Black Pepper Chicken

  1. Clean chicken thighs well. Pat dry with paper towels. Season with marinade and set aside for 30 minutes.
  2. Dip marinated chicken thighs in egg white, then coat with tapioca flour. Deep-fry in hot oil until crispy.
  3. Drain well, then place on individual serving plates.
  4. Heat oil in a saucepan and fry garlic till fragrant and almost golden.
  5. Add onion and fry for two to three minutes. Add button mushrooms and carrots. Fry well.
  6. Add black pepper sauce and a little water. Simmer for two to three minutes.
  7. Pour sauce over chicken and serve immediately.

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