![- 500g boneless chicken thighs - 2 tablespoons black pepper - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon vegetable oil - 1 bell pepper, sliced - 1 onion, sliced - 2 cloves garlic, minced - 1-inch piece ginger, grated - 2 green onions, chopped - 2 tablespoons cornstarch - 1 tablespoon sesame oil - Cooked rice for serving To make savory black pepper chicken, you need fresh ingredients. I like to use boneless chicken thighs for a tender bite. The black pepper gives it a nice kick. Soy sauce and oyster sauce add depth and umami flavor. For veggies, sliced bell pepper and onion add color and crunch. Garlic and ginger bring warmth and aroma. Green onions make a great garnish and enhance the dish. Cornstarch helps achieve a crisp coating on the chicken. Sesame oil adds a nutty flavor. Serve the chicken over fluffy rice for a complete meal. For the full recipe, check out Black Pepper Chicken Delight. First, get your chicken ready. In a bowl, combine 500g of boneless chicken thighs with 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 2 tablespoons of black pepper. Make sure every piece gets a good mix. This step is key for flavor. Let it sit and marinate for at least 30 minutes. This makes the chicken juicy and tasty. After marinating, it’s time to make the chicken crispy. Take 2 tablespoons of cornstarch and coat the marinated chicken. Make sure every piece is covered. This will help create a nice crunch when you cook it. Now, heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. When the oil is hot and shimmering, add the coated chicken. Cook it in a single layer for about 5 to 6 minutes. You want it golden brown. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add sliced onion, bell pepper, minced garlic, and grated ginger. Stir-fry these vegetables for 3 to 4 minutes. You want them to be tender yet still crisp. This adds color and flavor to your dish. Return the cooked chicken to the skillet with the vegetables. Add the remaining black pepper and 1 tablespoon of sesame oil. Toss everything well to mix. Heat it through for an additional 2 minutes. This step brings all the flavors together. To serve, place the Black Pepper Chicken over a bed of cooked rice. Garnish it with chopped green onions for a fresh touch. This dish looks great and tastes even better. If you want to try it, check out the Full Recipe for more details! Coating your chicken with cornstarch is key for great crispiness. This simple step creates a light, crunchy shell when you cook the chicken. Before frying, toss the marinated chicken pieces in cornstarch. Make sure each piece is well-covered. This method locks in moisture and enhances the texture. When the chicken cooks, it turns golden brown and crispy. If you want to change the spice level, adjust the black pepper. Start with the recommended two tablespoons, but feel free to add more if you like heat. For a milder taste, reduce the amount to one tablespoon. You can also use a mix of black pepper and white pepper for a unique flavor. Taste as you go to find your perfect balance. To elevate your Black Pepper Chicken, consider adding more flavors. A splash of hoisin sauce adds depth. You can also try a bit of chili paste for extra heat. Fresh herbs like basil or cilantro can brighten the dish. Don’t forget about sesame seeds for a nutty crunch. Experimenting with these options makes the dish your own. For the full recipe, check the link above! {{image_2}} You can swap chicken for other proteins. Shrimp works well, cooking quickly and adding a nice touch. Tofu is another great option. It soaks up the flavors and gives a different texture. Beef adds a hearty bite. Use thin slices for even cooking. Each protein brings its unique taste to the dish. If you prefer a vegetarian option, consider plant-based chicken. It mimics the texture of meat while soaking up the dish's flavors. Mushrooms are also a fantastic choice. Their umami flavor adds depth and richness to the meal. Use shiitake or portobello for an earthy taste. You can easily change the flavor of Black Pepper Chicken by adding citrus. A splash of lime or lemon juice brightens the dish. Try different sauces for more variety. Hoisin or sweet chili sauce can sweeten the dish. Experiment with these changes to find your favorite twist. For the full recipe, check here: [Full Recipe]. To keep your Black Pepper Chicken fresh, store any leftovers in an airtight container. Make sure to let the dish cool down before sealing it up. In the fridge, your leftovers last about 3 to 4 days. If you have rice, store it separately to keep it fluffy. If you want to save some for later, freezing is a great option. First, let the Black Pepper Chicken cool completely. Then, transfer it to a freezer-safe container. You can also use freezer bags for easy storage. When you’re ready to eat, thaw it overnight in the fridge. Reheat it in a skillet over low heat, stirring often, until hot. In the fridge, your Black Pepper Chicken will stay fresh for 3 to 4 days. If you freeze it, it can last up to 3 months. Just remember, for the best taste, eat it within 1 to 2 months. Enjoy your flavorful meals without worry! Black Pepper Chicken is a flavorful dish that comes from Chinese cuisine. It mixes tender chicken with a bold black pepper sauce. The dish is popular in many restaurants and homes for its spicy kick and rich taste. You can find this dish in many Asian countries, but each has its unique twist. Yes, you can make Black Pepper Chicken ahead of time. Meal prep helps save time on busy days. To store it, let it cool, then place it in an airtight container. Keep it in the fridge for up to three days. You can also freeze it for up to two months. Just reheat it on the stove or in the microwave when you're ready to eat! Black Pepper Chicken pairs well with many sides. I recommend serving it over fluffy cooked rice. You can also add steamed vegetables like broccoli or snap peas for a healthy crunch. For a fun twist, serve it with fried rice or noodles too! To make Black Pepper Chicken gluten-free, swap regular soy sauce for gluten-free soy sauce. You can also use coconut aminos as a tasty alternative. Ensure your oyster sauce is gluten-free, or replace it with a gluten-free stir-fry sauce. Check labels carefully to avoid gluten in other ingredients. If you don’t have cornstarch, you can use flour instead. It will work as a coating but may not be as crisp. Another option is to use potato starch or tapioca flour. Both will give a nice texture to the chicken. Black Pepper Chicken can be spicy, thanks to the black pepper. If you prefer less heat, reduce the amount of black pepper in the recipe. You can also add sugar or honey to balance the spice. If you want more heat, add red pepper flakes or chopped chilies! In this blog post, we explored the key ingredients and steps to make Black Pepper Chicken. You learned how to marinate chicken, sauté vegetables, and combine flavors. We also discussed tips for achieving perfect crispiness and offered variations to suit your taste. Black Pepper Chicken is easy to customize and serves well over rice. With the right techniques, you can enjoy a tasty meal any day. Dive in and enjoy the bold flavors you create in your kitchen!](https://foodishtalk.com/wp-content/uploads/2025/04/08230806-50cc-4d15-9e6b-5d59364a7f0c.webp)
Ingredients
Method
Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, oyster sauce, and 1 tablespoon of black pepper. Mix well and let it marinate for at least 30 minutes.
Prepare the Coating: In a separate bowl, coat the marinated chicken with cornstarch, making sure all pieces are well covered. This will add a nice crispiness when cooked.
Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
Cook the Chicken: Add the coated chicken to the skillet in a single layer (you may need to do this in batches). Cook for about 5-6 minutes until golden brown and cooked through. Remove and set aside.
Sauté the Vegetables: In the same skillet, add the onion, bell pepper, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.
Combine and Season: Return the chicken to the skillet with the vegetables. Add the remaining black pepper and sesame oil. Toss everything together and cook for an additional 2 minutes to heat through.
Serve: Serve the Black Pepper Chicken over a bed of fluffy cooked rice, garnished with chopped green onions.
Prep Time, Total Time, Servings: 10 mins | 45 mins | 4 servings
- Presentation Tips: Plate the chicken beautifully over the rice and add a sprinkle of extra black pepper and green onions on top for a pop of color. A side of steamed broccoli or snap peas can add a fresh touch!