Hainanese Chicken Chop

Hainanese Chicken Chop

Pan-fried boneless chicken thigh glazed in a tangy dark sauce, served with rice and vegetables.

Total 45 min Makes 4 servings Calories 620/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Wheat, Soy

This Hainanese-style chicken chop features crisp-skinned pan-fried chicken thigh napped in a savory-sweet dark sauce built on tomato, oyster, and Worcestershire flavors. Common at Hainanese chicken rice stalls and kopitiams across Singapore and Malaysia, it's typically plated with steamed rice, a fried egg, and simply dressed vegetables like peas, carrots, and cabbage.

Ingredients

  • 4 boneless chicken thighs, skin on
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon light soy sauce
  • 1 teaspoon Shaoxing wine
  • 1/2 cup all-purpose flour
  • 1 egg, beaten
  • 1/3 cup panko breadcrumbs
  • 3 tablespoons vegetable oil, for pan-frying
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 3/4 cup chicken stock
  • 3 tablespoons tomato ketchup
  • 1 tablespoon oyster sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 4 eggs, fried, for serving
  • 2 cups steamed white rice, for serving
  • 1 cup frozen peas and carrots, steamed
  • 2 cups cabbage, shredded and blanched
  • 1 cucumber, sliced, for garnish

Method

  1. Season chicken thighs with salt, white pepper, soy sauce, and Shaoxing wine. Let marinate 15 minutes at room temperature.

  2. Dredge each chicken thigh in flour, dip in beaten egg, then coat evenly with panko breadcrumbs.

  3. Heat vegetable oil in a 9-inch skillet over medium heat. Pan-fry chicken thighs skin-side down for 5 to 6 minutes until golden and crisp.

  4. Flip chicken and cook 5 to 6 minutes more until cooked through and golden on both sides. Transfer to a plate lined with paper towels.

  5. Pour off excess oil, leaving about 1 tablespoon in the skillet. Add onion and sauté over medium heat for 2 minutes until softened.

  6. Add garlic and cook for 30 seconds until fragrant.

  7. Stir in chicken stock, ketchup, oyster sauce, Worcestershire sauce, dark soy sauce, and sugar. Bring to a simmer.

  8. Whisk cornstarch and water together, then stir into the simmering sauce. Cook for 2 minutes until thickened and glossy.

  9. Slice the chicken thighs and plate with steamed rice, fried egg, steamed peas and carrots, blanched cabbage, and cucumber slices.

  10. Spoon the dark sauce generously over the chicken and rice before serving.

Related recipes

Rate this recipe

★ 3.6 (1)

Comments

    Log in to comment.

    Hainanese Chicken Chop

    This Hainanese-style chicken chop features crisp-skinned pan-fried chicken thigh napped in a savory-sweet dark sauce built on tomato, oyster, and Worcestershire flavors. Common at Hainanese chicken rice stalls and kopitiams across Singapore and Malaysia, it's typically plated with steamed rice, a fried egg, and simply dressed vegetables like peas, carrots, and cabbage.

    45 min 4 servings 620 cal

    Ingredients

    • 4 boneless chicken thighs, skin on
    • 1 teaspoon salt
    • 1/2 teaspoon white pepper
    • 1 tablespoon light soy sauce
    • 1 teaspoon Shaoxing wine
    • 1/2 cup all-purpose flour
    • 1 egg, beaten
    • 1/3 cup panko breadcrumbs
    • 3 tablespoons vegetable oil, for pan-frying
    • 1 small onion, sliced
    • 2 cloves garlic, minced
    • 3/4 cup chicken stock
    • 3 tablespoons tomato ketchup
    • 1 tablespoon oyster sauce
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dark soy sauce
    • 1 teaspoon sugar
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 4 eggs, fried, for serving
    • 2 cups steamed white rice, for serving
    • 1 cup frozen peas and carrots, steamed
    • 2 cups cabbage, shredded and blanched
    • 1 cucumber, sliced, for garnish

    Method

    1. 1

      Season chicken thighs with salt, white pepper, soy sauce, and Shaoxing wine. Let marinate 15 minutes at room temperature.

    2. 2

      Dredge each chicken thigh in flour, dip in beaten egg, then coat evenly with panko breadcrumbs.

    3. 3

      Heat vegetable oil in a 9-inch skillet over medium heat. Pan-fry chicken thighs skin-side down for 5 to 6 minutes until golden and crisp.

    4. 4

      Flip chicken and cook 5 to 6 minutes more until cooked through and golden on both sides. Transfer to a plate lined with paper towels.

    5. 5

      Pour off excess oil, leaving about 1 tablespoon in the skillet. Add onion and sauté over medium heat for 2 minutes until softened.

    6. 6

      Add garlic and cook for 30 seconds until fragrant.

    7. 7

      Stir in chicken stock, ketchup, oyster sauce, Worcestershire sauce, dark soy sauce, and sugar. Bring to a simmer.

    8. 8

      Whisk cornstarch and water together, then stir into the simmering sauce. Cook for 2 minutes until thickened and glossy.

    9. 9

      Slice the chicken thighs and plate with steamed rice, fried egg, steamed peas and carrots, blanched cabbage, and cucumber slices.

    10. 10

      Spoon the dark sauce generously over the chicken and rice before serving.