Hainanese Chicken Chop

cooking-time10 min cooking-servings2 SERVINGS


  • 1 pack Sadia Chicken Boneless Leg (use 2 pcs only)
  • 1 1/2 tsp of salt
  • 1 tsp of white pepper
  • 1 tbsp of vinegar
  • 2 tbsp of soy sauce
  • 1 ½ tsp of sugar
  • 1 egg, beaten
  • 100g of rice flour
  • 100g of cornflour
  • Vegetable oil (for shallow frying)
  • 200g of frozen fries 
  • 1 clove of garlic, chopped
  • 1 white onion, diced
  • 1 tomato, cut into wedges
  • 1 tbsp of oyster sauce
  • 2 tbsp of tomato ketchup
  • 1 tsp of soy sauce
  • 150g of frozen mixed vegetables
  • 1 tbsp of cornflour
  • 300ml of water
  • 1 tsp of salt
  • 1/2 tsp of black pepper
  • 1 tsp of sugar


  1. Add chicken legs in a large bowl and season with salt, pepper, vinegar, soy sauce, and sugar. Mix well. Then add in beaten egg, ensure the chicken legs are well coated.
  2. On a plate, mix rice flour and cornflour together, then transfer the marinated chicken to the plate, coating all sides thoroughly with the batter.
  3. In a pan over high heat, add enough oil for shallow-frying. Use a tong and gently place the battered chicken into the pan and fry for about 8 minutes on each side till golden brown and crispy. Remove chicken from pan and drain excess oil on a paper towel.
  4. Airfry or deep fry the frozen fries according to the packaging instructions.
  5. Pour away some oil then toss in the garlic, onion and tomatoes. Stir fry for 1 minute on medium-high heat for about 2-3 minutes. Then add oyster sauce, tomato ketchup, soy sauce, frozen vegetables, and fry for another minute.
  6. Mix cornflour with water and add it into the pan, then season with salt, pepper, and sugar. Stir well until it reduces and thickens.
  7. Ladle sauce over fried chicken chop and serve it while it's warm and crispy!

Chicken Boneless Leg

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