If you’ve ever craved a dish that bursts with bold flavors and satisfying textures, you’re in for a treat with the Hong Kong Style Chicken with Black Pepper Sauce Recipe. This mouthwatering dish brings tender, juicy chicken thighs coated in a luscious, spicy black pepper sauce that’s both comforting and exciting. Perfect for a weeknight dinner or an impressive meal for guests, this recipe combines simple ingredients with authentic techniques to create unforgettable taste. Every bite offers a beautiful balance of savory, slightly sweet, and peppery notes that make this recipe an instant favorite in any kitchen.
Ingredients You’ll Need
Getting started with this Hong Kong Style Chicken with Black Pepper Sauce Recipe means gathering a handful of straightforward ingredients that carry tremendous flavor power. Each one plays a crucial role—from tenderizing the chicken to building the rich sauce that defines this dish.
- 1.5 pounds bone-in skin-on chicken thighs: the star ingredient, providing juicy and flavorful meat.
- 0.25 teaspoon salt: enhances the natural taste of the chicken without overpowering it.
- 0.5 teaspoon sugar: balances the savory and spicy components for perfect harmony.
- 0.5 teaspoon corn starch: helps tenderize the chicken for a silky texture.
- 1 tablespoon soy sauce: adds essential umami depth to the marinade.
- 1 tablespoon oyster sauce: brings authentic Hong Kong savory richness.
- 1 tablespoon Chinese rice wine or sake: tenderizes and infuses a subtle aromatic note.
- Dash white pepper: offers a background spice that complements the black pepper sauce.
- 1 tablespoon vegetable oil: keeps the chicken moist during cooking.
- 4 cloves garlic (minced): delivers a fragrant foundation that wakes up the palate.
- 1 teaspoon ground black pepper: the soul of the sauce, giving it that unmistakable bold kick.
- 1 tablespoon tomato paste: lends richness and a touch of tang to the sauce.
- 2.5 tablespoons Chinese rice wine or sake: deepens flavor in the sauce.
- 0.75 cup low-sodium chicken broth: creates a well-rounded sauce base.
- 0.5 cup water: balances sauce thickness.
- 1 tablespoon roux: thickens the sauce perfectly for that glossy finish.
- 1 teaspoon sugar: smooths out acidity in the sauce.
- 1 teaspoon Worcestershire sauce: adds complexity and depth.
- 1 teaspoon dark soy sauce: deepens color and umami.
- 2 tablespoons vegetable oil: used for preparing the roux and cooking.
- 3.5 tablespoons all-purpose flour: essential thickening agent in the roux.
- 0.5 tablespoon unsalted butter (optional): adds a luxurious hint of richness to finish the sauce.
How to Make Hong Kong Style Chicken with Black Pepper Sauce Recipe
Step 1: Marinate the Chicken
Start by preparing the chicken thighs. In a bowl, combine salt, sugar, corn starch, soy sauce, oyster sauce, Chinese rice wine or sake, and a dash of white pepper. Toss the chicken in this flavorful marinade to coat evenly. Let it sit for at least 15 minutes to absorb all these delicious notes. This step is essential for infusing the meat with umami and ensuring that every bite is juicy and flavorful.
Step 2: Prepare the Chicken
Heat one tablespoon of vegetable oil in a skillet over medium heat. Place the marinated chicken thighs skin-side down and cook until the skin is golden and crispy, about 6 to 8 minutes. Flip the chicken and cook the other side for 5 to 6 minutes until fully cooked and tender. Remove the chicken from the skillet and set it aside to rest. That crispy skin combined with tender meat is one of the most delightful textures in this dish.
Step 3: Make the Roux
In a separate pan, warm two tablespoons of vegetable oil over medium heat. Gradually whisk in the all-purpose flour to make a smooth roux, cooking it for 2 to 3 minutes until it turns light golden. The roux is what creates that velvety texture in the sauce, making it cling perfectly to the chicken.
Step 4: Craft the Black Pepper Sauce
To the roux, add minced garlic and cook until fragrant—a beautiful aroma will fill your kitchen. Stir in tomato paste, ground black pepper, additional Chinese rice wine or sake, chicken broth, water, sugar, Worcestershire sauce, and dark soy sauce. Simmer gently, whisking frequently, until the sauce thickens and deepens in flavor. You can finish this sauce with a small pat of unsalted butter if you want a creamy, rich touch that elevates the whole dish.
Step 5: Combine and Serve
Return the cooked chicken thighs to the skillet and spoon the glossy black pepper sauce over them, letting the flavors meld on low heat for a couple of minutes. This final step allows the peppery, savory sauce to soak into the meat just enough to make your taste buds sing. Now your Hong Kong Style Chicken with Black Pepper Sauce Recipe is ready to be enjoyed!
How to Serve Hong Kong Style Chicken with Black Pepper Sauce Recipe
Garnishes
A sprinkle of freshly chopped scallions or a few toasted sesame seeds adds a pop of color and subtle texture that complements the intense flavors of the black pepper sauce. These simple garnishes brighten the dish and make every bite even more enticing.
Side Dishes
This dish shines alongside steamed jasmine rice to soak up all the delicious sauce, or paired with stir-fried vegetables like bok choy or snap peas for freshness and crunch. These sides don’t compete but perfectly balance the boldness of the chicken.
