• 500g Chicken Thigh, boneless with skin, cut into 10 pieces
  • 10pcs Lotus Leaf Bun
  • 10pcs Lettuce Leaves
  •  1 White or Red onion
  •  1 jar/250ml Yeo’s Black Pepper Sauce
  • 5 tbsp Water for cooking
  • ½ cup Vegetable Oil for frying

( for marinate chicken )

  • 1 Egg White
  • 1 tbsp Corn Flour
  • 1 tsp Sugar
  • A pinch of White Pepper Powder
  • 2 tbsp Yeo’s Light Soya Sauce or to taste
  • 2 tbsp Yeo’s Dark Soya sauce or to taste
  • ½ tsp Yeo’s Pure Sesame Oil

GARNISH: Pickles, (optional)

Black Pepper Chicken Bun

Serves : 5

Preparation time : 30mins

Cooking Time : 20mins


  1. Marinate chicken thigh with 2 tbsp Yeo’s Black Pepper Sauce at least 2hrs before cooking.
  2. Steam lotus leaf bun for 10 to 15 mins, set aside.
  3. Heat wok and add oil.
  4. Seared the chicken with skin down first for a few minutes before turning over.
  5. Add Yeo’s Black Pepper Sauce, then slowly add in the water. Stir evenly to coat the chicken.
  6. Cook till gravy thickens and chicken is cooked thoroughly.
  7. Place the chicken thigh, lettuce and cut onions nicely into buns.
Tip: For a quick and easy snack, you may use Yeo’s Boneless Chicken Curry.