Craving that Panda Express Black Pepper Chicken hit, but better, hotter, and in your kitchen tonight? This Black Pepper Chicken copycat isn’t just close, it’s spot-on. We’re talking seared, juicy chicken, crispy celery, and that addictive, garlicky black pepper sauce you can’t stop thinking about. No mystery ingredients, no waiting in line, just bold, wok-fired flavor made fast and fresh. One bite and you’ll swear it came from behind the counter.
Why This Black Pepper Chicken Recipe Works
What makes this black pepper chicken copycat truly unbeatable? It’s not just about mimicking flavor. It’s about dialing in the perfect balance of heat, umami, and crunch, and elevating it with smarter, fresher ingredients.
You get tender marinated chicken with golden edges, quick-seared in a blazing-hot pan to lock in juices. Crisp celery and onion bring brightness and texture, while the black pepper sauce delivers that signature punch, bold, slightly sweet, and unmistakably addictive.
Plus, you’re in control. No mystery oils, no soggy takeout box. Just fast, wok-fresh flavor made exactly how you like it.
Panda Express Black Pepper Chicken Ingredients
To master this Panda Express-style Black Pepper Chicken at home, gather these fresh and pantry-ready ingredients. They’re grouped for clarity and boosted with simple tips to make prep seamless.
For the Chicken Base
- 6 boneless chicken thighs – Juicy and flavorful, chicken thighs bring tenderness and richness that holds up perfectly to high-heat stir-frying.
- A pinch of sea salt – Enhances natural flavor without overwhelming the sauce.
- 2 tablespoons cornstarch – Helps sear the chicken to a light crisp and adds body to the sauce.
Vegetables and Aromatics
- 3 celery stalks, sliced diagonally – Adds crunch and a fresh, clean contrast to the peppery sauce.
- 1 medium white onion, sliced – Brings natural sweetness and aroma when sautéed.
- 1 bell pepper (any color), julienned – Adds a sweet, lightly tangy note and bright color to the dish.
- ½ tablespoon fresh garlic, minced – Intensifies flavor with a pungent, savory depth.
- 2 teaspoons ginger powder – Provides subtle heat and a warming, slightly citrusy base.
- 1 tablespoon garlic powder – Backs up the fresh garlic with a more rounded, concentrated flavor.
- ½ teaspoon onion powder – Adds gentle sweetness and blends seamlessly with the aromatics.
For the Sauce
- ½ cup chicken stock – Rich and savory, it creates the base for the sauce and layers the dish with umami.
- ¼ cup oyster sauce – A cornerstone of the sauce’s depth, offering savory-sweet intensity and umami punch.
- ¼ cup seasoned rice vinegar or apple cider vinegar – Delivers a soft, slightly fruity acidity that cuts through the richness and balances the bold flavors.
- 1 teaspoon chili powder – Adds a mild, warming heat that doesn’t overpower the pepper sauce.
- 2 teaspoons freshly cracked black pepper – The star ingredient; bold, earthy, and spicy with a lingering finish.
For Cooking
- 2 tablespoons peanut oil – Ideal for stir-frying due to its high smoke point and subtle nutty profile. It lets the ingredients shine while keeping the texture crisp.
Pro Tips for Perfect Chicken
Mastering your technique makes all the difference in creating a Panda Express–worthy chicken stir-fry at home. These two pro-level methods are what elevate this dish from decent to unforgettable.
Velvet Your Chicken for Tender, Juicy Results
Before hitting the pan, coat the chicken pieces in a light mixture of cornstarch, salt, and a touch of oil. This Chinese cooking technique, known as velveting, creates a barrier that locks in moisture and prevents the chicken from drying out during high-heat cooking.
Why it works: The cornstarch forms a delicate crust that crisps slightly when seared, while the oil smooths the texture for that signature tender chew.
Know When to Sear vs. Stir-Fry
For this recipe, you’ll want a combination of searing and stir-frying to get the best flavor and texture.
- Searing: Cook the chicken undisturbed in hot oil to brown the edges and build a rich, savory crust. This boosts depth and mimics wok hei (the smoky flavor of high-heat wok cooking).
- Stir-Frying: After the initial sear, stir-fry the chicken with vegetables and aromatics. This distributes flavor evenly and preserves the crispness of the celery and onion.
Pro move: Cook the chicken in batches to avoid overcrowding, this keeps your pan hot and your chicken crisp.
