Chicken Chop Black with Pepper Sauce

Ingredients

• For black pepper sauce:
• 1 kg Kimball Black Pepper Sauce
• 150g Kimball Cheese Sauce
• 100ml Oil
• 200g Onions, finely diced
• 4 cups Water
• 4 cups Cooking cream

• For chicken chop:
• 60 pcs Boneless whole chicken legs
• 100g Salt
• 100g White pepper
• 100g Garlic powder
• 4 kg Plain flour
• 30 nos Egg, beaten with 2 cups water

• Oil for deep frying

Method

1. For black pepper sauce, heat up oil in frying pan and sauté the onions until fragrant. Add in all Kimball sauces and water. Stir well and bring to a boil. Then, add in the cream and stir well. Turn off the heat and set aside.
2. For chicken chop, marinate chickens with salt, pepper and garlic powder overnight in fridge. Coat chicken chops with egg mixture then followed by flour and deep fry until golden brown.
3. Serve hot with the black pepper sauce and desired side dishes.