46 Reviews of Chinese Chicken with Black Pepper Sauce

From: Shae

On Nov 5, 2002

Sue has re-created my favorite dish from a local chinese buffet with this recipe. I will admit, Asian cooking is mysterious to me and I couldn't imagine "my dish" coming out of these ingredients...but Sue obviously knows what she is doing!! These tender chicken bites have an awesome rich peppery flavor with just a hint of sweetness. I like to slice the onion in long pieces because when you get a bite of onion with the chicken it gives it an extra surprise!! I can't even begin to tell you how wonderful this dish is...you are just going to have to try it! Sue, thanks for all your hard work and coming up with this to-die-for recipe that will be made in this house often!

From: HeatherFeather

On Nov 4, 2002

Wow! This was excellent! I had never even heard of this dish before, so I had no idea what to expect with regards to taste, but boy was this good! Very peppery - it made my nose run! The directions are clear and accurate and the finished product looked as good as it tasted. If you enjoy spicy foods, you will really enjoy this. NOTE: For health reasons, I chose to stir fry my chicken rather than deep fry it, and it still came out golden brown and slightly crispy, moist, and delicious. I will add this to my regular recipe list - what a great recipe. Thanks!

From: Bergy

On Nov 21, 2002

Wow - yes addictive - yes wonderful- yes I'll do this again~~~~~ I too, stir fried the chicken (Used skinless breasts) I did add 1 tsp blackbean sauce and 1 tsp Hoisin. The recipe is easy to make, clear step by step instructions and very attractive to look at. Thanks SueL for another gourmet meal

From: *Marli*

On Dec 22, 2002

A winner! I will defintly be making this one again. I added snow peas instead of the other vegies ~ would also be nice with some honey or beef. If you like Asian food, I reccomend this dish.

From: BothFex

On Jun 9, 2003

Good stuff! Coating the chicken with corn starch is brilliant! As for the rest: I used sherry instead of rice wine and used bean sprouts instead of peas (they needed to get used up). Very good results.

From: Susie in Texas

On Nov 9, 2003

My husband and I recently tried this at a Chinese buffet we stopped at while traveling. We both loved it and I couldn't wait to get home to check Zaar for a recipe. Wow! This is it! As did some of the other reviewers, I stir fried the chicken instead of frying and cut the onion in wedges because we both prefer it that way. Also, that's how it was on the Chinese buffet we ate at. The sauce is just perfect, but in my opinion,not nearly enough, so I doubled the sauce ingredients for us. We will most definitely be making this one again.

From: frosty1

On Nov 16, 2002

It's a very simple and quick dish to make. I used a medley of frozen veggies, added diced garlic, and used more pepper(we love peppper). Delicious!

From: Ridgely

On Mar 6, 2003

Wow, I was impressed, not only was it delicious, but easy to prepare as well and that is definately a bonus! I did stir-fry the chicken mixture in a bit of olive oil until browned instead of deep frying. I also use a small pkg of frozen stir-fry vegetables instead of peas and carrots. I also cut my onions in wedged pieces. The sauce was perfect with the right blend of seasonings. Sue L., this recipe has encouraged me to create the Panda Express copy-cat of Orange Chicken, using the methods I have learned from your recipe. I will let you know if it works out. The family loved it! Thanks!

From: riffraff

On Dec 3, 2002

This was very good. I added more peas and carrots cause I like em. Thanks for posting.

From: Jewelies

On Mar 28, 2004

Excellent, quick and easy recipe. I had slightly more chicken that the recipe stated so I doubled the sauce. I also used yellow capiscum (pepper) instead of carrots, just personal preferance. Thanks Sue L for another great recipe that I will use often.