Recipe Book: Frank's Chicken Chop

Stage Manager Frank Cardinale shares this recipe:

"This is from one of my wife's friends. They grew up in Singapore and this is the kind of thing they would have when they wanted "Western" food. I followed the recipe exactly for Thanksgiving to give my wife a little nostalgia kick and it was yummy. Serve with black pepper sauce, french fries, and cole slaw on the side. Enjoy!" Singapore-style Chicken Chop Ingredients * 4 pieces Chicken thighs (with skin) Marinate Chicken Chops: * 2 tablespoons Soy sauce * 1/2 teaspoon Garlic powder * 1/2 tablespoon Sesame oil

Black Pepper Sauce: * 1 can Beef broth (14.5 oz or 411g) * 5 cloves Garlic * 1/2 Onion small * 2 tablespoons Soy sauce * 1/2 tablespoon Worcestershire sauce * 1/8 teaspoon Salt * 2 tablespoons All purpose flour * 1 tablespoon Vegetable oil * 1/2 tablespoon Brown sugar * 3/4 teaspoon Black pepper Ground (suggest add 1/4 teaspoon and to your taste) Instructions * Remove bones from chicken thighs * In a bowl, mix soy sauce, garlic powder, sesame oil. Add chicken and let it marinate for 20-30 minutes. I usually marinate for a few hours. * Pan fry chicken chops - start with the skin side first for about 2-3 minutes until nicely browned. Then flip and cover the lid for couple minutes. Repeat this step until the chicken is cooked and golden brown. Black Pepper Sauce * Minced garlic * Cut onion into small pieces * In a bowl, mix beef broth, soy sauce, Worcestershire sauce, brown sugar, flour and black pepper. Stir and mix well. * Add 1 tablespoon of vegetable oil into non-stick pan and stir fried minced garlic and chopped onion for a little bit. * Pour the mixture into the pan and let it cook and simmer for 5-10 minutes. Keep stirring the sauce until it’s thickened. Add salt if needed.