Chinese Chicken With Black Pepper Sauce

Prep Time
Cook Time
Ready In

"For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!"

Original is 3-4 servings


  • Serving Size: 1 (287.4 g)
  • Calories 394.4
  • Total Fat - 12.8 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 204.1 mg
  • Sodium - 305.7 mg
  • Total Carbohydrate - 30.8 g
  • Dietary Fiber - 2.6 g
  • Sugars - 6.2 g
  • Protein - 38.1 g
  • Calcium - 50.5 mg
  • Iron - 2.3 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.

Step 2

Mix together sauce ingredients in a small bowl and set aside.

Step 3

Cut chicken into a small dice, about 1/4-inch.

Step 4

Heat 1-2 cups peanut or other cooking oil in your wok.

Step 5

Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.

Step 6

Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.

Step 7

Remove oil from wok and discard.

Step 8

Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.

Step 9

Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.

Step 10

Serve at once with hot steamed rice.


No special items needed.

2 Reviews


We really enjoyed this dish. i used kecap manis and mirin for the wine. It was what I had in the pantry! Before combining the dish i thought the sauce was very salty but when I added the veggies everything balanced beautifully. I did not fry the chicken first, but think I will do that next time for texture. The pepper in the recipe is without a doubt addictive. Thanks.


review by:
(28 Feb 2015)


Made this recipe using a frozen pea, corn and carrot mixture and we sure enjoyed this. Thanks for sharing your recipe. Made for the Shoot Me PLease! Food Photo Event.


review by:
(22 Apr 2013)

You'll Also Love