How to Create the Perfect Black Pepper Chicken at Home

Do you ever get a longing for that deeply savoury, peppery chicken dish from your local Chinese takeaway? We certainly do. It’s that wonderfully tender chicken, enveloped in a glossy, rich sauce with a delightful peppery warmth. We’re here to show you that recreating this classic, and maybe even improving on it, is entirely possible in your own kitchen. Let us guide you through our simple, step-by-step process to making the most incredible Black Pepper Chicken you’ve ever tasted. Forget disappointing takeaways; it’s time to craft a memorable meal that will have your family and friends begging for the recipe.

The magic of this dish lies in its perfect harmony of flavours. The hero, of course, is coarsely ground black pepper, which provides a fragrant heat that is beautifully balanced by the umami depth of soy and oyster sauce. A little sweetness ties everything together, creating a truly irresistible sauce. When combined with succulent, velvety chicken and crisp vegetables, it becomes a wholesome and satisfying dinner. Join us as we share the secrets to mastering this dish, ensuring it becomes your new favourite for a speedy, flavourful meal.

Why You’ll Love This Recipe

• Brilliantly Quick: From start to finish, this meal is on the table in under 30 minutes, making it quicker than ordering a takeaway.
• Genuine Takeaway Taste: We use classic ingredients like Shaoxing wine and oyster sauce, along with our velveting method for the chicken, to replicate that authentic restaurant quality you love.
• Aromatic and Full-Bodied Flavour: Using freshly and coarsely ground black pepper is essential. It releases fragrant oils that pre-ground pepper just can’t offer, providing an incredible depth of flavour.
• Wonderfully Versatile: No bell peppers? Try broccoli or mushrooms. Fancy more spice? Add a few fresh chillies. This recipe is a fantastic starting point for you to make your own.
• Easy on the Wallet: Cooking this at home is much more cost-effective than dining out or ordering in, plus you have full control over the quality of your ingredients.

Ingredients

• Chicken breasts or thighs
• Light soy sauce
• Shaoxing wine
• White pepper
• Oyster sauce
• Dark soy sauce
• Coarsely ground black pepper
• Chicken stock
• Vegetable oil
• Red bell pepper
• Green bell pepper

To keep things simple and organised, we’ve divided the ingredients into three key groups: the chicken and its flavourful marinade, the rich and peppery stir-fry sauce, and the fresh, colourful vegetables that complete the dish.

For the Chicken Marinade

• 500g skinless, boneless chicken breasts or thighs, cut into 1-inch pieces
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornflour
• 1/2 teaspoon white pepper

For the Stir-Fry Sauce

• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 teaspoons coarsely ground black pepper
• 120ml chicken stock or water
• 1 tablespoon cornflour, mixed with 2 tablespoons of water (to make a slurry)

For the Stir-Fry

• 2 tablespoons vegetable or rapeseed oil, divided
• 1 medium onion, cut into chunks
• 1 red bell pepper, deseeded and cut into chunks
• 1 green bell pepper, deseeded and cut into chunks
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated

The Secret to Incredibly Tender Chicken: Velveting

The secret to that incredibly soft and succulent texture you find in a great Chicken Stir-Fry is a traditional Chinese culinary technique known as “velveting.” It involves coating the chicken pieces in a marinade, usually containing cornflour and a liquid like soy sauce, before they are cooked briefly. This simple step creates a protective layer around the meat, which traps moisture during the intense heat of stir-frying. This prevents the chicken from becoming tough, guaranteeing a tender, juicy result every time. For a deeper dive into this method, The Spruce Eats offers a great explanation.

How to Make Black Pepper Chicken: Step-by-Step

A successful stir-fry is all about speed, so we strongly advise getting all your ingredients prepared and ready before you switch on the hob. This approach, known as ‘mise en place’ (everything in its place), is the key to a smooth and enjoyable cooking experience.

