Sweet & Spicy Black Pepper Chicken with Rice & Golden Potato Wedges

With Steamed Rice & Golden Potato Wedges

This dish hits all the right notes: a sticky, peppery glaze, tender chicken, and crispy, oven-roasted potato wedges to soak up the extra sauce.

🕒 Prep & Cook Time

Prep: 20 minutes

Cook: 35 minutes

Serves: 2-3 people

🛒 Ingredients

The Golden Potato Wedges

3 Large Yukon Gold potatoes (cut into 1/2-inch wedges)

2 tbsp Olive oil

1 tsp Garlic powder

1/2 tsp Smoked paprika

Salt and black pepper to taste

The Black Pepper Chicken

1 lb Chicken thighs or breast (cut into 1-inch bite-sized pieces)

2 tbsp Cornstarch (for coating)

1 Red bell pepper (diced)

1 small Onion (diced)

2 cloves Garlic (minced)

1 inch Ginger (grated)

1 cup Jasmine rice (rinsed)

The Sweet & Spicy Sauce

3 tbsp Soy sauce

2 tbsp Honey or brown sugar

1 tbsp Rice vinegar

1 tbsp Oyster sauce (optional)

1.5 tsp Coarsely cracked black pepper (adjust for heat)

1/2 tsp Chili flakes (Sriracha or Gochujang also work)

🍳 Instructions

1. Roast the Potatoes

Preheat your oven to 425°F (220°C).

Toss the potato wedges in a bowl with olive oil, garlic powder, paprika, salt, and pepper.

Spread them in a single layer on a parchment-lined baking sheet.

Roast for 30–35 minutes, flipping halfway through, until golden and crispy.

2. Prepare the Rice

While potatoes are roasting, combine 1 cup rinsed rice with 1.5 cups water in a small pot.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Turn off heat and let it sit covered for 5 minutes before fluffing with a fork.

3. Sear the Chicken

Toss the chicken pieces in cornstarch and a pinch of salt until lightly coated.

Heat a large skillet or wok over medium-high heat with a drizzle of oil.

Sear the chicken until browned on all sides and cooked through (6–8 minutes). Remove chicken from the pan and set aside.

4. Sauté & Glaze

In the same pan, add the onion and bell pepper. Sauté for 3–4 minutes until slightly softened.

Add the garlic and ginger, cooking for 1 minute until fragrant.

Whisk all the Sweet & Spicy Sauce ingredients together in a small bowl.

Pour the sauce into the pan. Let it bubble and thicken for 1–2 minutes.

Return the chicken to the pan and toss until every piece is coated in the glossy, peppery glaze.

🍽️ Serving Suggestion

Place a generous scoop of fluffy rice in a bowl, top with the sticky black pepper chicken, and serve the crispy potato wedges on the side. Garnish with sliced green onions or sesame seeds for a fresh pop.

💡 Chef's Tip

For the best flavor, use whole black peppercorns and crush them yourself using a mortar and pestle or the bottom of a heavy skillet. The flavor is much more vibrant than pre-ground pepper!