Black Pepper Chicken inspired by Panda Express will have you skipping the takeout forever!
Forget about take-out because this Chinese inspired Black Pepper Chicken is healthier, tastes sensational and takes less time to make than running to your favorite restaurant! This Pepper Chicken is chock full of crunchy chicken, crisp-tender veggies and nutty peanuts coated in a sticky, sweet and peppery garlic stir fry sauce. The chicken is pan fried in minimal oil (but still emerges crazy crispy!) and is amenable to whatever veggies you like. Enjoy this Black Pepper Chicken with rice or low carb cauliflower rice and if you’re feeling even more gourmet, add a side of Ramen Noodle Salad and homemade egg rolls!
We are huge fans of Chinese chicken copycat recipes around here – and so are our readers! Don’t miss reader favorites including Honey Sesame Chicken, General Tso’s Chicken, Orange Chicken, Mongolian Chicken, Chicken and Broccoli Stir Fry, Sweet Fire Chicken, Chicken Stir Fry and Kung Pao Chicken.
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HOW TO MAKE black pepper chicken VIDEO
Why you’ll love pepper chicken
It’s quick and easy to make in just over 30 minutes. No marinating required, no multiple breading bowls and no messy deep frying!
The chicken is crispy without deep frying. The chicken is tossed in flour and cornstarch (the secret to crispy chicken), then cooked in a nonstick skillet which requires minimal oil. You will be blown away at how crispy your chicken can become without deep frying!
The peppery sauce is nothing short of addicting. The
stir fry sauce boasts a scrumptious, complex balance between salty, savory, sour, sweet and spicy punctuated with plenty of freshly ground pepper, zesty ginger, punchy garlic and citrusy Szechuan peppercorn.
The peanuts! While the Panda Express Black Pepper Chicken doesn’t include peanuts, they make everything better! The peanuts are toasted in the skillet to deepen their nuttiness and then added back to the stir fry with the sauce so they remain delightfully crunchy in every bite.
Make this recipe your own! Skip Panda Express and instead customize this recipe just how you like while feeding the family at a fraction of the price. Use boneless, skinless chicken breasts or chicken thighs, whatever veggies you like, make the sauce tame or spicy and serve over white rice, brown rice, zoodles, or noodles, etc.
What is black pepper chicken?
Black Pepper Chicken is an American-Chinese dish made popular by Panda Express – but it’s easy to make at home! It’s made with chunks of chicken, traditionally deep fried, but we are going to pan fry the chicken in this recipe, tossed in an umami forward savory sauce punctuated with plenty of freshly ground pepper and Szechuan peppercorn. Additionally, the sauce is grounded by soy sauce and oyster sauce, sweetened by honey, enlivened by rice wine, with plenty of ginger and garlic. It’s more peppery than spicy, savory, slightly sweet with a numbing zing from the Szechuan peppercorns.
ingredents for chinese black pepper chicken
This Black Pepper Chicken recipe is made with pantry friendly ingredients if you do much Asian cooking – which means it can be whipped up any time! That being said, there are quite a few ingredients, but remember they are just being whisked together or quickly stir fried – so please don’t be intimidated.
The ingredients can be broken into three sections:
- Chicken
- Stir fry sauce
- Stir fry vegetables
Let’s take a closer look at what you’ll need (full measurements in the recipe card at the bottom of the post):
FOR THE CHICKEN
FOR THE STIR FRY
FOR THE BLack Pepper STIR FRY SAUCE
What if I’m allergic to shellfish?
If you’re allergic to shellfish/vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce. You may also use soy sauce in a bind – just don’t expect as spectacular of results.
using fresh szechuan peppercorn
Toasting and grinding fresh Szechuan peppercorn yourself produces a more potent peppercorn than store-bought pre-ground. If you choose to toast/grind them yourself, start with HALF the amount then add more to taste as needed.
What is Szechuan Peppercorn? is it spicy?
Szechuan peppercorn (“peppercorn” is the correct plural form) are a berry from the husks of Chinese Ash trees in the citrus family. It actually doesn’t come from the same family as black pepper nor is it related to chili peppers. Instead, it is its own fabulous entity.
Szechuan peppercorn taste perfumy, complex, and peppery with a citrus zing and pine, lavender notes coupled with a tangible mouth-numbing sensation. They remind me of a complex cross between pepper, cardamom, ginger, clove and lemon.
