Margarita's International Recipes


Soy-Glazed Black Pepper Chicken

Soy-Glazed Black Pepper Chicken Recipe

This traditional Hakka recipe is super simple and requires very few ingredients. Yet, it's pretty tasty. Maybe not the best chicken thighs I've ever had, but good enough.

Chinese dark soy sauce has a milder and sweeter taste than light soy sauce and it's less salty. But it is visually darker and it's used for dishes where the dark color is important. That's the case with this dish. Still, I didn't actually have any dark soy sauce, so I substituted with tamari sauce. Alas, the result was that the chicken wasn't as dark as I wished.

I made this dish for a potluck and it's really perfect for that, given how simple it's to make.

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Soy-Glazed Black Pepper Chicken


  • 1/4 cup Chinese dark soy sauce
  • 2 Tbsp. freshly ground black pepper
  • 3 lbs chicken thighs and/or drumsticks


Mix the soy sauce and the black pepper in a wide saute pan. Add the chicken and, using your hands, cover the chicken with the sauce, including under the skin. Place the chicken skin-side down on the pan, all in one layer. Cover the pan and cook, under medium-high heat, until you can hear it boiling. Reduce heat to low, and cook, covered, for 15 minutes. Turn chicken and cook, covered, for 20 more minutes. Serve.

Adapted from Linda Lau Anusasananan's recipe in The Hakka Cookbook.

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