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Black Pepper Chicken

This Black Pepper Chicken recipe delivers the perfect balance of savory, spicy, and slightly sweet flavors, replicating the restaurant experience at home. Tender chicken thighs are marinated, then coated in a rich, glossy black pepper sauce, creating a truly irresistible dish.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly cracked black pepper, plus more to taste
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1/4 cup chicken broth or water
  • 1/4 teaspoon red pepper flakes optional
  • Cooked rice, for serving
  • Chopped green onions optional
  • Sesame seeds optional

Equipment

  • Medium bowl
  • small bowl
  • Large skillet or wok
  • Measuring spoons
  • Measuring cups
  • whisk
  • spatula
  • Serving plates

Method
 

  1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, rice wine, cornstarch, ginger, garlic powder, and salt. Mix well and let marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
  2. Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice wine vinegar, black pepper, sesame oil, cornstarch, and chicken broth. Set aside.
  3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
  4. Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger and cook for about 30 seconds, or until fragrant, being careful not to burn them.
  5. Add the Sauce: Pour the prepared sauce into the skillet and bring to a simmer, stirring constantly. Cook for 1-2 minutes, or until the sauce has thickened.
  6. Combine and Serve: Return the cooked chicken to the skillet and toss to coat it evenly with the sauce. Cook for another minute, allowing the flavors to meld together.
  7. Serve: Serve the Black Pepper Chicken over cooked rice. Garnish with chopped green onions and sesame seeds, if desired.

Notes

For the best flavor, use freshly cracked black pepper. Marinating the chicken for longer than 20 minutes will result in more tender and flavorful chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.