Contrary to popular belief, Szechuan peppercorn are not spicier than black peppercorn, but they do boast a more complex peppery zing. The spicy illusion comes from the fact they are always cooked with chili peppers.
The tingling sensation associated with Szechuan peppercorn is caused by the molecule hydroxy-alpha-sanshool in the peppercorn that interacts with the nerve cell receptors in your lips and mouth – but don’t be alarmed! The molecule is simply telling the brain that the area is being touched and the brain confuses this with sensation of numbness.
can i substitute SZECHUAN PEPPERCORN?
Szechuan peppercorn adds peppery heat and complex citrus notes that is hard to replicate. Still, you may use a Szechuan peppercorn substitute if don’t have access to it. There are many substitutes such as grains of paradise, Tellicherry peppercorns and Tasmanian pepper but the most accessible is freshly ground pepper and coriander.
Pepper + Coriander: The pepper brings the peppery heat and the coriander brings the fresh, pungent citrus flavor. Use both freshy ground pepper and freshly ground coriander for best results when possible.
HOW TO MAKE BLACK PEPPER CHICKEN
This Black Pepper Chicken comes together quickly even though there are a few steps: 1) toast the peanuts, 2) bread the chicken, 3) cook the chicken, 4) simmer the sauce, 5) toss the chicken with the sauce. Let’s take a closer look at how to make the stir fry (full recipe in the recipe card at the bottom of the post or watch the HOW TO VIDEO):
- Step 1: Make the Black Pepper Stir Fry Sauce. Whisk together all of the stir fry sauce ingredients in a medium bowl and set aside.
- Step 2: Toast the peanuts. Toast the peanuts a dry, large nonstick skillet over medium heat until toasted golden in spots, stirring a few times.
- Step 3: Bread the chicken. This is the absolute quickest breaded chicken you will ever make! First, combine the chopped chicken and eggs in a freezer bag and turn to coat. Second, add the flour, cornstarch, and seasonings to a separate large freezer bag. Remove chicken from the eggs, dab off any excess and add the chicken to the flour bag. Give it a good shake and all your chicken will be coated in minutes – without any gummy hands!
- Step 4: Lightly pan fry the chicken. Even though this method uses minimal oil, you will be amazed at how crispy it gets! Simply heat some oil in a nonstick skillet and cook the chicken in two batches until it’s golden and cooked through.
- Step 5: Stir fry vegetables and aromatics. Stir fry the onions, bell peppers and celery until crisp tender, then add the garlic and ginger and sauté for 30 seconds.
- Step 6: Combine. Add the stir fry sauce and simmer until thickened, about 1-2 minutes, then stir in the peanuts and chicken until evenly coated. Serve immediately with rice!
Tips for making chinese black pepper chicken
This Black Pepper Chicken is very simple to make, but there are some helpful tips and tricks for efficiency and flavor:
Don’t chop the chicken too small. Larger pieces are harder to overcook and dry out while the exterior gets nice and crispy.
Thoroughly bread the chicken. If you notice any of the chicken pieces aren’t fully coated as you remove them from the breading, just dunk them in the breading at the bottom of the bag and toss with your hands.
Set a timer and DON’T over-cook the veggies because they will continue to cook in the sauce – we want crisp tender veggies, not tender crisp.
Use a nonstick skillet. The chicken is cooked in minimal oil so you need to use a nonstick skillet so it doesn’t stick and burn.
Use more or less oil. For even crispier chicken, you can fill the skillet 1/4-½ inch deep with oil. You can also use as little as one tablespoon of oil but the chicken won’t be as crispy.
Cook the chicken at high enough heat. The chicken should sizzle as soon as it touches the oil, otherwise it is not hot enough and will not get crispy.
Cook the chicken in batches. Give the chicken some space in the pan so the pieces have room to crisp up instead of steam.
For the juiciest chicken, don’t overcook! Test a piece at the earlier end of the cooking window.
The consistency of the sauce is up to you. For thinner sauce, simmer for less time or add a splash of broth, for thicker sauce, simmer for more time.
possible recipe variations
This Black Pepper Chicken is easy to customize in so many ways, here are just a few ideas:
- Customize the Black Pepper Stir Fry Sauce: The sauce is perfect for us, but you may find you like it sweeter, tangier, or spicier. Taste the sauce after it has simmered and the flavors have concentrated, then adjust how you like. Sweeten it up with honey or sugar, make it tangier with rice vinegar or more peppery with additional freshly ground pepper.
