Asian Chicken Chops Black Pepper Sauce

Succulent Black Pepper Chicken Chops and a smooth savoury sauce. Great with Rice, Veggies or Fries.

Total time is not inclusive of Marination.
The Recipe Intro has step by step pictures. Check it out.

Ingredients:

( this is important- doesn't really work with breasts) - boneless and with skin kept on!		2 Chicken thighs or Legs
spring onion greens, chopped - for garnish		As required:

The Marinade:

light soy sauce		1 Tbsp
sea salt		Pinch of
brown sugar		1 tsp
cornflour (cornstarch)		2 tsp
water		1 Tbsp
oil for pan grilling / frying		As required,

For the Black Pepper Sauce:

onion, sliced thinly (Vidalia Onions are great for this sauce)		1 large
garlic, finely minced		3 tsp
black pepper corns		1 tsp
brown sugar		1 tsp
light soy sauce		2 Tbsp
worcestershire sauce		2 Tbsp
cornflour, mixed with 1 cup water		1 Tbsp
Asian sesame oil		1 tsp

Method:

1. Wash and rinse the boneless chicken with skin well.
2. Cutaway any yellowish bits of fat and discard. Keep the skin intact. Drain well.
3. Combine all the ingredients for marinade well in a bowl or ziplock bag (for easy cleanup).
4. Add the chicken and rub thoroughly with the marinade for a minute.
5. Cover and keep refrigerated for 1 hour. Place outside at room temperature 15 minutes before grilling.

This recipe is best with boneless chicken leg with skin. Fresh chicken is a must in recipes like this one. Frozen chicken used here, will not give the same flavour and satisfaction.

Prepare the sauce ingredients and grill the chicken:

1. Slice onions, minced garlic, set aside these ingredients to make the sauce.
2. Crush the black pepper to a grainy texture. Do not use pepper powder.
3. Heat a non – stick pan or grill pan with just enough oil to grill/fry the chicken ( 2-3 Tbsp). I like to use a pan with deep sides to avoid splatter and mess. 
4. Once somewhat hot – but not too hot, place the chicken skin side down and slide around in the oil. ( This ensures that the skin does not stick to the pan).
5. Leave the pieces undisturbed till the bottom is golden and comes off the pan easily. (2-3 minutes on medium heat).
6. Turn over and allow the second side to turn golden as well. Ensure that the chicken is cooked through.

Prepare the sauce:

1. In another nonstick pan or wok, heat the sesame oil.
2. Add the onion and garlic and saute well till softened and lightly golden. (Not Brown).
3. Add the sauces, sugar and crushed black pepper. Cook Black Pepper on med-low heat to avoid the sauce from going bitter.
4. Cook briefly, stirring and then add the cornflour-water solution. Stir for a while till slightly thickened.
5. Pick up the grilled chicken pieces and place them into the simmering, thickening sauce.
6. Allow simmering gently till the sauce reduces and creates a  lovely coating for the chicken.
7. Serve hot. Garnish with spring onion greens.
8. Suggested sides for Asian Chicken Chops: Baked Potato wedges or fries, White rice and sautéed baby spinach(chopped finely) in sunflower oil with minced garlic and oyster sauce.

Chicken Chops Black Pepper Sauce

Notes:

• Keeping the skin on whilst grilling/frying keeps the chicken ultra-moist. Chicken should be grilled evenly to a golden colour. If you choose, you may remove the skin prior to serving.

Key Ingredients: Chicken thigh, Onion, Garlic, Black Pepper, Scallion, Light Soy, Worcester,  Brown sugar, Cornflour, Sesame Oil, Salt.

Let us know if you tried it – Chicken Chops Black Pepper Sauce.