Crispy and Juicy Chicken Chop

There’s just something about a good chicken chop. Not the dry, dull kind—but crispy outside, juicy inside, and drenched in bold black pepper sauce. Simply satisfying.

The kind of food that knocks you over like a warm hug on a cold night. None of this fancy schmancy presentation, just a plastic plate, maybe fries on the side, and an absolutely bloody load of flavor.

My home version is my own kitchen love letter to the above-mentioned street food legend. It’s not an imitation, per se, but close enough to warrant second helpings.

And the best part is, you don’t necessarily need to possess some secret chefs move or deep fryer. If you’ve got chicken, soy sauce, and a pan, you’re halfway there.

Why You’ll Love This Recipe

• No need to fry, just pan-fry and you’re done
• Chicken stays juicy because of a rapid marinade
• Pepper sauce is rich, fragrant, and deeply rewarding
• You can customize it (get crazy with the sides!)
• Tastes like restaurant takeout but so much, much cheaper and so snuggly

More Recipes Like This

1. Chicken Wings (with Sesame Honey And Lemon!)
2. Quick Chicken Bulgogi
3. Ayam Goreng Kuning (Fried Turmeric Chicken)

Key Ingredients

For the Chicken Chop

• 4 boneless chicken thighs

• 2 tbsp light soy sauce

• 2 cloves garlic, minced (or garlic powder)

• Salt and sugar to taste

• 1 tsp white pepper

• 1 egg (white part)

• Flour
• Carrot, cut 3 inches (boiled or steamed)
• 1 cup green peas

For the Black Pepper Sauce

• 1 tsp butter

• 2 cloves garlic, minced

• 1 cup water

• 1 beef or chicken stock cube

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce

• 1/2 tbsp freshly ground black pepper

• 1 tbsp brown sugar

• Cornstarch slurry (2 tbsp cornstarch + 1 cup water)

How to Do It

1. Marinate the Chicken

Mix soy sauce, garlic, white pepper, white egg and salt in a bowl. Add chicken and massage well. Marinate for 30 minutes—or overnight for best flavor.

2. Mix the flour

Mix flour, then season with salt, pepper, and optional spices. Dip the chicken in the flour for a crispy finish. Fry or bake until golden and cooked through.

3. Prepare the Sauce

Melt butter and sauté garlic and until fragrant. Add water, stock cube, pepper, soy sauce, oyster sauce, and sugar. Stir, then add the whisked slurry to thicken. Simmer into a light, peppery gravy. Taste and adjust seasoning.

4. Prepare the Chicken

Heat oil in a pan over medium-high. Sear chicken skin-side down for 5–6 minutes until crispy, then flip and cook another 4–5 minutes until done. The edges should be crispy and the center juicy.

5. Serve It Up

Serve the chicken chop and drizzle it with that nice pepper sauce. Top with some chopped spring onions if you desire. No regulations here.

Serving Suggestions

• This is great as it is, but especially great with:
• Thick-cut chips or crinkle-cut chips
• Coleslaw or a green salad
• Steamed jasmine rice or butter rice with garlic
• Sauteed vegetable alternatives like broccoli, green beans, or carrots
• Or just wolf it straight out of the pan—I won’t judge

Here are some alternatives:

• Mushroom Gravy – Smooth and rich and super flavorful, great served over mashed potatoes. 
• Garlic Cream Sauce – Rich, creamy sauce good served on chicken. 
• Sweet & Spicy Sauce – Chili sauce, ketchup, vinegar, sugar. Trust me. And fancy-schmancy if you’re feeling that way 
• Mac and cheese 
• Mashed potatoes and gravy
• Corn on the cob 
• Pickled cucumbers to counteract the richness. 

Final Thoughts 

If you have never had the good fortune to taste homemade chicken chop, today’s the day. It’s simple, cheap, and highly rewarding.

You don’t need to be a chef to prepare this, just a human being who loves good food.

Once you master the technique, this recipe will be on the rotation list—even if you’re only making it for your family, or if you just need to treat yourself after a long day at the office. Bookmark this. You’ll be returning for it.