Garlic and black pepper chicken

These chicken thighs get cooked until the sauce turns dark and sticky. They're served with radicchio for bitterness, lemon for acid and mayo for creaminess – hitting all the flavour notes.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Simple But Sensational

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 tsp vegetable oil, plus extra for drizzling
• 4 chicken thigh cutlets, boned
• 4 garlic cloves, sliced
• 60 ml (¼ cup) soy sauce
• 2 tbsp brown sugar
• 1 tsp freshly ground black pepper
• 2 heads radicchio, outer leaves discarded
• Japanese mayonnaise (Kewpie) and lemon wedges, to serve

Instructions

1. Heat a large frying pan over medium heat. Add the oil and thigh fillets, skin - side down and cook, turning frequently for about 5 minutes until well browned and nearly cooked through.
2. Add the garlic and fry until lightly browned. Add the soy sauce, brown sugar and black pepper and turn the chicken thighs through the sauce until well coated and sticky.
3. Meanwhile, preheat a chargrill pan to high. Cut the radicchio in halves or quarters and drizzle with a little oil. Chargrill very briefly until lightly charred and wilted. Season with a little salt.
4. Serve the chicken with the radicchio, mayonnaise and lemon wedges.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Simple But Sensational

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G