Our Recipes
Chicken Chop
Servings 100 g
Calories 367kcal
Ingredients
Part A – Gravy
- 70 g unsalted butter
- 125 g sliced yellow onion
- 15 g garlic cloves
- 35 g all-purpose flour
- 200 g fresh tomatoes (cube)
- 500 ml water
- Half unit chicken stock cube
- 20 ml Worcestershire sauce
- 8 g salt
- 8 g ground black pepper
- 100 g tomato ketchup
- 50 g butter (to finish)
Part B
- 350 g deboned chicken leg chop (2 Legs)
- 2 units fresh egg (Size A)
- 8 g salt
- 5 g ground white pepper
- 3 g garlic powder
- 60 g STAR BRAND corn starch
Part C – Coating Flour
- 100 g STAR BRAND corn starch
For frying
- 1 litre frying oil
Cooking Method
Part A – Gravy
- Melt butter and lightly sauté the sliced onions and bashed garlic until it is translucent and lightly caramelised. Reserve some for later.
- Add chopped tomatoes, all-purpose flour and cook until a bright brown roux is achieved.
- Add in water little by little and followed by adding in the chicken stock cube. Whisk the mixture until it's homogenous before adding more water.
- Alternatively, water can be substituted with boiled chicken stock.
- To finish the sauce, season it with the rest of the ingredients; to make the sauce silkier, add the remaining butter in and whip it lightly.
- Blend it carefully to avoid the hot sauces from spurting out. Next, add the reserved onions back into the sauce.
Part B – Fried Chicken Chop
- Mix all the mixture B together and whisk well.
- Add the deboned chicken chop, then massage the chicken for 5 minutes.
- Cling wrap it and set aside for 20 minutes.
- Preheat the frying oil to 150°C.
- Remove the marinated chicken and coat it with a thin layer of corn starch.
- Fry the chicken for around 3 to 5 minutes and flip occasionally until its colour turns light brown; remove and rest it on a wire rack for 5 minutes.
- Drop it back into the hot oil again and fry for another 3 to 5 minutes until it is golden brown, remove and place it on a kitchen towel to absorb the excess oil.
- Serve the chicken chop with its gravy.
Notes
Yield: A Sharing Portion for 2
