Chicken Chop with Black Pepper Sauce

Chicken Chop with Black Pepper Sauce Recipe

Servings: 2

INGREDIENTS:

(A) Marinate:

• 2 pieces boneless chicken thighs
• 1 tbsp light soy sauce
• 1 tsp brown sugar
• 1/2 tsp salt

(B) Black Pepper Sauce:

• 1/2 yellow onion (70g), chopped
• 2 tbsp butter (30g)
• 2 tbsp coarse ground black pepper
• 500 ml water
• 1 cube beef stock
• 2 tbsp tomato sauce (30g)
• 2 tsp brown sugar (10g)
• 60 ml heavy cream
• 1/2 tsp salt, adjust to taste 
• cornstarch slurry - 1 tsp corn starch + 2 tsp water

DIRECTIONS:

(A)

1. Pat chicken dry with paper towels. 

2. Place dried chicken in between baking paper or plastic wrap. 

3. Pound chicken with a meat mallet or rolling pin. The back of a pan or pot works too.

Pounding the chicken will ensure faster and even cooking.

4. Place flattened chicken in a mixing bowl and add the rest of the ingredients (A). 

5. Rub marinade onto the chicken, cover the bowl and let it sit in the fridge between 30 to 60 minutes.

6. Once marinated, fry chicken in a pan with 1 tablespoon of oil. 

7. Fry until both sides are browned.

(B)

1. Melt butter in a pot.

2. Stir fry onions until softened.

3. Add black pepper and fry for 1-2 minutes until fragrant.

4. Add water, beef stock cube and tomato sauce. Cook on medium heat and bring mixture to a soft boil.

5. Add heavy cream, salt and sugar. Stir often until it comes to a simmer.

6. If the sauce wasn't thick enough to your liking, you may add the cornstarch slurry.

7. Serve chicken chop together with gravy and sides of choice.

Click here to watch the recipe video!

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