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–+ servings
close up of black pepper chicken being cooked in a pan
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5 from 2 votes

Black Pepper Chicken

Crispy, spicy, and fast—black pepper chicken brings all the bold and fiery flavors of Indo-Chinese dishes right to your kitchen!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Snacks & Appetisers
Cuisine: Indian Chinese
Diet: Halal
Servings: 4 people
Author: Richa

Equipment

Ingredients

For marination

  • 500 gms boneless chicken thighs / cut into ¾ inch cubes
  • 1 tablespoon + 1 teaspoon light soy sauce
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon crushed pepper
  • 8 garlic cloves grated
  • 2 teaspoons cornflour
  • 2 teaspoons all purpose flour maida

For pepper sauce

  • 2 teaspoons ground pepper
  • 1 teaspoon sichuan pepper powder
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • ¼ cup chicken stock

For corn flour slurry

  • ½ teaspoon cornflour mixed in 2 tablespoons water

For pepper chicken

  • 3 tablespoons sunflower oil or any neutral flavoured oil divided
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons finely chopped ginger
  • 4 green chillies slit into 2
  • ½ cup celery stalks sliced diagonally into ½ inch length pieces
  • 2 small onions cut into petals, approx. 1 cup
  • ½ cup red bell pepper cut into 1 inch squares
  • 2 tablespoons spring onion greens finely chopped

Instructions

Chicken marination

  • Take all the ingredients under marinade in a bowl, mix well and set aside for 15-30 minutes.
    500 gms boneless chicken thighs / cut into ¾ inch cubes, 1 tablespoon + 1 teaspoon light soy sauce, ½ teaspoon salt, ½ teaspoon baking powder, 1 teaspoon crushed pepper, 8 garlic cloves grated, 2 teaspoons cornflour, 2 teaspoons all purpose flour

Pepper sauce mix

  • Add all ingredients for pepper sauce to a bowl, mix to combine them well and set aside for use later,
    2 teaspoons ground pepper, 1 teaspoon sichuan pepper powder, 2 tablespoons honey, 2 tablespoons soy sauce, ¼ cup chicken stock

Making pepper chicken

  • Heat 2 tablespoons of oil in a pan, add marinated chicken & toss on high heat for 2-3 minutes till they get golden brown and crisp on all sides.
    3 tablespoons sunflower oil or any neutral flavoured oil
  • Push the chicken to the edges of the pan and add the remaining 1 tablespoon of oil to the pan.
  • Add garlic, ginger and saute on high for a minute till they get fragrant. Add green chillies and saute on high for a minute. Add celery, onion petals, red bell pepper and saute along with the chicken on high heat for another minute.
    2 teaspoons finely chopped garlic, 2 teaspoons finely chopped ginger, 4 green chillies, ½ cup celery stalks, 2 small onions, ½ cup red bell pepper cut into 1 inch squares
  • Pour the pepper sauce mix, give a good mix and cook for a minute. Add cornflour slurry, mix well and cook for 1-2 minutes till the chicken gets coated with the sauce. Garnish with spring onion greens and serve.
    ½ teaspoon cornflour mixed in 2 tablespoons water, 2 tablespoons spring onion greens

Video

Notes

  1. Ginger, garlic, onions must be sauteed on high heat to get the best flavour.
  2. I have used chicken thigh boneless as they are juicy & tender, boneless chicken breast also works.
  3. Any cooking oil of your choice works in the recipe, i have used sun flower oil.

Nutrition

Calories: 360kcal | Carbohydrates: 26g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 1182mg | Potassium: 580mg | Fiber: 4g | Sugar: 15g | Vitamin A: 719IU | Vitamin C: 39mg | Calcium: 88mg | Iron: 2mg