Black Pepper Chicken
Black Pepper Chicken
Ingredients
For the Main Dish
- 3 chicken thigh fillets
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon garlic koji, or 1 teaspoon grated garlic
For the Sauce
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sake
- 1 tablespoon honey
Other Ingredients
- potato starch, as needed
- oil, as needed
- freshly ground black pepper, to taste
Instructions
- 1
Slice the 3 chicken thigh fillets lengthwise into thinner, bite-sized pieces.
⏱️ 5 min
- 2
Place the sliced chicken in a bowl. Add the marinade ingredients: 1 tablespoon soy sauce, 1 tablespoon sake, and 1 teaspoon garlic koji (or 1 teaspoon grated garlic). Mix well to coat the chicken. Let the chicken marinate for 15 minutes.
⏱️ 2 min
- 3
While the chicken is marinating, prepare the sauce. In a separate small bowl, whisk together 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons sake, and 1 tablespoon honey until well combined.
⏱️ 3 min
- 4
After marinating, lightly coat the marinated chicken pieces evenly with potato starch. Ensure each piece is covered.
⏱️ 3 min
- 5
Heat a large skillet or frying pan over medium heat. Add enough oil to lightly coat the bottom of the pan.
⏱️ 1 min
- 6
Once the oil is hot, add the coated chicken pieces to the pan in a single layer, being careful not to overcrowd the pan. You may need to cook in batches. Fry the chicken for 5-7 minutes, flipping occasionally, until both sides are golden brown and the chicken is cooked through.
⏱️ 7 min
- 7
Once the chicken is cooked, carefully drain or blot any excess oil from the pan.
⏱️ 1 min
- 8
Pour the prepared sauce over the chicken in the pan. Stir gently to coat all the chicken pieces evenly with the sauce.
⏱️ 1 min
- 9
Allow the sauce to simmer and reduce slightly for 1-2 minutes, until it thickens and clings to the chicken.
⏱️ 2 min
- 10
Remove the pan from the heat. Finish the dish by grinding plenty of fresh black pepper over the chicken, to taste. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Black Pepper Chicken
For the Main Dish
- 3 chicken thigh fillets
For the Marinade
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon garlic koji, or 1 teaspoon grated garlic
For the Sauce
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sake
- 1 tablespoon honey
Other Ingredients
- potato starch, as needed
- oil, as needed
- freshly ground black pepper, to taste
Instructions
- 1
Slice the 3 chicken thigh fillets lengthwise into thinner, bite-sized pieces.
⏱️ 5 min - 2
Place the sliced chicken in a bowl. Add the marinade ingredients: 1 tablespoon soy sauce, 1 tablespoon sake, and 1 teaspoon garlic koji (or 1 teaspoon grated garlic). Mix well to coat the chicken. Let the chicken marinate for 15 minutes.
⏱️ 2 min - 3
While the chicken is marinating, prepare the sauce. In a separate small bowl, whisk together 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons sake, and 1 tablespoon honey until well combined.
⏱️ 3 min - 4
After marinating, lightly coat the marinated chicken pieces evenly with potato starch. Ensure each piece is covered.
⏱️ 3 min - 5
Heat a large skillet or frying pan over medium heat. Add enough oil to lightly coat the bottom of the pan.
⏱️ 1 min - 6
Once the oil is hot, add the coated chicken pieces to the pan in a single layer, being careful not to overcrowd the pan. You may need to cook in batches. Fry the chicken for 5-7 minutes, flipping occasionally, until both sides are golden brown and the chicken is cooked through.
⏱️ 7 min - 7
Once the chicken is cooked, carefully drain or blot any excess oil from the pan.
⏱️ 1 min - 8
Pour the prepared sauce over the chicken in the pan. Stir gently to coat all the chicken pieces evenly with the sauce.
⏱️ 1 min - 9
Allow the sauce to simmer and reduce slightly for 1-2 minutes, until it thickens and clings to the chicken.
⏱️ 2 min - 10
Remove the pan from the heat. Finish the dish by grinding plenty of fresh black pepper over the chicken, to taste. Serve immediately.
⏱️ 2 min