Chinese Black Pepper Chicken


Recipe courtesy – Adapted from here

  1. Chicken thighs – 400 gm, cut into 1/2 inch pieces

2. Salt – 1 – 2 pinches (the sauces are salty so do not use more than 1 – 2 pinches)

Corn starch – 3 – 4 tbsp

3. Oil – To deep-fry

For the sauce

4. Oyster sauce – 2 tbsp

Dark soy sauce – 1 tbsp

Freshly crushed black pepper – 1 – 1.5 tsp or to taste

Sugar – 1/4 tsp

5. Oil – 1 tbsp

6. Onion – 1/3 cup, chopped

Garlic – 2 small, minced

Green and red bell pepper – 1/3 cup each, chopped

Spring onion – 3 tbsp, cut into 3/4 inch pieces



  1. Combine chicken pieces with salt, pepper and corn starch. Deep fry until golden and crispy, about 6 minutes. Fry in 2 batches, do not over crowd the pan.
  2. Combine all the ingredients for the sauce in a small bowl.
  3. Heat 1 tbsp oil (you can use the leftover oil from deep-frying) in a wok over medium-high heat. Add onion, garlic and bell peppers. Cook for 1 – 2 minutes. Add fried chicken and sauce. Toss well. Add spring onion and stir-fry for 1 minute. Serve immediately with noodles/fried rice.
Chinese Black Pepper Chicken

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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