When I was on my 2.5 week vacation in Hawaii/ Japan, I had a severe craving for chicken. It wasn’t just anything meaty.. It was specifically chicken. Don’t ask me why. I never wanted to sink my teeth into a juicy chicken leg or thigh so badly before. I remembered the only thing they had so readily available was fish , seafood, poke, pork, pork and more pork. Don’t get me wrong.. the food there is fantastic but I can’t do without good ol chicken.
No prize for guessing what was on the menu the first thing we came home. Me and S made black pepper roast chicken. The chicken was seared for a good 1-2 mins on each side to get that crispy brown crust.
I turned the chicken every 15mins or so to ensure that both sides of the chicken was equally brown. That way the chicken will look aesthetically more appealing to eat. Hahaaa the sauce was quite the disaster at first when we tried to follow a recipe on one of the blogs. It was clumpy and gooey ( Like how marshmallow sticks to the scissors when you attempt to cut it)
We had to improvise on the spot and make do with whatever ingredients we had. Came out great though! haha The chicken leg was juicy and succulent. The sauce was the right consistency. Only thing was the sauce wasn’t enough to go around. Double the sauce recipe below if you like a more saucey dish.
Black Pepper Chicken (Serves 2Pax)
Marinade for the chicken
2 chicken legs, skin on
1 tbsp corn flour
2 tbsp black pepper sauce ( I use Lee Kum Kee)
1 tbsp sesame oil
1 tbsp olive oil
1) Mix all the ingredients above with the chicken leg and leave it to marinade overnight
2) When ready to cook the chicken, preheat oven to 200 deg celcius.
3) Preheat a frying pan till hot
4) Seat chicken leg 1.5 mins on each side until golden brown
5) Transfer chicken leg skin side up onto a baking paper lined tray and drizzle remaining marinade over
6) Bake for 15 mins. Turn chicken and return to oven to bake for another 15-20mins until golden brown and skin is crispy.
Sauce for the chicken
Black Pepper
Salt
¼ cup chicken stock ( Or more)
50g white button mushrooms
1 tbsp olive oil
1 tsp cornflour mixed with a little water
1) Pour remaining marinade or juice that is collected on the baking paper of the chicken into frying pan.
2) Add a little bit more oil if juice collected is little and heat up till hot
3) Fry mushrooms till soft
4) Add chicken stock and black pepper
5) Add salt to taste. If you want the sauce to be more peppery, you can add more black pepper till desired.
6) Lastly when mushrooms are cooked, mix in cornflour with water mixture a tsp at a time
7) The sauce will thicken up. If you like the sauce thicker, mix in more of the cornflour mixture.
8) Pour on top of chicken and serve hot.
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