Pan-Fried Chicken with Black Pepper Sauce

Pan-Fried Chicken with Black Pepper Sauce By: WellBeing Team Use PEARL RIVER BRIDGE Superior Light Soy Sauce as a dipping sauce with your preferred Asian treats, or include it to stir-fries and marinades for an additional flavour infusion. It’s so flexible! Readily available at Coles and Woolworths. Components 900g chicken legs, deboned Pinch salt Pinch sugar Dash olive oil 180g green salad 10g onion, sliced 10g PEARL RIVER BRIDGE Yangjiang Preserved Beans, sliced 10g butter 6g black pepper, crushed 3g white pepper, crushed 5g salt 5g PEARL RIVER BRIDGE Gold Label Chicken Powder 1/2 tablespoon PEARL RIVER BRIDGE Superior Light Soy Sauce 5g PEARL RIVER BRIDGE Premium Oyster Flavoured Sauce 1/2 tablespoon PEARL RIVER BRIDGE Superior Dark Soy Sauce 50g honey 250mL water 250mL water 7g corn starch, combined with 3.5 mL water 1 tsp PEARL RIVER BRIDGE Sesame Oil Method In a bowl, location chicken, salt, sugar and olive oil. Mix equally and marinade 15 minutes. In a pan, sauté onion and PEARL RIVER BRIDGE Yangjiang Preserved Beans with butter over high heat, then include active ingredients of sauce action 1. Boil till 2/3 liquid. Sieve the sauce into the very same pan, stir in sauce action 2 and heat for 1 minutes, then get rid of pan from the heat. Sieve the sauce into the very same pan, stir in sauce action 2 and heat for 1 minutes, then get rid of pan from the heat. Sieve the sauce into the exact same pan, stir in sauce action 2 and heat for 1 minutes, then get rid of pan from the heat. SubscribeSubscribe to a newsletter to get most current post and updates WellBeing Team