If you’ve ever visited a cha chaan teng (Hong Kong-style diner), you’ve probably come across Hong Kong Black Pepper Chicken Rice. This comforting dish features juicy chicken thighs, a rich black pepper sauce served over rice. Whether you’re craving a taste of Hong Kong or just an easy weeknight dinner, this recipe definitely hits the spot!
Originally published in May 2024. Updated with photo and recipe changes in June 2026.
Table of Contents
- Watch How to Make It
- What is Hong Kong Black Pepper Chicken Rice?
- Why I Love This Recipe
- Ingredients for This Dish
- How to Make Hong Kong Black Pepper Chicken Rice
- Karen’s Top Tips
- Frequently Asked Questions
Watch How to Make It
What is Hong Kong Black Pepper Chicken Rice?
Hong Kong Black Pepper Chicken Rice (黑椒汁雞扒飯) is a popular cha chaan teng (Hong Kong-style diner) dish made with juicy chicken thighs and a rich black pepper sauce served over steamed rice.
Like many cha chaan teng classics, it’s another East-meets-West dish that combines Chinese cooking techniques with flavours inspired by Western-style pepper sauces. One thing you’ll notice in this recipe is the use of tomato paste and Worcestershire sauce, which give the sauce its signature tangy and tomatoey flavour.
I think some cha chaan tengs make a roux to thicken the sauce, but since we’re making this at home, I’m using a simple cornstarch slurry instead because it’s easier, quicker and still creates a glossy sauce.
The best part is that this black pepper sauce works with pretty much any protein. Chicken thighs are the classic choice, but you can easily use pork chops, beef, tofu or whatever you have on hand.
It’s honestly such a comforting dish, and the sauce goes so well with rice. It’s one of those simple chicken + rice dishes that you’ll find inhaling within minutes!
Why I Love This Recipe
● Ready in under 30 minutes. It’s perfect for busy weeknights when you want something comforting and yummy.
● Super flavour sauce. The black pepper sauce is rich, savoury, tangy and peppery. Perfect to have with rice too!
● Easy to customise. The sauce works well with chicken, pork, beef, tofu or even just vegetables, so you can make it with whatever you have on hand.
Ingredients for This Dish
Here are a few key ingredients to note. You’ll find the full ingredient list and quantities in the recipe card below.
Chicken thighs
Skin-on, deboned chicken thighs are best for this recipe because they stay juicy and crisp up nicely in the pan. You can substitute with chicken breast, but it will be leaner and less tender. Pork chops, steak, or even tofu also work well with this sauce, basically any protein you like.
Chicken marinade
The marinade uses simple Chinese ingredients. The usual light soy sauce, Shaoxing cooking wine, garlic powder, black pepper, sugar, cornstarch, and sesame oil.
The cornstarch helps lock in moisture, while sesame oil adds a subtle nutty flavour. If you don’t have Shaoxing wine, dry sherry is a good substitute.
Black pepper (the key flavour)
Freshly ground black pepper is what gives this dish its signature heat and aroma. You can adjust the amount depending on how spicy you like it. Pre-ground pepper works too, but freshly ground makes a big difference.
Black pepper sauce
This is where all the flavour comes from and honestly what makes the entire dish!
Shallots and garlic are the aromatics that build the base. Tomato paste and Worcestershire sauce add richness and a slight tangy, savoury depth that gives it that classic cha chaan teng-style sauce.
Then come the soy sauces and seasoning. Light soy sauce adds saltiness, while dark soy sauce gives the sauce its deeper colour and richer flavour.
How to Make Hong Kong Black Pepper Chicken Rice
1) Marinate the chicken
Debone the chicken thighs and make a few shallow cuts on the meat side of the chicken thighs to help them cook evenly. In a bowl, combine all the marinade ingredients and mix well. Add the chicken thighs and massage the marinade into the meat. Set aside to marinate for at least 15 minutes.
2) Make the black pepper sauce
Whilst waiting for chicken to marinate, make the black pepper sauce. Heat some oil in a saucepan over medium heat. Sauté the shallots and garlic for 1 minute until softened and fragrant. Add the tomato paste and cook for another minute.
