Wednesday, February 9, 2011

Ezy Chicken Chop


2 chicken thighs, deboned and pounded to medium thickness
Flour, for dusting
2 eggs,beaten
70 g breadcrumbs
Oil for cooking

Soy sauce
Worchestershire sauce
Black pepper

Mushroom sauce (optional):
1 onion, sliced into rings
50 g button mushrooms
1/2 cup chicken stock
2 tablespoon butter
Salt and pepper to taste
1 teaspoon cornstarch

1. Marinate the chicken thighs in soy sauce, worchestershire sauce and black pepper for 3 hours or overnight. Remove from marinade and pat dry .
2. Dust the thighs in some flour, shaking off the excess flour.Dip in a bowl of beaten egg and then roll in breadcrumbs.
3. Heat some oil in pan and fry the chicken thighs on both sides until brown.
4. For the mushroom sauce:
Sauté the onions in butter until it is soft. Add mushrooms and sauté for a few minutes. Add the chicken stock then stir in the cornstarch. Cook until the sauce thickens, season with salt and pepper and pour over the chicken.


  1. you ppl are better cooks than me, so much I have to learn from you.

  2. I saw some rice posting on yr blog, aiyo, love rice to glory, esp with sambal belacan.

  3. yum yum.. one plate please? :P