Description
Crispy chicken thighs tossed in a flavorful black pepper sauce, served over fluffy rice. A quick, satisfying weeknight meal.
Ingredients
Units
Scale
- 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
- 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
- Marinate 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 black peppercorn, oyster sauce, soy sauce, sugar, and chicken stock.
- 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.
- Drench off excess flour from the chicken and gently slide into the hot oil (use the chopstick method to check oil temperature).
- Fry for about 4 minutes until both sides are golden, crispy, and cooked through.
- Remove and drain on paper towels.
- In the same wok, remove oil until 1 tbsp remains. Heat on medium heat.
- Sauté garlic, chili, and shallot until fragrant (about 20 seconds).
- Add the mixed sauce and bring to a simmer. Taste and adjust seasoning.
- Add snow peas and cook for another 20 seconds.
- Thicken the sauce with a cornflour mixture. Stir until thickened.
- Slice the chicken and place on top of warm steamed rice.
- Pour the black pepper sauce over the chicken.
- Serve immediately.
Notes
- For extra crispy chicken, ensure the oil is hot enough before adding the chicken; use chopsticks to check – if bubbles form immediately around the chopsticks, the oil is ready.
- To make this dish ahead, prepare the chicken and sauce separately. Reheat the sauce gently before adding the chicken just before serving.
- Substitute dark soy sauce for a richer color and flavor in both the marinade and the sauce.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 35
- Cholesterol: 150