Crispy and Juicy Chicken Chop
Not the dry, dull kind—but crispy outside, juicy inside, and drenched in bold black pepper sauce. Simply satisfying.
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.