Comments on: Black Pepper Chicken Recipe

By: Annie

Annie — Sun, 21 Feb 2010 05:56:31 +0000

Thank you Bobby, I’m going to have have this today.
Annie.

By: Bobby

Bobby — Sat, 20 Feb 2010 14:42:40 +0000

Annie – Yes, you can.

By: Annie

Annie — Sat, 20 Feb 2010 06:39:29 +0000

Great recipe, I live in a small town with only a small shop, I can’t find Rice wine or Sake, can I use sherry instead.
Annie

By: linda

linda — Wed, 17 Feb 2010 04:11:56 +0000

I’ve made this recipe before & got rave reviews, but i lost the recipe. thanks for posting this, my husband is very happy making this for chinese new year with a lot of other great recipes. thanks again

By: Sook @ My Fabulous Recipes

Sook @ My Fabulous Recipes — Thu, 11 Feb 2010 01:52:41 +0000

We just made this tonight. It was fabulous! Thank you.

By: kim

kim — Mon, 31 Aug 2009 16:27:26 +0000

AWESOME. The best BPC I ever tasted. I used the onions and green peppers in it. I would recommend if you are doubling the recipe, dont bother adding more white or black pepper. It was wonderful!!

By: Kristina

Kristina — Wed, 12 Aug 2009 17:07:43 +0000

Wow! I stumbled upon this recipe and I am so glad I did. This dish is my favorite at chinese restaurants and now I can make it at my own home and it is cheaper and better. I did add a little bit of water and a tad of brown sugar & green peppers (instead of peas and carrots) to make it a little closer to what I am used to. My kids even loved it. Thank you so much for blessing me with such a great recipe!

By: Priscilla

Priscilla — Fri, 17 Jul 2009 17:33:42 +0000

Just subscribed. Love your recipe breakdowns, pics and all! This is my favorite dish at Chinese buffets. Thanks so much for posting the recipe. I haven’t been able to find it anywhere else! Great site!

By: angel

angel — Sat, 16 May 2009 12:47:56 +0000

Hi-
I just made this. WOW SPICY. Mine is darker–purhaps the oyster sauce I’m using was darker than yours. I liked the flavor, but couldn’t eat much as it was too spicy hot. Also the coating of just corn starch tasted good but doesn’t look like yours or what it looks like at the resturant.

By: msraven

msraven — Sun, 10 May 2009 02:59:46 +0000

This is a great and easy recipe. And Jamy, I did use rice vinegar because that was what I had in my pantry. This is probably the first time, after many attempts, that I’ve actually cooked a Chinese dish at home that tastes like something from a restaurant! I did omit the peas and carrots due to personal tastes, but I am very impressed with the results and the little time it took to prepare it.