Spicy Chicken Chops


4 pieces chicken whole legs. deboned

Marinade (A)
1/2 tsp salt
2 1/2 tsp oyster sauce
1 tsp pepper
1 tbsp tomyam sauce
1 tsp grated lemon rind
1/2 tsp freshly ground black pepper
1 tbsp lemon juice

1 egg white

3 tbsp plain flour
2 tbsp rice flour

6 cherry tomatoes
20g carrot, shredded
Some baby rocket
2 tbsp extra virgin olive oil
1/8 tsp sugar


Season chicken chop pieces with marinade (A) for several hours or preferably overnight in the refrigerator.

Heat oil in a wok and dip marinated chicken chops into egg white and coat with combined mixture (C). Deep-fry in hot oil on medium heat. Dish out when cooked through.

Re-fry chops over high heat to crisp the skin for 50-60 seconds or until golden brown. Remove and drain oil. Cut chops into serving slices.

Serve with the salad.

For the salad, toss together.

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