Ingredients

  • Serves 2 people
  • chicken chop:

    2 whole legs of chicken (deboned chops)

  • 1 tsp white pepper

  • 1 tbsp vinegar

  • 2 tbsp soy sauce

  • 1.5 tsp salt

  • 1.5 tsp sugar

  • 1 egg

  • 100 g rice flour

  • 100 g corn flour

  • some vegetable oil for shallow frying

     

  • chicken chop:

    1 cloves garlic chopped

  • 1 white onion diced

  • 1 tomato cut into wedges

  • 1 tbsp oyster sauce

  • 2 tbsp tomato ketchup

  • 1 tsp soy sauce

  • 1 tbsp corn flour

  • 300 ml water

  • 150 g frozen mix vegetables (peas, carrots, corn)

  • ½ tsp black pepper

  • 1 tsp salt

  • 1 tsp sugar

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Recipe Courtesy of
Ili Sulaiman

Hainanese Chicken Chop

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A Malaysian favorite that is served in many ‘Western’ food stalls and restaurants, Hainanese Chicken Chop is a dish that I often ate growing up at home with my family and also when we went out to restaurants. It was originally made by the Hainan settlers in Malaysia that served the British during their colonization of Malaya. A mesh of Chinese style fried chicken marinated with soy sauce and a gravy that resembles a traditional brown gravy you would have on Sunday dinners, this dish is the perfect blend of East meets West and would add a lovely Asian twist to your festive holiday party menu.
  • Medium
  • 10 min
  • 60 min
  • 15 min
  • 3 steps
  • 22 Ingredients
  • Medium
  • 3 steps
  • 22 Ingredients
  • 10 min
  • 60 min
  • 15 min

Instructions

  1. Marinate the chicken

    • In a bowl, add in the chicken chop and season with salt, pepper, vinegar, soy sauce, sugar and combine with one beaten egg.
    • In a flat plate, mix together corn flour and rice flour.
    • Next, heat up the oil for frying.
     Marinate the chicken


  2. Cooking the Chicken

    • Add oil into the pan and bring it up to 180°c or stick a wooden chopstick into the oil and once it starts bubbling, it’s ready.
    • Take one piece of the marinated chicken and place it into the flour mixture and coat it well.
    • Then, gently place it into the oil and fry for at least 6 - 8 minutes on each side turning every 2 minutes.
    • Your chicken should be brown and crispy. Once cooked, set aside on a kitchen towel to drain any access oil.

    To ensure that your chicken is cooked, do poke it with a sharp end of a knife near the thigh area and check and see if the juices that flow runs clear. If it runs bloody, means your chicken is not cooked just yet and put it back in the oven for a few more minutes.

    Cooking the Chicken


  3. Making the gravy

    • Remove the oil from the pan and leave about 2 tablespoons worth add in mince garlic, onion and chopped tomatoes and fry for 1 minute until fragrant.
    • Next add in the oyster sauce, tomato ketchup, light soy sauce before adding the frozen vegetables and fry for 1 minute.
    • Next add in the corn starch slurry (corn flour and water) and season with salt, pepper and sugar and cook until the gravy thickens.
    Making the gravy


Plate and Serve!

Place the chicken chop with a side of salad or chips with a bowl of the gravy.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • chicken chop:

      2 whole legs of chicken (deboned chops)

    • 1 tsp white pepper

    • 1 tbsp vinegar

    • 2 tbsp soy sauce

    • 1.5 tsp salt

    • 1.5 tsp sugar

    • 1 egg

    • 100 g rice flour

    • 100 g corn flour

    • some vegetable oil for shallow frying

       

    • chicken chop:

      1 cloves garlic chopped

    • 1 white onion diced

    • 1 tomato cut into wedges

    • 1 tbsp oyster sauce

    • 2 tbsp tomato ketchup

    • 1 tsp soy sauce

    • 1 tbsp corn flour

    • 300 ml water

    • 150 g frozen mix vegetables (peas, carrots, corn)

    • ½ tsp black pepper

    • 1 tsp salt

    • 1 tsp sugar

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