How to Make Black Pepper Chicken (Panda Express Copycat)
Follow these precise steps to recreate the bold, peppery stir-fry flavor of Panda Express Black Pepper Chicken, right from your own kitchen.
Prepare the Sauce
In a small bowl or measuring cup, whisk together the chicken stock, oyster sauce, seasoned rice vinegar (or apple cider vinegar), chili powder, and black pepper.
Tip: Mixing the sauce ahead saves time during cooking and ensures even flavor distribution later.
Cut and Season the Chicken
Pat the chicken thighs dry using paper towels, this helps them brown, not steam. Cut into bite-sized cubes (about 1-inch). Place in a bowl and toss with cornstarch, sea salt, and a pinch of black pepper until evenly coated.
Why it matters: The cornstarch creates a light, crispy coating and helps the sauce cling to every bite.
Sear the Chicken in Batches
Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat until the surface begins to shimmer. Add half of the chicken in a single layer, do not overcrowd.
Sear for 3–4 minutes per side until golden and cooked through. Transfer to a plate and repeat with the remaining chicken, adding a touch more oil if needed.
Visual cue: Chicken should be lightly browned with crisp edges before removing from the pan.
Sauté the Vegetables and Aromatics
Return all chicken to the skillet. Add sliced celery, onions, and bell pepper. Stir-fry for about 4–5 minutes until the vegetables are tender-crisp and starting to caramelize.
Sprinkle in ginger powder, garlic powder, and onion powder. Toss well to coat everything in the aromatics.
Flavor tip: This step builds the stir-fry’s layered flavor and adds fresh crunch.
Pour in the Sauce and Simmer
Give your pre-mixed sauce a quick stir, then pour it into the hot pan over the chicken and vegetables. Stir to combine.
Bring to a gentle boil, then reduce heat to low and let the sauce simmer for 8–10 minutes. Stir occasionally.
Check for doneness: The sauce should thicken slightly and coat the back of a spoon.
Serve and Enjoy
Spoon the black pepper chicken over steamed white rice, fried rice, or noodles. For garnish, add a sprinkle of freshly cracked black pepper or sliced scallions for extra bite.
Serving Suggestions
To complete your Panda Express experience at home, pair this bold black pepper chicken with a few tried-and-true favorites. These classic sides balance out the heat and richness of the dish while rounding out your meal.
Fried Rice
Serve it over a generous scoop of Panda-style fried rice, savory, slightly garlicky, and studded with scrambled eggs and green peas.
Prefer homemade? Try our easy fried rice recipe (coming soon)
Chow Mein
Craving noodles instead? Toss up a bowl of crispy, saucy chow mein for the perfect companion. The soft-chewy texture and sesame notes balance the peppery bite of the chicken.
Check out our step-by-step chow mein recipe (coming soon)
Signature Orange Sauce
Want to add contrast to the spice? Drizzle with a spoonful of sweet and tangy orange sauce for a vibrant flavor hit.
Grab our copycat orange sauce recipe (coming soon)
Make Ahead and Storage Tips
This black pepper chicken recipe is not only quick to prepare but also perfect for meal prep. Here’s how to keep it fresh, flavorful, and ready when you are.
Make Ahead
- Marinate Early: Prep and coat the chicken in cornstarch and seasonings up to 24 hours in advance. Store it covered in the fridge until ready to cook.
- Pre-Mix the Sauce: Combine all sauce ingredients in a sealed jar or container. Shake and refrigerate, it stays good for up to 3 days and saves time during busy weeknights.
- Chop Ahead: Slice your celery, onion, and bell pepper up to 2 days ahead and store in airtight containers to speed up stir-fry night.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: While you can freeze cooked black pepper chicken, it’s best fresh. If needed, freeze for up to 1 month and thaw overnight in the fridge. The texture may soften slightly after reheating.
- Reheat: Warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid the microwave if possible to preserve the vegetables’ crispness.
Frequently Asked Questions
Panda Express Black Pepper Chicken is made with marinated chicken thigh pieces, celery, onion, and a bold black pepper sauce. The sauce includes ingredients like soy sauce, oyster sauce, garlic, ginger, and a generous dose of freshly ground black pepper. This copycat version uses the same foundational elements but with fresh, high-quality ingredients you control at home.
Traditional Chinese black pepper sauce is a savory and spicy stir-fry sauce made from a base of soy sauce, oyster sauce, black pepper, and aromatics like garlic and ginger. Some versions also include chicken stock, Shaoxing wine, and cornstarch for thickening. It’s known for its bold, slightly smoky flavor and glossy finish.
