Servings: 4 | Preparation time: 15 minutes | Cooking time: 15 minutes
Ingredients
- 2 boneless chicken thighs
- 3 tbsp Mekong golden light soy sauce, divided
- 1 tbsp Mekong premium oyster sauce
- 1 tsp garlic, grated or garlic powder, divided
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tbsp ground black pepper, divided
- 1 tbsp oil
- 1 tbsp butter
- 1/2 onion, minced
- 2 cups (480 ml) water
- 1 beef or chicken stock cube
- 1 tbsp Mekong premium soy sauce
- 1 tbsp ground black pepper
- 1 tbsp British Class brown sugar
- 2 tbsp cornstarch
- 1/4 cup water
Directions
1. Fillet chicken thighs if needed to form one large, thinner piece.
2. Marinate chicken with 2 tbsp light soy sauce, oyster sauce, 1/2 tsp garlic, salt, white pepper, and 1/2 tbsp ground black pepper for at least 20 minutes.
3. Heat oil in a pan over medium low to medium heat and cook chicken until fully cooked, about 7 to 8 minutes total. Rest 5 minutes.
4. Melt butter in the same pan, add onion and remaining 1/2 tsp garlic, and cook until fragrant.
5. Add water, remaining 1 tbsp light soy sauce, dark soy sauce, remaining 1/2 tbsp ground black pepper, brown sugar, and stock cube. Bring to a boil.
6. Mix cornstarch with 1/4 cup water to form a slurry, then gradually stir it into the sauce until thickened to your desired consistency.
7. Serve chicken with black pepper sauce and sides of choice.