Simple dish using few simple condiments. Tender, juicy black pepper chicken ready in less than 20 mins. Serve with steamed rice or enjoy by itself with some side dishes and make it like chicken chop dish.
I normally with be pan frying the chicken with the skin side first, to crisp up the skin. And the skin will release chicken oil when it's cooked. Using the same pan, the chicken oil will also add extra layer of flavor to the sauce. When the chicken return to the sauce, it will absorbs all the sauce essence, making this so yummylicious.
Ingredients : (serves 1-2)
1 piece of boneless whole chicken thigh with the skin on
Salt and Pepper for seasoning
1/2 tsp Light Soy Sauce
1 tsp Garlic (minced)
1 tbsp Cooking Oil
1 tsp Butter
Optional - Black Sesame for garnishing
Optional - White Sesame for garnishing
Optional - Scallions for garnishing
Black Pepper Sauce : (mix together)
1/2 tsp Oyster sauce
1/2 tsp Light Soy Sauce
1 tsp Black Pepper Powder (adjust to your spice tolerance)
1 tsp Garlic (minced)
1/2 tsp Sugar
1/2 tbsp Tomato Sauce
2 1/2 tsp Water
Method :
1. Marinade chicken with minced garlic, light soy sauce, salt and pepper on both sides.
2. Heat up pan with some oil, medium heat. Add in the chicken, skin side facing down first.
3. Pan-fry the chicken for 2-3 minutes on each side, or until chicken skin is crispy and golden brown. Remove and set aside.
4. Mix sauce ingredients in a bowl. Stir to mix well.
5. Using low heat, melt butter in pan. Pour in the sauce mixture and simmer for 1 minute.
6. Add the chicken back in and cook on for 1-2 minutes on each side, make sure the sauce coats well. Sauce will slowly thickens.
7. Dish up, cut into bite size and garnish with white sesame, black sesame & scallions.
8. Serve with steamed rice. Enjoy.
Happy Cooking.
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