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Hainanese Chicken Chop
10 min 2 SERVINGS
INGREDIENTS
- 1 pack Sadia Chicken Boneless Leg (use 2 pcs only)
- 1 1/2 tsp of salt
- 1 tsp of white pepper
- 1 tbsp of vinegar
- 2 tbsp of soy sauce
- 1 ½ tsp of sugar
- 1 egg, beaten
- 100g of rice flour
- 100g of cornflour
- Vegetable oil (for shallow frying)
- 200g of frozen fries
- 1 clove of garlic, chopped
- 1 white onion, diced
- 1 tomato, cut into wedges
- 1 tbsp of oyster sauce
- 2 tbsp of tomato ketchup
- 1 tsp of soy sauce
- 150g of frozen mixed vegetables
- 1 tbsp of cornflour
- 300ml of water
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1 tsp of sugar
METHOD
- Add chicken legs in a large bowl and season with salt, pepper, vinegar, soy sauce, and sugar. Mix well. Then add in beaten egg, ensure the chicken legs are well coated.
- On a plate, mix rice flour and cornflour together, then transfer the marinated chicken to the plate, coating all sides thoroughly with the batter.
- In a pan over high heat, add enough oil for shallow-frying. Use a tong and gently place the battered chicken into the pan and fry for about 8 minutes on each side till golden brown and crispy. Remove chicken from pan and drain excess oil on a paper towel.
- Airfry or deep fry the frozen fries according to the packaging instructions.
- Pour away some oil then toss in the garlic, onion and tomatoes. Stir fry for 1 minute on medium-high heat for about 2-3 minutes. Then add oyster sauce, tomato ketchup, soy sauce, frozen vegetables, and fry for another minute.
- Mix cornflour with water and add it into the pan, then season with salt, pepper, and sugar. Stir well until it reduces and thickens.
- Ladle sauce over fried chicken chop and serve it while it's warm and crispy!
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Chicken Boneless Leg
- No artificial flavours and preservatives
- Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
- Farm Fresh