Ingredients:
- Chicken thigh (deboned)
For Marinate of Chicken:
- 1 tbsp of ginger garlic paste
- 1 tbsp of tomato ketchup
- 1 tbsp of light soy sauce
- 1 tbsp of oyster sauce
- 2 tbsp of chicken stock
- 1 tsp of chili powder
- 1 tsp of dark soy sauce
- 1/4 tsp of salt or to taste
For the gravy/Sauce:
- 1 tsp olive oil
- 1 tsp butter
- 1 tbsp flour
- 1/2 medium onion (Slice thinly)
- 1 Small tomato
- 1 cup of chicken stock
- 2 tsp of tomato ketchup
- 2 tsp of light Soy Sauce
- 2 tsp of crushed black pepper
- Debone the chicken thigh and pound the chicken a few times using meat mallet or the back of your butcher cleaver.
- Marinate chicken with all the ingredients listed under for marinate, marinate the chicken for at least 30 minutes
- Meanwhile, prepare the black pepper sauce, slice and dice the tomato and onion.
- In a sauce pan, heat up butter and olive oil, add the all-purpose flour and quickly stirring using a whisk, when the flour turn yellowish in color, add sliced onion, continue to stir until onion turned translucent.
- Pour in chicken stock and a little water if you wish to have thinner gravy, stir well and bring to boil.
- Season with soy sauce, tomato ketchup and black pepper. Cook until thicken.
- Heat up a frying pan, drizzle a little oil, place the chicken pieces in the pan. At medium heat, cook the chicken few minutes each side until the chicken is cooked. Do not overcook the chicken otherwise it can be too chewy and rubbery.
- Place the chicken on a serving plate, pour some gravy over it and serve with some side dishes of your choice.