Black Pepper Chicken – Takeout Style! (VIDEO)

Some American Chinese takeout dishes are battered and deep fried (like Orange Chicken) – Black Pepper Chicken (and it’s beef counterpart, Black Pepper Beef) is one of the ones that are not! If you want similar dishes that are not battered but instead covered in a savory sauce, try:

• a crowd favorite and one of my most popular recipes is Beef and Broccoli
• if you want a chicken dish with lots of veggies, make Chinese Chicken and Broccoli, String Bean Chicken, or Mushroom Chicken
• Cashew Chicken or Kung Pao Chicken is another great choice for a weeknight dinner!

Ingredients for Black Pepper Chicken

Chicken

• 1 lb chicken thigh, cut into 1″ pieces – I like to use chicken thigh in this recipe but if you prefer chicken breast, feel free to substitute here. Try to cut the chicken into similar sized pieces so they cook evenly.
• 1 tbsp light soy sauce – I recommend using low sodium, light soy sauce – this is also called “all-purpose” soy sauce.
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
• 1/2 tbsp avocado oil, or other neutral oil like canola or vegetable
• 1 tbsp cornstarch – Cornstarch is a key ingredient in Chinese cooking because it is used for velveting the meat. Velveting is a Chinese technique where protein is marinated in cornstarch and cooked quickly in hot oil, resulting in the meat becoming tender and silky.

Vegetables & Aromatics

Note: Panda Express sells Black Pepper Chicken with celery; however, I’ve also seen it at Chinese restaurants with red and green bell peppers. Add whichever vegetable(s) you prefer – just make sure they are cut into similar sizes so they cook evenly.

• 3 stalks celery, cut at an angle to 1″ pieces
• 1 yellow onion, sliced
• 5 cloves garlic, minced
• 1 inch ginger, minced

Sauce

• 1/2 tbsp coarse ground black pepper
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp shaoxing wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
• 1 tsp sugar
• 1/4 tsp msg – this is optional.
• 1/2 cup chicken stock
• 1/2 tbsp cornstarch – cornstarch helps to thicken the sauce.

neutral oil for frying – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil. I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish. 

Black Pepper Chicken: Recipe Instructions

1. Marinate the Chicken and Mix the Sauce

The first step in making Black Pepper Chicken is cutting the chicken into 1″ pieces. Cut the chicken into uniform pieces so they cook evenly in the pan or wok.

Next, place the sliced chicken into a bowl with light soy sauce, white pepper, salt, sesame oil, neutral oil and cornstarch. Mix well with your hands and let marinate for at least 20 minutes.

Next, mix the sauce by combining chicken stock, light soy sauce, oyster sauce, shaoxing wine, sugar, cornstarch, and msg. I always like to premix my sauce to have it ready to go during the fast cooking process.

2. Velvet the Chicken

After the chicken is marinated, heat about a cup of neutral oil (I always prefer avocado oil) over high heat until smoking. Fry the chicken pieces (in batches if needed) for 2 minutes or until they are cooked through and golden brown. Remove the chicken and the excess oil to leave about 2 tbsp of oil left in the pan.

3. Sauté the Aromatics and Vegetables

Next, sauté the garlic and ginger for about 15 seconds until fragrant.

Once the aromatics are fragrant, add the onions and celery and cook for another minute.

4. Add Chicken and Sauce

Once the vegetables are crisp and cooked through, add back the chicken along with the sauce. Work quickly to mix the sauce together to evenly coat all the ingredients in the pan.

Continue cooking for another 1-2 minutes until the sauce has thickened and your Black Pepper Chicken is done! I love serving Black Pepper Chicken with a freshly steamed bowl of rice.

Storage and Reheating

You can store Black Pepper Chicken in the refrigerator in an airtight container for up to 3 days.

Because Black Pepper Chicken is not coated in a batter, you won’t have to worry about trying to restore the crispy texture of the dish – I recommend reheating this in the microwave or in a hot pan/wok for a couple minutes (add a little bit of water if you want to loosen up the chicken pieces that stuck together in the refrigerator).

What to Serve with Black Pepper Chicken

Love Panda Express and want to make a Panda Express inspired meal with your Black Pepper Chicken? You have to start with Panda Express Chow Mein and Egg Fried Rice. Add another protein, like Beef and Broccoli, Orange Chicken or the discontinued Sweetfire Chicken Breast. You could even add String Bean Chicken and Honey Walnut Shrimp! Don’t forget the Egg Rolls and you got yourself a perfect meal!

