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Panda Express Black Pepper Chicken Copycat Recipe is a delicious Chinese inspired dish based off Panda Express’ popular black pepper chicken! My daughter’s absolute favorite fast food on earth, hands down, is Panda Express which makes this recipe a staple in my house!
Tastes just like it is from Panda Express but a million times better with tons of garlic and black pepper chicken flavor for dinner the whole family will love – faster than it takes to pick up takeout!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Copycat Black Pepper Chicken
This easy Black Pepper Chicken recipe can be made in less time than it takes to drive to a Panda Express – and tastes about a million times better than takeout. It can also be made to work into a paleo diet or keto diet, since it is naturally gluten and grain free, and low carb – making this a healthy and delicious Copycat Panda Express Recipe!
Panda Express Black Pepper Chicken Ingredients
First assemble the following ingrdients:
- Chicken thigh (6) – Chicken thigh, juicy and tender, serves as the hearty foundation of the dish.
- Sea Salt (pinch) – Sea salt is used to season the dish, enhancing the natural flavors of the chicken and vegetables.
- Corn starch (2 tablespoons) – Cornstarch is used to thicken the sauce, giving it a silky, cohesive texture.
- Stalks celery (3) – Celery adds a refreshing crunch and subtle bitterness that balances the flavors.
- White onion (1) – Onion introduces a sweet and aromatic depth to the dish’s overall profile.
- Bell Pepper (1) – Bell pepper adds a sweet and slightly tangy crunch that contrasts the tender chicken pieces in Panda Express Black Pepper Chicken.
- Peanut Oil (2 tbsp) – Peanut oil, with its high smoke point, is ideal for stir-frying, imparting a subtle nutty flavor to the dish.
- Ginger powder (2 teaspoon) – Ginger powder infuses the dish with a warm, spicy kick that complements the other ingredients.
- Garlic Powder (1 tbsp) – Garlic powder infuses the dish with a concentrated, earthy garlic flavor, enhancing the overall savoriness.
- Onion Powder (1/2 tsp) – Onion powder contributes a mild, sweet flavor that complements the other aromatic ingredients without overpowering them.
- Chicken Stock (1/2 cup) – Chicken stock adds a rich, umami depth, serving as the base for the sauce that coats the chicken and vegetables.
- Oyster Sauce (1/4 cup) – Oyster sauce brings a unique combination of sweetness, saltiness, and umami, adding a complex layer to the dish’s flavor profile.
- Rice Wine Vinegar (1/4 cup) – Rice wine vinegar introduces a mild acidity that balances the richness of the sauce, adding a subtle brightness.
- Garlic (1/2 tbsp) – Fresh garlic is a key ingredient, providing a pungent and aromatic quality that is fundamental to the dish’s flavor.
- Chili Powder (1 tsp) – Chili powder adds a gentle heat that complements the black pepper, giving the dish its characteristic warm spice.
- Black pepper (2 teaspoons) – Black pepper offers a sharp, earthy heat that is the namesake of the dish.
Steps to Make Panda Express Black Chicken Copycat
Use this Method
- Mix Sauce. In a large bowl, mix sauce ingredients together and set aside.
- Prep Chicken. Pat chicken dry and cut into 1″ cubes. Place chicken in bowl, and toss well in cornstarch, pepper, and salt. Heat peanut oil over medium heat in a large skillet on medium high until shimmery.
- Cook Chicken. Add chicken to oil in small batches so it can cook quickly – don’t overcrowd pan. Remove chicken from pan, place on a plate and repeat the sauteing process with the rest of the chicken in batches until done.
- Cook Vegetables. Place all the chicken back into the pan and add vegetables, sauté for about 5 minutes until vegetables are tender. Add the ginger powder, garlic powder, and onion powder, stir to combine.
- Combine. Add sauce and broth to pan, bring mixture to boil, reduce heat and simmer for about 10 minutes. Serve over a large bowl of rice and enjoy!
Tips and tricks for Panda Black Pepper Chicken
Use chicken thighs for maximum juiciness. Chicken thighs stay tender and flavorful under high heat, making them ideal for stir-frying compared to leaner breast meat.
Marinate your chicken for deeper flavor. Even a quick 20–30 minute marinade with soy sauce and cornstarch helps tenderize the meat and lock in moisture.
Try the velveting technique for restaurant-quality texture. Briefly blanching or pre-cooking the chicken before stir-frying keeps it ultra-soft and silky—just like takeout.
Use coarse ground black pepper (not fine!). Coarse pepper gives bold flavor without harsh heat and creates that signature Panda Express texture and look.
