PenangTime.com: Recipe Guide
HAINANESE CHICKEN CHOP
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Chicken: Deboned chicken whole leg. Marinate with soy sauce, pepper, Worcestershire sauce. Coat in egg and breadcrumbs/flour.
- Sauce: Sauté onions and garlic. Add water, tomato ketchup, Worcestershire sauce, sugar, soy sauce. Thicken with cornstarch. Add green peas.
- Sides: Fried potato wedges.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Fry Chicken: Deep fry the breaded chicken until golden.
- Make Sauce: Cook the sweet and savory brown sauce with onion slices.
- Assemble: Place chicken on plate. Pour sauce over. Serve with potatoes and peas.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The sauce should be tangy and tomato-forward, distinct from Western brown gravy.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Hainanese Chicken Chop in Penang and compare flavour profiles.