WHAT IS BLACK PEPPER CHICKEN
One of the most popular menu items at Panda Express, one of the biggest Chinese restaurant chains in the US, is black pepper chicken, a delicious Chinese dish that has inspired several imitation recipes.
The dish is simple and consists of crispy onion, bell peppers, and succulent chicken pieces that are all dipped in a mouthwatering black pepper sauce.
This meal is incredibly simple, nutritious, and deliciously gratifying!
With an earthy, peppery undertone and an irresistible blend of sweet, spicy, and savory flavors, the black pepper sauce will have everyone coming back for more.
You won't need takeout after you figure out how to prepare delicious Chinese black pepper chicken at home!
REASONS TO LOVE THIS RECIPE
Simple and quick to prepare. It takes less than fifteen minutes to prepare in a single skillet from the time you start cooking.
Deep-frying is not necessary. After briefly marinating in cornstarch and seasonings, the chicken is pan-seared. Searing the chicken gives it a nice fried flavor without deep-frying it, and marinating it guarantees juicy, tasty chicken.
disparate textures. The crisp onion and bell pepper textures are complemented by the soft chicken chunks.
delicious sauce. The black pepper sauce coats every inch of the chicken and vegetables with a multitude of flavors that range from acidic to sweet to savory to spicy.
Adaptable. You can use chicken thighs or breasts, or you can replace the chicken with tofu, shrimp, or any other protein you choose, along with any vegetables you happen to have on hand. Even the heat can be changed to suit your preference.
nourishing. Lean chicken breasts and vegetables are used in this recipe. In order to provide a nutritious chicken supper that the whole family will like, it is also stir-fried with very little oil as opposed to deep-frying.
affordable. It costs a lot less than takeout. For a fraction of the cost of eating out, feed your entire family.
Ingredients that you'll require
Here are some crucial details regarding the components. Refer to the recipe card below for measurements.
Chicken: You can use boneless chicken thighs instead of the boneless skinless chicken breast that I use.
Oil: Use a high-smoking-point, neutral oil, like sunflower, canola, or vegetable oil.
Vegetables: Bell peppers and onions give the chicken a wonderful flavor and crunchy texture. I used bell peppers, green ones. For color and the variety of tastes they add to the dish, you can also add yellow or red bell peppers.
Aromatics: fresh red/green chile, garlic, and ginger. A burst of heat is added to the recipe with fresh chile. Depending on your preferred level of heat, use more or less. For a softer version, you can even leave it out.
For the Black Pepper Sauce
For the ideal flavor, use both light and dark soy sauce. Kikkoman is what I use.
Use white vinegar in place of rice vinegar if you don't have any on hand.
Brown sugar: balances the acidic flavor by adding sweetness. You can use as much or as little as you like.
Sesame oil that has been toasted enhances flavor. Pressing toasted sesame seeds yields toasted sesame oil. It smells stronger than conventional sesame oil and is deeper in color. As a result, it adds taste to food.
Black pepper is a key ingredient in this recipe. Make sure you use premium black pepper. For this dish, I strongly suggest using freshly ground black pepper. This is due to the potent citrus scent of freshly cracked black pepper, which is absent from pre-ground or sold-ground pepper.
Cornstarch: The thickening agent in the sauce is cornstarch. Moreover, cornstarch offers a thin coating that keeps the chicken from drying out while it cooks. Potato starch makes a good standin.
P.S. There was an error in the ingredient list, leaving off light soy sauce.
ACTIONABLE STEPS BY STEPS
Prepare the sauce.
In a small bowl, mix together the crushed black pepper, rice vinegar, light and dark soy sauces, brown sugar, toasted sesame oil, cornstarch, and water to make the black pepper sauce. Continue whisking until no lumps remain.
Give the chicken a marinade.
Apply 1 tablespoon of the sauce, 2 teaspoons of cornstarch, and salt to the chicken. Set it aside to make the onion, garlic, ginger, and pepper.
Cook the chicken till brown.
Bring a large skillet to a temperature of medium-high. Pour in a spoonful of oil and tilt the pan to coat the entire surface. Place the chicken in a single layer and cook it over medium heat until the bottom of it becomes golden. After that, turn the chicken pieces over and continue cooking them until they start to brown and are almost done. After that, place the chicken on a dish. Don't overcrowd the pan; if necessary, fry the chicken in batches.
