Chicken Chop

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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
  • 1/2 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 – Marinate

  • 60 g CAP BINTANG Corn Starch
  • 350 g deboned chicken leg chop (2 legs)
  • 2 units fresh eggs Size A
  • 8 g salt
  • 5 g ground white pepper
  • 3 g garlic powder

Part C – Coating flour

  • 100 g CAP BINTANG 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 caramelized. 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.