Delicious marinated chicken that has been grilled or fried and is drenched in a robust, creamy black pepper sauce. The fact that the flesh is consistently tasty and delicate makes chicken chop one of my favorite foods. Drumstick and thigh are the only dark meats used in chicken chops.
Chicken Chop Recipe You Wish You Knew Earlier

Chicken chop recipe with black pepper sauce


Only boneless chicken thighs are used at Chicken Chop! Thus, it can continue to be juicy. Here, boneless chicken thighs are already sold filleted and splayed into a sizable, flat piece of chicken when I purchase them.

If you have thicker thighs, you should fillet them by cutting them in half. The chicken thigh can be laid out such that it is a larger but thinner piece of flesh if you keep it attached at the ends.

As chicken cooks, it shrinks, so when you fry it, you want to maintain its appearance! Simply put, a big portion of meat like a chicken chop looks more spectacular.

You can also use chicken breasts if you choose. Given that chicken breasts have a variable thickness, you should surely fillet it into a larger piece. This would guarantee uniform cooking.



You have a plethora of options for cooking chicken! you can fry it in a pan, on a grill, in the oven, or even in an air fryer.

At the stalls, chicken chop is frequently grilled or pan-fried. This recipe calls for pan-frying. Although I used a cast iron pan, a standard pan would also work.

Keep the heat at a medium-low to medium level. This will prevent the surface of the chicken from burning while yet allowing the chicken to cook through and the skin's fat to render properly for crispier skin.

In 7-8 minutes, my boneless chicken thighs were fully cooked.

Sincerely, I generally bake this in the oven. I can simply place this in the oven and leave it there, unlike pan frying. I prepare the sauce throughout! My chicken is finished by the time I finish the sauce. Lay this out on a baking sheet and roast it in an oven that has been set to 180°C or 356°F. Bake the chicken for 25 minutes, or until it is thoroughly done. The settings are the same when using an air fryer.



Sides are included with the chicken chop. This can contain boiled, steamed, or roasted vegetables as well as fries, mashed potatoes, rice, coleslaw, and pasta. You may have a lot of fun here. My go-to meals are typically simple mac and cheese made in a rice cooker, aglio olio, and quickly blanching some broccoli, cauliflower, and carrots.

However, you can also use that black pepper sauce with mashed potatoes! But making the mashed potatoes from scratch would take too much work for me.


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 3 Chicken Chops


  • 2 tablespoons of vegetable oil
  • 1 sliced and halved brown onion
  • 1 carrot, thinly cut across the grain
  • 1 bunch of Chinese broccoli, stems and leaves separated, cut into 5 cm lengths
  • 100g trimmed snow peas
  • Sliced water chestnuts, 227g can, drained
  • 1 cup trimmed bean sprouts
  • Red chili sliced, to serve
  • steamed jasmine rice, to serve

Marinate chicken

  • 500g of cut chicken breast fillets
  • 2 tbsp. cornmeal
  • 2 tbsp. of Shao Hsing (Chinese cooking wine)
  • 1 tablespoon of soy sauce


  • 1/4 cup oyster sauce
  • 2 tbsp. cornflour
  • 1 tbsp soy sauce
  • Shao hsing, 1 tbsp (Chinese cooking wine)
  • 1.5 teaspoons sesame oil



Step 1: The ingredients for the marinated chicken should be combined in a bowl. Stir thoroughly to mix. For 10 to 15 minutes, set aside.


Step 2: Make the sauce in the meantime by mixing all the ingredients with 1 cup of cold water in a small basin. Stir everything together.


Step 3: Over high heat, warm a wok or sizable frying pan. Put 2 teaspoons of oil in. To coat, swirl. Include carrot and onion. Stir-fry for 2 minutes, or until barely tender and lightly browned. Place in a large bowl. the remaining 2 teaspoons of oil to the wok. Add snow peas and broccoli stems. Stir-fry for 2 minutes, or until barely tender and lightly browned. Insert into the onion mixture. To the wok, add water chestnuts. 1 minute of stirring. Place in bowl.


Step 4: the remaining 2 teaspoons of oil to the wok. Spread out half of the chicken mixture in one layer before adding. Cook for 1 minute without stirring. Stir-fry for one minute, or until thoroughly cooked and well-browned. Place in bowl. Repeat with the remaining chicken and oil.


Step 5: Bring the chicken, vegetables, sauce, and broccoli leaves back to the wok. Stir-fry for 2 to 3 minutes, or until sauce has thickened and leaves have just begun to wilt. Include bean sprouts. Toss. Add some fresh chili. Steamed rice is recommended.


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