I know Panda Express doesn’t sell soup anymore but it’s not American Chinese takeout without a good Egg Drop Soup (or Chicken Corn Egg Drop Soup, if you want a heartier version) or Hot and Sour Soup!

Cooking With a Wok (Alternatives)

By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.

My KEY TIP would be to avoid crowding your pan – crowding can lead to your Black Pepper Chicken not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.

If you tried this Black Pepper Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

5 from 35 votes

Black Pepper Chicken

By: Chris Joe

Servings: 4

Prep: 15 minutes mins

Cook: 10 minutes mins

SaveSaved

Black Pepper Chicken is so easy and delicious to make at home in about 30 minutes! The chicken is juicy and paired with the crisp vegetables and savory black pepper sauce!

Equipment

• Wok

Ingredients 

1x2x3x

Chicken

• ▢ 1 lb chicken thigh, cut into 1" pieces
• ▢ 1 tbsp light soy sauce
• ▢ 1 tsp sesame oil
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp white pepper
• ▢ 1/2 tbsp avocado oil, or other neutral oil like canola or vegetable
• ▢ 1 tbsp cornstarch

Vegetables & Aromatics

• ▢ 3 stalks celery, cut at an angle to 1" pieces
• ▢ 1 yellow onion, sliced
• ▢ 5 cloves garlic, minced
• ▢ 1 inch ginger, minced

Sauce

• ▢ 1/2 tbsp coarse ground black pepper
• ▢ 2 tbsp oyster sauce
• ▢ 2 tbsp light soy sauce
• ▢ 1 tbsp shaoxing wine
• ▢ 1 tsp sugar
• ▢ 1/4 tsp msg
• ▢ 1/2 cup chicken stock
• ▢ 1/2 tbsp cornstarch

US Customary – Metric

Instructions 

• Slice chicken thigh into 1" pieces into a bowl with soy sauce, sesame oil, salt, white pepper, avocado oil and cornstarch. Mix until combined and marinate for 20.
• Slice celery at an angle into 1" pieces, onion into 1" pedals, and mince garlic and ginger and set aside.
• In a small bowl, mix oyster sauce, light soy sauce, coarse black pepper, shaoxing wine (or sherry cooking wine), sugar, chicken stock, and cornstarch and set aside.
• Over high heat, cook chicken for 2-3 minutes until cooked through and set aside.
• Over high heat, fry garlic and ginger for 15 seconds until fragrant. Add celery and onion and cook for 1-2 minutes. Add back chicken and sauce and continue cooking for 1-2 minutes to combine, until sauce has thickened. Serve with freshly steamed rice & enjoy!

Notes

Velveting – a Key Chinese Cooking Technique: Velveting is a key Chinese cooking technique that involves marinating the Black Pepper Chicken in cornstarch and various seasonings (such as white pepper, salt, Shaoxing wine, and oils) before quickly passing it through hot oil. It’s one of my favorite ways to guarantee moist and tender meat, and it’s a trick that I don’t hear home chefs talk about often. I love incorporating it into my recipes because it’s one of the best ways to make restaurant quality Chinese food at home!

Cut Evenly: I like to cut my protein and vegetables into similar, uniform pieces – this ensures that everything cooks relatively evenly. (It’s also more aesthetically pleasing!) You can adjust the size of the chicken and vegetables to your preference (smaller or larger) – just make sure to adjust the cooking time so they are ‘done’ to your liking!

Vegetables (Celery vs. Bell Peppers): Panda Express sells Black Pepper Chicken with celery; however, I’ve also seen it served at Chinese restaurants with red and green bell peppers. Add whichever vegetable(s) you prefer – just make sure they are cut into similar sizes so they cook evenly.

Success is in the Prep: Black Pepper Chicken is one of those dishes that comes together FAST once you start cooking. For this reason, it’s crucial that you prepare your ingredients (chicken and vegetables cut and portions, sauce mixed, etc) BEFORE you begin cooking. I like to have all of my ingredients in individual bowls, near my cook station so I can easily grab when needed.

Storage and Reheating

You can store Black Pepper Chicken in the refrigerator in an airtight container for up to 3 days.

Because Black Pepper Chicken is not coated in a batter, you won’t have to worry about trying to restore the crispy texture of the dish – I recommend reheating this in the microwave or in a hot pan/wok for a couple minutes (add a little bit of water if you want to loosen up the chicken pieces that stuck together in the refrigerator).

Nutrition

Calories: 339kcalCarbohydrates: 12gProtein: 22gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 112mgSodium: 1447mgPotassium: 439mgFiber: 1gSugar: 3gVitamin A: 225IUVitamin C: 4mgCalcium: 42mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Chinese

Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!