Hainanese Chicken Chop
 
 
Serves: 10 servings
Ingredients
Ingredients
  • 10 deboned, skinless chicken thigh
  • 30-40 soda cream crackers
  • 4 eggs
  • 2 medium red onion, peeled and wedged
  • 4 cloves of garlic, finely minced
  • 4 russet potatoes
  • 3 tomato, cut to wedges
  • 1 small packet frozen garden peas
  • 2 tbsp butter
  • 2 tbsp potato starch
  • 2 tbsp water
  • Vegetable oil for deep frying
Marinade
  • 1 tsp five-spice powder (五香粉)
  • 4 tbsp of fermented soya beans with brining liquids (豆酱)
  • 3 tbsp of sugar (I would not recommend adding this)
  • 2 tsp sesame oil
  • 5 cloves of garlic, finely minced
  • 2 tbsp potato starch or corn starch
  • 4 tbsp water (to be mixed with starch)
Drizzling Sauce
  • 3 tbsp worcestershire sauce
  • 3 tbsp A1 steak sauce (optional)
  • 10 tbsp ketchup
  • 2 tbsp sugar (depending on taste)
  • 2 tbsp light soy sauce
  • 1 tsp pepper
  • 3 cups of water
Instructions
  1. Clean chicken thigh, remove skin. Marinade chicken by mixing all of the ingredients together in a bowl, then pour into a large bowl containing the chickens. Rub chicken ensuring even coating on all sides. Cover with a cling wrap. Leave in the fridge for at least 1 hour, or overnight.
  2. Put cream crackers in a ziplock or clear plastic bag. Use a rolling pin to crush it till it resembles coarse breadcrumbs.
  3. Crack eggs into a tray and lightly mix with a fork or chopstick. Remove chicken from fridge. Coat chicken with egg, then onto the cream crackers. Gently press the crackers so it sticks onto the chicken. Lay them on another tray, ready for frying.
  4. Meanwhile, scrub potatoes to remove dirt. Steam till its partially cooked (about 10-15 minutes) Remove from steamer and leave to cool. Cut potato lengthwise to wedges (about 8 per potato, depending on the size). Set aside.
  5. Steam or boil frozen peas, then add in some butter and salt. Toss.
  6. Prepare the sauce. In a pan, add in 1 tbsp oil and onions. Saute for 2 minutes. Mix all the sauces in a bowl. Add it to the onions and bring it to a gentle simmer. Test and season. Dilute 2 tbsp potato starch in 2 tbsp water, stir into the sauce. Add in a couple pieces of tomato that has been cut to wedges. Once the sauce has thickened, turn off the heat. You may need to heat it up again prior to serving. Reserve the remaining tomato for serving fresh.
  7. In a wok, pour sufficient oil and let it heat up. To test, you can use a wooden chopstick and press onto the wok base, if there are bubbles at the side of the chopstick, it is ready. Fry potato wedges in batches. When done, sprinkle some salt on the potato wedges. Set them aside.
  8. Now fry chicken chop till golden. You may need to reduce the heat to medium. It depends on how big your wok is and how much oil you have inside. Alternatively if you have a Philips Air Fryer, put in it at 180 C for 15 minutes.
  9. Remove the chicken once cooked on some paper towels to drain any excess oil. Then, arrange on the plate with potato wedges, green peas, fresh tomato and a generous spoonful of the sauce.
Recipe by Swee San's Kitchen at https://thesweetspot.com.my/hainanese-chicken-chop/

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