Malaysian Chicken Chop
Serves 220 mins prep20 mins cook
This Malaysian style fried Chicken Chop is juicy and perfectly crispy. The chicken is smothered in mushroom or black pepper sauce. Served with fresh coleslaw and crinkle fries.
0 servings
What you need
Instructions
0 Marinate the deboned chicken quarters with salt, pepper and garlic powder and leave for at least 15 minutes. 1 Mix the eggs and flour to make a batter. Dredge the chicken in the batter and coat with bread crumbs. Set aside for 5 minutes before frying. 2 Fry the chicken over medium heat until both sides are golden brown. 3 Let chicken cool on a paper towel for a few minutes before serving with sauces, fries and coleslaw. Mushroom sauce 5 Melt butter with oil in a pan over medium heat. 6 Add mushrooms and season with a pinch of salt and pepper and sauté. 7 After 3 minutes, add garlic and continue sautéing for another 2-3 minutes. 8 Season with light soy sauce, sugar and pepper. 9 Pour in water and stir. Let it simmer before adding the corn starch slurry. 10 Continue stirring until sauce thickens up. Turn off heat and serve. Black Pepper Sauce 13 Melt butter in a pan over medium heat. 14 Add onions and sauté 2-3 minutes then add the garlic. 15 Sauté for 3-4 minutes before adding black pepper, sugar and light soy sauce. Stir for another minute. 16 Pour in the water and add the chicken bouillon powder. Stir and let it simmer. 17 Add the cornstarch slurry, stir and let it thicken up. Turn off heat and serve.View original recipe