Hainanese Chicken Chop

This is my second attempt in cooking Hainanese Chicken Chop and I am very happy with the outcome. My hubby said this is more delicious than Yuk Kee's. The chicken was crispy on the outside, moist and juicy on the inside. While the potato wedges share almost the same characteristic, they were crispy on the outside and fluffy on the inside. The savory sauce with a slight hint of tartness from the ketchup complete this dish with a satisfaction note.

Dinner For Two

On the other side (not in photo), my 3 years old daughter had a fried chicken drumstick which I've marinaded and coated using the same method. She couldn't stop eating and it was fingers linking good. Crunchy... crunchy... "Good," she said, showing me her thumbs up!

Prep Time  : 15 mins
Cook Time : 50 mins
Total Time : 1 hour 5 mins (excl. marinating time)
Serves       : 2 pax

2 chicken thigh (750g), deboned
2 russet potatoes
1 bombay onion, wedges
2/3 cup mixed vegetables
1/2 cup tapioca starch
1 Tbsp rice flour
1/2 Tbsp seasoning powder

1/2 Tbsp oyster sauce
1/2 tsp salt
1/8 tsp black pepper
1 egg, lightly beaten

Sauce (Combine in a bowl)
1 1/2 cup chicken broth
2 Tbsp tomato ketchup
1 tsp worcestershire
4 Tbsp light soy sauce
1/4 tsp dark soy sauce
1 Tbsp + 1 tsp sugar
1/4 tsp salt or to taste

Thickening (Combined)
1 tsp tapioca starch
1 Tbsp water

1. Marinade the chicken thigh with oyster sauce, salt and black pepper for 2 - 3 hours. Add in the egg at the last 15 minutes of the marination.

2. Peel potatoes, cut into wedges and soak in salted water for 1 hour in the fridge.

3. Cook the sauce first: In a wok, heat up approx. a tablespoon of vegetable oil. Sauté onion until fragrant. Add in the sauce mixture and let it comes to boil. Reduce heat to low simmer and let it simmer until the onion has soften. Add in the mixed vegetables and simmer for another 2 minutes. Thicken with tapioca starch mixture.

4. Cook the potatoes wedges in a pot of salted water. Cook until the potatoes are tender and fork can be easily inserted. Drain and let it cool slightly before deep frying them in hot oil.

5. Combine tapioca starch, rice flour and seasoning powder in a shallow dish and mix well. Coat the chicken thighs in the flour mixture. Make sure to coat evenly. Let it rest for approx. 5 minutes before deep frying them in hot oil.

6. Arrange the fried potatoes wedges and fried chicken thighs on plates. Pour a generous amount of sauce over it. Serve immediately.

● To get instant chicken broth, dilute 1/2 cube Knorr Chicken Cube with 1 1/2 cup hot water.

● Sprinkle a dash of tapioca starch on the potatoes before frying them to absorb moisture.

● It is important to let the chicken rest after coating them with flour, to give time for the flour to combine with the chicken.

● You may reheat the sauce before serving.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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