Pepper Chicken

Yet another Indo-Chinese recipe which is my family favourite. Pepper chicken is very easy to cook and tastes very good when accompanied with Hakka Noodles or Fried Rice. Sometimes I make it a dry preparation and serve as a starter too. The strong taste of black pepper with capsicum goes very well. Here I have cooked this dish without bone chicken pieces you can cook with bone pieces too. But if you are going to serve as a starter in a party it is advised to cook without bones.


  • 700 gms Boneless Chicken
  • 1 Tbsp Garlic Paste
  • 2 tsps Ginger Paste
  • ½ cup Onion Juice
  • 3 tsps Lemon Juice
  • 6 – 8 tsps Soy Sauce
  • 3 tsps Chilli Sauce
  • 4 Tbsps Black Pepper – (Crushed)
  • 2 (Diced) Capsicum
  • 2 Tbsps Garlic – (Chopped)
  • 1 Tbsp Ginger – (Chopped)
  • 3 (Diced) Onion
  • 3 tsps Corn Flour
  • 4 – 5 Tbsps Vegetable Oil
  • 1 tsp Sugar
  • To taste Salt


  1. Clean and cut the chicken in bite size small pieces. Marinate the chicken with garlic paste, ginger paste, onion juice and lemon juice. Marinate for 2 hours.
  2. Heat oil in a wok or kadai and lightly sauté the chicken pieces. Do not add the extra marinate. Keep them aside.
  3. In the same wok add some more oil if required and then throw in chopped garlic and ginger. Fry well.
  4. Now add diced capsicum and onion. Sauté till the onion becomes translucent.
  5. Now add the sautéed chicken pieces. Mix well.
  6. Next add soy sauce and chilli sauce. Add sugar. Adjust salt.
  7. Crush the black pepper in mortar and pestle. Add this crushed black pepper in the wok. Mix very well.
  8. Now add the marinate in wok. Dissolve the corn flour in ½ cup of water and pour it in the wok.
  9. Mix very well and cook till the gravy coats the chicken pieces well and you get a nice shine on the chicken.
  10. Remove from heat and serve with Chicken Fried Rice or Mixed Hakka Noodle.



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