Creative Ways to Present
For a modern twist, serve the chicken on a platter garnished with edible flowers or fresh herbs like cilantro. Alternatively, slice the chicken and arrange it over a bed of lightly sautéed noodles or fried rice to make an inviting family-style meal that looks as spectacular as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days. The sauce helps keep the chicken moist, so each reheated bite remains deliciously tender and full of flavor.
Freezing
You can freeze the cooked chicken with sauce for up to two months. Place portions in freezer-safe containers or bags, making sure to leave space for expansion. Thaw overnight in the fridge before reheating to maintain the best taste and texture.
Reheating
To reheat, warm the chicken gently in a skillet over low heat, adding a splash of water or chicken broth if needed to loosen the sauce. Avoid the microwave if possible as gentle reheating preserves the crisp skin and integrity of the sauce better.
FAQs
Can I use boneless chicken instead of bone-in?
Absolutely! Boneless chicken thighs or breasts will work, though bone-in thighs tend to stay juicier and more flavorful. If using boneless, reduce cooking time slightly to avoid drying out the meat.
Is this dish very spicy?
The black pepper sauce offers a pleasantly spicy kick but isn’t overwhelmingly hot. If you prefer milder flavors, you can reduce the amount of black pepper or substitute with white pepper for a more subtle heat.
Can I make the sauce ahead of time?
Yes, the black pepper sauce can be prepared in advance and stored in the refrigerator for up to two days. Simply reheat it gently before combining with the freshly cooked chicken for best results.
What can I substitute for Chinese rice wine?
If you don’t have Chinese rice wine or sake, dry sherry or a mild white wine are good alternatives that will maintain similar flavor profiles in both the marinade and sauce.
Is the tomato paste necessary in the sauce?
Tomato paste adds a depth and slight richness that balances the pepperiness well. While not absolutely essential, leaving it out will result in a less complex sauce, so it’s best to include it for authentic flavor.
Final Thoughts
Once you try this Hong Kong Style Chicken with Black Pepper Sauce Recipe, it will quickly become one of your go-to dishes when you want something flavorful, comforting, and just a little bit special. The combination of tender chicken with that signature peppery sauce is pure magic on a plate. So gather your ingredients, and dive into this delicious journey—your taste buds will thank you!
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Hong Kong Style Chicken with Black Pepper Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hong Kong, Chinese
Description
Enjoy the bold and savory flavors of Hong Kong Style Chicken with a rich and aromatic black pepper sauce. This dish features tender, bone-in chicken thighs marinated and cooked to perfection, then smothered in a luscious sauce combining soy, oyster sauce, and a peppery kick—perfect for a comforting weeknight dinner or special occasion meal.
Ingredients
Chicken Marinade
- 1.5 pounds bone-in skin-on chicken thighs
- 0.25 teaspoon salt
- 0.5 teaspoon sugar
- 0.5 teaspoon corn starch
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese rice wine or sake
- dash white pepper
Sauce and Cooking
- 1 tablespoon vegetable oil (for cooking chicken)
- 4 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1 tablespoon tomato paste
- 2.5 tablespoons Chinese rice wine or sake
- 0.75 cup low-sodium chicken broth
- 0.5 cup water
- 1 tablespoon roux (see below)
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dark soy sauce
Roux (Thickener)
- 2 tablespoons vegetable oil
- 3.5 tablespoons all-purpose flour
- 0.5 tablespoon unsalted butter (optional for richness)
Instructions
- Prepare the chicken marinade: In a large bowl, combine the salt, sugar, corn starch, soy sauce, oyster sauce, Chinese rice wine or sake, and a dash of white pepper. Add the bone-in skin-on chicken thighs and mix thoroughly to coat. Marinate for at least 15 minutes to allow the flavors to penetrate the meat.
- Make the roux: In a small saucepan, heat 2 tablespoons of vegetable oil over medium heat. Stir in 3.5 tablespoons of all-purpose flour and cook, stirring constantly until it forms a light golden paste. Add 0.5 tablespoon of unsalted butter for added richness if desired. Remove from heat and set aside.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken thighs skin side down first and cook for about 5-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for an additional 5 minutes until chicken is almost cooked through. Remove chicken from the skillet and set aside.
- Sauté aromatics and build sauce: In the same skillet, add minced garlic and ground black pepper. Sauté briefly until fragrant. Stir in tomato paste and cook for 1 minute to deepen the flavor. Add 2.5 tablespoons Chinese rice wine or sake, chicken broth, and water, stirring to combine.
- Thicken the sauce: Gradually whisk in the prepared roux to the simmering sauce mixture. Add sugar, Worcestershire sauce, and dark soy sauce to balance flavor and color. Stir until the sauce thickens to a rich consistency, about 3-5 minutes.
- Combine chicken with sauce: Return the cooked chicken thighs to the skillet, spooning the sauce over them. Let everything simmer together on low heat for another 5-7 minutes, allowing the chicken to soak in the peppery sauce while finishing cooking through.
- Serve: Transfer the chicken and black pepper sauce to a serving dish. Serve hot with steamed rice or your favorite side dishes for an authentic Hong Kong style meal.
Notes
- Marinate the chicken for at least 15 minutes, or up to 2 hours for deeper flavor.
- The roux can be prepared in advance and stored refrigerated for up to 3 days.
- Adjust the amount of ground black pepper to your preference for more or less heat.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend in the roux.
- Bone-in skin-on thighs provide the best flavor and moisture but can be replaced with boneless if preferred; adjust cooking time accordingly.
