- 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.
- 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.
- Serve hot with the black pepper sauce and desired side dishes.