Black Pepper Chicken

close up shot of black pepper chicken in pan

Print Recipe

5 from 3 votes

This Black Pepper Chicken is incredibly delicious and you'll be shocked at just how easy it is to make!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Asian

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

Sharp Knife & Chopping Board
2x Small Mixing Bowls (one for sauce, one for chicken)
Whisk
Large Wok & Wooden Spoon
Tongs

Ingredients

Chicken

300g / 10.5oz boneless skinless Chicken Thighs
1 1/2 tsp Dark Soy Sauce
1 tsp Oyster Sauce
1/2 tsp Coarse Ground Black Pepper (see notes)
40g / packed 1/4 cup Cornflour/Cornstarch
5-6 tbsp Groundnut Oil (sub veg oil)

Sauce

60ml / 1/4 cup Chicken Stock
2 tbsp Oyster Sauce
2 tsp Dark Soy Sauce
2 tsp Granulated Sugar

Stir Fry

1 small/medium White Onion
1 Red Pepper
2 cloves of Garlic
1 tsp Coarse Ground Black Pepper, or to taste
Sesame Seeds, to garnish (optional)

Instructions

Slice the chicken into bite-sized pieces then combine in a bowl with the dark soy sauce, oyster sauce and 1/2 tsp black pepper. Leave to marinate as you complete steps 2 and 3.
Slice the onion in half and peel the outer layer. Slice off the stubby ends, then slice each half into quarters and unpack the layers. Slice the pepper into similar sized pieces then finely dice the garlic.
Use a whisk to combine the sauce ingredients in a small bowl.
Add the cornflour to the chicken and give it a good mix until fully coated. Add the oil to a large wok over medium-high heat and once hot, shake excess cornflour from the chicken and space it out in the wok. Fry until both sides are deep golden and crisp with the centre cooked right through (5 or so mins depending on size). Remove the chicken and carefully discard all but 1 tbsp of oil (just eyeball it).
Place the pan back on medium-high heat and add the onion and red pepper. Fry until they soften and very lightly char, then add the garlic and black pepper and fry for another 20 seconds or so (careful the garlic doesn't burn).
Add the sauce and simmer for a minute until it begins to thicken, then lower the heat and stir in the chicken until fully coated.
Serve with a pinch of sesame seeds (optional) and enjoy!

Video

Notes

a) Black Pepper - It's important to use coarse ground pepper (you can buy tubs that are literally called 'coarse ground black pepper'). Don't use the powdery stuff.

b) Black Pepper Spice - I find the above measurements give you a fair kick of heat, but I wouldn't say it's overbearing. If you're at all wary just start off with less in the sauce and work your way up (the 1/2 tsp in the marinade will be fine either way).

c) Frying - The oil is likely to splatter a fair bit, so I recommend using a large wok to catch the excess. If you don't want to fry the chicken consider air frying it (below).

d) Air Frying - Lightly spray the base of the air fryer with oil. Spread the chicken out and lightly spray with oil. Cook at 200C/400F for 12 minutes, or until light golden, crisp and piping hot through the centre. You may need to work in batches.

e) Calories - Whole recipe divided by 2 assuming 2 tbsp oil is soaked up.

Nutrition