Normally, a meat cut can only be considered a chop cut if it is cut perpendicular to the spine and contains a bit of bone in it.
Black pepper vs Brown Mushroom Sauce
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 very hard to choose between the two when I’m asked because I love both sauces! Which is why 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!
(For full ingredient measurements, please proceed to the recipe card below.)
- Chicken quarters (deboned)
- Salt
- Pepper
- Garlic powder
- Eggs
- Flour
- Bread crumbs
- Butter
- Oil
- Baby Bella mushrooms
- Salt and pepper
- Garlic
- Light soy sauce
- Sugar
- Pepper
- Water
- Corn starch slurry: 1 tbsp cornstarch mixed with 2 tbsp water
- Butter
- Onion
- Garlic
- Pepper
- Sugar
- Light soy sauce
- Water
- Chicken bouillon powder
- Corn starch slurry: 1 tbsp cornstarch mixed with 2 tbsp water
- 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.
- 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.
- 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.
Notes for Malaysian Chicken Chop
You can opt to pound the chicken with a meat tenderizer before marinating it if you prefer!
Follow me on Instagram, TikTok, and Pinterest for more updates!
#How To Cutting //Chicken Chop -Whole Leg..#So Easy.. #Thanks For Watching..
FAQ
What is chicken chop?
What is the difference between boneless leg and chicken chop?
Is chicken chop Malaysian dish?
Is grilled chicken chop healthy?
Can a meat cut be a Chop Cut?
Normally, a meat cut can only be considered a chop cut if it is cut perpendicular to the spine and contains a bit of bone in it. With chicken, however, that is not something you can easily do. So the Malaysians found a way around it and instead use a deboned chicken leg with about 1 in / 2cm of the tail end of the bottom of the drumstick.
Why is chicken chop called chicken chop?
The world should be so in love with this cut of meat the same way Malaysians are. Why is it called chicken chop? Normally, a meat cut can only be considered a chop cut if it is cut perpendicular to the spine and contains a bit of bone in it. With chicken, however, that is not something you can easily do.
What does a chicken chop taste like?
The dark meat of the leg and thigh with crispy skin attached tastes like what dreams are made of. The world should be so in love with this cut of meat the same way Malaysians are. Why is it called chicken chop? Normally, a meat cut can only be considered a chop cut if it is cut perpendicular to the spine and contains a bit of bone in it.