Easy Chinese Black Pepper Chicken
Serve Chinese black pepper chicken over steamed rice to catch the glossy sauce, with tender chicken, sweet onions and freshly cracked pepper in every bite.
This easy Chinese black pepper chicken combines tender chicken, sweet onions and green onions in a glossy homemade black pepper sauce. Soy sauce, oyster sauce, garlic and ginger add savoury flavour, with a little sweetness from hoisin and brown sugar. Cook the chicken in batches so it browns nicely, then toss everything together just before serving. Spoon it over steamed rice for a satisfying stir-fry dinner ready in about 35 minutes.
Chinese Black Pepper Chicken with Onions
Thinly sliced chicken and onions are tossed in a savoury homemade black pepper sauce with garlic, ginger and a touch of sweetness. The sauce lightly coats the browned chicken, making it easy to serve over rice or noodles.
Why You’ll Love This Chicken Stir-Fry
Freshly cracked pepper gives the sauce a warm bite, balanced by soy sauce, oyster sauce and hoisin. The onions add sweetness and a little crunch. Cook the chicken in batches so it browns, then toss it with the sauce just before serving.
A Takeout-Inspired Weeknight Dinner
This easy black pepper chicken makes a satisfying family dinner in about 35 minutes. Start the rice before cooking the chicken, and add steamed broccoli or bok choy on the side. You can slice the onions and mix the sauce ahead to make dinner a little easier.
Simple Ingredients
Ingredients for Chinese Black Pepper Chicken
Chicken thighs, sliced onions and green onions form the base of this easy stir-fry. Soy sauce, oyster sauce and hoisin bring savoury depth to the homemade black pepper sauce, balanced with rice vinegar and a little brown sugar. Have the garlic and ginger ready before heating the pan—once cooking starts, things move quickly.
Tips for Flavourful Black Pepper Chicken
Watch the sauce. Toss just until it coats the chicken. If it becomes too thick, loosen it with a splash of broth or water.
Slice evenly. Cut the chicken about ¼ inch thick so the pieces cook at a similar rate.
Prepare everything first. Mix the sauce and chop the vegetables before heating the skillet. Stir-frying moves quickly.
Give the chicken room. Cook in batches with the pieces spread in a single layer. A crowded pan makes browning harder.
Use freshly cracked pepper. It brings a fragrant, peppery bite to the homemade sauce. Add a little more at the end if you like.
Keep some crunch. Cook the yellow onion just until slightly softened, then add the green onions near the end.
Whisk before pouring. Cornstarch settles as the sauce sits. Stir it again so it thickens evenly.
My Kitchen Tip for Black Pepper Chicken
Add the garlic and ginger after the onions have softened, giving them about 30 seconds in the pan before pouring in the sauce. They should smell fragrant without browning deeply—burnt garlic can make the black pepper sauce taste bitter.
Easy Chinese Black Pepper Chicken
Equipment
- Large skillet or wok
- Cutting board
- Chef’s knife
- Medium mixing bowl
- Small mixing bowl
- Measuring cups
- Measuring spoons
- Whisk
- Wooden spoon or silicone spatula
- Tongs
- Serving spoon
Ingredients
Chicken and Marinade
- 1½ lb chicken thighs boneless, skinless chicken thighs, cut into bite-sized slices about ¼ inch thick
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- ⅓ cup cornstarch
- 3 tablespoons vegetable oil or avocado oil divided
Black Pepper Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon freshly cracked black pepper plus extra to taste
- ½ teaspoon garlic powder
- ⅓ cup chicken broth or water
- 1 teaspoon cornstarch
Onions and Aromatics
- 1 medium yellow onion thinly sliced
- 4 green onions sliced diagonally into short pieces
- 3 cloves garlic minced
- 1 teaspoon freshly grated ginger
Instructions
How to Make Chinese Black Pepper Chicken
- Marinate the chicken. Toss the sliced chicken with 2 tablespoons soy sauce, Shaoxing wine and 1 teaspoon sesame oil. Refrigerate for 10 minutes while preparing the sauce and vegetables.
- Make the sauce. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, hoisin, brown sugar, rice vinegar, sesame oil, black pepper, garlic powder, broth and 1 teaspoon cornstarch.
- Coat the chicken. Sprinkle the ⅓ cup cornstarch over the marinated chicken. Toss well, separating the pieces so each has an even coating.
- Brown in batches. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add half the chicken in a single layer. Cook for approximately 2–3 minutes per side, until browned and cooked through. Transfer to a clean plate. Repeat with another tablespoon oil and the remaining chicken, adjusting the heat if the coating starts to burn.
- Stir-fry the onions. Add the remaining tablespoon oil to the skillet. Add the yellow onion and white parts of the green onions. Cook for about 2 minutes, stirring, until slightly softened with some crunch remaining.
- Add garlic and ginger. Stir in the minced garlic and grated ginger. Cook for about 30 seconds, just until fragrant.
- Thicken the sauce. Whisk the prepared sauce again, then pour it into the skillet. Bring to a gentle simmer and stir for 1–2 minutes, until slightly thickened.
- Finish the chicken. Return the chicken and its collected juices to the skillet. Add the green onion tops and toss for 1–2 minutes, until hot and lightly coated in sauce. Add a splash of broth or water if the coating becomes too thick. Check that the thickest chicken pieces reach 74°C (165°F).
- Serve. Add extra freshly cracked black pepper to taste and serve immediately with steamed rice or noodles.
Notes
- Chicken choice: Boneless, skinless thighs stay juicy in this black pepper chicken stir-fry. Chicken breast also works; slice evenly and avoid overcooking.
- Cornstarch amounts: Use ⅓ cup to coat the chicken and a separate 1 teaspoon in the sauce.
- Pepper flavour: Start with 1 teaspoon freshly cracked black pepper. Add more after tasting the finished dish if you prefer a stronger bite.
- Shaoxing substitute: Dry sherry can replace the Shaoxing wine in the marinade.
- Sauce consistency: The black pepper sauce should coat the chicken. If it thickens too much, stir in broth or water a tablespoon at a time.
- Serving: Serve immediately for the best texture, with the onions still slightly crisp. Rice and noodles are serving suggestions and are not included in the ingredient quantities.