Sizzle & Spice: Your New Favorite Easy Black Pepper Chicken Recipe!
Experience the restaurant-quality flavors of this quick and easy Black Pepper Chicken. Featuring tender chicken bites and crisp-tender vegetables in a savory, peppery sauce, this dish is perfect for a flavorful weeknight meal that tastes like it took hours.
Equipment
- Medium bowl
- Small bowl
- Wok
- Large skillet
- Slotted spoon
- paper towel-lined plate
- Pepper Mill
Ingredients
For the Chicken Marinade & Coating:
- 2 pounds boneless and skinless chicken thighs cut into bite-sized 1-inch cubes; breasts also work
- 2 tablespoons low-sodium soy sauce
- 6 cloves garlic minced
- 1 cup cornstarch
For the Vegetables & Cooking:
- ⅓ cup vegetable oil
- 2 large onions chopped
- 1 large red bell pepper cut into ½-inch pieces
- 2 teaspoons sesame oil
For the Black Pepper Sauce:
- 2 teaspoons Sichuan peppercorn powder optional; omit or use more black pepper if not available
- 2 teaspoons freshly ground black pepper
- ⅓ cup oyster sauce
- ¼ cup low-sodium soy sauce
- 1 teaspoon dark soy sauce for color
- ¼ cup Shaoxing wine dry sherry is a decent substitute
Instructions
- Step 1: In a medium bowl, toss chicken cubes with 2 tablespoons low-sodium soy sauce and minced garlic until coated. This quick marinade infuses flavor.
- Step 2: Sprinkle 1 cup cornstarch over the marinated chicken. Toss thoroughly until every piece is coated, creating a crispy crust.
- Step 3: In a separate small bowl, combine Sichuan peppercorn powder (if using), black pepper, oyster sauce, low-sodium soy sauce, dark soy sauce, and Shaoxing wine. Whisk until perfectly blended. Set aside.
- Step 4: Heat ⅓ cup vegetable oil in a wok or large skillet over high heat. Once hot, add about half of the coated chicken pieces. Don’t overcrowd the pan. Sear until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to remove cooked chicken to a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.
- Step 5: Add chopped onions and red bell peppers to the same wok. Stir-fry for about 1 minute until slightly softened but still crisp.
- Step 6: Return all cooked chicken to the wok with the softened vegetables. Pour in the prepared black pepper sauce. Toss everything quickly to coat evenly. Finally, drizzle with sesame oil and give it one last stir.
- Step 7: Dish it up immediately. Best enjoyed fresh off the wok, perhaps over a bed of fluffy white rice or noodles.
Notes
For crispier chicken, avoid crowding the pan and use high heat. Always use freshly ground black pepper for the best flavor. You can prep the marinated chicken and sauce ahead of time and store in the fridge. Have all ingredients measured and chopped before starting to cook, as things move fast with stir-frying.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. While freezing is possible for 2-3 months, texture may change. Reheat in a skillet over medium heat with a splash of water/broth for best results.