- Swap the vegetables: You can swap the bell peppers and celery for other veggies such as carrots, broccoli, snow peas, mushrooms, etc. Water chestnuts would also be tasty.
- Cashews: Swap the peanuts for cashews.
- Spicy or Mild Chinese Black Pepper Chicken: Keep the Black Pepper Chicken mild by omitting the chili sauce or add up to 1 tablespoon Asian chili sauce or 1 teaspoon red pepper flakes for spicier pepper chicken.
- Stir Fried Pepper Chicken: I highly recommend “velveting” the chicken if stir frying to create extra juicy, tender “velvety” chicken. Skip the breading and instead toss the chicken with 2 tablespoons reduced sodium soy sauce, 2 tablespoons cornstarch, 1 tablespoon rice wine and 1 teaspoon baking soda in a large freezer bag or bowl along with the same seasonings. Let the chicken rest for 15-30 minutes (no more or it can become mushy) before stir frying in a nonstick skillet.
- Crispy Deep Fried Pepper Chicken: Add enough vegetable oil to a Dutch oven or frying pan so it reaches 1-inch up the sides. Heat the oil to medium-high heat, between 350- and 375-degrees F. Once very hot, add the chicken in batches and cook until golden and cooked through, about 2-3 minutes. Remove to a paper towel lined plate to drain.
- Baked Pepper Chicken: Swap the cornstarch with an equal amount of flour in the breading for a total of 1 cup flour. Line a baking sheet with foil and lightly spray with cooking spray for easy cleanup. Let the baking sheet preheat in the oven so it’s nice and hot before adding the chicken. Carefully line the chicken in an even layer on the hot baking sheet and spray generously with cooking spray. Bake at 375 degrees for 10 minutes then move the baking sheet about 8″ away from broiler and broil until crispy, watching closely so the chicken doesn’t burn (about 2-4 minutes). Flip chicken pieces over and broil another 2-3 minutes, or until crispy if desired
- Gluten Free Black Pepper Chicken: Use gluten free flour, gluten free soy sauce or tamari, and gluten free oyster sauce.
- To make it vegan: Try out cubed tofu! Place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into 1-inch cubes before breading. Swap the chicken broth for vegetable broth and the oyster sauce for Lee Kum Kee Vegetarian Stir-Fry Sauce.
what to serve with pepper chicken
This Chinese Black Pepper Chicken is dripping with flavor so it pairs well with neutral sides such as:
Rice: I like jasmine rice or brown rice but any rice will work. Just pop the rice in your rice cooker for a hand’s off, easy side. You can also use microwave rice pouches if you’re making a single serving.
Low carb: Cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options. You can also use low carb noodles such as zoodles or spaghetti squash.
Noodles: Ramen, soba noodles, rice noodles or even linguine are a fun way to mix things up.
Appetizers: For a complete Asian feast, pair your Black Pepper Chicken with Pineapple Cream Cheese Wontons,
Crab Rangoons, Potstickers, and/or Egg Rolls
Salad: Some of our favorite Asian inspired salads include Ramen Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad.
Soups: Asian soups make a fantastic starter to this stir fry such as Wonton Soup, Egg Drop Soup or Miso Soup.
meal prep
This Chinese Black Pepper Chicken can be prepped in stages:
Peanuts: Toast the peanuts, let cool, then store in an airtight container for weeks.
The stir fry sauce: Whisk the sauce ingredients together but do not simmer/thicken. Store it in an airtight container in the refrigerator.
The chicken: Chop the chicken and store in an airtight container in the refrigerator for up to 24 hours.
Breading: Whisk the breading ingredients together in a Ziploc freezer bag. You can store the breading for weeks or proceed to dredge chicken then refrigerate:
Dredge chicken: Prepare chicken through dredging, then transfer it to a parchment paper lined baking sheet in a single layer. Cover the chicken tightly with plastic wrap and refrigerate. Let the chicken sit at room temperature for 20 minutes before cooking.
HOW TO STORE AND REHEAT
This Black Pepper Chicken is best served fresh because it is at peak crispiness, sauciness and juiciness. For leftovers:
How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating in microwave: Take care not to overcook the chicken or it can become rubbery in the microwave. Microwave for one minute then at 20 second intervals until warmed through.
How to reheat on the stove: Leftovers are best reheated on the stove, even if they are small portions. To reheat, heat a drizzle of oil over medium heat. Once hot, add the chicken, stirring occasionally until warmed through.
