bell pepper (cut into 1 small ½ inch pieces)
- 2 teaspoons sesame oil
Black Pepper Sauce
- 2 teaspoons Sichuan peppercorn powder
- 2 teaspoons black pepper (freshly ground)
- ⅓ cup oyster sauce
- ¼ cup soy sauce (low sodium)
- 1 teaspoon dark soy sauce
- ¼ cup Shaoxing wine
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium size bowl, combine the chicken pieces with the 2 tablespoons of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.
- In a small bowl, combine all the black pepper sauce ingredients together.
- Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
- If there's no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.
- Serve immediately over rice.
Notes
- Thighs are the move here. Juicier, more flavor, harder to mess up, what’s not to love?
- Cornstarch isn’t just there for looks. It gives you that crispy edge that makes these bites addictive.
- Can’t find Sichuan peppercorn? No stress, just use a good amount of freshly cracked black pepper and toss in a pinch of ground coriander for a similar vibe.
- Shaoxing wine adds that “why does this taste so good?” layer. Sub with dry sherry or mirin if needed, but get the real stuff if you can.
- If you like things extra saucy (who doesn’t?), stir in a splash of broth or water at the end to stretch that glossy sauce a little further.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
