Why This Recipe Works?
Coarsely cracking black peppercorns ensures maximum aroma while creating bursts of peppery flavor. Cutting the chicken into large bite-sized pieces keeps it from getting dried out. Marinating the chicken with salt, pepper, and potato starch ensures they’re seasoned all the way through while rendering them plump and juicy. Chicken takes longer to cook than beef, so adding the oyster sauce at the very end keeps it from burning.
Ingredients
Chicken Thighs - I like using skin-on boneless chicken legs because they stay juicy and tender during cooking. The skin protects the meat from the high heat of the pan and renders out flavorful fat that you can use for the stir-fry. Check out my tutorial to learn how to debone chicken legs. Boneless skinless chicken breasts will work if you prefer a leaner option, but it won’t be as moist or flavorful. Black Peppercorns - As the dish’s name implies, coarse black pepper is the star of this Chinese black pepper chicken stir fry. Freshly ground black peppercorns provide an unbeatable aroma and spicy kick, so I recommend starting with whole peppercorns and cracking them with a mortar and pestle. Garlic - Freshly grating garlic infuses the black pepper marinade with loads of pungent garlicky flavor. If you’re out of fresh garlic, a teaspoon of garlic powder can be substituted. Shaoxing Wine - This Chinese cooking wine adds a subtle sweetness and loads of umami. If you don’t have Shaoxing, dry sherry or sake make good alternatives. Potato Starch - Potato starch helps keep the chicken moist by locking in its juices. It also helps the garlic black pepper sauce cling to the chicken. Other starches like cornstarch or arrowroot starch will work. Salt - Because chicken takes longer to cook than beef, adding the oyster sauce to the marinade will cause the meat to burn. That’s why I use salt in the marinade. Vegetable Oil - You want to use a neutral oil with a high smoke point for stir-frying. Avocado oil, canola oil, and sunflower oil are all good options. Olive oil is not a good option due to its green aroma and low smoke point. Onion - Crisp, sweet onions add a marvelous counterpoint to the savory chicken and spicy black pepper sauce. White onion, yellow onion, and red onions are all good options for this recipe. Bell Peppers - Although Panda Express only uses green bell peppers, I like using a 50:50 mix of red and green peppers. This brightens the dish, and the combination offers a contrast of sweet and mildly bitter tastes. Oyster Sauce - Oyster sauce brings a rich depth of flavor to this garlic black pepper chicken, tying all the flavors together while seasoning the dish. You could also substitute 1 ½ tablespoons of dark soy sauce with a teaspoon of sugar. Toasted Sesame Oil - A drizzle of toasted sesame oil added at the end contributes a nutty aroma to my black pepper chicken recipe.
How to Make Black Pepper Chicken
Coarsely crack the whole black peppercorns using a mortar and pestle. The large pieces of pepper offer bursts of peppery flavor that are the signature of Chinese black pepper chicken. If you don’t have a mortar and pestle, you can place the peppercorns in a sealed plastic bag and crush them with a rolling pin or the bottom of a heavy pan. Next, cut the chicken thighs into large, bite-sized pieces and combine the chicken pieces with the sauce ingredients in a bowl. Let this marinate while you prep the veggies. You can also store it in an airtight container and let it marinate overnight. When you’re ready to cook, add the vegetable oil to a hot skillet over medium-high heat. Add the marinated chicken pieces in a single layer, skin-side down. Let it brown undisturbed for about two minutes. This develops a beautiful golden brown crust and adds depth to our dish. Flip and brown the other side for another minute. Be careful not to overcrowd the pan; if necessary, cook the chicken in batches to ensure even browning. Add the onions and bell peppers to the pan, turn up the heat to high, and stir-fry everything together until the veggies are vibrant yet crisp and the meat is cooked through. This should take another one to two minutes. Finally, we need to bring our Chinese black pepper sauce together by drizzling the oyster sauce and toasted sesame oil over stir-fry. Toss everything together to coat the ingredients with the sauce mixture. Plate up your Chinese chicken with black pepper sauce and garnish by sprinkling on the remaining cracked pepper. Enjoy it hot over your favorite steamed rice (brown rice, white rice, and cauliflower rice are all good options).
Serve it With
Here are some ideas for turning this black pepper chicken into a complete Chinese-American meal. Consider starting off with a batch of my Spring Rolls. For a sweet and sour contrast to this dish’s spicy savory flavor, my Panda Express Orange Chicken or Crispy Coconut Shrimp are both great options. For veggies, try stir-frying some broccoli, carrots, and bok choy with garlic and season them with dark soy sauce. I like serving this with a side of plain white or brown rice, but Shrimp Fried Rice is another good option. If you’re in the mood for noodles, try out my Chicken Chow Mein recipe or my Chop Suey.
📖 Recipe
