✔ Updated · new velveting method, cracked-pepper sauce + 165°F chicken check
My copycat-style Panda Express black pepper chicken pairs silky, velveted chicken thighs with crisp celery and onion. Cracked pepper bloomed in hot oil and a savory oyster sauce glaze give it bold flavor with no batter or frying.
At a glance
The one tip that matters: Velvet the chicken in barely simmering water for just 1 to 2 minutes, until the outside turns white. It finishes cooking in the wok and stays silky instead of dry.
Why You'll Love This Black Pepper Chicken
- Silky, tender chicken from a quick water-velvet, the restaurant trick for soft stir-fry meat.
- Big pepper flavor from freshly cracked pepper bloomed in hot oil, balanced by a savory oyster sauce glaze.
- Crisp vegetables, because the celery and onion are stir-fried for minutes, not simmered.
What Makes Black Pepper Chicken Different?
Black pepper chicken is the savory, peppery one on a takeout-style menu. There is no batter and no sweet glaze: the chicken is velveted for a soft, silky bite, then tossed with celery and onion in a light oyster sauce that lets the pepper do the talking.
Celery is the signature vegetable, and I always add extra. It stays crunchy and fresh against the rich, peppery chicken, and onion adds a little sweetness. I skip the green bell pepper, but it is optional if you want more color.
Ingredient Notes
- Chicken thighs: boneless and skinless, trimmed of large pieces of fat.
- Baking soda: just 1/4 teaspoon in the marinade tenderizes the chicken. Don't add more, or it tastes soapy.
- Black pepper: whole peppercorns cracked coarsely just before cooking.
- Oyster sauce: the savory base of the glaze. A vegetarian mushroom oyster sauce works too.
- Shaoxing wine: adds aroma to the marinade; dry sherry or extra broth can stand in.
- Celery and onion: cut on the diagonal and into 1-inch pieces so they cook evenly with the chicken.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use thighs. They stay juicy and forgiving. Breast works too, but pull it as soon as it reaches 165°F (74°C) so it doesn't dry out.
- Keep the velveting water gentle. A bare simmer sets the cornstarch coating without toughening the meat. A rolling boil strips the coating and makes the chicken rubbery.
- Drain the chicken well. Wet chicken spatters in hot oil and steams instead of picking up color.
- Crack your own pepper. Coarse, freshly cracked pepper gives bold, warm flavor without the dusty bitterness of fine pre-ground pepper.
- Bloom the pepper briefly. 15 to 20 seconds in hot oil is enough. Longer and it can scorch.
- Keep the celery crisp. Stir-fry it for 2 to 3 minutes only. It should still snap when you bite it.
Panda Express Black Pepper Chicken (Copycat)
4
servings15
minutes15
minutes350
kcal45
minutesCopycat-style Panda Express black pepper chicken: bite-size chicken thighs marinated in soy and cornstarch, velveted briefly in simmering water for a silky texture, then stir-fried with crisp-tender celery and onion in a savory oyster sauce built on freshly cracked black pepper bloomed in hot oil.
Ingredients
- For the Chicken
1 1/2 pounds (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon cornstarch
1/4 teaspoon baking soda
1 teaspoon neutral oil, plus 1 tablespoon for the velveting water
- For the Black Pepper Sauce
1/4 cup low-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
1 teaspoon cornstarch
1/2 teaspoon toasted sesame oil
- For the Stir-Fry
2 tablespoons neutral oil, such as peanut or canola
1 1/2 teaspoons coarsely cracked black pepper, plus more to taste
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
3 celery ribs, sliced 1/2 inch thick on the diagonal
1 medium yellow onion, cut into 1-inch pieces
1/2 green bell pepper, cut into 1-inch pieces (optional)
steamed rice, to serve
Directions
- Prep
- Toss the chicken with the soy sauce, Shaoxing wine, cornstarch, baking soda and 1 teaspoon oil until every piece is coated. Refrigerate for 15 to 30 minutes.
