Black pepper chicken is a dish full of bold flavors and a peppery kick that wakes up your taste buds. The tender chicken pieces are coated in a savory sauce packed with cracked black pepper, garlic, and onions, giving it a nice balance of heat and richness. It’s simple but so satisfying, making it a great choice for a quick weekday dinner.
I love how this dish comes together quickly, yet tastes like you spent a lot of time making it. The black pepper adds just the right amount of spice without overpowering the chicken, and the little bursts of garlic and sautéed onions add depth. Whenever I make it, I like to cook it over medium-high heat so the sauce thickens and clings to the chicken perfectly.
One of my favorite ways to serve black pepper chicken is over a bed of steamed rice or alongside some stir-fried veggies. It’s great for a family meal because it’s both comforting and exciting with its peppery punch. Plus, it’s the kind of dish that’s easy to customize—add your favorite herbs or veggies to make it your own!
Key Ingredients & Substitutions for Black Pepper Chicken
Chicken: Boneless thighs are great for tender and juicy results, but breast works too if you prefer lean meat. Just avoid overcooking breast pieces as they can dry out quickly.
Black Peppercorns: Fresh, coarsely crushed peppercorns give this dish its punchy spice and aroma. If you don’t have whole peppercorns, ground black pepper can work, but add less and adjust to taste.
Onions & Bell Pepper: These add crunch and sweetness balancing the spice. Green bell peppers are typical, but red or yellow bell peppers add a milder, sweeter flavor.
Soy Sauce & Oyster Sauce: Soy sauce adds umami and saltiness; oyster sauce adds depth and slight sweetness. Skip oyster sauce for a vegetarian/vegan version or replace with mushroom sauce for similar taste.
Chilies & Chili Powder: Use dried whole red chilies for heat and aroma. Adjust chili powder based on your heat preference or swap for smoked paprika for a different smoky flavor.
How Can I Easily Crush Black Peppercorns for That Perfect Spice?
Coarse crushed black peppercorns are key to this flavor-packed dish. Here’s a simple way to get them just right:
- Place peppercorns in a clean kitchen towel or zip-lock bag.
- Use a mortar and pestle to gently crush them. If you don’t have one, use the bottom of a heavy pan or rolling pin to press and slightly crush them.
- Aim for uneven sizes—some bigger pieces for texture and aroma, smaller bits for flavor.
This fresh crush method releases essential oils and keeps the pepper spicy and aromatic, making your chicken more flavorful. Avoid pre-ground pepper for this step—it lacks the punch needed.
Equipment You’ll Need
- Large wok or skillet – perfect for stir-frying chicken quickly and evenly.
- Mortar and pestle or spice grinder – great for crushing black peppercorns fresh for strong flavor.
- Mixing bowl – to marinate chicken comfortably and keep ingredients together.
- Wooden spoon or spatula – lets you stir without scratching your pan.
- Measuring spoons – help you get spices and sauces just right for consistent taste.
Flavor Variations & Add-Ins
- Swap chicken with tofu or tempeh for a satisfying vegetarian version that soaks up the sauce well.
- Add sliced mushrooms for extra earthiness and a meaty texture.
- Include chopped green beans or snap peas to add crunch and fresh color.
- Try a splash of hoisin sauce instead of oyster sauce for a sweeter twist.
How to Make Black Pepper Chicken?
Ingredients You’ll Need:
- 500 grams chicken (boneless thighs or breast, cut into pieces)
- 2 tablespoons black peppercorns (coarsely crushed)
- 2 medium onions, roughly chopped
- 1 green bell pepper (capsicum), chopped into chunks
- 6-8 whole dried red chilies
- 1 tablespoon ginger-garlic paste
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon chili powder (adjust to taste)
- 1 tablespoon cornstarch
- 1/4 cup water
- 3 tablespoons oil (vegetable or sesame)
- Salt to taste
- 1 teaspoon sugar (optional)
How Much Time Will You Need?
This delicious black pepper chicken takes about 15-20 minutes of marinating and roughly 20-25 minutes to cook, including stir-frying and sauce preparation. In total, plan for around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by cleaning and drying the chicken pieces. In a bowl, mix the chicken with half a teaspoon of salt, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon oil. Let this marinate for 15-20 minutes so the flavors settle in.
2. Crush the Black Pepper:
Using a mortar and pestle or spice grinder, coarsely crush the black peppercorns. This will give your dish a fresh, strong pepper flavor.
3. Cook the Chicken:
Heat 2 tablespoons oil in a large pan or wok over medium-high heat. Add the marinated chicken, and stir-fry for 8-10 minutes until golden brown and fully cooked. Once done, remove the chicken and set it aside.
4. Sauté the Aromatics and Vegetables:
In the same pan, add more oil if needed. Toss in the ginger-garlic paste, cooking it briefly until fragrant (about 30 seconds). Then add onions, green bell pepper chunks, and whole dried red chilies. Stir-fry this mix for 3-4 minutes until the vegetables soften and onions become translucent.
5. Combine and Create the Sauce:
Return the cooked chicken to the pan. Add the crushed black pepper, the rest of the soy sauce, oyster sauce (if using), chili powder, a pinch of sugar, and salt to taste. Stir everything well to coat the chicken with spices.
Mix 1/4 cup water with 1 teaspoon cornstarch until smooth, and pour into the pan. Cook for 2-3 more minutes while stirring so the sauce becomes glossy and thickens, sticking nicely to the chicken.
6. Final Touches and Serving:
Taste and adjust salt or spice if needed. Turn off the heat and serve your black pepper chicken hot. Garnish with freshly crushed black pepper or chopped spring onions for an extra touch.
This dish pairs wonderfully with steamed rice or flatbreads, making a tasty and satisfying meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely in the fridge overnight before marinating. Pat the chicken dry to avoid extra moisture that can affect the stir-fry texture.
Can I Substitute Black Peppercorns with Ground Black Pepper?
Ground black pepper can be used in a pinch, but it’s less aromatic and less textured. Reduce the amount and add it gradually to avoid overpowering the dish.
How Should I Store Leftover Black Pepper Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to heat evenly.
Can I Make This Dish Vegetarian?
Absolutely! Replace chicken with firm tofu or tempeh and use mushroom sauce instead of oyster sauce for similar umami flavor. Adjust cooking times accordingly.