Malaysian Chicken Chop
Wok & Skillet recipe - Malaysian
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- Sauce:
- 2 tbsp butter
- 1 small onion (cut into thin rings)
- 1/4 cup sliced mushrooms
- 4 tbsp ketchup
- 1 tsp chicken bouillon powder
- 2 tbsp water
- 1 tbsp brown sugar
- 1 tsp corn starch mixed with 2 Tbsp water
- Chicken:
- 4-6 pc boneless (skinless, chicken thighs)
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 eggs (beaten)
- 2 cup flour
- 2 cup panko breadcrumbs
- Oil for frying
Instructions
- 1
Pound the chicken to medium thickness (about 1/2 an inch thick)
- 2
Place chicken in a large zliploc bag. Add soy sauce and Worcestershire Sauce. Mix well. Let marinade for at least 3 hours or overnight.
- 3
In a small saucepan, melt the butter over medium heat. Add onion and mushrooms. Saute until onions are soft (approx 2 mins)
- 4
Add ketchup, chicken bouillon powder, water, brown sugar and corn starch mixture. Bring to boil, stirring until the sauce thickens up a little bit. Turn off heat; set aside.
- 5
Heat up cooking oil over medium heat in a skillet or large frying pan.
- 6
Dip chicken in flour, dip in egg wash, then into breadcrumbs.
- 7
Fry chicken till golden brown on each side.
- 8
Serve with french fries and your choice of veggies. Gotta have french fries, though...cause they're yummy. Pour sauce over chicken just before serving.