Chicken Chop with Mushroom Sauce

Malaysians have a thing for Chicken Chop. It's basically a crumbed coated chicken maryland (deboned thigh & drumstick), deep fried till golden brown and served with the sauce of your choice. Here the all-time favourites are black pepper sauce and mushroom sauce. The Classic Chicken Chop recipe takes on a rather Asian flavour but for this recipe, I've mixed it up quite a bit, using thyme and sake. 

I suppose my Chicken Chop was well received, judging by the way my Hubby devoured it in less than 5 minutes. I did not prepare any side dishes as it was just a tea break for us before heading out for our late dinner appointment. Yes, this is a tea break!

Chicken Chop with Mushroom Sauce Recipe 


Ingredients: (2 servings)

Chicken Chop Marinade
2 pieces of chicken maryland (deboned leg & thigh, skin on)
1 tbsp light soy sauce (Asian take) or 1 tsp sea salt
1 tsp dried thyme (optional)
1/2 tbsp sake / white wine (optional)
1/2 tsp crushed black pepper

For Frying
Enough oil to cover the chicken only
1 egg, beaten
Plain Flour, for coating
1 cup of breadcrumbs 
Salt & pepper

Mushroom Sauce
50gm fresh mushrooms (I used white mushrooms this time. I've used swiss brown / portebello,etc... use whatever you fancy or made available)
1 tbsp olive oil
1 tbsp garlic mince
2 cup of chicken/beef stock
1/2 tbsp plain flour or 1 tbsp cornstarch (thickener)
White wine
Salt & Pepper 

Method:

1. You don't really need to tenderise the chicken unless you are using chicken breast meat. But in this case, I used a mallet to pound the marylands lightly to get the same thickness for even cooking.
2. Marinade the chicken pieces for at least 2 hours with all the ingredients
3. Prepare in separate dipping containers, i) plain flour mixed with a salt & pepper, ii) the egg, iii) breadcrumb. 
4. Heat up oil in a deep pan enough to cover the chicken. Place chicken in flour container, turn it over to coat the other side. Shake the excess flour off the chicken  Dip the chicken piece into the egg, lift to remove excess egg mixture, then place flat into the breadcrumb container. Press firmly to ensure the whole surface is coated before doing the same for the other size. 
5. Gently place the coated chicken into the hot oil and fry for 5 minutes each side or until it is cooked.
6. The mushroom sauce can be prepared ahead but I like to cook it just after frying the chicken as it only takes less than 5 minutes.
7. First heat up olive oil in a pan. On low heat, saute the garlic mince. Add mushrooms and fry till softened slightly. Add stock and bring to boil. 
8. Season the sauce with salt & pepper and add a dash of white wine. 
9. Lower heat and stir in flour / cornstarch to thicken sauce.
10. Ready to serve!