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Pan-fried black pepper chicken

1/2

Pan-fried black pepper chicken

2/2

By chinasichuanfood.com

Pan-fried black pepper chicken

Super tender pan-fried black pepper chicken

Updated at: Thu, 11 Jun 2026 18:28:46 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

2 servings

200gchicken breast

small chicken chest

1 Tbspoyster sauce

1 Tbsplight soy sauce

⅛ tspsalt

2 tspcornstarch

⅛ tspbaking soda

1 thumbginger

1 Tbspblack pepper

freshly ground, divided half in marinating half for garnishing

½ cupcucumber

½ cupcarrot

Instructions

View on chinasichuanfood.com

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Notes

7 liked

0 disliked

Moist

Under 30 minutes

Delicious

Easy

Go-to

Kacie Prowell· last year

Special occasion

Under 30 minutes

It was alright, I put way too much sesame oil. Will try again

Chelsea Z· 3 years ago

Under 30 minutes

Served it on top of a spinach salad, and it was so good. Chicken breast usually dries out so quickly, but this stayed nice and moist. I'm guessing it has something to do with the addition of baking soda, because I've tried this recipe without it and it's not the same, but I honestly couldn't tell you the science behind it. Just don't omit the baking soda even if it seems weird.

Served it on top of a spinach salad, and it was so good. Chicken breast usually dries out so quickly, but this stayed nice and moist. I'm guessing it has something to do with the addition of baking soda, because I've tried this recipe without it and it's not the same, but I honestly couldn't tell you the science behind it. Just don't omit the baking soda even if it seems weird.

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