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Chop sticks picking up a piece of chicken from a plate of black pepper chicken with sliced bell peppers.

Black Pepper Chicken in a Savory Black Pepper Sauce

A Bold and Flavorful Dish
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 4

Ingredients
  

  • For the chicken:
  • 500 g boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil for frying
  • For the black pepper sauce:
  • 1 tablespoon vegetable oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon ginger grated (optional for an extra kick)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar or white vinegar
  • 1 tablespoon sugar optional, to balance the heat
  • 1 cup chicken broth or water
  • 2 tablespoons freshly ground black pepper adjust to taste
  • 1 teaspoon chili flakes optional, for extra heat
  • 1 teaspoon cornstarch mixed with 2 tablespoons water to thicken
  • For garnish:
  • Fresh cilantro chopped
  • Sliced green onions

Instructions
 

  • Prepare the chicken:
    In a bowl, mix the chicken pieces with cornstarch, flour, salt, and pepper. Toss until the chicken is well coated.
    Heat vegetable oil in a large pan over medium-high heat. Once hot, add the chicken pieces in batches (don’t overcrowd the pan) and fry until golden brown and cooked through. Remove the chicken from the pan and set aside.
  • Make the black pepper sauce:
    In the same pan, add 1 tablespoon of vegetable oil. Sauté the chopped onion, minced garlic, and grated ginger (if using) until fragrant and softened, about 3-4 minutes.
    Add the soy sauce, oyster sauce, dark soy sauce, vinegar, and sugar. Stir well to combine and bring to a simmer.
    Pour in the chicken broth and let the sauce simmer for 5 minutes to allow the flavors to meld together.
    Stir in the freshly ground black pepper and chili flakes (if using). Taste and adjust the seasoning as needed.
    To thicken the sauce, mix the cornstarch with water and add it to the pan. Stir until the sauce thickens to your desired consistency.
  • Combine chicken and sauce:
    Return the fried chicken to the pan and toss it in the black pepper sauce until the chicken is fully coated.
    Let everything simmer for another 2-3 minutes to allow the flavors to soak in and the chicken to absorb some of the sauce.
  • Garnish and serve:
    Garnish the black pepper chicken with freshly chopped cilantro and sliced green onions.
    Serve immediately over steamed rice or alongside stir-fried vegetables for a complete meal.