top of page

Chinese Black Pepper Chicken

Chinese food requires lots of prep but the cooking is so quick that I have to make It at least once a week. And this Chinese black pepper chicken was amazing! I served it with egg fried rice and the kids ate it all up. The best thing about this dish is that the vegetables are still crispy and fresh! Take out will be a thing of the past once you try this recipe. 

Chinese Black Pepper Chicken


300 grams boneless chicken breast- cut into bite sized pieces 


1/2 teaspoon black pepper- crushed 

1/2 teaspoon salt 

1 teaspoon garlic 

1 egg white 

3 tabelspons corn starch 


2 teaspoons garlic 

2-3 green chillies 


1 onion- in chunks 

1 green pepper- in chunks 

1 red pepper- in chunks 

1 yellow pepper- in chunks 

1 spring onion- in chunks 


1 teaspoon vinegar 

1 tablespoon soy sauce

1 tablespoon oyster sauce 

Other ingredients 

Corn starch slurry- 1 teaspoon corn starch mixed in 3 teaspoon water 

Salt- to taste 

1/4 teaspoon black pepper- crushed

1 tablespoon oil 


  1. Cut the chicken into bite sized pieces. 

  2. Mix the chicken in the marination ingredients. Mix well and set it aside to marinate for 15 minutes. 

  3. Heat some oil for deep frying to 180c. Fry the chicken in batches for 2-3 minutes. The chicken wont have much colour and that is fine. Once you have fried the chicken in batches, fry the chicken once more until golden and crispy. 

  4. Remove the chicken from the oil and set It aside. 

  5. Remove the oil from the wok. 

  6. Heat 1.5 tablespoon oil in the wok. Add garlic and green chillies. Stir fry for 30 seconds. Add the peppers and onions to the wok and stir fry them for 1-2 minutes on a high heat, then add 1/2 cup water. 

  7. Add the sauces and 1/2 teaspoon black pepper. Cook on a high heat for 1-2 minutes. 

  8. Add the cornstarch slurry and cook for 30 seconds until thickened. Add the chicken back to the wok and cook them for a minute. 

  9. Adjust the seasoning and serve. 

Recent Posts

See All


bottom of page