Chinese Black Pepper Chicken

Ingredients

Before you get scared of a somewhat long ingredient list, keep in mind that about half of what you need is a shelf-stable pantry staple. Here’s what to grab to make some fantastically peppery chicken:

Crispy chicken ingredients

• Reduced Sodium Soy Sauce – Sometimes marketed as “light soy sauce,” this version has about half the sodium as regular. If you only have regular soy sauce on hand, use half as much and add an equal amount of water.
• Oyster Sauce – This salty-sweet sauce infuses the chicken with umami goodness and helps it to caramelize beautifully.
• Toasted Sesame Oil – For a rich, nutty undertone.
• Baking Soda – For tenderizing the chicken. Make sure not to overdo it, though — too much baking soda can make your meat taste bitter.
• Boneless Skinless Chicken Breasts – We love lean white meat, but you’re welcome to use boneless skinless chicken thighs if you prefer.
• Cornstarch – Tossing the marinated chicken bits in cornstarch helps them to crisp up beautifully in the pan, and also helps to thicken the sauce.

Black pepper sauce ingredients

• Chicken Stock – Whenever I cook with chicken, I usually reach for chicken broth. Feel free to swap in veggie stock or use chicken or vegetable bouillon dissolved in water.
• Rice Vinegar – This delicate vinegar has a vaguely sweet flavor I can’t get enough of. If you’re fresh out, you can make a close enough approximation by mixing ¼ cup of distilled white vinegar with 2 teaspoons of water and ½ teaspoon of sugar. Apple cider vinegar will also do the trick.
• Mirin – Traditionally speaking, Chinese peppered chicken is usually made with Shaoxing wine (a Chinese cooking wine). That said, my pantry space is limited, and Mirin (a rice-based Japanese cooking wine) is a close approximation that I almost always have on hand. If you don’t have either, dry sherry will work!
• Light Brown Sugar – For caramelly sweetness. Dark brown sugar will also work, but will have a stronger molasses flavor.
• Freshly Ground Black Pepper – “Freshly ground” is the operative phrase here. We want the bold, spicy flavor of pepper to shine through, so that box of pre-ground pepper just won’t cut it! If possible, consider using Szechuan or Sichuan peppercorns (as opposed to the more common Tellicherry pepper) for the most authentic Chinese pepper chicken taste.

Stir-fry ingredients

• Peanut Oil – This oil is a favorite among Chinese restaurants because it has a high smoke point and a subtle, almost sweet flavor. Feel free to swap in the neutral oil of your choice (e.g. avocado, canola, or grapeseed). 
• White Onion – This variety of onion is my favorite for stir-fries because it has a bold flavor and holds up well during cooking. While you can swap in yellow or red onions, they’ll end up much softer than white ones.
• Celery – For delicious crunch. If you don’t have any on hand, check your pantry for a can of water chestnuts. When drained and chopped, they add a similar earthy flavor and crunch.
• Red Bell Pepper – I love the bright ruby hue in this peppery chicken dish, but yellow or orange bell peppers will also work and have a similar sweetness. You can also use green bell pepper, but it’ll be less sweet and more earthy. 
• Garlic – Fresh is best, but jarred minced garlic will work in a pinch.
• Grated Ginger – Again, fresh is best, but packaged ginger paste will do the trick.
• Optional Garnishes – Add some color to your plate with some sliced green onions, fresh basil (or Thai basil) leaves, and/or toasted sesame seeds.

Recipe variations

As I mentioned earlier, the best part about making this Chinese peppercorn chicken recipe at home is you can tweak it to your exact specifications. Here are a few adaptations to consider:

• Soy-Free – Swap out the soy sauce for coconut aminos or Bragg’s liquid aminos, and make sure your oyster sauce is soy-free. (Traditional oyster sauce is made with just oysters, sugar, and salt, but some commercially produced versions include soy.)
• Corn-Free – Can’t do corn? Potato starch is a fantastic 1-to-1 swap for cornstarch. Also, double-check that there’s no corn syrup in your oyster sauce.
• Gluten-Free – Replace the soy sauce with coconut aminos or Tamari, and double-check your oyster sauce label.
• Nut & Seed-Free – Can’t do nuts? Swap in a nut-free neutral oil like canola or avocado oil. If sesame seeds are a no-no, try using perilla oil instead.
• Black Pepper Steak – This is another favorite of ours!