chicken chops

Chicken Chops Black Pepper Sauce





10 min


10 min


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Asian Chicken Chops Black Pepper Sauce

Total time is not inclusive of Marination.
The Recipe Intro has step by step pictures and Video. Check it out.
read the recipe introduction 300x81 Chicken Chops Black Pepper Sauce

asian chicken chops recipe 300x260 Chicken Chops Black Pepper Sauce


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

The Marinade:

  • 1 Tbsp ‏light soy sauce
  • Pinch of ‏sea salt
  • 1 tsp ‏brown sugar
  • 2 tsp ‏cornflour (cornstarch)
  • 1 Tbsp ‏water
  • As required, ‏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, mixed with 1 cup water
  • 1 tsp ‏Asian sesame oil


  1. Wash and rinse the boneless chicken with skin well.
  2. Cut away 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.

Prepare the sauce ingredients and grill the chicken:

  1. Slice onions, mince 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.

Prepare the sauce:

  1. In another non stick pan or wok, heat the sesame oil.
  2. Add the onion and garlic and saute well till softened and light 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 to simmer 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


  • 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.

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

Let us know if you tried itChicken Chops Black Pepper Sauce.

read the recipe introduction 300x81 Chicken Chops Black Pepper Sauce



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