1. Velvet the Chicken: In a medium-sized bowl, add the chicken pieces along with the light soy sauce, Shaoxing wine, cornflour, and white pepper. Stir thoroughly to ensure every piece is completely coated. Let it stand to marinate for a minimum of 15 minutes.
2. Mix the Sauce & Prep the Veg: While the chicken is marinating, you can prepare the sauce. In a small bowl or jug, whisk the oyster sauce, dark soy sauce, light soy sauce, sugar, and coarse black pepper with the chicken stock. Keep your cornflour slurry within reach. Prepare all your vegetables so they are ready for the wok.
3. Sear the Chicken: Place a large wok or frying pan over a high heat and add 1 tablespoon of oil. When the oil is shimmering, carefully add the marinated chicken in a single layer, cooking in batches if needed to avoid overcrowding the pan. Sear for 2-3 minutes on each side until it’s lightly golden and cooked through. Transfer the cooked chicken from the wok to a plate.
4. Stir-Fry the Vegetables: Add the second tablespoon of oil to the hot wok. Tip in the onion and bell peppers, and stir-fry for 2-3 minutes until they start to soften but retain a slight crunch. Now, add the minced garlic and grated ginger, cooking for a further 30 seconds until their wonderful aroma is released.
5. Bring it All Together: Return the seared chicken to the wok with the vegetables. Give the black pepper sauce a final quick stir to mix everything together, then pour it over the chicken and veg. Allow the sauce to come to a gentle simmer.
6. Thicken and Serve: As the sauce is simmering, gradually pour in the cornflour slurry while stirring constantly. You’ll see the sauce thicken into a lovely, glossy coating almost instantly. Let it cook for one final minute, then take it off the heat. Serve your homemade Black Pepper Chicken immediately, ideally over a bowl of fluffy steamed rice.

Serving and Customisation Ideas

The most classic way to enjoy this fantastic AsianRecipe is with a portion of steamed jasmine rice, which is perfect for soaking up every last drop of that savoury sauce. However, egg-fried rice or simple noodles are also excellent partners. If you’re looking for other simple yet satisfying meals to serve with rice, our Sticky Chicken Rice Bowls provide another brilliant option for a quick weeknight dinner.

Feel free to get creative and adapt this recipe to your liking! Here are some of our favourite variations:

• Bulk it Out with Veg: Florets of broccoli, sliced mushrooms, mangetout, or baby corn would all be delicious additions. Just remember to add tougher vegetables like broccoli a bit earlier so they have enough time to cook.
• Control the Spice: For a gentler flavour, you can reduce the amount of black pepper. If you prefer a real fiery kick, add some freshly sliced red chillies when you add the garlic and ginger.
• Finishing Touches: Garnish with a sprinkle of toasted sesame seeds or some finely chopped spring onions for a touch of freshness and texture just before you serve.

And if you fancy a different kind of speedy chicken meal that’s just as straightforward, why not try another of our popular recipes? Our Garlic Parmesan Chicken Pasta Recipe is a crowd-pleaser that’s also ready in a flash.

FAQ

A New Weeknight Favourite

And there we are—a simple guide to creating a truly exceptional Black Pepper Chicken. We’ve demonstrated that a meal with such a rich, complex flavour profile doesn’t need to be complex or take up your whole evening. By using fresh ingredients, the right technique for tenderising the chicken, and a well-balanced sauce, you can effortlessly take your home cooking to the next level and serve an EasyDinner that’s better than any takeaway.

We’re quite sure this recipe will quickly become a staple in your weekly meal plan. It’s fast, incredibly tasty, and so satisfying to prepare from scratch. Now it’s over to you to head to the kitchen and work your magic! If you give this recipe a go, we’d love it if you could come back to leave a comment and a rating below. We always enjoy hearing about your cooking experiences. Happy cooking!

Recipe Card

Prep: 30 mins
Cook: 20 mins
Serves: 4

Ingredients

For the Chicken & Marinade:

• 500g skinless, boneless chicken breasts or thighs, cut into 1-inch pieces
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornflour
• 1/2 tsp white pepper

For the Stir-Fry Sauce:

• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 2 tsp coarsely ground black pepper
• 120ml chicken stock or water

For the Stir-Fry & Thickener:

• 2 tbsp vegetable or rapeseed oil, divided
• 1 medium onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp cornflour mixed with 2 tbsp water (for slurry)

Instructions

1. Marinate Chicken: In a bowl, combine the chicken pieces with 1 tbsp light soy sauce, Shaoxing wine, 1 tbsp cornflour, and white pepper. Mix well and set aside to marinate for at least 15 minutes.
2. Prepare Sauce: In a separate small bowl, whisk together the oyster sauce, dark soy sauce, 1 tbsp light soy sauce, sugar, coarse black pepper, and chicken stock.
3. Sear Chicken: Heat 1 tbsp of oil in a large wok or frying pan over high heat. Add the chicken in a single layer and sear for 2-3 minutes per side until golden and cooked through. Remove the chicken and set aside.
4. Sauté Aromatics & Veg: Add the remaining 1 tbsp of oil to the wok. Stir-fry the onion and bell peppers for 2-3 minutes until slightly softened. Add the minced garlic and grated ginger and cook for another 30 seconds until fragrant.
5. Combine & Thicken: Return the cooked chicken to the wok. Pour over the prepared sauce and bring to a simmer. Prepare the slurry by mixing 1 tbsp cornflour with 2 tbsp water, then pour it into the simmering sauce, stirring constantly until it thickens to a glossy consistency.
6. Serve: Remove from the heat and serve immediately over steamed rice.