Chicken Chop

Servings 100 g

Calories 367kcal

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.

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.

Yield: A Sharing Portion for 2