Tender chicken chunks in a robust, peppery gravy with onions and potatoes. A bold, spicy, and utterly addictive Singapore-style dish.
For 6 servings
Est. $24.60
* Prices are estimates based on major Singapore supermarkets and may vary by location and availability.
Click on supermarket links to search for each ingredient online. Compare prices across stores for the best deals!
Increase black pepper to 3 tbsp, Add 2 bird's eye chillies, sliced
Replace chicken with 600g beef sirloin, sliced, Increase cooking time by 10 minutes
Add 200g shiitake mushrooms, sliced
Inspired by classic Singaporean black pepper chicken dishes, this recipe captures that signature bold, peppery flavor in a flaky pastry package. The key is using freshly ground black pepper - lots of it - along with the right balance of soy sauces. It’s the pie that converted many of my British colleagues to loving spicy Asian flavors!
Coarsely grind black peppercorns (or use a mortar and pestle for best texture). Mix together dark soy sauce, light soy sauce, oyster sauce, brown sugar, and 1 tbsp black pepper. Set aside.
Andy’s Tip: Freshly ground pepper is NON-NEGOTIABLE! Pre-ground loses its punch. Go bold!
Heat 2 tbsp oil in a large wok or deep pan over high heat. Season chicken with salt and remaining black pepper. Sear chicken in batches until golden brown (2-3 minutes per side). Remove and set aside.
Andy’s Tip: HIGH HEAT is crucial! We want a sear, not steaming. Don’t overcrowd the pan.
Add remaining oil to pan. Stir-fry onions for 2 minutes until slightly charred. Add potatoes, cook 5 minutes. Add bell peppers, garlic, and ginger, stir-fry 2 minutes.
Andy’s Tip: We want some char on those onions - it adds smoky depth to the sauce!
Return chicken to pan. Pour in the soy sauce mixture and chicken stock. Bring to a boil, then reduce to simmer. Cook for 15 minutes until potatoes are tender and chicken is cooked through.
Andy’s Tip: The sauce should taste intensely peppery - we’re going for bold, not subtle!
Mix cornflour with 3 tbsp water. Stir into simmering mixture, cook 2 minutes until sauce thickens and becomes glossy. It should coat the chicken and vegetables generously.
Andy’s Tip: Thick sauce = better filling. It should cling to every piece of chicken!
Let filling cool for 20 minutes. Preheat oven to 200°C (390°F). Transfer to pie dish, top with puff pastry, seal edges, cut vents, brush with egg wash. Bake 30-35 minutes until golden and puffed.
Andy’s Tip: That cooling time prevents soggy pastry. Trust the process!
For authentic Singaporean black pepper flavor, use local soy sauce brands. Click the ingredient links above to purchase online:
Best: Whole peppercorns, ground fresh Good: Coarse ground black pepper Avoid: Fine pre-ground (loses flavor quickly)
Pro Tip: Buy Sarawak or Tellicherry peppercorns for premium flavor!
| Ingredient | Estimated Price |
|---|---|
| Chicken breast (600g) | $7.80 |
| Potatoes & vegetables | $4.60 |
| Puff pastry (450g) | $4.80 |
| Soy sauces & condiments | $1.80 |
| Black pepper & spices | $2.00 |
| Chicken stock | $2.20 |
| Oil, egg & cornflour | $1.30 |
| TOTAL | $24.50 |
Total estimated cost: $19.00 (serves 6) Cost per serving: $3.17
Bold flavors don’t have to break the bank!
Add Cashews - Toss in 100g roasted cashews for crunch
Green Beans - Include 150g green beans for extra veggies
Spicier - Add dried chili flakes or sambal oelek
Creamier - Stir in 50ml cream before thickening for richer sauce
Per serving (based on 6 servings):
Note: High in sodium - reduce soy sauces if watching salt intake.
Refrigerate covered for up to 3 days. Flavors intensify over time!
Freeze unbaked pie for up to 2 months. Bake from frozen, adding 15 minutes.
Reheat at 180°C for 20-25 minutes. Microwave makes pastry soggy - use oven!
Perfect Pairings:
Beverage Pairings:
“THIS IS IT! Tastes exactly like authentic Singaporean black pepper chicken!” - Daniel W.
“The peppery kick is addictive. Made it twice in one week!” - Melissa C.
“My new favorite pie recipe. The freshly ground pepper makes ALL the difference.” - Rahman A.
Q: Can I use pre-ground black pepper?
A: You can, but fresh-ground is SO much better. The flavor difference is huge!
Q: Is this very spicy?
A: It’s peppery-spicy, not chili-spicy. The pepper gives heat with flavor complexity.
Q: Can I reduce the pepper for kids?
A: Yes! Start with 1 tbsp and adjust to taste. Kids’ palates vary widely.
Q: What if I can’t find dark soy sauce?
A: Use all light soy sauce + 1 tsp molasses or brown sugar for color.
Q: My sauce is too salty, help!
A: Add more sugar and a squeeze of lime juice to balance it out.
Q: Can I make this without pastry?
A: Absolutely! Serve over rice or noodles as a regular stir-fry.
Ready for bold, peppery deliciousness? This pie packs a flavorful punch!
Other delicious chicken recipes you might enjoy
Our signature pie featuring tender chicken breast with sautéed mushrooms in a creamy white wine sauce. A family recipe passed down through three generations.
Tender chicken in aromatic curry sauce with potatoes and vegetables. Perfect for spice lovers with that familiar Singaporean curry flavor.
Gather your ingredients and follow along. Don't forget to check out our baking tips for success!