This chicken chop recipe is inspired by the version we serve at our restaurant, yet it has been simplified for easy home preparation. This delightful Malaysian-Western fusion showcases grilled chicken infused with local flavors, primarily seasoned with soy sauce and marinated for an extended period. Once you try it, you’ll understand why it’s such a popular dish.
Main Ingredients for Chicken Chop
- Deboned chicken thigh: The Malaysian chicken chop is typically made with boneless chicken thighs, either with or without skin. Due to its popularity, pre-marinated chicken chops are readily available in supermarkets, often frozen and ready for grilling or deep-frying.
- Seasonings: The distinct flavor of Malaysian-style chicken chop comes from Worcestershire sauce and light soy sauce, both essential to the recipe.
- Herbs: While rosemary and thyme are optional, they are highly recommended. Alternatively, you can use dried mixed herbs to enhance the flavor.
How to Prepare the Chicken Chop from Scratch
a. Marinate the Chicken
Unlike beef steak, chicken requires a longer marination time to absorb the flavors. This is why pre-marinated frozen chicken chops are popular in the food and beverage industry, even though they may not be as juicy as fresh chicken.
- Begin by cleaning the deboned chicken thigh with water, draining it, and patting it dry. Most chicken vendors in Malaysia offer deboning services at no extra charge, saving you time and effort.
- Place the deboned chicken thigh in a large bowl or plate. Add Worcestershire sauce, light soy sauce, freshly ground black pepper, rosemary, thyme (dried herbs are acceptable), salt, and vegetable oil. Massage the seasonings into the chicken thoroughly. Allow it to marinate in the refrigerator for at least half a day or longer.
b. Grill the Chicken
- Heat some oil in a grill pan. Peanut oil is my preference, but palm oil, corn oil, and canola oil work well too. (I use a grill pan since I live in an apartment, but grilling over an open fire is ideal if you have a barbecue pit.)
- Once the oil is near its smoking point, reduce the heat to medium-low. Place the chicken chop skin-side down on the grill pan and let it cook undisturbed for about 4 minutes.
- After four minutes, rotate the chicken 90 degrees to create crossed grill marks and continue grilling until it reaches the desired color.
- When the chicken is golden brown with clear grill marks, flip it over and grill the other side until it is also golden brown. Remove it once it reaches the desired color.
- Serve with homemade brown sauce and French fries.
c. Prepare a Quick and Easy Mushroom Sauce
In our restaurant, we serve chicken chops with homemade brown sauce and black pepper sauce. However, making these sauces at home can be time-consuming. Instead, here’s a simple mushroom sauce that you can prepare in just 15 minutes.
- Sauté some chopped garlic in a pan with oil. When the garlic becomes fragrant, remove it and add sliced onion. Sauté the onion until tender and translucent, then return the garlic to the pan.
- Add the mushrooms and sauté for another minute. Pour in about half a cup of store-bought chicken stock and 3 tablespoons of whipped cream.
- Once it returns to a boil, mix 1 teaspoon of cornstarch with 4 tablespoons of cold water to create a slurry. Pour the slurry into the pan to thicken the gravy. Season with salt and freshly ground black pepper.
- Add about 1/4 teaspoon of dark soy sauce to deepen the color of the sauce.
- Serve the chicken chop topped with the mushroom sauce.
Notes on Preparing the Chicken Chop
- For deep-frying, consider removing the skin. However, if grilling as in this recipe, you can choose to keep the skin on or remove it.
- Some recipes may include tomato ketchup, but I prefer to omit it as it isn’t necessary. However, you can explore another Malaysian dish called Hainanese pork chop, where ketchup is a key ingredient in the gravy.
- Most chicken chops in Malaysia are deep-fried, similar to schnitzel. However, grilled chicken chop is perceived as more upscale, as diners often associate it with steak due to the grill marks.
- If you don’t have a grill pan, a large non-stick skillet can be used, though it won’t produce the attractive grill marks.
- A common issue in the kitchen is when the chicken appears perfectly cooked on the outside but is raw inside. This often occurs when grilling at high heat. Take your time to grill the chicken; do not rush with high heat. The average cooking time for chicken chop is about ten to twelve minutes. To ensure it is cooked, check the internal temperature with a kitchen thermometer; it should reach 165°F (74°C).
Related Recipes You Should Try
If you enjoy this chicken chop recipe, here are a few related recipes I recommend:
- Hainanese pork chop: This dish is another fusion of Chinese and European cuisine. You can substitute pork with chicken for a Hainanese chicken chop, which offers a completely different flavor profile compared to this grilled chicken chop with mushroom sauce.
- Kapitan Chicken: A milder curry dish, this authentic Malaysian recipe features a unique blend of herbs and spices.
- Lemongrass chicken: One of the most popular recipes on this blog, this Vietnamese-inspired dish adds an Asian twist to your culinary repertoire beyond typical soy sauce-based dishes.
