Many Malaysians would consider the Chicken Chop as a right of passage to the world of Western food. I used to have it all the time as a kid and it’s my go-to order at a Western restaurant near my childhood home. I didn’t know until I hit my teens that it is in fact a dish that was created in Malaysia!
Chicken chop is essentially marinated breaded boneless chicken – preferably the juicy chicken quarter (thigh and drumstick) – that’s fried to golden perfection, then drowned in a mouthwatering sauce. It’s hard to find boneless chicken quarters so I deboned it myself. I’m not the best at it so I’m not even going to attempt to explain it but that’s what YouTube is for. It’s not as intimidating as it seems, trust me! It doesn’t have to be perfect just as long as you don’t separate the drumstick and thigh. You can definitely use boneless chicken thigh but you’ll get a smaller sized chicken chop. Alternatively, you can use a butterflied and flattened chicken breast.
A popular sauce option that I usually go for is black pepper, which gives a nice spicy kick with each bite of the tender chicken. But another well-loved option is to serve the chicken chop with some brown mushroom sauce. I always find it so hard to choose between the two when I’m asked because I love both sauces! So I have a recipe for both so you won’t have to make that choice 😉
Traditionally, chicken chop is served with fresh coleslaw and crinkled fries. If you’re looking for something kid friendly, this is definitely one of those dishes that’s a big hit with them!
Notes
You can opt to pound the chicken with a meat tenderizer before marinating it if you prefer!
Here are a few other Malaysian recipes for you to try:
RECIPE
Malaysian Chicken Chop
Ingredients
- 2 chicken quarters deboned
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp garlic powder
- 2 eggs
- 2 tbsp flour
- 1.5 cups bread crumbs
Mushroom Sauce
- 1 tbsp butter
- 1 tbsp oil
- 7 baby Bella mushrooms sliced
- A pinch of salt and pepper to season mushroom
- 3 cloves garlic minced
- 3 tbsp light soy sauce
- 2.5 tsp sugar
- 1/4 tsp pepper
- 1 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water for corn starch slurry
Black Pepper Sauce
- 1 tbsp butter
- 1/2 onion minced
- 2 cloves garlic minced
- 2 tsp pepper see notes
- 2.5 tsp sugar
- 3 tbsp light soy sauce
- 1 cup water
- 1/2 tbsp chicken bouillon powder
- 1 tbsp corn starch mixed with 2 tbsp water for corn starch slurry
Instructions
- Marinate the deboned chicken quarters with salt, pepper and garlic powder and leave for at least 15 minutes.
- 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.
- Fry the chicken over medium heat until both sides are golden brown.
- Let chicken cool on a paper towel for a few minutes before serving with sauces, fries and coleslaw.
Mushroom sauce
- Melt butter with oil in a pan over medium heat.
- Add mushrooms and season with a pinch of salt and pepper and sauté.
- After 3 minutes, add garlic and continue sautéing for another 2-3 minutes.
- Season with light soy sauce, sugar and pepper.
- Pour in water and stir. Let it simmer before adding the corn starch slurry.
- Continue stirring until sauce thickens up. Turn off heat and serve.
Black Pepper Sauce
- Melt butter in a pan over medium heat.
- Add onions and sauté 2-3 minutes then add the garlic.
- Sauté for 3-4 minutes before adding black pepper, sugar and light soy sauce. Stir for another minute.
- Pour in the water and add the chicken bouillon powder. Stir and let it simmer.
- Add the cornstarch slurry, stir and let it thicken up. Turn off heat and serve.
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