Crispy Black Pepper Chicken

Method9 steps · about 30 min

1. 1

   Step 1: Before cooking, whisk all 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 2 tsp dark soy sauce, 2 tbsp oyster sauce, 2 tbsp honey, 1½ tbsp coarsely ground black pepper and the selected 100 ml water together. Keep this sauce separate from the slurry. In a small separate bowl, mix the 1 tsp slurry cornstarch with 2 tsp cold water and set aside; stir it again before use.

   Uses 2 tbsp soy sauce · 1 tbsp Worcestershire sauce · 2 tsp dark soy sauce · 2 tbsp oyster sauce · 2 tbsp honey · 1.5 tbsp black pepper, coarsely ground · 100 ml water (or stock) · 1 tsp cornstarch (for the slurry)

   
2. 2

   Step 2: Pat all 3 boneless, skin-on chicken thighs (3) dry. Season both sides with the separate chicken salt and black pepper to taste. Lightly coat with the available 1 tbsp coating cornstarch and shake off excess.

   Uses 3 chicken thighs, boneless, skin-on · Separate chicken salt, to taste · Separate chicken black pepper, to taste · Coating cornstarch from the available 1 tbsp; shake off excess

3. 3

   Step 3: Heat the measured 1–2 tbsp neutral oil in a pan over medium-high heat. Lay the earlier coated thighs skin-side down in the hot oil and sear without moving for 6–7 minutes, until the skin is golden brown and crisp.

   Sear chicken skin-side down · 7 minUses All three earlier coated raw thighs · 1–2 tbsp neutral oil for initial chicken frying

4. 4

   Step 4: Flip the partly seared thighs and cook the second side for another 5–6 minutes, until fully cooked through. Check the thickest part of each reaches 74°C (165°F), continuing as needed for its actual size. Lift all fully cooked thighs aside; keep the same pan for the sauce.

   Finish the second side until chicken is fully cooked · 6 minUses All three thighs after the skin-side sear

5. 5

   Step 5: Lower the heat to medium in the same pan. If it is dry, add the optional small extra splash of neutral oil. Melt all 1 tbsp butter, then add all 1 tbsp minced garlic and 1 tbsp minced shallot. Sauté for 30–60 seconds, until fragrant without scorching.

   Sauté the sauce aromatics · 1 minUses Earlier chicken pan with its remaining fat · Optional small extra oil splash only if the pan is dry · 1 tbsp butter · 1 tbsp finely minced garlic · 1 tbsp finely minced shallot

6. 6

   Step 6: Stir the premixed black pepper sauce from step 1, keeping the separate starch slurry aside. Pour all the sauce into the earlier butter, garlic and shallot base. Bring to a simmer and cook for 1–2 minutes to blend the flavours.

   Simmer the black pepper sauce before slurry · 2 minUses All earlier premixed black pepper sauce, excluding the slurry · All earlier sautéed butter, garlic and shallot base

   
7. 7

   Step 7: Stir the separate 1 tsp cornstarch and 2 tsp cold-water slurry from step 1 again, then add all of it to the simmering pepper sauce. Simmer for another 30–60 seconds, until glossy and thickened.

   Thicken pepper sauce with the separate slurry · 1 minUses All earlier separate teaspoon cornstarch and two-teaspoon-water slurry · All earlier simmered black pepper sauce

8. 8

   Step 8: Return all three earlier fully cooked thighs to the thickened pepper sauce. Spoon the complete sauce over them and baste or turn for 1–2 minutes until well coated and sizzling.

   Coat cooked chicken in finished sauce · 2 minUses All three earlier fully cooked thighs · All earlier glossy thickened pepper sauce

9. 9

   Step 9: Divide the finished chicken and complete sauce into 3 servings, one thigh per serving. Serve over the already cooked hot rice. If desired, garnish with sesame seeds and chopped spring onions.

   Uses All three coated cooked thighs and finished sauce · Hot ready cooked rice for serving; amount unspecified · Optional sesame seeds for garnish · Optional chopped spring onions for garnish