Black Pepper Chicken Recipe

If you are craving something that bursts with bold flavor and satisfying spice, Black Pepper Chicken is the answer. This dish masterfully combines juicy, tender chicken with the sharp, aromatic bite of freshly ground black pepper and the deep umami of soy sauce. Each bite offers a perfect harmony of savory, sweet, and peppery notes that dance on your palate, making it ideal for a weeknight dinner or impressing friends at your next get-together. The simplicity of the ingredients masks the complexity of taste, turning regular chicken into a vibrant, memorable dish you’ll want to make again and again.

Ingredients You’ll Need

Gathering the right ingredients is key to making Black Pepper Chicken truly shine. Each item plays a vital role— from the tender chicken that forms the heart of the dish to the various sauces and aromatics that build layers of flavor and texture.

• Chicken breasts or thighs: Choose boneless and skinless, sliced thinly for quick, even cooking and great texture.
• Light soy sauce: Adds a subtle saltiness and savory depth to the marinade and sauce.
• Shaoxing wine (or dry sherry): This imparts a sophisticated, slightly sweet flavor that complements the chicken beautifully.
• Cornstarch: Essential for tenderizing the chicken and thickening the sauce to a luscious consistency.
• Chicken broth: Brings moisture and richness to the sauce without overpowering the flavors.
• Dark soy sauce: Provides a deeper color and a hint of molasses-like sweetness.
• Sugar: Balances the savory and spicy elements with a touch of sweetness.
• Coarsely ground black pepper: The star of the dish, delivering bold peppery heat and aroma.
• Salt: Enhances all the flavors without making the dish taste salty.
• Peanut or vegetable oil: For stir-frying, adding the right amount of fat and crispness.
• Minced ginger: Contributes a zesty warmth and fragrant spice.
• Garlic cloves: Offers a fragrant punch and rounds out the flavor profile.
• White onion: Adds sweetness and texture with every bite.

How to Make Black Pepper Chicken

Step 1: Prepare and Marinate the Chicken

Begin by slicing your chicken breasts or thighs thinly against the grain to ensure tenderness. In a bowl, combine the chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch, tossing it gently to coat each piece. This simple marinade helps to tenderize the meat and infuses it with flavor from the start, setting the stage for that signature juiciness.

Step 2: Mix the Black Pepper Sauce

Whisk together the chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, 1 1/2 tablespoons sugar, 2 teaspoons coarsely ground black pepper, and 1/8 teaspoon salt. This sauce blend is what gives Black Pepper Chicken its vibrant color, perfect thickness, and that addictive peppery kick. Set this mixture aside while you prepare the aromatics.

Step 3: Cook the Aromatics

Heat 2 tablespoons of peanut or vegetable oil in a wok or large skillet over medium-high heat. Add the minced ginger and garlic, frying until fragrant — roughly 30 seconds. Then toss in the chopped white onion, stirring constantly until it softens and starts to caramelize. These aromatics create a rich, flavorful base that lifts the entire dish.

Step 4: Stir-Fry the Chicken

Add the marinated chicken to the pan, spreading the pieces out evenly so they sear properly. Stir-fry for about 3 to 5 minutes until the chicken is mostly cooked through and starting to brown. This quick, intense cooking locks in juiciness and creates a nice texture contrast for the finished dish.

Step 5: Combine and Thicken

Pour the prepared black pepper sauce over the chicken and aromatics. Stir well to coat everything evenly and cook for another 1 to 2 minutes, allowing the sauce to thicken and cling to the chicken. The sauce’s glossy finish and bold pepper flavor come to life at this step, making your Black Pepper Chicken truly irresistible.

How to Serve Black Pepper Chicken

Garnishes

Enhance your Black Pepper Chicken with fresh garnishes like sliced green onions or a sprinkle of toasted sesame seeds for a nutty crunch. These simple touches add visual appeal and an extra layer of flavor that complements the peppery sauce beautifully.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or fragrant basmati rice to soak up every drop of the luscious sauce. For a more balanced meal, serve with stir-fried greens like bok choy, broccoli, or snap peas, which add a fresh, crisp contrast to the rich chicken.

Creative Ways to Present

For a fun twist, try serving Black Pepper Chicken wrapped in lettuce leaves for a lighter, refreshing bite that lets you enjoy the dish hands-on. Alternatively, serve it over a bed of noodles with sautéed vegetables to transform this classic into a hearty one-pan meal that’s perfect for casual dinners.

Make Ahead and Storage

Storing Leftovers

Place any leftover Black Pepper Chicken in an airtight container and refrigerate. It will keep well for up to three days. Make sure to cool it to room temperature before storing to maintain the best texture and flavor.

Freezing

If you want to freeze the Black Pepper Chicken, arrange it in a freezer-safe container or ziplock bag, removing as much air as possible. Freeze for up to one month. To preserve the texture, avoid freezing with rice or side dishes included—keep those separate.

Reheating

The best way to reheat Black Pepper Chicken is in a skillet over medium heat, adding a splash of water or broth to keep it moist. Stir frequently until heated through. Avoid microwaving when possible, as it can cause the sauce to separate and the chicken to become rubbery.

FAQs

Can I use chicken thighs instead of breasts for Black Pepper Chicken?

Absolutely! Chicken thighs are even more forgiving due to their higher fat content, making the dish juicier and often more flavorful. Just slice them thinly like breasts and follow the recipe as usual.

How spicy is Black Pepper Chicken?

The heat level from the black pepper is bold but not overpowering. It delivers a warming, aromatic spice rather than the sharp heat of chili peppers, making it accessible to most palates while still packing a punch.

Can I make Black Pepper Chicken gluten-free?

Yes! Use gluten-free soy sauce or tamari, and replace Shaoxing wine with dry sherry or a gluten-free rice cooking wine. Double-check your cornstarch and broth labels to be sure they are gluten-free as well.

Is it okay to prepare the marinade and sauce ahead of time?

Definitely. Marinate the chicken up to 2 hours ahead to deepen the flavors, and prepare the sauce mix in advance to save time on cooking day. Just keep them refrigerated until you’re ready to start cooking.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry or a dry white wine work well as substitutes. If you prefer an alcohol-free option, try a mixture of rice vinegar with a little chicken broth to mimic the acidity and complexity.

Final Thoughts

I can’t recommend enough giving Black Pepper Chicken a try if you love dishes that excite your taste buds with every bite. It’s a brilliant balance of simple ingredients transformed into a delightfully bold dish that feels special yet is incredibly easy to make. Once you nail this recipe, it’s going to become one of your go-to favorites for both quick dinners and memorable meals with friends. Enjoy every peppery, juicy mouthful!

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