Irresistible Black Pepper Chicken Recipe | Better Than Takeout

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. Unlike my Crispy Bang Bang Chicken that brings the heat with spicy mayo, this Black Pepper Chicken focuses on the rich, aromatic flavor of freshly ground pepper.

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

Black Pepper Chicken 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
• For a cheesy twist, check out my Cheesy Garlic Chicken Wraps which uses a similar cooking technique

How To Make Black Pepper Chicken: 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
2. 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

Black Pepper Chicken Pro Tips

• 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
• If you enjoy this chicken recipe, you might also like my Chicken Nanban with its sweet and tangy sauce

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.