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Crispy and Juicy Chicken Chop

Crispy and Juicy Chicken Chop

Not the dry, dull kind—but crispy outside, juicy inside, and drenched in bold black pepper sauce. Simply satisfying.
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings: 2
Course: dinner, lunch
Cuisine: Malaysian
Ingredients Method

Ingredients
  

  • 4 boneless chicken thighs
  • 2 tbsp light soy sauce
  • 5 cloves garlic, minced (or garlic powder)
  • 1 tsp white pepper
  • Salt and sugar to taste
  • 1 white Egg
  • flour
  • Carrot, cut into 3 inches
  • 1 cup green peas
Black Pepper Sauce
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup water
  • 1 chicken stock cube
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1/2 tbsp  freshly ground black pepper
  • 1 tbsp brown sugar
  • Cornstarch slurry (2 tbsp cornstarch + 1 cup water)

Method
 

  1. Mix soy sauce, oyster 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 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. 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. 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 the chicken chop with boil carrot and green peas and drizzle it with that nice pepper sauce. Top with some chopped spring onions if you desire. No regulations here.