HOW TO freeze pepper chicken
I recommend freezing the chicken and sauce separately for the best texture. Otherwise, the chicken absorbs the sauce like a sponge:
1. Cook chicken according to directions then let cool to room temperature. Space chicken apart on a baking sheet then transfer to the freezer. Flash freeze for 1-2 hours or until the chicken is solid. This prevents the chicken from clumping together.
2. Add chicken to a freezer size bag, squeeze out excess air and label. Add the stir fry sauce to a separate freezer safe, airtight container.
3. Freeze the chicken and sauce separately for up to 3 months. When ready to use, thaw chicken and sauce in the refrigerator overnight. Bring the sauce to a simmer to thicken in a nonstick skillet, then add the chicken.
Looking for more chinese chicken recipes?
Cashew Chicken
Szechuan Chicken
Sweet and Sour Chicken
Honey Sesame Chicken
General Tso’s Chicken
Orange Chicken
Mongolian Chicken
Chicken and Broccoli Stir Fry
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Black Pepper Chicken
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Ingredients
CHICKEN AND BREADING
- 1 ½ lbs. chicken breasts or thighs cut into 1″ pieces
- 2 eggs
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/2 tsp EACH ground ginger, garlic powder, onion powder, paprika, salt, pepper
- 3 tablespoons vegetable, canola or peanut oil
BLACK PEPPER STIR FRY SAUCE
- 1/4 cup low sodium chicken broth
- 1/4 cup low sodium soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons honey
- 2 tablespoons Japanese rice wine or dry sherry
- 2 teaspoons cornstarch
- 1 1/2-2 teaspoons black pepper, preferable freshly ground
- 2 teaspoons ground Szechuan peppercorn/Szechuan powder( (See Notes/Warning for fresh)*
- 2 teaspoons toasted sesame oil
- 1-2 teaspoons Asian chili sauce (like sambal oelek or sriracha), optional
- 1/2 teaspoon yellow curry powder (optional if you have it)
STIR FRY
- 3/4 cup UNSALTED peanuts (optional)
- 1 tablespoon vegetable, canola or peanut oil
- 1/2 yellow onion, 1/2-inch chop
- 1 red bell pepper, 1-inch chop
- 1 orange bell pepper, 1-inch chop
- 3 stalks celery, ½ inch chop
- 1 tablespoon freshly grated ginger (may sub 1 tsp ground)
- 6 garlic cloves, minced (may sub 1 tsp powder)
For serving
- rice
- green onions, optional for garnish
Instructions
- TOAST PEANUTS: Toast the peanuts in a dry, large nonstick skillet over medium heat until toasted golden in spots, stirring a few times; remove from the skillet.
- MAKE SAUCE: Whisk the Stir Fry Sauce ingredients together in a medium bowl until the cornstarch is completely dissolved; set aside. You can start with less pepper and chili sauce and add more to taste.
- BREAD CHICKEN: Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove half of the chicken, dab off excess egg with paper towels and add to flour bag. Shake chicken until well coated, pressing coating into chicken from outside of the bag (or you can open the bag and use your hands). Remove chicken and repeat.
- COOK CHICKEN: Heat 3 tablespoons oil over medium-high heat in a NONSTICK skillet (you may use less oil but it will be less crispy or more oil for more crispy). Working in two batches, shake off excess breading from chicken and add to the hot skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.
- COMBINE: Whisk the Stir Fry Sauce (to recombine) and add to the veggies. Simmer until the sauce thickens (it will thicken a little more when combined with the chicken), 1-2 minutes. Add the chicken and peanuts and stir to coat. Adjust to taste with additional, honey, soy sauce, pepper or chili sauce. Garnish with green onions if desired. Serve with rice.
Video
Notes
Tips and Tricks
- Oyster sauce: Oyster sauce is the base of almost ever stir fry sauce and bumps up the savory umami character. Oyster sauce is a thick, brown sauce with a balance between sweet and salty with an earthy undertone. You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You truly can taste the difference and will be sorely disappointed with less quality brands.
- Rice wine: I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same. Rice vinegar will add an acidic flavor without the sweetness.
- Szechuan peppercorn: You will need ground Szechuan peppercorn for this recipe. It can be found on Amazon (my fav!) at most Asian markets (call first) spice stores, or sometimes specialty stores like Whole Foods and Sprouts. Contrary to popular belief, Szechuan peppercorn are not spicier than black peppercorn, but they do boast a more complex peppery zing. The spicy illusion comes from the fact they are always cooked with chili peppers.
