Malaysian Recipe

Hainanese Chicken Chop Recipe 海南鸡扒秘方

Growing in Kuala Lumpur, as most of the Chinese family here, we have definitely eaten the famous Hainanese Chicken Chop from Yut Kee. With that flavor deeply embedded in my memories, I made this Hainanese Chicken Chop recipe that is exactly like the real deal.

Brown Gravy Hainanese Chicken Chop is the Ultimate Comfort Food

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Though it is well known in Malaysia as Hainanese Chicken Chop, this dish wasn’t originated from China. In fact, it was created by the Hainan people that migrated to Malaysia. When I was a kid, my parents often would bring us to the famous Yut Kee Restaurant for their Hainanese Chicken Chop. A huge piece of fried chicken served with a generous amount of brown sauce and some wedges. Here is my recipe simple enough for you to do it yourself at home too!

Source : Yut Kee

Chicken Chop Recipe the Hainanese Style

The key element that gives Hainanese Chicken Chop flavor is the brown gravy and the brown gravy is really easy to make. Try my easy recipe, deep-fried some chicken, and serve with a generous amount of brown gravy, kids are gonna love it!

Course Main Course

Cuisine Chinese

Diet Halal

Keyword Best Fried Chicken Recipe, Fried Chicken, Hainan Chicken Chop, Hainanese Recipe

Difficulty Medium

Allergy Eggs, Meat

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 383kcal

Author Ethan Wong

Ingredients

Brown Gravy

5 tbsp Brown Stock Powder any brand would do - brown stock, brown sauce powder, etc
2 pcs Tomato
200 g Potato
2 pcs Onion red
1 cup Green Peas
1 pcs Bay Leaf optional
1 liters Water
1/2 tsp Salt to taste
2 tsp Sugar to taste
3 tbsp Cooking Oil

Fried Chicken

1 pcs Boneless Chicken Leg
1/2 tsp Salt
1 tsp Sugar
1 nos Egg
1 tbsp Water
1 tbsp Cooking Oil
Pre-Mix Fry Chicken Powder to coat chicken - any brands would do
Cooking Oil to deep fry

Metric - Imperial

Instructions

Brown Gravy

Clean and cut potato, tomato, and onion.
Preheat stockpot with cooking oil.
Add sliced red onion and fry to aromatic.
Add water.
Add brown stock powder and dissolve it with a whisk or spatula.
Add chopped tomato, potato, green peas, and bay leaf.
Bring to a boil then reduce heat to simmer.
Simmer for 30 minutes.
Season gravy with salt and sugar.
Set aside the gravy.

Frying Chicken

With a mixing bowl, add salt, sugar, water, cooking oil, and egg. Mix together to dissolve salt and sugar.
Add boneless chicken into the marinade and marinate for 30 minutes or more.
Put a generous amount of pre-mix fry chicken powder into a tray.
Bring the marinated chicken into the tray and coat marinated chicken with pre-mix fry chicken powder to a dry coating.
To deep-fry chicken, preheat cooking oil to high heat.
Put the coated chicken into the oil with the skin side down.
Once the outer layer of the chicken begins to crisp, lower the heat to medium-low.
Fry to 8 minutes.
Check doneness of the chicken by poking through it. As long it goes through smoothly and there is no blood flowing out, then it is cooked through.

Plating

Place a generous amount of vegetables from the gravy on the side of the plate.
Gently place the fried chicken on the center of the plate, slightly slanted over the vegetables.
Pour a generous amount of brown gravy over the chicken and serve.