Hong Kong Black Pepper Chicken Rice

If you’ve ever visited a chachaanteng (HK-style diner), you’ve probably encountered the Hong Kong Black Pepper Chicken Rice. This dish is a true comfort food favourite of mine, featuring juicy, pan-fried chicken thighs paired with a rich and savoury black pepper sauce—which perfectly goes with a steaming bowl of rice.

Whether you’re recreating a classic Hong Kong diner experience at home or just in the mood for something hearty, this recipe will definitely hit the spot!

ingredients for hong kong black pepper chicken rice:

This recipe serves 2 people! 🙂

• 2-3 chicken thighs, deboned

Chicken marinade:

• 1 tbsp light soy sauce
• 1 tbsp Shaoxing cooking wine
• 1/2 tbsp oyster sauce
• 1 tsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp sugar
• White pepper powder
• Salt

Black pepper sauce:

• 2 garlic cloves, minced
• 2 shallots, diced
• 1/2 red onion, diced
• 1 tbsp plain flour + 1 tbsp oil (for the roux)
• 1/2 tbsp tomato paste
• 1/2 tbsp light soy sauce
• 2 tsp Worcestershire sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1-2 tsp ground black peppercorns (adjust according to how spicy you want it to be)
• 1 cup chicken stock

steps:

1. Debone the chicken thighs and pat them dry with paper towels. Then combine the chicken thighs with marinade ingredients. Marinate for at least 20 minutes, or preferably overnight for best flavour.
2. Heat pan over low to medium heat. Add neutral oil. Place the chicken thighs skin side down. Cook for about 5 minutes until skin is golden brown, then flip and cook for another 5 minutes or until the chicken is fully cooked through. Remove and set aside.
3. To make the black pepper sauce, in a saucepan, sauté minced garlic and diced shallots until fragrant and softened. Then add diced onion and cook until translucent. Stir in ground black peppercorns.
4. Add a bit more oil, then add plain flour and whisk everything until it forms a roux. Stir in tomato paste and cook briefly to enhance its flavour.
5. Add chicken stock, light soy sauce, dark soy sauce, sugar and Worcestershire sauce. Continue to cook and stir until sauce thickens.
6. Serve the chicken thighs and black pepper sauce over steamed rice, garnish with extra sprinkle of ground black pepper.

tips for making the best black pepper chicken rice!

1. Marinate chicken overnight for best flavour. I like to marinate the chicken thighs overnight for a more flavourful and tender chicken. But 20 minutes is okay as well if you’re short on time!
2. Adjust black pepper to taste. Personally I like a bit of a kick, so I find that 2 tsp ground black pepper for the sauce is the perfect amount ofr me.

1. Pan-fry the chicken on low-medium heat. Start cooking the chicken skin side down first to acheive a crispy and golden brown exterior. Make sure not to use high heat as it can burn easily!

check out more classic hong kong dishes:

• Hong Kong baked pork chop rice
• Hong Kong style spaghetti bolognese
• Hong Kong style french toast

Black Pepper Chicken Rice (黑椒汁雞扒飯)

0.0 from 0 votes

Cuisine: Chinese, Hong Kong

Servings

2

servings

Prep time

20

minutes

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 -3 chicken thighs, deboned

• Chicken marinade:

• 1 tbsp light soy sauce

• 1 tbsp Shaoxing cooking wine

• 1/2 tbsp oyster sauce

• 1 tsp cornstarch

• 1 tsp sesame oil

• 1/2 tsp sugar

• White pepper powder

• Salt

• Black pepper sauce:

• 2 garlic cloves, minced

• 2 shallots, diced

• 1/2 red onion, diced

• 1 tbsp plain flour + 1 tbsp oil (for the roux)

• 1/2 tbsp tomato paste

• 1/2 tbsp light soy sauce

• 2 tsp Worcestershire sauce

• 1 tsp dark soy sauce

• 1 tsp sugar

• 1 -2 tsp ground black peppercorns (adjust according to how spicy you want it to be)

• 1 cup chicken stock

Directions

• Debone the chicken thighs and pat them dry with paper towels. Then combine the chicken thighs with marinade ingredients. Marinate for at least 20 minutes, or preferably overnight for best flavour.
• Heat pan over low to medium heat. Add neutral oil. Place the chicken thighs skin side down. Cook for about 5 minutes until skin is golden brown, then flip and cook for another 5 minutes or until the chicken is fully cooked through. Remove and set aside.
• To make the black pepper sauce, in a saucepan, sauté minced garlic and diced shallots until fragrant and softened. Then add diced onion and cook until translucent. Stir in ground black peppercorns.
• Add a bit more oil, then add plain flour and whisk everything until it forms a roux. Stir in tomato paste and cook briefly to enhance its flavour.
• Add chicken stock, light soy sauce, dark soy sauce, sugar and Worcestershire sauce. Continue to cook and stir until sauce thickens.
• Serve the chicken thighs and black pepper sauce over steamed rice, garnish with extra sprinkle of ground black pepper.

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