Pepper chicken recipes vary by region, but the Panda Express-style black pepper chicken includes:
– Chicken thighs
– Celery and onions
– Oyster sauce and chicken stock
– Soy or tamari
– Garlic, ginger, and black pepper
– A thickener like cornstarch
This combo creates a rich, pepper-forward stir-fry that’s both satisfying and easy to make.
If you want fresh black pepper flavor, the best method is to grind whole black peppercorns using a spice grinder or pepper mill. For this dish, use freshly cracked black pepper, not pre-ground powder, for maximum heat and aroma. Toasting the pepper briefly in a dry pan before adding it to the sauce can further intensify its flavor.
Copycat Panda Express Black Pepper Chicken
Equipment
- Large skillet or wok
- Mixing bowls
- Measuring spoons
- Sharp knife
- Cutting board
- Tongs or spatula
Ingredients
For the Chicken
- 6 boneless chicken thighs cut into 1-inch cubes
- A pinch of sea salt
- 2 tablespoons cornstarch
For the Vegetables & Aromatics
- 3 celery stalks sliced diagonally
- 1 white onion sliced
- 1 bell pepper any color, julienned
- ½ tablespoon fresh garlic minced
- 2 teaspoons ginger powder
- 1 tablespoon garlic powder
- ½ teaspoon onion powder
For the Sauce
- ½ cup chicken stock
- ¼ cup oyster sauce
- ¼ cup seasoned rice vinegar or apple cider vinegar for a subtle fruity acidity
- 1 teaspoon chili powder
- 2 teaspoons freshly cracked black pepper
For Cooking
- 2 tablespoons peanut oil or vegetable oil if needed
Instructions
Prepare the Sauce
- In a small bowl, whisk together chicken stock, oyster sauce, vinegar, chili powder, and black pepper. Set aside.
Coat the Chicken
- Pat the chicken dry and cut into bite-sized cubes. Toss in cornstarch and sea salt until evenly coated. This step ensures a crisp sear and keeps the meat juicy.
Sear in Batches
- Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Add half the chicken in a single layer. Cook 3–4 minutes per side until golden. Remove, repeat with remaining chicken.
Sauté Veggies & Aromatics
- Return all chicken to the pan. Add celery, onion, and bell pepper. Stir-fry for 4–5 minutes. Add garlic, ginger powder, garlic powder, and onion powder. Mix well.
Simmer with Sauce
- Pour the prepared sauce into the pan. Stir to coat evenly. Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes, until the sauce thickens slightly and clings to the chicken.
Serve & Enjoy
- Spoon over steamed white rice or noodles. Garnish with extra black pepper or scallions if desired.
Notes
Nutrition Information (Per Serving)
SERVING: 275g | CALORIES: 340kcal | CARBOHYDRATES: 16g | PROTEIN: 28g | FAT: 19g | SATURATED FAT: 4g | CHOLESTEROL: 115mg | SODIUM: 730mg | POTASSIUM: 460mg | FIBER: 2g | SUGAR: 5g | VITAMIN A: 620IU | VITAMIN C: 14mg | CALCIUM: 35mg | IRON: 1.8mgEstimated Cost
Total cost: $10 for 4 servings- Chicken thighs: $6
- Vegetables and sauce ingredients: $4
- Recipe Notes
- Substitutions: Swap chicken with tofu for a vegetarian version. Use tamari and GF oyster sauce to make it gluten-free.
- Storage: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet for best texture.
- Make Ahead: Prep the sauce and cut vegetables up to 2 days ahead.
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Love bold Asian flavors?
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Final Thoughts
This Copycat Panda Express Black Pepper Chicken is a weeknight hero, bold, satisfying, and faster than takeout. With tender, perfectly seared chicken, crisp vegetables, and a glossy pepper sauce packed with savory heat, it checks all the boxes for flavor, ease, and versatility. t’s perfect for feeding a hungry crew or powering your weekly meal prep with zero flavor sacrifice.
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Craving something with a kick?
If you enjoyed this bold black pepper chicken, wait until you try our spicy Kung Pao Chicken copycat. It’s fiery, crunchy, and stir-fry perfection, ready in under 30 minutes. Make it your next dinner win!
Ziko Wilson
Food lover on a mission to make easy, crave-worthy recipes for every day. Inspiring home cooks with creative ideas, smart tips, and simple meals that always impress!
