If bold, peppery flavours are your thing, this Black Pepper Chicken will hit all the right notes. It’s spicy, saucy, and loaded with crunchy veggies, just like your favourite takeaway, only better.
You know how sometimes you just want chicken that’s not boring? That’s when I make black pepper chicken. It’s got that garlicky kick, loads of pepper, and a glossy little sauce that makes you keep going back for another bite. Trust me, it’s way easier than it looks.
And honestly, the best part is you don’t need a ton of fancy stuff. A quick marinade, toss it on high heat, throw in some veggies, and boom, you’ve got this spicy, saucy chicken that tastes like your favourite takeaway but fresher. You’ll probably want to eat it straight from the pan.
Jump to Section: Air Fryer Black Pepper CHicken
Air Fryer Black Pepper Chicken Ingredients
For the marinade
- Boneless chicken thighs, cubed – Thighs stay juicy and tender, but if you’ve only got breast, that works too.
- Soy sauce – A splash for flavour and colour.
- Salt + baking powder – Just a little, helps tenderize the chicken.
- Crushed black pepper – The star of the show right from the start.
- Garlic, grated – Lots of it, because pepper and garlic are best friends.
- Cornflour + all-purpose flour – For that light, crisp coating when you fry.
For the pepper sauce
- Ground black pepper + Sichuan pepper powder – Double pepper for that bold kick.
- Honey – Just enough to balance the spice.
- Soy sauce – A second round, this time for the sauce.
- Chicken stock – Brings everything together and makes it saucy.
For the slurry
- Cornflour mixed with water – A quick thickener so the sauce clings to the chicken.
For the stir-fry
- Oil – Any neutral cooking oil you like.
- Garlic + ginger, finely chopped – Because the aroma when they hit hot oil is unbeatable.
- Green chillies, slit – A little extra heat.
- Celery, onions, and red bell pepper – Crunchy veggies to balance the chicken.
- Spring onion greens – To finish with freshness.
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Richa’s Top Tips
- Cook on high flame – Quick stir-frying keeps the chicken tender and gives that smoky flavour.
- Crush fresh pepper – Freshly ground pepper really makes the sauce shine.
- Don’t overcook veggies – Toss just enough so onions, celery, and peppers keep their crunch.
- Add slurry last – Mix in the cornflour slurry at the end so the sauce thickens and coats evenly.
- Use chicken thighs – They stay juicier than breast meat, especially on high heat.
Frequently Asked Questions
Yes! Just don’t overcook it, breast meat dries out much faster than thighs.
Skip it and stick to regular black pepper. The dish will still taste amazing, just with less of that numbing spice.
Of course. Reduce the green chillies and cut back a little on the pepper. You’ll still get all the flavour without the heat overload.
The cornflour slurry is the secret, add it at the end and let it simmer for a minute to thicken and coat the chicken.
It’s best eaten fresh, but if you’ve got leftovers, warm them up quickly in a pan on high heat to bring back the texture.
Storage Tips
- Fridge: Leftovers will keep in the fridge for up to 2 days. Store in an airtight container and reheat quickly in a pan on high heat so the chicken doesn’t turn soggy.
- Freezer: Not the best recipe for freezing since the veggies lose their crunch and the sauce can separate. Fresh is best here.
- Meal prep hack: You can marinate the chicken a day in advance and keep it in the fridge. That way, when it’s cooking time, you just toss and stir-fry.
Serving Ideas
Black pepper chicken is bold and saucy, which makes it perfect to pair with some of your favourite Indo-Chinese sides from the blog:
- Veg Fried Rice – A classic pairing. The peppery chicken and fluffy fried rice are made for each other.
- Hakka Noodles – Toss the chicken alongside garlicky noodles for the ultimate comfort meal.
- Veg Manchurian – Double up on flavour with this combo.
- Chilli Garlic Fried Rice – The garlicky notes play beautifully with the pepper sauce.
- Egg Fried Rice – Simple, quick, and perfect when you want to keep things fuss-free.
- Veg Spring Rolls – Use the chicken as a main with crispy spring rolls on the side.
- Chilli Paneer – For a party spread, pair black pepper chicken with another crowd favourite.
Customisation Ideas
- Make it saucier – Double the stock and slurry if you like more gravy to spoon over rice.
- Tone down the heat – Skip the green chillies and cut back on the pepper for a milder version.
- Go veggie – Swap chicken with mushrooms, paneer, or tofu for a vegetarian take.
- Crunch upgrade – Add baby corn, broccoli, or snap peas to bulk it up with more veggies.
- Sticky glaze style – Reduce the sauce a little longer for a thicker, sticky coating on the chicken.
- Swap the sweetener – Use brown sugar or maple syrup instead of honey if that’s what you have at home.
- Egg fried version – Toss in a scrambled egg or two right before serving for extra protein.
Did You Know?
Black pepper has been one of the most traded spices in the world for centuries. At one point, it was even called “black gold.” In India, especially along the Malabar Coast, pepper has been grown for thousands of years and was so prized it drove much of the spice trade. In Indo-Chinese cooking, like this black pepper chicken, pepper steps in as the star spice instead of chilli, giving you that bold, slightly smoky kick without overwhelming heat.
Black pepper chicken isn’t complicated, and that’s exactly why you’ll end up making it again and again. A quick marinade, a fast toss on high heat, and suddenly you’ve got chicken that’s tender, glossy, and loaded with that peppery kick.Pair it with rice, noodles, or just eat it straight from the pan (no judgment here).
Tried it out? Tag me on Instagram @my_foodstory, I’d love to see how it turned out on your table!
Watch Air Fryer Black Pepper Chicken Recipe Video
Black Pepper Chicken | Air Fryer
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
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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
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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
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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
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Push the chicken to the edges of the pan and add the remaining 1 tablespoon of oil to the pan.
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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
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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
- Ginger, garlic, onions must be sauteed on high heat to get the best flavour.
- I have used chicken thigh boneless as they are juicy & tender, boneless chicken breast also works.
- Any cooking oil of your choice works in the recipe, i have used sun flower oil.
Nutrition
This article was researched and written by Harita Odedra.
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