As we are constantly moving about, I don't have many equiments or ingredients to cook with when we are not at home. Thus, the prepared sauces become hadny coz I can easily get them in all supermarkets. This quick dish works well with firm white fish as well. Cut the fish into small pieces and procede as directed.

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Black Pepper Chicken

2 chicken thighs (keep whole or diced into bite size. Persoanlly, I prefer small pieces.)
1 egg white
1/2 cup tapioca flour or cornflour

Marinade
Pinch of salt and sugar
Dash of corsely ground pepper powder
1/2 tsp chopped garlic
1 onion, cubed
2 tbsp oil
5 to 6 button mushrooms, thinly sliced
1/2 cup diced carrots, parboiled till soft
1/2 cup bottled black pepper sauce (shop-bought)

Method
Clean chicken thighs well. Pat-dry with paper towels. Season with marinade and set aside for 30 minutes. Dip marinated chicken thighs in egg white, then coat with tapioca flour. Deep-fry in hot oil until cooked through and crispy. Drain well, then place on individual serving plates.

Heat oil in a saucepan, fry garlic till fragrant and almost golden. Add onion and fry for 2 to 3 minutes. Add button mushrooms and carrots. Fry well. Add black pepper sauce and a little water. Simmer for 2 to 3 minutes.

Pour sauce over chicken and serve immediately.