Sweet Sesame Chicken Chop


This is probably my last post from Singapore, thereby starting my 9-city dash (in one month). UAE, Scandinavia and the Baltics, here I come!

My grandmother bought a HappyCall double-sided pan at a roadshow for almost $80. The HappyCall pan is a doublesided pan from Korea. It is really an unnecessary invention and given the choice, I would have never bought it (are you kidding me – for $80!?) Firstly, you have to wash both sides of the pan when you’re done using it. Secondly, because it is half-steaming when you close the pan, the colors you get aren’t as vibrant as when you cook it in a normal pan, and then flipping it. Thirdly, they didn’t pay me to write an add. *kidding* All in all, it’s an unnecessary thing in the kitchen, and it will just be taking up space. Just get a regular pan, or a cast iron pan – cheaper and less washing!

Anyway, I’ve invented another chicken chop recipe. Here’s the sweet sesame chicken chop. It’s so sweet, it’s so fragrant, everyone’s bound to love it. We had it as one dish in a family-style (Chinese dinner style) meal, but it would definitely work as a main dish with sides.


  • 2 chicken thighs, deboned
  • 2 tablespoons cooking oil

Ingredients for Marinade

  • 2 tablespoons light soy sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper powder
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch


Mix all the ingredients of the marinate together, and marinade the chicken in the marinate for at least two hours. (I usually either start marinating after lunch for dinner, or overnight.)


When ready to cook, add 2 tablespoons of oil in a heated pan, and place marinated chicken thigh on the pan. (See, I didn’t even bother closing the HappyCall pan.

Fry for about 4 minutes, till the bottom side is golden brown.

Flip the chicken, and fry for another 3 minutes until the other side is golden brown.

Remove from heat and let cool.

You may serve now, or slice and serve.


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