Comments on: Black Pepper Chicken Recipe

By: Carla

Carla — Sat, 21 Apr 2012 19:15:15 +0000

I am not really a big Chinese food fan, but we go to the Chinese buffet occasionally to appease my husband and my favorite is the Pepper Chicken…thank you so much for this recipe! Can’t wait to try it tonight!

By: New Cooker

New Cooker — Tue, 10 Apr 2012 03:11:26 +0000

The recipe was awesome!! I’ve made this dish twice now and everyone in my family loves it. I did substitute Rice Vinegar for rice wine or sake and it still tasted absolutely amazing. Thanks for sharing this!!

By: Sharon Wrosch

Sharon Wrosch — Thu, 01 Mar 2012 22:31:55 +0000

This is my FAVORITE dish at the buffet I frequent, the pic you posted looks exactly like it. I can’t wait to try your recipe! Thanks for sharing with us!

By: Anaheim cook

Anaheim cook — Tue, 22 Nov 2011 05:28:07 +0000

I made it for tonight and it was delicious. I added potatoes and bellpepper. The next time I will not fry the chicken, i’ll stir fry instead. The sauce was just how I remember it

By: Nazly

Nazly — Tue, 15 Nov 2011 04:20:39 +0000

What ingredient to replace sake ? Thanks

By: Bonnie

Bonnie — Tue, 20 Apr 2010 01:50:47 +0000

This recipe is fabulous! And so quick and easy to pull together! I opted for different veggies (red & green bell pepper, broccoli, and some Chinese eggplant). Veggies probably totaled ~4 cups worth. Given that, I took your advice and tripled the sauce. Everything was absolutely delicious! Coating and frying the chicken– rather than just stir-frying it– added a lot of texture to the dish. The sauce was superb. And for me, the veggies were perfect. My husband raved about this meal, so I’ll be making it again soon. Thanks Bobby!

By: Bonnie

Bonnie — Tue, 20 Apr 2010 01:47:44 +0000

This recipe is fabulous!!! I’ve cooked lots of Chinese-style recipes, and this might be the best one I’ve tried. Especially considering how easy and quick it is to pull together. I opted for different veggies (red & green bell pepper, broccoli, and a little bit of Chinese eggplant). They probably totaled ~4 cups worth, altogether. Given the increase in veggies, I took your advice and tripled the sauce. Everything was absolutely delicious! Coating and frying the chicken– rather than just stir-frying it– added a lot of texture to the dish. The sauce was superb. And for me, the veggies were perfect. My husband raved about this meal, so it’s going into our regular rotation. Thanks Bobby!

By: Johna

Johna — Sun, 11 Apr 2010 23:49:51 +0000

Thanks, Bobby! I hope to try this soon!

By: Bobby

Bobby — Sun, 11 Apr 2010 23:45:48 +0000

Johna- Oyster sauce does not taste like seafood.

By: Johna

Johna — Sun, 11 Apr 2010 23:43:56 +0000

Thank you! This recipe looks delicious! I have never had black pepper chicken before.

Question: does the oyster sauce taste strong? We are not seafood fans, really.