Thursday, March 15, 2018

Pan-fried Black Pepper Chicken

[Serves 4]

400g chicken thighs, cut into pieces
1 tbsp cooking oil

1/4 tsp ginger powder (optional)
1 tsp black pepper (coarsely ground)
1/2 tsp cornflour
1 tbsp light soy sauce

Sauce: Mix together
2 tbsp light soy sauce
1 tbsp Chinese cooking wine (or Japanese cooking wine)
3 tbsp water
1/4 tsp sugar

  • Mix ginger powder, black pepper and cornflour together and sprinkle onto the chicken pieces.  Then add in soy sauce.  Mix to combine and leave to marinate, covered, for at least 30 minutes. 
  • Heat 1 tbsp cooking oil in a frying pan over medium fire.  Place chicken pieces (without the marinade) in the pan and pan fry for about 3 minutes; then flip to the other side and cook for about 3 - 4 minutes or until completely cooked.  
  • Add sauce to the remaining marinade and pour over the chicken and bring to the boil.  
  • Serve hot.

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