Some nights call for a takeout style dinner that you can easily make in your own kitchen, and this sizzling black pepper chicken is exactly that. My mom used to make a version of this whenever she wanted something bold and peppery on the table and I still think about it all the time.
What Is Sizzling Black Pepper Chicken?
Sizzling black pepper chicken is a classic Cantonese style stir-fry featuring glossy, peppery sauce made with soy sauce, oyster sauce, and a generous amount of ground black pepper.
The chicken gets a quick marinade for tenderness, then everything gets tossed together in a hot wok with onion, celery, and green onion. It's a dish you will find at most Cantonese restaurants and it comes together at home faster than you think.
Why You'll Love Sizzling Black Pepper Chicken
- Restaurant quality at home: That deep, peppery sauce tastes like something you would order out (minus the delivery fee).
- Ready in under 30 minutes: From start to finish, this comes together in less than 30 minutes.
- One pan, big flavor: Everything cooks in a single wok, so cleanup is easy and the flavor still goes hard.
Equipment You'll Need
- Wok or large skillet
- Mixing bowls
- Measuring spoons and cups
Ingredients for Sizzling Black Pepper Chicken
Chicken Marinade
- Chicken Breast: Cut them into ½-inch strips
- Soy Sauce
- Oyster Sauce
- Shaoxing Wine: A Chinese cooking wine that brings a subtle sweetness and rounds out the marinade. You can substitute with equal parts rice vinegar and water for a non-alcoholic version.
- Salt
- White Pepper
- Corn Starch
Black Pepper Sauce
- Soy Sauce
- Dark Soy Sauce: Thicker and less salty than regular soy sauce, mainly used here for that rich color.
- Oyster Sauce
- Shaoxing Wine
- Sugar
- Sesame Oil
- Low Sodium Chicken Broth
- Ground Black Pepper: The star of this dish so use a good-quality one!
- Corn Starch
Stir Fry Ingredients
- Neutral Oil
- Garlic
- Ginger
- Yellow Onion
- Celery
- Green Onions
To Serve
- Cooked White Rice
Customizations
- Swap the protein: Thinly sliced beef or shrimp both work great in place of chicken.
- Add more veggies: Bell peppers or snap peas are a nice way to bulk this up even more.
- Turn up the heat: A sliced fresh chili or a spoon of chili crisp at the end adds a spicy kick.
How to Make Sizzling Black Pepper Chicken
Marinate the Chicken
Toss the chicken with the soy sauce, oyster sauce, Shaoxing wine, salt, white pepper, and corn starch. Let it sit for about 15 minutes while you prep everything else.
Make the Black Pepper Sauce
In a medium bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, chicken broth, ground black pepper, and corn starch. Set the sauce aside.
Cook the Chicken
Heat 1 tablespoon of the neutral oil in a wok over medium high heat. Add the marinated chicken and stir fry for around 3-4 minutes until browned and just cooked through. Remove and set aside.
Stir Fry the Vegetables
Add the remaining oil to the wok, then add the garlic and ginger and saute for about 30 seconds until fragrant.
Add the onion, celery, and green onions and saute for around 2-3 minutes until softened.
Bring It All Together
Return the chicken to the wok and pour in the sauce. Bring to a simmer and toss everything to coat, cooking for around 1-2 minutes until the sauce thickens and clings to the chicken.
Serve the Sizzling Black Pepper Chicken
Serve your sizzling black pepper chicken hot over white rice.
Storage
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in a microwave.
Tips to Make the Perfect Sizzling Black Pepper Chicken
- Get your wok screaming hot: A hot wok is what gives this dish that real restaurant sear instead of a soggy stir fry.
- Do not overcrowd the pan: Cook the chicken in batches if needed so it browns instead of steams.
Frequently Asked Questions (FAQs)
What does sizzling black pepper chicken taste like?
It is savory, peppery, and slightly sweet, with a glossy sauce that coats to every bite of the chicken and vegetables.
Can I make this without a wok?
Yes, a large skillet works fine. Just make sure it gets very hot before you add the chicken.
Is dark soy sauce the same as regular soy sauce?
No, dark soy sauce is thicker, less salty, and mainly used for color and depth rather than straight up saltiness.
Can I make sizzling black pepper chicken ahead of time?
You can marinate the chicken and mix the sauce a day ahead, but the actual stir fry is best done right before serving.
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Sizzling Black Pepper Chicken
Equipment
Ingredients
Chicken Marinade
- 1.25 pound chicken breast cut into ½-inch strips
- 1.5 tablespoon soy sauce
- 2 teaspoon oyster sauce
- 1 tablespoon Shaoxing wine
- ¼ teaspoon salt
- Dash of white pepper
- 2 teaspoon corn starch
Black Pepper Sauce
- 3 tablespoon soy sauce
- 1.5 tablespoon dark soy sauce
- 1.5 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoon granulated sugar
- 1 teaspoon sesame oil
- ½ cup low-sodium chicken broth
- 1 teaspoon ground black pepper
- 1 tablespoon corn starch
Stir-Fry Ingredients
- 2 tablespoon neutral oil divided
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 1 yellow onion thinly sliced
- 3 stalks celery cut into ½-inch pieces on a bias
- 2 green onions cut in 2-inch pieces
To Serve
- Cooked white rice
Instructions
- Marinate the chicken with the soy sauce, oyster sauce, Shaoxing wine, salt, white pepper, and corn starch for 15 minutes while you prep everything else.1.25 pound chicken breast, 1.5 Tbsp soy sauce, 2 tsp oyster sauce, 1 Tbsp Shaoxing wine, ¼ tsp salt, Dash of white pepper, 2 tsp corn starch
- In a medium bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, chicken broth, ground black pepper, and corn starch for the sauce. Set aside.3 Tbsp soy sauce, 1.5 Tbsp dark soy sauce, 1.5 Tbsp oyster sauce, 1 Tbsp Shaoxing wine, 2 tsp granulated sugar, 1 tsp sesame oil, ½ cup low-sodium chicken broth, 1 tsp ground black pepper, 1 Tbsp corn starch
- Heat 1 tablespoon of the neutral oil in a wok over medium high heat. Add the marinated chicken and stir fry for 3-4 minutes until browned and just cooked through. Remove and set aside.2 Tbsp neutral oil
- Add the remaining 1 tablespoon oil to the wok, then add the garlic and ginger and saute for 30 seconds until fragrant. Add the onion, celery, and green onions and saute for 2-3 minutes until softened. Return the chicken to the wok and pour in the sauce mixture. Bring to a simmer and toss to coat, cooking for about 1-2 minutes until the sauce thickens.4 cloves garlic, 1 Tbsp minced ginger, 1 yellow onion, 3 stalks celery, 2 green onions
- Serve hot over white rice.Cooked white rice
