Panda Express Black Pepper Chicken Copycat Recipe

As a recipe developer, I reimagined Black Pepper Chicken with a single clever pantry swap that yields a shockingly bold finish.

I never thought a plate of stir fry could make me raise an eyebrow but this Panda Express Black Pepper Chicken Copycat from Sweet Cs Designs did just that. I used boneless skinless chicken thighs and big chunks of green bell pepper to chase that crunchy tender contrast, and the black pepper punches through in a way that is unexpected.

As someone who toys with Panda Express Recipes a lot, I can tell you this Black Pepper Chicken is not shy, its bold and kinda addictive. Try it once and youll be wondering why you ever settled for plain takeout.

Ingredients

• Boneless chicken thighs add juicy protein and extra flavor they stay tender when fried.
• Cornstarch gives a crisp coating, adds texture while keeping sauce glossy and clingy.
• Soy sauce brings salty umami supplies some protein and deep savory backbone.
• Oyster sauce adds sweet salty richness, thickens sauce and boosts seafood like umami.
• Coarsely ground black pepper gives sharp heat and bold peppery aroma, it wakes everything up.
• Green bell pepper adds crunch, bright vegetal notes, vitamin C and slight sweetness.
• Garlic and ginger add aromatic kick, small amounts aid digestion and flavor depth.

Ingredient Quantities

• 1 lb boneless skinless chicken thighs cut into bite sized pieces or use breast if you want
• 1 tbsp soy sauce (for marinade)
• 1 tbsp Shaoxing wine or dry sherry
• 1 large egg white
• 3/4 cup cornstarch divided
• Vegetable oil about 1/2 cup plus extra for frying
• 1 small yellow onion cut into chunks
• 1 green bell pepper cut into chunks
• 3 green onions cut into 1 inch pieces
• 3 cloves garlic minced
• 1 tsp grated fresh ginger
• 1/3 cup low sodium soy sauce (for sauce)
• 1/4 cup oyster sauce
• 1/4 cup chicken broth or water
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 3 tbsp coarsely ground black pepper
• Salt to taste

How to Make this

1. Cut chicken into bite sized pieces, pat dry, then toss in a bowl with 1 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry), the egg white and about 1/4 cup of the cornstarch; mix until coated and let sit 10-15 minutes so the coating sticks.

2. Put the remaining cornstarch in a shallow dish, season it with about 1 tbsp of the coarsely ground black pepper and a pinch of salt, then dredge the marinated pieces until well coated; shake off excess.

3. Heat a large skillet or wok with about 1/2 cup vegetable oil (use extra if needed to keep a shallow-fry depth) over medium-high heat until shimmering or about 350 F; fry the chicken in batches so it doesn’t crowd the pan, 3-5 minutes per batch until golden and crisp; transfer to paper towels to drain.

4. While chicken fries, whisk together the sauce: 1/3 cup low sodium soy sauce, 1/4 cup oyster sauce, 1/4 cup chicken broth or water, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp toasted sesame oil and the remaining 2 tbsp coarsely ground black pepper; taste and add salt if needed.

5. Remove most of the frying oil leaving about 1-2 tbsp in the pan, increase heat to high and stir fry the onion chunks and green bell pepper until they start to char at the edges and are just tender, 2-3 minutes.

6. Add minced garlic and grated ginger, stir 20-30 seconds until fragrant but not burnt.

7. Return the crisp chicken to the pan, pour in the sauce and bring to a simmer; if the sauce seems too thin, mix a small spoonful of cornstarch with a little water (use some of the reserved cornstarch if you kept some back) to make a slurry and stir in until sauce thickens and glazes the chicken.

8. Toss in the green onions, stir everything together 1-2 minutes so flavors meld and the green onions just soften.

9. Taste and adjust seasoning with a little more salt or pepper if you want it hotter, then serve immediately with steamed rice; sprinkle extra coarse black pepper on top for that classic punch if you like it bold.

Equipment Needed

1. Cutting board and a sharp chef’s knife — for trimming and bite sized pieces
2. Two mixing bowls (one for the marinade, one for the cornstarch dredge)
3. Measuring cups and spoons
4. Shallow dish for the cornstarch coating
5. Large skillet or wok for frying and stir frying
6. Deep fry or instant read thermometer to check oil temp (about 350 F)
7. Tongs and a slotted spoon or spider for frying and transferring chicken
8. Whisk plus a small bowl for the sauce and cornstarch slurry
9. Plate or wire rack lined with paper towels to drain the fried chicken

FAQ

Panda Express Black Pepper Chicken Copycat Recipe Substitutions and Variations

• Soy sauce (for marinade): swap with tamari for a gluten free option, or coconut aminos if you want lower sodium and a touch of sweetness. Use same amount but taste and salt will change.
• Shaoxing wine or dry sherry: dry sherry works great, or use 1 tbsp rice vinegar plus 1 tbsp water if you need a non alcoholic alternative.
• Cornstarch: potato starch or tapioca starch give a lighter, crispier coating, use 1:1. If you only have all purpose flour, use about 1.5x and expect less crispiness.
• Oyster sauce: hoisin is a handy swap for thicker, sweeter flavor, or mix 1/2 tbsp fish sauce with 1/2 tbsp brown sugar for extra umami; mushroom stir fry sauce is the vegetarian option.

Pro Tips

– Pat the chicken really dry and dont overmarinate; 10-15 minutes is enough. if you marinate too long the egg white can get slimy and the cornstarch wont cling as well, so a quick rest is better than an all-day soak.

– Use fresh, coarsely cracked black pepper and wake it up before you use it. toss whole peppercorns in a hot dry pan for 20-30 seconds then crush them, or grind fresh, it gives a brighter punch than pre-ground stuff.

– For next-level crunch fry in batches and double-fry if you can: quick lower-temp fry to cook through, drain on a wire rack (paper towels makes things soggy), then blast them hotter for 30-60 seconds to crisp. youll get much better texture this way.

– Make the sauce ahead and taste as you go, and always add toasted sesame oil at the very end. if the sauce thickens too much, loosen with a splash of hot broth, and finish with a little acid (rice vinegar or a squeeze of lime) to lift all the flavors.