Pepper is the star in this quick Indo Chinese recipe. On the Hakka Chinese menu, this features prominently with Chilli Chicken and Garlic Chicken. Of course we love our black Pepper and this features a lot of it!

Pepper Chicken

3.48 from 48 votes



  • 1 lb boneless Chicken
  • 1 tbsp fresh ground Pepper
  • 1 tbsp light Soya sauce
  • 1 tbsp Corn Starch
  • 1 Egg


  • 1 cup Onion petals
  • 1/4 cup Garlic
  • 2 tbsps green Chilli
  • 1/2 cup green Pepper
  • 1/2 cup Cauliflower
  • 1 tbsp fresh cracked Pepper
  • 2 tbsps light Soya sauce
  • 2 tbsps sweet Soya sauce
  • 2 cups Chicken stock
  • 4 tbsps Corn Starch
  • 1 tsp cracked black Pepper


  • Add the pepper, soya sauce, cornstarch and egg to coat the chicken
  • Deep fry the chicken and keep aside
  • In a wok I’m going to saute the onion, garlic, green chilli, green pepper and cauliflower
  • Add the pepper, light and sweet soya sauce and the chicken stock and boil
  • Add the cornstarch slurry and mix it in to thicken
  • Add the chicken and stir
  • Add more pepper and serve