Chicken Chop with Black Pepper Sauce
2 hrs 20 min (mostly marinating)
Pan-fried chicken thighs with a savory-sweet black pepper sauce made from soy, Worcestershire, and caramelized onions.
| prepPreheat grill or skillet to medium-high heat | ||||
| 2 teaspoons soy sauce (for marinade) | Mix marinade ingredients | Marinate chicken 2 hrs or overnight | Pan-fry chicken 2 min per side until cooked | Pour sauce over chicken & serve |
| 2 teaspoons Worcestershire sauce (for marinade) | ||||
| 15 ml ketchup | ||||
| 2 teaspoons brown sugar (for marinade) | ||||
| 4 boneless, skinless chicken thighs | ||||
| 1 teaspoon soy sauce (for sauce) | Whisk black pepper sauce mixture | Add sauce, simmer 1 min until thickened | ||
| 1 teaspoon Worcestershire sauce (for sauce) | ||||
| 1 teaspoon brown sugar (for sauce) | ||||
| 1/2 teaspoon ground black pepper | ||||
| 1/4 teaspoon salt | ||||
| 1 teaspoon cornstarch | ||||
| 15 g butter | Melt butter & oil, sauté onion & garlic | |||
| 10 ml olive oil | ||||
| 1/2 onion, sliced | ||||
| 2 cloves garlic, minced | ||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.