malaysian

Hainanese Chicken Chop with Black Pepper Sauce and Wedges

This pan-fried dish pairs chicken thigh, boneless with potato wedges, baked, all purpose flour and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

67 g Carbohydrates

25 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

172g chicken thigh, boneless 208 kcal
16g all purpose flour 58 kcal
12g vegetable oil 106 kcal
6g butter 43 kcal
55g onion, sliced 22 kcal
31g black pepper sauce 78 kcal
31g water 0 kcal
172g potato wedges, baked 132 kcal
2g salt 0 kcal
2g black pepper 5 kcal

Cooking instructions

chicken thighall purpose floursaltblack pepper
Pat chicken dry. Season with salt and black pepper, then dust lightly with flour.
chicken thighvegetable oil
Heat oil in a skillet over medium heat. Pan-fry chicken 5 to 7 minutes per side until cooked through; rest on a plate.
butteronion
In the same pan, add butter and sliced onion; cook 2 minutes.
black pepper saucewaterblack pepper
Stir in black pepper sauce and water; simmer 1 minute until glossy.
chicken thighblack pepper saucepotato wedges
Serve chicken with potato wedges and spoon sauce over the top.