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Easy Crispy Chicken with Black Pepper Sauce on Rice

Easy Crispy Chicken with Black Pepper Sauce on Rice

Crispy chicken with black pepper sauce

When it comes to quick and easy one-plate meals, it still has to have great taste and bold flavors. This dish is just that and much much more! Try it and you’ll know why.    
By Josephine Chan

crispy chicken with black pepper sauce

Crispy chicken with black pepper sauce

Busy busy? No time to cook a menu? Don’t worry, this dish is your savior.

This i my go-to dish whenever I’m too busy to prepare dinner, yet still want an uber delicious meal that my family enjoys.  If you are a fan of hot black pepper and love punchy flavours, then this is for you!

Try it and you’ll know what I mean … seriously, it’s really really delicious.

See Also
Brazilian-Style Pork Ribs

Recipe is adapted from blogger 3 Hungry Tummies 

Crispy chicken with black pepper sauce

Easy Crispy Chicken with Black Pepper Sauce on Rice

Josephine Chan
This one-plate dish will be your go-to dish from now onwards. It's seriously seriously tasty.
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

  • 2 boneless skinless whole chicken thigh fillet lightly flatten with kitchen mallet
  • 1/2 tbsp soy sauce
  • 1 tsp white pepper
  • 1 tsp sesame oil
  • 1 tbsp corn flour for dusting
  • 1 tbsp rice flour for dusting
  • Vegetable oil

Black pepper sauce

  • 2 cloves garlic chopped
  • 1 thumb size ginger chopped
  • 2 bird eye chillies sliced
  • 2 red shallots sliced
  • 1 tbsp crushed black peppercorn
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1/2 tbsp sugar
  • 1/2 cup chicken stock
  • 6 snow peas tailed and topped
  • 1 tbsp cornflour mix with 1/2 tbsp water

Instructions
 

  • Marinade flattened thigh fillets with soy sauce, sesame oil and white pepper for 30 minutes.
  • Chop and slice ingredients for the sauce and set aside. In a clean bowl, mix the black peppercorn, oyster sauce, soy sauce, sugar and chicken stock.
  • Thereafter, 15 minutes before cooking, bring the marinated chicken to room temperature. Heat a wok with sufficient vegetable oil for deep frying. Mix corn flour and rice flour in a bowl and lightly coat the chicken.
  • To determine if the oil is hot enough, I use the chopstick method. Stick a chopstick into the oil and when the bottom of the chopstick bubbles vigorously, the oil is ready for frying. Drench off excess flour from the chicken and gently slide into the oil. Fry for about 4 minutes until both sides have turned golden, crispy and cooked through. Remove and drain on paper towels.
  • In the same wok, remove the rest of the oil until 1 tbsp oil left. Heat up on medium heat. Sauté garlic, chilli and shallot until fragrant for about 20 seconds. Add the earlier mixed sauce and bring it to a simmer. Taste and adjust seasoning. Add snow peas and cook for another 20 seconds. Thicken the sauce with cornflour mixture. Continue to stir until the sauce has thickened.
  • Slice the chicken and place them on top of warm steamed rice. Pour the black pepper sauce over the chicken. Serve immediately.

 

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