Quick & Flavorful Black Pepper Chicken Recipe

I’m going to tell you a story about how I stumbled into this recipe that’s honestly TOO good to keep to myself.

Picture me sprawled on my couch on night, scrolling TikTok way too late, when bam, this black pepper chicken video hits me right in the hunger feels.

The sauce is all glossy, the chicken’s sizzling, and I’m just sitting there thinking, what is this and why am I starving right now?

I’d never even heard of it before, but you know me, I HAD to try it!

I messed with it to fit my taste, cranked up the pepper, tweaked the sauce, and holy crap, you guys, it turned out SOOOO good.

Like, I-couldn’t-stop-eating-it good!!!

Now I’m here spilling all the details because you NEED this in your life.

Trust me, it’s about to become your new favorite, and I can’t wait to share how I made it mine!

Stuff You’ll Need for This Black Pepper Chicken

• Chicken thighs (skin on): I grab chicken thighs with the skin still on because that skin soaks up the sauce and gets all soft and ridiculous. It’s honestly the best part, and I’m not sorry about it.
  
  
• Cornstarch: I coat the chicken in cornstarch first. It gives the thighs this light, crispy edge that holds up in the sauce. Makes it way better, trust me.
  
  
• Oyster sauce: This is that thick, dark stuff that adds a salty, savory punch. I use it to give the sauce some guts.
  
  
• Soy sauce: Just your basic soy sauce for that familiar salty kick, I splash it in to round things out.
  
  
• Sweet chili sauce (my sneaky addition): Here’s my curveball – sweet chili sauce. It’s at any grocery store, not spicy at all, just garlicky and sweet. I toss it in to keep things from getting too heavy.
  
  
• Chili flakes: I shake some chili flakes in when I want a little edge. Totally optional – skip it if you’re not into the heat.
  
  
• Black pepper (A LOT): The whole point, right? I go hard with the black pepper because sharp, gritty bite is what makes this dish sing. Freshly ground is my move.
  
  
• Garlic powder: It’s the behind-the-scenes helper that keeps everything humming.
  
  
• Butter: A chunk of butter slips in there to smooth things out and make the sauce feel rich.
  
  
• Minced garlic: These little bits frying up in the pan with butter smell unreal.

5 Steps to Whip Up This Black Pepper Chicken

Step 1: Prep the chicken

• Start by pulling the bones out of those chicken thighs (keep the skin on).
• Sprinkle on some salt and black pepper, then coat each piece with cornstarch.

Step 2: Mix the sauce

• Grab a small bowl and toss in oyster sauce, soy sauce, sweet chili sauce, garlic powder, a big pile of black pepper, and chili flakes.
• Splash in a bit of water, then stir it all up.

Step 3: Fry the chicken

• Heat a pan with vegetable oil.
• Fry those thighs until they’re golden and crisp, flipping to hit both sides.
• Drain off any extra oil when done, but keep that pan ready.

Step 4: Build the sauce in the pan

• Drop a chunk of butter into the hot pan, let it melt, then throw in minced garlic.
• Stir until it smells amazing – about 30 seconds.
• Pour in the sauce mix, give it a quick stir for a minute, and watch it start to bubble.

Step 5: Coat the chicken and finish it

• Toss the chicken back into the pan with the sauce.
• Flip those thighs so they soak up the goodness on both sides – see that sauce getting thick and sticking to the skin? PERFECT.
• When it looks too good to resist, turn of the heat.
• Serve it hot with white rice.

Helpful Tips to Nail This Black Pepper Chicken First Time

Wanna make this a total win on your first try? Here’s what I’ve figured out to keep it easy and awesome for you.

• I always pat the chicken thighs dry with a paper towel before seasoning – you should too. It makes the cornstarch stick way better for that crispy bite.
  
• I go heavy on the black pepper when seasoning the chicken. You don’t wanna hold back here because it’s what makes this dish pop.
  
• When you’re frying, I’d say don’t crowd the pan. Give those thighs space to get golden, or they’ll just steam. Trust me, I learned that the hard way.
  
• I keep my garlic moving in the butter so it doesn’t burn. You don’t want bitter vibes ruining that sauce, so stir it quick.
  
• After tossing the chicken back in, I let it sit off the heat for a minute. It helps the sauce soak into the skin.

FAQs for This Recipe

1. Can I use chicken breasts instead of thighs?

You totally can! I love thighs for the juicy skin vibe, but breasts work if that’s your thing. Just don’t overcook them because they dry out faster. Cut them into chunks and coat with cornstarch like usual.

2. What if I don’t have sweet chili sauce?

No stress if you’re missing it. I’d mix a teaspoon of honey with a pinch of garlic powder and a tiny shake of chili flakes. It’s not exact, but it’ll et you close to that sweet-garlicky balance I sneak in.

3. Do I really need cornstarch for the chicken?

Not gonna lie, you could skip it, but I wouldn’t. Cornstarch gives that golden, crispy edge that holds up in the sauce. Without it, you’ll still get flavor, just less of that killer texture I’m obsessed with.

4. Can I make this ahead of time?

Yes, you can! I’ve fried the chicken and mixed the sauce a few hours early, then kept them separate. When you’re ready, just heat the pan, do the butter-garlic step, and finish it quick.

5. What’s the best way to store leftovers?

If you’ve got extras, I chuck mine in a container and stick it in the fridge for up to 3 days. Reheat it in a pan with a splash of water to loosen the sauce. Microwaving works too, but the skin won’t stay as nice.