Black Pepper Chicken Recipe [Easy 3 Step Process]

This Black Pepper Chicken Recipe is one of the easiest and most savory Chinese culinary made with boneless chicken and a few veggies like bell peppers and onions. The black pepper is a key player that brings all the fiery and tangy taste.

You might have tried many chicken recipes, but the black pepper chicken is an exceptional cuisine with a robust and tangy taste, a very tangy recipe.

The taste of black pepper chicken is akin to Chicken Jalfrezi, a famous Pakistani chicken recipe, because we used capsicum (bell pepper) in both recipes. But in Jalfrezi, we don’t use black pepper or soy sauce.

If you’re living in USA, the Black Pepper Chicken might come across in your eyes because it’s one of its famous recipes on the Panda Express menu (The largest Chain Of Chinese Restaurants in the USA).

Nonetheless, today, I will teach you how to make this savory chicken recipe in your kitchen so that you don’t have to go out to try it.

Why The Black Pepper Chicken Will Win Your Heart

Offers Best Taste: Savory, umami, tangy, juicy, ferry… I’m running out of vocabulary when defining the taste of the Black pepper chicken recipe. It has unique flavors and feels filling and hearty on your stomach.

Super Appealing Texture: The colorful ball pepper, juicy chicken chunks, and glossy back pepper sauce look super appealing, making it the best recipe to serve in front of your honorable guests.

Easy To Make: What I love about this recipe is its simplicity. You only need a handful of common ingredients to create this dish. It takes less time to come out and doesn’t require deep frying.

Versatile: Black Pepper Chicken is versatile; you can customize and swap the ingredients according to your taste. You can add different veggies to make it more nutritious.

Nutritious: The succulent chicken pieces and bell peppers are excellent protein sources. If you’re aiming for high protein goals, this recipe will help you to hit your protein intake goals.

3 Step Process

Making sauce, marinating, frying… These are three steps involved in this entire recipe. I hate deep frying because it’s a time-consuming process; luckily, in the case of black pepper chicken, you just need to lightly fry the veggies and chicken to get the best flavors.

Making sauce is also a breeze, and it’s an appropriate task for me. I bring all the ingredients to my patio under the sun and do my best work. And only come to the kitchen to complete the last step, frying.

While frying the sizzle of veggies and chicken, the aromatic flavor of black pepper stimulates my appetite and even makes me drool.

In a nutshell, making black pepper chicken is enjoyable, fun, and super easy. So if you’re easy going lady and want to work in a laid-back environment, this chicken recipe is going to be your best companion.

Ingredients

Chicken: The small and boneless chicken chunks are typically used in this recipe. Based on your preferences, you can also opt for bone-in chicken.

Black pepper: This is one of the prime ingredients you must use in this recipe. Without it, you craft this recipe.

Oil: You need oil to fry the chicken and veggies. I’m using canola oil. You can use any kind of vegetable oil.

Garlic Ginger Paste: I like to use garlic ginger paste to add a layer of warmth over the chicken pieces, making the frying process more aromatic.

Veggies: Ball pepper, onions, and some green chilies, that’s it. Those are the three veggies that I’m gonna used in the recipe. I’ve also added Dundicut (round red pepper) for a more appealing texture and zesty flavor. You can further swap these ingredients according to your desire.

Sauces: Soy sauce, vinegar, and red chili sauce are the only ingredients we will use to make black pepper sauce.

Sesame Seeds: If the sesame seeds are available in your pantry, sprinkle them over the dish to bring a nutty flavor. These seeds also boost the visual appeal of the final dish.

Instructions:

First, Make The Sauce

The first process is to whip up the black pepper sauce. Add the soy sauce, red chili sauce, vinegar, black pepper, and corn flour in a mixing bowl. I’m also adding two tablespoons of water to prevent any lumps. Mix it well and set it aside.

Marination:

The marination process is even simpler. Add chicken to a mixing bowl and toss the corn flour. Instead of corn flour, you can also use small Breadcrumbs; the only mission is to elevate chicken chunks’ taste, crispiness, hues, and juiciness. Then, add garlic ginger paste and two tablespoons of black pepper sauce, which we recently made. Now mix the medley and set it aside for 10 minutes.

Frying:

Take a frying pan and add a small amount of oil. Now toss the marinated chicken in oil and fry it once it changes the color. Here, you don’t need over fry the chicken. It took me around 3 or 4 minutes to get the golden brown color of chicken. Now, transfer the golden chicken to a plate, and set it aside.

First fry the garlic ginger paste in heated oil for 1 minute. Add onions, bell pepper, and green chilis in the same pan, and fry for 2 minutes on a medium flame.

Then, pour the black pepper sauce and chicken. I’m adding a splash of water that will help all the ingredients to cook quickly and prevent them from sticking at the bottom. At this stage, add salt and sesame seeds. Let it all fry together for 5 to 6 minutes, stirring occasionally to ensure even cooking.

Pro Tips

Small wedges of bell pepper and onions look perfect in the recipe. I prefer to cut these ingredients equally for a more elegant texture.

Have you heard about Dundicuts? It’s a beautiful round red chili that is often used in Asian regions. Use 3 to 4 Dundicuts for a more appealing and bold texture.

Add one tablespoon of yogurt while marinating the chicken for more creamy and juicy chicken pieces.

FAQs

There is nothing wrong with storing black pepper chicken in the refrigerator. You can store it for 2 days. Upon reusing, simply reheat it in a pan on the stove over low to medium heat until heated through, stirring occasionally.

To elevate the tangy profile, you must amp up the amount of black pepper and red chili sauce in black pepper sauce. Also, use an extra amount of sauce in the marination process.

You can serve black pepper chicken with white rice, naans, or chapati. A minute chutney or fresh cucumber salad pairs perfectly with this spicy chicken treat.