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.
HOW TO MAKE black pepper chicken VIDEO
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
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!
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.
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