Chicken chop recipe

 

Marination/ Resting Time : 1 hour 15 minutes

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins Plus Refrigeration

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.