Golden Pan-Fried Chicken Chop


Golden Pan-Fried Chicken Chop

This Golden Pan-Fried Chicken Chop is a classic choice at Hong Kong-style cha chaan tengs. It features a crispy exterior and juicy, tender interior. After a simple marinade, the chicken chop is pan-fried over low heat until golden, locking in the juices and releasing a mouthwatering aroma. Served with white rice or stir-fried vegetables, it’s a simple yet satisfying everyday dish beloved by locals.

Ingredients

Steps

  1. Wash the chicken thighs and place on a rack to drain.
    Wash the chicken thighs and place on a rack to drain.
  2. Pat the chicken dry with kitchen paper.
    Pat the chicken dry with kitchen paper.
  3. Debone the chicken thighs and cut the thickest part of the chicken to make the chicken fillet thinner and more evenly distributed, making it easier to fry and cook.
    Debone the chicken thighs and cut the thickest part of the chicken to make the chicken fillet thinner and more evenly distributed, making it easier to fry and cook.
  4. After deboning and cutting, the chicken chops are rectangular and placed on a rack to further dry. Save the removed chicken bones and use them in making soup.
    After deboning and cutting, the chicken chops are rectangular and placed on a rack to further dry. Save the removed chicken bones and use them in making soup.
  5. Sprinkle a little salt on the chicken and marinate for fifteen minutes.
    Sprinkle a little salt on the chicken and marinate for fifteen minutes.
  6. Prepare the coating: Mix cornstarch, red pepper powder and salt on a plate.
    Prepare the coating: Mix cornstarch, red pepper powder and salt on a plate.
  7. Coat the chicken fillet thinly with the mixed flour.
    Coat the chicken fillet thinly with the mixed flour.
  8. Place all the breaded chicken fillets on a plate and set aside.
    Place all the breaded chicken fillets on a plate and set aside.
  9. Heat oil in a hot wok and put in the chicken fillet when the oil is boiling. Do not put the chicken fillet in when the oil is too hot.
    Heat oil in a hot wok and put in the chicken fillet when the oil is boiling. Do not put the chicken fillet in when the oil is too hot.
  10. Flip the chicken chop over and fry until golden brown.
    Flip the chicken chop over and fry until golden brown.
  11. The golden chicken chop is still not cooked inside, so cover the pot and cook over medium-low heat for six minutes. Turn the chicken chop over from time to time.
    The golden chicken chop is still not cooked inside, so cover the pot and cook over medium-low heat for six minutes. Turn the chicken chop over from time to time.
  12. The chicken chop is cooked. Insert a food probe into the thickest part of the chicken chop to check for doneness. Finish.
    The chicken chop is cooked. Insert a food probe into the thickest part of the chicken chop to check for doneness. Finish.
Languages
Goldenes gebratenes Hähnchenschnitzel - Deutsch (German) version
Golden Pan-Fried Chicken Chop - English version
Chuleta de pollo dorada a la sartén - Española (Spanish) version
Escalope de poulet dorée poêlée - Français (French) version
Dada ayam goreng keemasan - Bahasa Indonesia (Indonesian) version
Cotoletta di pollo dorata in padella - Italiana (Italian) version
黄金の鶏肉ソテー - 日本語 (Japanese) version
황금빛 닭고기 스테이크 - 한국인 (Korean) version
สเต๊กไก่ทอดสีทอง - แบบไทย (Thai) version
金黄香煎鸡扒 - 简体中文 (Simplified Chinese) version