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This easy black pepper sauce is bold, savory, and rich with aromatic black pepper. Made with coarse black pepper, garlic, onion, soy sauce, and oyster sauce, it comes together in minutes and works beautifully with chicken, steak, pork, or vegetables. An easy homemade sauce that beats takeout any day.
Chinese Black Pepper Sauce
Chinese black pepper sauce, also known as 黑椒汁 (hēi jiāo zhī), is a savory, pepper-forward sauce commonly used in Chinese and Chinese Western-style cooking. You’ll often see it paired with chicken, beef, pork chops, or served sizzling hot on cast iron plates at Hong Kong style cafes and casual restaurants. In Malaysia, chicken chop with black pepper sauce is commonly served at western food stalls or Hainanese-style eateries.
This easy Chinese black pepper sauce recipe is built on simple aromatics like garlic and onion, combined with soy sauce, oyster sauce, and a generous amount of coarse black pepper. Most recipes call for Lea & Perrins Sauce, but I opted not to use it since most people don’t have it in their pantry. The flavor is bold and fragrant, with a gentle heat that warms rather than overwhelms. The glossy texture clings beautifully to meats and vegetables, making every bite flavorful.
This is the kind of sauce I rely on for easy weeknight dinners. I usually pan fry some chicken, spoon this over the top, and dinner is basically done. For the chicken, I used a deboned chicken leg quarter, which is perfect because the juicy thigh and drumstick meat soaks up the peppery sauce. My son loves it, which makes it a regular in our house on nights when I need something quick but still really satisfying.
Black Pepper Sauce vs Peppercorn Sauce
These two sauces sound similar, but they come from very different cooking traditions and are used in very different ways.
Peppercorn sauce is a Western-style sauce, most often served with steak. It’s usually made with butter, cream, stock, and crushed peppercorns. The texture is rich and creamy, and it’s typically spooned over meat as a finishing sauce rather than cooked directly in the pan.
Black pepper sauce is lighter and more savory, with no cream involved. It’s built on aromatics and pantry sauces instead of dairy, which makes it better suited for quick cooking and everyday meals. You can cook proteins in it or spoon it over pan fried dishes, like chicken or steak, just before serving.
In short, peppercorn sauce is rich and creamy, while black pepper sauce is bold and pepper forward. If you’re choosing between the two, it really comes down to how you plan to use it.
Ingredients You’ll Need
- Chicken broth
- Cornstarch
- Onion
- Garlic
- Coarse black pepper
- Soy sauce
- Oyster sauce
Check out the recipe card at the bottom for all the details on the ingredients.
Pro Tip #1: Why Chicken Or Beef Broth Works Best
It’s the foundation that lets the black pepper shine while keeping the sauce savory and flavorful. For best results, choose low-sodium or unsalted broth so you can control the seasoning. You can also use vegetable broth if you want a lighter or vegetarian-friendly version.
Pro Tip #2: Cornstarch For The Perfect Consistency
I use cornstarch instead of flour because it thickens the sauce quickly without altering the flavor or making it cloudy. It gives you that glossy, restaurant-style finish and ensures the sauce clings beautifully to meat or vegetables without being too gloopy.
Pro Tip #3: Coarse Black Pepper For Boldness
I use coarse black pepper because it gives the sauce that punchy, aromatic heat and a slightly gritty texture you find in classic black pepper dishes. I don’t recommend using ground black pepper because it can become bitter when cooked and won’t give the same bold, textured flavor.
Pro Tip #4: Soy Sauce And Oyster Sauce For Umami
Soy sauce adds saltiness and depth, while oyster sauce gives a rich, savory sweetness. For oyster sauce, Lee Kum Kee works well. For a vegetarian option, use mushroom or vegetarian oyster sauce.
How To Make Black Pepper Sauce
Start by mixing the chicken broth and cornstarch in a small bowl until smooth. This will give your sauce that glossy, perfect consistency.
Heat a little oil in a pan over low heat, then sauté the onions and garlic until the onions are soft and fragrant. You want them aromatic but not browned yet. Add the coarse black pepper and give it a good stir so the pepper releases all its flavor.
Pro Tip: Keep the heat low when sautéing. This helps the onions release their sweetness and aroma without burning them, which keeps your sauce tasting smooth and balanced. Adding the black pepper in this step ensures that you get a bold and intensely peppery nuance in your sauce.
Pour in the chicken broth mixture, then add the soy sauce, oyster sauce, and sugar. Stir everything together until it’s fully combined.
Bring the sauce to a gentle simmer. Let it thicken for about a minute, or until it reaches the consistency you like.
Optional Step: Give it a taste and adjust the seasoning with a pinch more salt or sugar if needed.
Ways To Enjoy This Sauce
- Chicken: Spoon it over pan-fried, oven-baked, or air-fryer chicken, or use it to stir-fry chicken at the end for a quick, flavorful weeknight meal.
- Steak: Drizzle over Skillet Garlic Butter Steak for a bold, peppery kick that complements the rich, buttery flavor.
- Pork Chops: Pour it over Garlic Butter Pork Chops to elevate the dish without overpowering the seasoning.
- Stir-Fried Veggies: Stir-fry broccoli, bell peppers, or mushrooms in a little oil until just tender, then add the sauce and cook 1–2 minutes until coated. Serve immediately. For a healthier version, simply blanch the vegetables and use the black pepper sauce as a dressing.
- Shrimp or Seafood: Coat shrimp, scallops, or fish fillets for a quick, elevated seafood dish.
- Sizzling Plates: Pour over meats and veggies on a hot skillet to recreate Hong Kong-style café sizzling plates at home.
Frequently Asked Questions
It’s peppery but not too hot. Adjust the amount of black pepper to make it milder or bolder, depending on your taste.
Yes. You can prepare the sauce up to a day in advance and store it in an airtight container in the fridge. Just reheat gently on the stove before serving, adding a splash of water or broth if it thickened too much.
It may thicken slightly as it cools. Simply reheat it and stir in a little water or broth if needed to reach your desired consistency.
Stored in an airtight container, the sauce will stay fresh for up to 5 days. Always give it a quick stir and reheat before using.
Yes. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.
This recipe yields 1 cup and contains 389 calories.
Other Sauce Recipes You Might Like
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Black Pepper Recipes You Might Like
Black Pepper Sauce
Ingredients
- 1 cup chicken broth, or beef broth
- 1 tablespoon cornstarch
- 2 tablespoons oil
- ¼ small onion, finely diced
- 3 cloves garlic, finely minced
- 1 heaping tablespoon coarse black pepper
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
Instructions
- In a bowl, combine the chicken broth and cornstarch until evenly mixed.
- Heat a little oil in a pan over low heat. Sauté the onions and garlic together until the onions are soft and aromatic, before they start to brown. Add the black pepper and stir well to combine.
- Stir in the chicken broth mixture, followed by the soy sauce, oyster sauce, and sugar. Mix well.
- Bring the sauce to a simmer and cook until thickened, about 1 minute, or to your desired consistency.Optional: Taste and season with more salt or sugar if needed.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