- Szechuan peppercorn substitute: Use equal amounts of freshly ground pepper and freshly ground coriander.
- Using fresh Szechuan peppercorn: Toasting and grinding fresh Szechuan peppercorn yourself produces a more potent peppercorn than store-bought pre-ground. If you choose to toast/grind them yourself, start with HALF the amount then add more to taste as needed.
- Gluten Free Black Pepper Chicken: Use gluten free flour, gluten free soy sauce or tamari, and gluten free oyster sauce.
How to Store and Reheat
- How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating in microwave: Take care not to overcook the chicken or it can become rubbery in the microwave. Microwave for one minute then at 20 second intervals until warmed through.
- How to reheat on the stove: Leftovers are best reheated on the stove, even if they are small portions. To reheat, heat a drizzle of oil over medium heat. Once hot, add the chicken, stirring occasionally until warmed through.
- How to freeze: Freeze the chicken and sauce separately. Cook chicken according to directions then let cool to room temperature. Space chicken apart on a baking sheet then transfer to the freezer. Flash freeze for 1-2 hours or until the chicken is solid. Add chicken to a freezer size bag, squeeze out excess air. Add the stir fry sauce to a separate freezer safe, airtight container. Freeze the chicken and sauce separately for up to 3 months. When ready to use, thaw chicken and sauce in the refrigerator overnight. Bring the sauce to a simmer to thicken in a nonstick skillet, then add the chicken.
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Sue Olsen says
Can’t wait to make this!
Jen says
Thanks Sue, I hope you love it!
I'manee says
This was SO DELICIOUS! I think it may be one of our new favorite recipes! I doubled the sauce and added an extra bell pepper (yellow) because we love bell peppers in our stir fry. The sauce was to die for, veggies nice and crunchy – this was so much better than take out!
Thank you for creating and for sharing.
Jen says
Thank you so much for being the first to review this recipe I’manee! I’m thrilled you loved it more than takeout!!!
Jennifer Fulk says
Hi! Did you double all the ingredients in the sauce?
I'manee says
Hello!
I did maybe a measurement less than what fully doubling on all the sauce ingredients would call for, but basically doubled, yes! It was peppery, just a warning! But it was perfect peppery, not too much. 🙂
Jennifer Fulk says
Can’t wait to make this. If I double the sauce, do you recommend doubling all the ingredients even the pepper and pepper powder?
Jen says
I would double all of the ingredients but if you aren’t sure about the pepper, then it is super easy to start with less and add more to taste.
Jennifer Fulk says
This was sooooo fabulous! My favorite stir fry ever. I doubled the sauce using 3 tsp black pepper and 2 tsp Szechuan peppercorn. 2 tsps was plenty- very tingly! Omitted celery and added zucchini and mushroom instead. Rice and egg rolls completed the meal. A plus! Thank you!
Jennifer Fulk says
Oh I also didn’t bread the chicken just marinaded it on the counter for 30 min with the instructions and ingredients you suggested.
Jen says
Thank you Jennifer, I’m so pleased you loved it! Thanks for sharing how you double the sauce!
Joanna says
1 million times better than take out! I love your recipe creations. This one turned out fabulous I followed the substitution you provided for the Szechuan pepper. I also added a few broccoli florets just for fun because I always have one on hand for your recipes I think I might make it again tonight!
Jen says
I love hearing it was better than takeout! It’s the ultimate complement that you want to make it again tomorrow. Thanks Joanna!
Pam says
Really Delish!!! Made this for dinner tonight, was absolutely scrumptious! I subbed in Bok Choy instead of celery and it was great, love the crunch of the stalks and vibrant green of the “leaves” when they’re just lightly cooked. I will definitely make this one again! Thanks for sharing the goodness.
Jen says
Thank you so much, Pam! Your substitution of Bok Choy sounds great! I am so happy it is a new repeat!
janet says
made this tonite and it was fabulous! it’s a keeper! thank you
Jen says
I’m so happy to hear that, thanks Janet!
Cheryl L says
Wow! So good! You never disappoint. Thank you for sharing all of your delicious recipes.
Jen says
You are so welcome, Cheryl! I am so happy this did not disappoint! Thanks for the great review!
MK says
I am excited to try this! But i had one question, I don’t cook with alcohol. Is there a substitute that you can suggest for the rice wine?
Jen says
I would try white grape juice. Enjoy!