Pan-Fried Chicken with Black Pepper Sauce
Use PEARL RIVER BRIDGE Superior Light Soy Sauce as a dipping sauce with your favourite Asian snacks, or add it to stir-fries and marinades for an extra flavour infusion. It’s so versatile! Available at Coles and Woolworths.
Servings
3
Prep time
Cook time
Recipe
Ingredients
- 900g chicken legs, deboned
- Pinch salt
- Pinch sugar
- Dash olive oil
- 180g green salad
- 10g onion, chopped
- 10g PEARL RIVER BRIDGE Yangjiang Preserved Beans, chopped
- 10g butter
- 6g black pepper, crushed
- 3g white pepper, crushed
- 5g salt
- 5g PEARL RIVER BRIDGE Gold Label Chicken Powder
- ½ tbsp PEARL RIVER BRIDGE Superior Light Soy Sauce
- 5g PEARL RIVER BRIDGE Premium Oyster Flavoured Sauce
- ½ tbsp PEARL RIVER BRIDGE Superior Dark Soy Sauce
- 50g honey
- 250mL water
- 250mL water
- 7g corn starch, mixed with 3.5mL water
- 1 tsp PEARL RIVER BRIDGE Sesame Oil
Method
- In a bowl, place chicken, salt, sugar and olive oil. Mix evenly and marinate 15 mins.
- In a saucepan, sauté onion and PEARL RIVER BRIDGE Yangjiang Preserved Beans with butter over high heat, then add in ingredients of sauce step 1. Boil until 2/3 liquid left.
- Sieve the sauce into the same saucepan, stir in sauce step 2 and heat for 1 min, then remove saucepan from the heat.
- Sieve the sauce into the same saucepan, stir in sauce step 2 and heat for 1 min, then remove saucepan from the heat.
- Sieve the sauce into the same saucepan, stir in sauce step 2 and heat for 1 min, then remove saucepan from the heat.
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