Marination/ Resting Time : 1 hour 15 minutes
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients:- 2 Chicken Thighs or Legs ( this is important- doesn’t really work with breasts) – boneless and with skin kept on!
- Spring onion greens, chopped – for garnis
The Marinade:
- 1 Tbsp light soy sauce
- pinch of sea salt
- 1 tsp brown sugar
- 2 tsp corn flour
- 1 Tbsp water
- oil for pan grilling/frying
For the Black Pepper Sauce:
- 1 large onion, sliced thinly (Vidalia Onions are great for this sauce)
- 3 tsp garlic, finely minced
- 1 tsp black pepper corns
- 1 tsp brown sugar
- 2 Tbsp Light soy sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Cornflour + 1 cup Water (mixed together)
- 1 tsp sesame oil / gingelly oil / til oil
Method:
- Wash and rinse the boneless chicken with skin well.
- Cut away any yellowish bits of fat and discard. Keep the skin intact. Drain well.
- Combine all the ingredients for marinade well. I like to use a Ziploc freezer bag for easy cleanup.
- Add to the bag or a bowl and rub the chicken well in the marinade for a minute.
- Seal the bag and keep refrigerated for 1 hour. Place outside at room temperature 15 minutes before grilling.
- Prepare the sauce ingredients before grilling : slice onions, mince garlic, set aside the sauce ingredients.
- Crush the black pepper to a grainy texture. Do not use pepper powder.
- 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).
- 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).
- Leave the pieces undisturbed till the bottom is golden and comes off the pan easily. (2-3 minutes on medium heat).
- Turn over and allow the second side to turn golden as well.
- While the chicken is getting grilled, prepare the sauce:
- In another non stick pan or wok, heat the sesame oil.
- Add the onion and garlic and saute well till softened and light golden. (Not Brown).
- Add the sauces and sugar and crushed black pepper. Cook Black Pepper on med low heat to avoid the sauce from going bitter.
- Cook briefly, stirring and then add the Cornflour + Water Solution. Stir for a while till slightly thickened.
- Pick up the grilled chicken pieces and place them into the simmering, thickening sauce.
- Allow to simmer gently till the sauce reduces and creates a lovely coating for the chicken.
- Serve hot. Garnish with Spring Onion Greens.
- Suggested sides for Asian Chicken Chops: Baked Potato wedges or fries, White rice and sauted baby spinach(chopped finely) in sunflower oil with minced garlic and oyster sauce.
Asian Chicken Chops with Black Pepper Sauce
Notes:
- Keeping the skin on whilst grilling/frying, keeps the chicken ultra moist. Chicken should be grilled evenly to a golden color. If you choose, you may remove the skin prior to serving.
