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This easy black pepper chicken is pan-fried until golden and juicy, then finished with a bold homemade black pepper sauce and fresh scallions. Made with chicken cutlets, it’s a simple, restaurant-style dish that’s perfect for busy weeknight dinners.
Simple Black Pepper Chicken Recipe
In Malaysia and Singapore, there are so many western food restaurants and local eateries that serve Malaysian-style western dishes, and black pepper chicken is always one of the most popular items on the menu. We’ll almost always order it whenever we go, and it’s easy to see why, it’s bold, flavorful, and deeply satisfying. That’s why I decided to make it at home and came up with this simple black pepper chicken recipe.
I recently shared my homemade Black Pepper Sauce recipe, and this is exactly how I use it at home. I pan-fry the chicken until golden and crisp, then drizzle it generously with the sauce and serve a little extra on the side for dipping. My son loves it, which automatically puts this dish on repeat in our house. It’s simple, satisfying, and perfect for busy nights, whether served on its own or with rice.
If you haven’t checked out my Black Pepper Sauce recipe yet, I highly recommend starting there. It’s the secret to making this simple dish taste truly restaurant-worthy at home.
Choosing The Right Cut Of Chicken
Picking the right cut of chicken can make a big difference in flavor, texture, and cooking time. Here’s a simple guide to help you decide:
- Chicken Leg Quarters, Skin On, Deboned – These are my top pick for juicy, flavorful meat. If you’re not confident deboning them yourself, check out this YouTube guide on How To Debone Chicken Leg Quarters. If you live in Asia, wet market vendors or specialty stores can usually debone them for you. In many grocery stores, they’re labeled as “Chicken Chop,” making them easy to grab.
- Chicken Thighs, Deboned, Skin On – Thighs give extra juicy, meaty flavor and are perfect if you want a rich-tasting dish. I also have a guide on How to Debone Chicken Thighs if you need it.
- Chicken Breasts, Skin On, Boneless – Leaner than thighs or leg quarters but still works well. Skin-on helps keep the meat juicy and adds flavor when pan-fried.
- Healthier Option – For a lighter version, you can use skinless chicken breasts or skinless thighs. The sauce will still shine, but the dish will be less rich.
- Other Cuts – You can really use any part you like, but I don’t recommend chicken wings. The sauce doesn’t cling as well, and the cooking method doesn’t give wings that golden, restaurant-style texture.
No matter which cut you choose, the key is picking something that works for your taste and cooking style. Personally, I love skin-on cuts for that golden, crispy skin and juicy meat, as it’s what makes this dish feel indulgent yet easy to make at home.
Ingredients You’ll Need
- Chicken cutlet
- Black Pepper Sauce
Check out the recipe card at the bottom of this post for all the details on each ingredient.
Pro Tip #1: Boneless Works Best, But Bone-In Is An Option
I usually use boneless cuts because they cook evenly and are easy to pan-fry, which is perfect for a quick meal. If you prefer bone-in pieces, that works too, but you’ll need a little extra cooking time and should make sure the internal temperature reaches 75°C (165°F) to ensure the chicken is fully cooked.
Pro Tip #2: Why I Rely On Homemade Black Pepper Sauce
I always go for my homemade black pepper sauce because it’s bold, peppery, and perfectly balanced, much more flavorful than anything in a bottle. It’s also cheaper to make at home, and you can control the heat, saltiness, and richness so every bite tastes just right. Plus, you can make a big portion, store it in an airtight container, keep it in the fridge, and use it whenever you like.
Pro Tip #3: Why I Add Scallions At The End
Chopped scallions add a fresh, mild oniony bite and a pop of color. They brighten the dish and make it look as good as it tastes. If you don’t have scallions, you can also try chopped chives, parsley, or cilantro.
How To Make Black Pepper Chicken
First, season your chicken cutlets with a good pinch of salt and some freshly cracked black pepper.
Heat a little oil in a pan over medium heat. Place the chicken in the pan skin side down first, then flip it once to cook the other side. Flip it back so the skin is down again and let it cook until it’s golden, crispy, and cooked through.
Once it’s done, take the chicken out of the pan and spoon over a generous drizzle of your homemade black pepper sauce. Finish it off with a sprinkle of chopped scallions, and you’re ready to serve. Seriously, that’s it, simple, fast, and so flavorful.
Sidenote: Check out the FAQ section below for air fryer or oven baking instructions.
Frequently Asked Questions
Yes. You can prep the chicken and sauce separately and store them in the fridge for a few hours. When ready, just pan-fry the chicken and drizzle with the sauce for a quick dinner.
You can, but make sure it’s fully thawed before cooking. Pat it dry to help the skin crisp up nicely.
Yes. Brush the chicken with a little oil and season it. Cook skin side down in the air fryer at 200°C (400°F) for 10-12 minutes, then flip and cook until golden and cooked through. Drizzle with homemade black pepper sauce and serve.
Yes. Preheat your oven to 200°C (400°F). Place the seasoned chicken on a lightly oiled baking sheet, skin side up. Bake for 20-25 minutes, flipping halfway if needed, until golden and cooked through. Drizzle the black pepper sauce and serve.
Store cooked chicken and sauce separately in airtight containers in the fridge for up to 2-3 days. Reheat gently on the stove or in the microwave.
This recipe is 466 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Black Pepper Recipes You Might Like
Black Pepper Chicken
Ingredients
- 300 g boneless chicken cutlet, or chicken thighs or breasts, skin on preferred
- salt and black pepper, to taste
- 1 tablespoon oil, for pan-frying
- Black Pepper Sauce
- chopped scallions, for garnishing
Instructions
- Season the chicken cutlets with salt and black pepper.
- Heat the oil in a pan over medium heat and cook the chicken, starting skin side down, flipping once to cook the other side, then back skin side down until golden and crispy and cooked through.
- Remove from the pan and drizzle with the Black Pepper Sauce. Garnish with scallions and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this dish today for lunch.
It was a sellout!!
I marinated the chicken in the soy sauce, sugar and maggi mixture then used the rest in stir fry.. I will surely make this again!
Thank you 🙏
Hi Eden, thanks for trying the recipe and gave me 5 stars rating. :)
What if you don’t have Maggie sauce
Just use soy sauce or oyster sauce.
You can use a mix of half soy sauce and half Worcestershire sauce to get a pretty good replacement.