Stir-fry veggies
In the same pan, heat up one tablespoon of oil. Saute for 30 seconds after adding the chopped chiles, ginger, and garlic. Add the onion and bell peppers right away. Vegetables should be stir-fried over a high heat until they are crisp and tender.
Mix together
Lower the flame to its lowest setting. Pour the sauce after whisking it to recombine. Give it a 30-second simmer. When the fried chicken is added, thoroughly mix it to reheat it.
Assist
Turn off the heat and sprinkle in some freshly ground black pepper. After combining, stir and serve hot.
USEFUL ADVICE
Assemble your ingredients ahead of time. Stir-fries cook quickly, so prepare everything before heating the pan, just like with other stir-fries.
Give the peppercorns a fresh grind. The flavor of freshly cracked black pepper is intense. The peppercorns can be crushed with a peppermill, mortar and pestle, or merely by placing them in a kitchen towel and pounding them with a rolling pin or other heavy instrument.
Do not omit the brief marinating period. It's necessary for chicken that is juicy, tender, and flavorful—just like restaurant-quality Chinese food.
While it's marinating, finish the other preparations. As the chicken marinates, get your aromatics and vegetables ready.
Before using, whisk the sauce. Since the cornstarch likes to sink to the bottom, mix the sauce thoroughly before serving.
RECIPE
Simple Recipe for Black Pepper Chicken
A recipe inspired by Panda Express. Bits of juicy, soft chicken in a flavorful sauce made with black pepper. Made with just a few simple ingredients, this homemade black pepper chicken tastes just as good—if not better—than your favorite Chinese takeout.
Ingredients
- 500 gram or 1.1 lbs skinless chicken breast cut into bite size cubes
- 2 tablespoon peanut oil
- salt as required
- 2 medium size onion cut into 1 inch cubes
- 1 large size green bell pepper cut into 1 inch cubes
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 fresh red/green chili chopped
- 2 tablespoon cornstarch
- ¼ teaspoon black pepper freshly ground
For the sauce
- ¾ teaspoon black pepper freshly ground
- 3 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoon water/chicken broth
Instructions
Make the sauce
- Make the black pepper sauce by whisking together the crushed black pepper, rice vinegar, soy sauce, brown sugar, toasted sesame oil, cornstarch, and water in a bowl until there are no lumps.
Marinate the chicken
- Coat chicken with 1 tablespoon of the sauce, 2 tablespoons of cornstarch, and salt. Rest it aside while you prepare the onion, ginger, garlic, and pepper.
Brown the chicken
- Heat a large frying pan until it's hot. Add one tablespoon of oil and tilt the pan to spread oil all over. Add chicken in a single layer and cook over medium flame until golden from the bottom. Then flip the chicken cubes over and cook until the chicken begins to brown and is almost cooked through. Then transfer the chicken to a plate. Make sure not to overcrowd the pan; cook the chicken in batches if needed.
Stir fry vegetables
- Heat 1 tablespoon oil in the same pan. Add ginger, garlic, and chopped chilies; Saute for 30 seconds. Immediately add onion and bell peppers. Stir fry over a high flame until the vegetables are crisp and tender.
Combine
- Reduce the flame to the lowest. Whisk the sauce to recombine and pour the sauce. Let it simmer for 30 seconds. Add the fried chicken and toss well until warmed through.
Serve
- Switch off the flame and add freshly ground black pepper. Stir to combine and serve hot.
Notes
Prepare your ingredients in advance. Like all stir-fries, you need everything ready before heating the pan.Use freshly ground peppercorns. Freshly cracked black pepper has a strong flavor. You can crush the peppercorns using a mortar and pestle or peppermill or just put them in a kitchen towel and pound them with a heavy object like a rolling pin.Don't skip the quick marinating process. It's essential for a tender, juicy, flavorful chicken, just like in Chinese restaurants.Use the marinating time to do other prep work. While the chicken is marinating, prepare your veggies and aromatics. Whisk the sauce before using.Always whisk the sauce well before using it, as the cornstarch tends to settle at the bottom.
