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Crispy Black Pepper Chicken Recipe Easy Spicy Glaze for Dinner

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A quick and easy crispy black pepper chicken with a spicy-sweet glaze that delivers bold flavor and a crunchy crust, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper (plus extra for dusting)
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • Oil for frying (neutral oil like canola or vegetable oil)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili paste or sriracha
  • 2 cloves garlic, minced
  • 1 teaspoon freshly ground black pepper (for glaze)
  • 1 teaspoon toasted sesame oil (optional)
  • Thinly sliced green onions or sesame seeds (optional garnish)

Instructions

  1. Trim any excess fat from the chicken thighs and pat them dry with paper towels.
  2. In a bowl, combine kosher salt, black pepper, and garlic powder. Sprinkle this mix evenly over the chicken pieces and rub gently. Let sit while preparing coating.
  3. In a shallow bowl, whisk together all-purpose flour and cornstarch.
  4. Dredge each seasoned chicken thigh in the flour mixture, pressing lightly so it sticks well. For extra crispiness, dip the coated chicken back into the flour mixture a second time.
  5. Pour about 1/2 inch of oil into a skillet and heat over medium-high heat until shimmering but not smoking (around 350°F).
  6. Carefully place chicken in hot oil, skin side down first. Fry in batches if needed to avoid overcrowding. Cook about 4-5 minutes per side until golden and crispy and internal temperature reaches 165°F.
  7. Transfer cooked chicken to a wire rack or paper towels to drain excess oil and rest for 5 minutes.
  8. In a small saucepan, combine soy sauce, honey, rice vinegar, chili paste, minced garlic, black pepper, and sesame oil. Simmer gently over low heat, stirring occasionally, until slightly thickened (3-4 minutes).
  9. Toss fried chicken pieces in the warm glaze until evenly coated.
  10. Garnish with sliced green onions or sesame seeds if desired and serve immediately.

Notes

Pat chicken dry before seasoning to ensure crispiness. Double-dusting with flour and cornstarch creates a lighter, crunchier crust. Maintain oil temperature around 350°F to avoid burning or sogginess. Glaze chicken right before serving to keep crust crispy. For gluten-free, substitute flour with gluten-free blend and soy sauce with tamari. Air fryer can be used for a lighter version but crust will be less crispy.

Nutrition

Keywords: crispy chicken, black pepper chicken, spicy glaze, easy dinner, pan-fried chicken, quick chicken recipe, weeknight dinner, spicy chicken

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