- Whisk the broth, oyster sauce, soy sauce, rice vinegar, sugar, cornstarch and sesame oil in a small bowl until smooth.
- Crack the black pepper coarsely in a mortar and pestle or on the coarsest setting of a pepper mill. Fine pre-ground pepper tastes dusty here.
- Velvet the Chicken
- Bring about 2 quarts of water to a gentle simmer in a large pot and add 1 tablespoon oil. Add the chicken, stir to separate the pieces and cook for 1 to 2 minutes, just until the outside turns white and opaque. It will not be cooked through yet.
- Drain the chicken well in a colander and shake off the water so it doesn’t spatter in the wok.
- Stir-Fry
- Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering. Add the chicken and stir-fry for 3 to 4 minutes, until lightly golden in spots and cooked through to 165°F (74°C) in the thickest piece. Move to a plate.
- Add the remaining 1 tablespoon oil and the cracked pepper and stir for 15 to 20 seconds, until fragrant. Add the garlic and ginger and stir for 15 seconds.
- Add the celery, onion and green bell pepper, if using, and stir-fry over high heat for 2 to 3 minutes, until the vegetables are crisp-tender and bright.
- Return the chicken and its juices. Stir the sauce, pour it in and toss for about 1 minute, until it bubbles and coats everything in a glossy glaze.
- Taste and add more cracked pepper if you like. Serve hot over steamed rice.
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Make It a Takeout Night
Serve the black pepper chicken with steamed rice, or round out the table with copycat Panda Express chow mein and Panda Express fried rice. To give everyone something different, pair it with:
- Panda Express orange chicken: crispy battered chicken in a sweet, fresh orange glaze.
- Panda Express Beijing beef: double-fried crispy beef with peppers in a tangy hoisin chili sauce.
- Panda Express kung pao chicken: a spicy wok stir-fry with dried chiles, zucchini and peanuts.
- Panda Express mushroom chicken: a mild stir-fry with mushrooms and zucchini.
Variations
- Black pepper beef: use thinly sliced flank steak and sear it for 1 to 2 minutes per batch.
- Black pepper tofu: toss cubes of pressed extra-firm tofu in cornstarch and pan-fry until golden, then use vegetable broth and mushroom oyster sauce.
- Extra vegetables: add zucchini, snow peas or mushrooms with the celery.
Frequently Asked Questions
Is Panda Express-style black pepper chicken spicy?
It is peppery rather than chili-hot. Black pepper gives a warm, slightly sharp heat. Use 1 teaspoon of cracked pepper for a milder version or up to 2 1/2 teaspoons if you love it bold.
Can I use chicken breast instead of thighs?
Yes. Cut it into even 1-inch pieces, velvet it the same way and stir-fry just until it reaches 165°F (74°C), usually 2 to 3 minutes. Breast dries out faster than thighs, so don't leave it in the wok longer than needed.
Is this the same as ayam lada hitam?
They are close cousins. Ayam lada hitam, the Malaysian and Indonesian black pepper chicken, uses the same idea of chicken cooked with lots of black pepper, but often adds sweet soy sauce, butter or a crispy coating. This copycat-style version uses a lighter oyster sauce glaze with celery and onion.
What can I use instead of oyster sauce?
Hoisin sauce works but is sweeter, so cut the sugar. For a fish-free version, use a vegetarian mushroom oyster sauce.
What does velveting chicken mean?
Velveting is a Chinese restaurant technique: the chicken is coated in a light cornstarch marinade, then cooked briefly in simmering water or oil before stir-frying. The coating sets into a thin layer that keeps the meat soft and juicy. The chicken is finished in the wok until it reaches 165°F (74°C).
How do I store and reheat leftovers?
Refrigerate within 2 hours and eat within 3 to 4 days. Reheat in a skillet or microwave until steaming hot, 165°F (74°C) in the center. Add a splash of water if the sauce has thickened.
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