Don’t overcrowd the pan. Cook chicken in batches so it browns instead of steaming—this is key for that slightly crispy edge.
Cook on high heat for authentic stir-fry flavor. A hot pan (or wok) helps sear the chicken quickly and keeps veggies crisp instead of soggy.
Add vegetables after removing the chicken. Cooking veggies separately keeps them crisp-tender and prevents overcooking when everything comes together.
Stir the sauce right before adding it. Cornstarch settles quickly—give the sauce a quick whisk before pouring so it thickens evenly.
Leftovers. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove with a splash of water to keep the chicken moist.
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Panda Express Black Pepper Chicken Copycat
Equipment
Ingredients
- 6 chicken thighs, boneless, skinless
- 2 tbsp corn starch
- 1 tsp cracked black pepper
- 2 tbsp peanut oil
- 1 green bell pepper, diced
- 1 yellow onion, sliced
- 3 celery stalks, sliced
- 1 tbsp garlic powder
- ½ tbsp onion powder
- 1 tsp ginger powder
- 2 cups cooked rice
For the Sauce:
- ½ cup chicken broth
- ¼ cup oyster sauce
- ¼ cup rice wine vinegar
- ½ tbsp garlic, minced
- 1 tsp black pepper
- 1 tsp chili powder
- ½ tsp ginger powder
Instructions
- In a large bowl, mix sauce ingredients together and set aside.
- Pat chicken dry and cut into 1" cubes.
- Place chicken in bowl, and toss well in cornstarch, pepper, and a pinch of salt.
- Heat peanut oil over medium heat in a large skillet on medium high until shimmery.
- Add chicken to oil in small batches so it can cook quickly – don't overcrowd pan.
- Remove chicken from pan, place on a plate and repeat the sauteing process with the rest of the chicken in batches until done.
- Place all the chicken back into the pan and add vegetables, sauté for about 5 minutes until vegetables are tender.
- Add the remaining garlic powder, onion powder, and ginger powder over the sauteed vegetable and chicken. Stir to combine.
- Add sauce to pan, bring mixture to boil, reduce heat and simmer for about 10 minutes.
- Serve over a large bowl of rice and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Black Pepper Chicken FAQs
Yes, by using tamari or a certified gluten-free soy sauce instead of regular soy sauce, you can easily make this dish gluten-free.
Absolutely! Feel free to add bell peppers, snow peas, or any of your favorite vegetables for added color and nutrition.
Cornstarch is used to thicken the sauce and give the dish its signature glossy appearance. If unavailable, arrowroot powder can be a substitute.
The level of spiciness can be adjusted by varying the amount of black pepper and chili vinegar. Start with less and add more to taste.
You can substitute chili vinegar with a mix of white vinegar and a pinch of chili flakes or a dash of hot sauce to maintain the tangy and spicy profile.
Yes, fresh ginger can be used and provides a more vibrant flavor. Grate about 1 tablespoon of fresh ginger as a substitute for the powder.
Very tasty! I did a few tweaks to not have to go to the grocery store to buy more ingredients. I added tofu for more protein and used fresh minced ginger. I will definitely be making this again!
Sounds awesome!!!!
This is a family favorite with a few tweaks and since I have a big wok. For the chicken seasonings I do as mentioned, but reduce the pepper from 1/2 Tbsp tp 1/2 tsp. I add all the seasonings separately as the cornstarched dredged chicken cooks. For the sauce I also reduce the pepper to 1/2 tsp. These simple changes makes the main dish perfect for our family as we tried it without making the pepper changes and it was far too much to bare.
I love those changes! Thanks so much for sharing.
I made this last night, with ramen noodles, and it was quite yummy. I’ve never had this from Panda, so I wasn’t entirely sure what to expect. I’m not sure if I messed up the proportions of the sauce a bit (I had started trying to halve the sauce, and then gave up on that, but the additional water from more broth would have boiled off anyway… :/ ) and made it too peppery, but it was definitely better for lunch today when I had a large glass of milk to drink after every bite! lol. So, for anyone who has a slightly more sensitive palate, maybe start with less pepper and chili powder, and work your way up. Our mouths were numb without the milk. All in all, I’ll probably make it again, but cut the chili and pepper a bit for our tastes.
Quick question. Where/when should I add the seasonings to the chicken and vegetables? I don’t see them mentioned in the instructions. This dish sounds delish and I want it to become a family favorite.
Caught my omission – it’s when you dredge the chicken. Thanks for letting me know!
I was wondering the same thing! Ended up adding when cooking the chicken.