The Uber Delicious Black Pepper Sauce:

I love all versions of black pepper sauce! Be it the western style decedent gravy for steaks, the lip-smacking masala in the South Asian Black Pepper Karahi or the Asian tangy and glossy sauce to coat stir fried pieces of chicken and vegetables. Black pepper adds a unique depth and deliciousness to each dish. Are you a fan too?

Pakistani Style Chinese Chicken with Black pepper Sauce:

This particular Chinese inspired recipe is one of the most popular on the menus of Pakistani-Chinese restaurants. And yes, Pakistani-Chinese food is a genre in itself. It’s more saucy and slurpy because most dishes are inspired by the Cantonese cuisine with abundant use of chicken stock, soy sauce, chili sauce, tomato ketchup and vinegar. At home this particular dish is one of those life savers that can be made in bulk for a family meal and served in twenty minutes, even on days when cooking seems like a Herculean task. Also you can control the quantity of salt and oil while cooking at home.

A Flexible Recipe:

I cut and slice my vegetables for this in big chunks that would maintain their taste and texture. But really feel free to add any of your favourite vegetables.
I can imagine cauliflower, peas, bamboo shoots and eggplants tasting great in this too. This time I made it at the request of my elder daughter who suddenly had a strong urge for Chinese food to celebrate her freedom from exams. So I searched my kitchen cabinets and fridge, I came up with a tin of mushrooms, a carrot, some French beans and onions. It appeared that together with chicken they would make a pretty decent bowl of Chicken with Black Pepper Sauce, and so they did!

What Your Ready Dish Should Look and Taste Like:

The sliced onions lend a natural sweetness to this black pepper chicken recipe, and help tone down the heat from the black pepper, so they are an essential ingredient of the dish. The sauce is silky smooth, sour, salty and thick enough to coat everything but not too thick to make the dish gluggy. It tastes superb when poured steamed rice or egg noodles.


2 chicken breasts
1 cup French beans
1 big onion
4 coves garlic
1 cup button mushrooms
1 carrot
1/2 cup plain flour
1/4 cup corn flour
1 teaspoon salt
4 tablespoons sunflower oil
1 teaspoon black pepper powder
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
2 tablespoons vinegar
1 teaspoon crushed black peppercorns
4 green chilli peppers

This Is What You Do:

Cut chicken into almond size pieces. Crush and chop garlic cloves. Cut French beans into halves. Cut onions into cubes. Cut mushrooms into halves, peel and slice carrot into thin discs. Slit green chilli peppers into thin long strips. Keep all these ingredients arranged near your cooking counter.

Add plain flour, corn flour and salt in a big bowl. Mix thoroughly. Add soy sauce, oyster sauce, vinegar and black pepper in a small bowl and mix. Save two tablespoons of this flour mix to thicken the sauce later on in a separate bowl.

Dredge chicken pieces in flour mix and coat them completely. Heat oil in a deep frying pan. Add chicken pieces and fry them on medium heat till crisp and golden. If the pan is small, fry in batches. Overcrowding the pan doesn’t give a crispy result.
Remove them from oil and set aside.

Add onions, French beans, carrots, mushrooms and garlic to the remaining oil in the pan. Stir fry for 2 minutes. Add the sauce mix and fried chicken to the pan. Dilute two tablespoons of flour mix that we had set aside with two cups of water and add to the pan. Cook another 2 minutes, stirring continuously, till the sauce thickens to your desired consistency.

Serve immediately hot, garnished with green chilli peppers and freshly ground black pepper. Tastes great with steamed rice and egg noodles.

Serves 4

14 Replies to “Chinese Chicken with Black Pepper Sauce”

  1. This dish sounds absolutely delightful! Are the green chilli peppers spicy? The green chillis I can get where I live are small and very spicy. I’m just wondering if they would be appropriate for this recipe.

  2. Salaam again. This is the second of three of your recipes I made for my party. I tripled this recipe. One of my guests said the same thing that my husband once said — tasted just like the desi Chinese dishes you get in Pakistan. Had very little left over.

    1. Kush raho! I agree with your husband and guests. Pakistani Chinese has a unique flavour and is now considered a genre in itself. I personally like it more than authentic Chinese. 😊

  3. So I made the dish today. It was a success!! My husband said that it tasted like the desi Chinese dishes you get in Pakistan. When hubby passes a dish, that means the recipe is a keeper. I didn’t have beans, so substituted green bell peppers. The sauce was very good and not spicy at all despite the tsp of black pepper. Thanks for the recipe and your help. Next week I’ll try gur walay chawal. πŸ˜„πŸ˜„

    1. Oh that’s wonderful! 😊 I’m sooo happy your husband liked the dish and your hard work was appreciated 😊
      You are right! This is a typical Pakistani Chinese kind of dish, with lots of sauce, that suits our palates. Pakistani Chinese food is genre in itself and becoming quite popular in the West too now.
      Definitely try gur wale chawal next, that’s one dessert men can’t resist πŸ˜„
      Thank you again for feedback.
      Have a great weekend!

    1. Absolutely Anjum! Dark soy sauce is just less salty and has a subtle sweetness. If you are using the regular one, use a little less than the quantity given for dark soy sauce and add a pinch of sugar with it.
      Enjoy! 😊

      1. Thanks for the reply. Here’s another question. What is the total weight of the chicken breast? I’ll be making this tomorrow.

        1. I get a pack of 1/2 kg that has four chicken breasts in it. Not very big, 125 g each.
          Good luck with cooking tomorrow. Will keep my fingers crossed that you and your family enjoy it 😊

  4. Yet another super recipe dear. Did I miss out when to add fried chicken back in the recipe or is it really missing? Thank you for awesome recipe dear sister.

    1. So sweet of you to take time and stop by the blog, dearest Anitha. You can add chicken with the sauce as mentioned in the recipe or later on pour the sauce over it before serving. Huge thanks and big hugs! xxx

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