Normally I would pan fry the marinated chicken chop and cook some black pepper gravy seperately.
But this time I cooked a dryer version of black pepper chicken chop.
The chicken chop was marinated overnight with oyster sauce, dark soy sauce, light soy sauce, sesame oil, coarsely grinded black pepper and sugar.
Then it was placed with skin facing upward in a non-stick pan under low heat.
The chicken had fat in it, so there was no need to use frying oil.
Turned the chicken after one side was cooked.
Pretty simple right?
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