Restaurant-Style Black Pepper Chicken Recipe

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4

Key Takeaways:

• Ultra-tender chicken pieces coated in a rich, peppery sauce
• Ready in just 35 minutes using simple pantry ingredients
• Perfect balance of black pepper heat and savory soy flavors
• Great for meal prep – stays fresh for up to 3 days

Introduction

Want that perfect restaurant-style black pepper chicken at home? This recipe delivers juicy tender chicken with a zesty peppery flavor that’s better than takeout. The secret lies in freshly ground black peppercorns and a few simple ingredients you likely already have.

Equipment & Ingredients

Kitchen Tools

• Large wok or frying pan (12-inch size or larger)
• Sharp chef’s knife
• Sturdy cutting board (plastic or wood)
• Measuring spoons and cups
• 2 medium mixing bowls
• Small bowl for sauce
• Peppermill or spice grinder
• Wooden spoon or spatula
• Paper towels
• Plate for setting aside cooked chicken

Ingredients

• 1.5 pounds boneless chicken thighs, cut into 1-inch pieces
• 2 tablespoons freshly ground black pepper
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 medium onions, sliced
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch
• 1/2 cup low sodium chicken broth
• Salt to taste

Optional Substitutions

• Chicken breasts instead of thighs (reduce cooking time by 2 minutes)
• Green bell peppers for added vegetables
• White pepper for a different peppery flavor
• Oyster sauce instead of dark soy sauce

Detailed Step-by-Step Instructions

Preparation Phase (20 minutes)

1. Prepare Your Workspace (2 minutes)

• Clear and clean your counter space
• Gather all ingredients and tools
• Place a paper towel-lined plate near your cooking area
• Fill a small bowl with water to wash hands between handling ingredients

2. Prepare the Chicken (8 minutes)

• Remove chicken thighs from package
• Pat dry with paper towels
• Trim visible fat with kitchen scissors or knife
• Cut into 1-inch pieces:
• First, slice each thigh into 1-inch wide strips
• Then cut strips into 1-inch cubes
• Make sure pieces are similar in size for even cooking
• Place cut chicken in a clean bowl
• Wash hands thoroughly with soap and water

3. Prepare Vegetables (5 minutes)

• Peel onions and cut off ends
• Cut each onion in half from top to bottom
• Slice each half into thin strips (about 1/4 inch wide)
• Place sliced onions in a separate bowl
• Peel garlic cloves
• Mince garlic:
• Crush each clove with the flat side of your knife
• Chop finely until pieces are very small
• Set aside with onions

4. Make Sauce Mixture (5 minutes)

• In a small bowl, combine:
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon cornstarch
• Stir with a spoon until cornstarch is fully dissolved (no lumps)
• Add 1/2 cup chicken broth
• Mix well and set aside

Cooking Phase (15 minutes)

1. Heat Your Pan (2 minutes)

• Place wok or frying pan on stove
• Turn heat to high
• Add 2 tablespoons vegetable oil
• Wait until oil shimmers and moves easily around pan
• Test heat by adding a small piece of onion – it should sizzle immediately

2. Cook the Chicken (6-7 minutes)

• Add half the chicken pieces to pan (don’t overcrowd)
• Arrange pieces so they don’t touch each other
• Let cook for 2-3 minutes without stirring
• Check bottom of one piece – should be golden brown
• Flip each piece and cook other side for 2 minutes
• Remove first batch to paper towel-lined plate
• Repeat with remaining chicken
• Wash hands after handling raw chicken

3. Cook Vegetables (3-4 minutes)

• In the same pan, add onions and garlic
• Keep heat on high
• Stir constantly with wooden spoon
• Cook until onions become translucent
• Watch garlic carefully – don’t let it burn

4. Combine and Finish (4-5 minutes)

• Return chicken to pan with vegetables
• Stir sauce mixture again (cornstarch settles)
• Pour sauce slowly while stirring
• Keep stirring until sauce thickens (1-2 minutes)
• Add freshly ground black pepper
• Stir to coat everything evenly
• Taste (carefully – it’s hot!)
• Add salt if needed

Finishing Steps (3 minutes)

• Turn off heat
• Let dish rest in pan for 2 minutes
• Transfer to serving bowl
• Serve hot over steamed rice
• Garnish with extra black pepper if desired

Troubleshooting

• Sauce too thin?
• Mix 1 teaspoon cornstarch with 2 teaspoons cold water
• Stir until smooth
• Add slowly while stirring
• Cook for 1 more minute
• Too peppery?
• Add 1 tablespoon soy sauce
• If still too strong, add 2 tablespoons chicken broth
• Stir and taste before adding more
• Chicken not tender?
• Cut remaining pieces smaller
• Increase cooking time by 2 minutes
• Check internal temperature (should be 165°F)
• Sauce too salty?
• Add 2 tablespoons water or chicken broth
• Stir and taste
• Repeat if needed

Storage & Reheating

Storage Instructions:

• Let food cool completely (about 30 minutes)
• Transfer to airtight container
• Store in refrigerator for up to 3 days
• Do not leave at room temperature over 2 hours

Reheating Methods:

1. Microwave (Quickest):

• Place portion in microwave-safe dish
• Add 1 tablespoon water
• Cover loosely
• Heat 1 minute, stir, then 30-second intervals until hot

1. Stovetop (Best Results):

• Heat wok or pan over medium heat
• Add food and 2 tablespoons water
• Stir frequently until hot (3-4 minutes)

Safety Notes & Tips

Food Safety

• Wash hands before and after handling raw chicken
• Use separate cutting boards for meat and vegetables
• Never reuse marinade from raw chicken
• Cook chicken to 165°F (74°C)
• Refrigerate leftovers within 2 hours

Kitchen Safety

• Turn pot handles away from edge of stove
• Keep paper towels away from heat
• Use potholders for hot handles
• Keep fire extinguisher nearby
• Clean spills immediately to prevent slipping

Pro Tips for Success

• Remove chicken from fridge 15 minutes before cooking
• Pat chicken dry for better browning
• Toast whole peppercorns in dry pan before grinding
• Cut all pieces uniform size for even cooking
• Don’t overcrowd the pan – cook in batches if needed
• Let dish rest 2 minutes before serving for best flavor

By following these detailed instructions, even beginners can create restaurant-quality black pepper chicken at home. Remember to read through all steps before starting and have all ingredients prepared before turning on the heat.