100min 4 ppl
Western Chicken Chop
44 minutes
4 people
Medium31–60 min or 7–12 steps
44 min · 6 steps
Medium: 31–60 min or 7–12 steps
556 kcalper person
Protein 36g
Carbs 40g
Fats 28g
About this dish
A Hainanese-style Western cafe chicken chop: breaded chicken fried until golden and finished with a glossy onion, tomato and Worcestershire sauce gravy, in the tradition Hainanese chefs brought to Singapore's old coffee shops.
Allergy Info
Gluten, Eggs, Celery, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Onionssliced1
Meat & Poultry
- Chicken Thighsboneless, skin-on, about 180 g each4
Dairy & Eggs
- Eggsbeaten1
Tins & Jars
- Chicken stock300 ml
Dried Goods
- Plain flour60 g
- Breadcrumbs100 g
- Sugar10 g
Oils & Condiments
- ketchup40 ml
- Worcestershire sauce15 ml
- Vegetable Oil60 ml
Utensils
- Large frying pan
- Meat thermometer
- Mixing bowl
- Chopping board
- Sharp knife
- Tongs
Method
1
Flatten the chicken thighs to an even thickness and season lightly.
Approx. 6 minutes
2
Coat each piece in flour, then beaten egg, then breadcrumbs.
Approx. 8 minutes
3
Heat the vegetable oil in a large frying pan and fry the breaded chicken for 5 minutes per side until deeply golden.
Approx. 10 minutes
4
Insert a meat thermometer into the thickest part of a chicken piece; it must read at least 74 degrees Celsius before removing from the pan.
Approx. 4 minutes
5
In a clean pan, soften the sliced onion, then stir in the chicken stock, ketchup, Worcestershire sauce and sugar and simmer into a glossy gravy.
Approx. 12 minutes
6
Spoon the onion gravy over the fried chicken chops before serving.
Approx. 4 minutes
