Chicken chop, a delectable dish originating from Southeast Asia, has captured the hearts and taste buds of food enthusiasts worldwide. This tantalizing dish consists of tender, marinated chicken enveloped in a crispy breading, then generously adorned with a flavorful sauce. While the core components remain consistent, chicken chop boasts a myriad of variations, each infused with unique cultural influences and culinary creativity.
Deciphering the Ingredients of Chicken Chop
At its core, chicken chop is crafted from boneless, skinless chicken thighs or drumsticks. These succulent cuts of meat provide a juicy and flavorful foundation for the dish. The chicken is then marinated in a flavorful blend of ingredients, typically including soy sauce, Worcestershire sauce, ketchup, and brown sugar. This marinade not only infuses the chicken with savory and tangy notes but also tenderizes it, ensuring a melt-in-your-mouth experience.
Exploring the Variations of Chicken Chop
Hainanese Chicken Chop
Originating from the Hainan province of China, this variation of chicken chop is renowned for its distinct sauce. The sauce is crafted from a harmonious blend of tomato sauce, Worcestershire sauce, and HP A1 sauce, resulting in a rich and savory flavor profile. Additionally, Hainanese chicken chop is often accompanied by steamed potatoes, peas, and onions, creating a symphony of textures and flavors.
Black Pepper Chicken Chop
This variation tantalizes taste buds with its bold and peppery sauce. The sauce is prepared with a combination of soy sauce, Worcestershire sauce, brown sugar, black pepper, and salt, resulting in a robust and slightly spicy flavor. Black pepper chicken chop is typically served with a side of steamed or stir-fried vegetables, providing a refreshing contrast to the piquant sauce.
Japanese Chicken Katsu
Influenced by Japanese culinary traditions, chicken katsu features a crispy panko breading that adds an extra layer of crunch. The chicken is marinated in a simple blend of soy sauce and mirin, resulting in a subtle yet savory flavor. Chicken katsu is often served with a dipping sauce made from tonkatsu sauce, a thick and flavorful sauce with a hint of sweetness.
Chicken chop, with its versatile nature and tantalizing flavors, has become a beloved dish across cultures. Whether you prefer the classic Hainanese variation, the bold black pepper rendition, or the crispy Japanese katsu, there’s a chicken chop variation to suit every palate. So, embark on a culinary adventure and discover the delectable world of chicken chop, where juicy chicken, crispy breading, and flavorful sauces converge to create an unforgettable dining experience.
What is a chicken chop?
Here in Malaysia, you can find chicken chops on most restaurant menus, either grilled or deep-fried to a crispy crunch. This chicken dish is so good that I could eat it every day. The crispy skin attached to the dark meat of the leg and thigh tastes like the stuff that dreams are made of. The world ought to share Malaysians’ passion for this cut of meat.
I referred the recipe from Alan’s Hainanese Pork Chop Recipe, but using chicken instead. While deep-frying the chicken chops, I found that they brown very very fast, even before it is cooked inside. And when I turned down the heat, it was still the same (maybe a little better). My mom asked, is there sugar in the marinade ?? Errr yes ? So this is an important tip for you if you don’t cook as often. Marinade that contain sugar would lead to quicker caramelization when deep frying or barbecuing. Then I used the Philips Air Fryer to fry it at 180C for 15 minutes (give n take 2 mins), the chicken had a nicer colour. But really because the PAF can only take 1 chicken chop at a time, for me to fry up enough chicken for my whole family would take 120 minutes (in case you don’t know, thats 2 hours). So I went ahead with deep frying some but changed oil twice.
Recently, I was given the task of preparing dinner every weekend for my entire family of nine people. In one of them, I prepared chicken roulade with ratatouille. In the most recent weeks, I made Hainanese Chicken Chop because I wanted to make something Chinese. In Malaysia, chicken chops are a common “western” dish that aren’t necessarily from China. It is typically served with a dish of brown gravy, which is most likely made from a powder premix or combination of other sauces, and a slab of deboned chicken thigh or flattened breast that has been grilled, crumbed, or fried.
The other vital part of this dish is the sauce. I looked up some recipes on Google and noticed that most of them called for tomato sauce, Worcestershire sauce, and water. Some people would thicken the sauce by adding starch, but since tomato sauce is sticky, less starch is needed. Plus you don’t want gluggy sauce. Lea, I mostly used tomato sauce to make my sauce. Hainanese Chicken Chop.
I used to serve steamed frozen peas tossed with butter and salt as a condiment. Additionally, I steamed some potatoes briefly, cut them into wedges, deep-fried them, and sprinkled them with salt. This is the first time I’ve used cream crackers (Hup Seng brand) as a crumb to coat the chicken. Using cream crackers instead of just panko gives it a crispy and delicious coating because they’re highly aromatic and have a hint of butter. That could be the sugar from the cream crackers, which is why my chicken chops brown so quickly. I had to make sure that every chicken chop was covered in egg and cream cracker crumbs before adding frying oil to the pan while I was cooking ten portions. The one thing I discovered when preparing food for ten people is… Since you really don’t have time or space to chop vegetables while cooking something else, mise en place is crucial. Planning your workflow is also as important.
The place famed of its early origin of Hainanese chicken chop would be in a old timer kopitiam Yut Kee. The Hainanese chicken chop would be served with a bread-crumbed, fried de-boned chicken thigh, dressed with thick brown sauce, mushed peas and sliced onions. Thickly sliced and pan-fried potatoes are served alongside. I mean, who doesn’t like a deep fried chicken chop? The sauce is mainly made of Worchestershire and tomato sauce, for its sweet and a spike of sourness taste.
How to make Restaurant Style Chicken Chop at home / Chicken Chop with Mushroom Sauce
FAQ
What part of the chicken is a chicken chop?
What is chicken chop from?
Is eating chicken chop healthy?
What type of food is chicken chop?
What is chicken chop?
Chicken chop is a dish made of boneless chicken that has been marinated in a mixture of spices and herbs, coated with breadcrumbs and deep-fried until crispy. It is often served with sides such as fries, coleslaw, or mashed potatoes and gravy. Chicken chop can also be grilled or pan-fried for a healthier option.
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.
What family do chicken chops belong to?
Chicken Chops belong to cutlet family. This chicken chops recipe is the simplest chicken recipe. These chops are perfect finger food for parties. Chops actually mean cooked meat or vegetables that are deep fried. Chops are actually British food, and we adapted it to our very own taste buds. So chops is a fusion of British and Indian food styles.