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.
Chicken Chop with Black Pepper Sauce Recipe Card
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