Stir in the black pepper, chicken stock, dark soy sauce, light soy sauce, Worcestershire sauce, and sugar. Simmer for 2-3 minutes to let the flavours come together. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Set aside.
3) Cook the chicken
Heat 1 tablespoon of oil in a frying pan over medium-high heat. Place the chicken skin-side down and cook for 5 minutes until golden. Flip and cook for another 4-5 minutes, or until cooked through. Transfer to a cutting board and rest for a few minutes before slicing.
4) Assemble
Reheat the black pepper sauce if needed. Divide the rice and broccoli between serving plates, top with the sliced chicken, and generously spoon over the black pepper sauce. Enjoy!
Karen’s Top Tips
1) Even out the chicken
Make a few shallow slits on the meat side of the chicken thighs to even out the thickness. This helps them cook more evenly, so you don’t end up with one part overcooked while another is still underdone.
2) Use freshly ground black pepper
It makes a big difference here. Fresh pepper has a stronger aroma and a sharper kick, which is really what gives this dish its signature flavour. Pre-ground pepper works too, but it just won’t hit the same.
3) Let the chicken rest
Once cooked, give the chicken a few minutes to rest so the juices stay inside. This keeps it juicy instead of drying out when you cut into it.
More Chicken + Rice Recipes You’ll Love!
Frequently Asked Questions
Yes you can, but chicken thighs are more tender and juicy, especially for this dish. If you use chicken breast, just be careful not to overcook it as it can dry out faster.
Yes. Dry sherry is the best substitute. If you don’t have either, you can just skip it but you’ll lose a bit of depth in the marinade.
Yes I highly recommend using fresh black pepper! Fresh black pepper gives the dish its signature kick and aroma. Pre-ground pepper will still work, but the flavour won’t be as strong.
It’s traditionally served with steamed jasmine rice and vegetables like broccoli, but it also works really well with noodles if you want to switch it up.
Hong Kong Black Pepper Chicken Rice
2
servings15
minutes20
minutes875
kcalKeep the screen of your device on
Ingredients
2-3 chicken thighs, skin on deboned
2 servings steamed jasmine rice
1 broccoli, blanched
- Chicken marinade:
1/2 tbsp light soy sauce
1/2 tbsp Shaoxing cooking wine
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp sugar
1 tsp cornstarch
1 tsp sesame oil
- Black pepper sauce:
2 shallots, diced
2 garlic cloves, minced
1 tbsp tomato paste
1-2 tsp freshly ground black peppercorn (adjust according to how spicy you want it to be)
1 cup chicken stock (or 1 cup water + 1 tsp chicken bouillon powder)
1 tbsp dark soy sauce
1/2 tbsp light soy sauce
2 tsp Worcestershire sauce
1 tsp sugar
1 tbsp cornstarch
2 tbsp water
Directions
- Marinate the chicken:
- Debone the chicken thighs and make a few shallow cuts on the meat side of the chicken thighs to help them cook evenly. In a bowl, combine all the marinade ingredients and mix well. Add the chicken thighs and massage the marinade into the meat. Set aside to marinate for at least 15 minutes.
- Make the black pepper sauce:
- Whilst waiting for chicken to marinate, make the black pepper sauce. Heat some oil in a saucepan over medium heat. Sauté the shallots and garlic for 1 minute until softened and fragrant. Add the tomato paste and cook for another minute.
- Stir in the black pepper, chicken stock, dark soy sauce, light soy sauce, Worcestershire sauce, and sugar. Simmer for 2-3 minutes to let the flavours come together. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Set aside.
- Cook the chicken:
- Heat 1 tablespoon of oil in a frying pan over medium-high heat. Place the chicken skin-side down and cook for 5 minutes until golden. Flip and cook for another 4-5 minutes, or until cooked through. Transfer to a cutting board and rest for a few minutes before slicing.
- Assemble:
- Reheat the black pepper sauce if needed. Divide the rice and broccoli between serving plates, top with the sliced chicken, and generously spoon over the black pepper sauce. Enjoy!
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Would it be possible to grill/bake it in the oven instead of pan frying it?
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