Hainanese Chicken Chop

Often found in Kopitiams, and a childhood favourite for many, this dish was created by our Hainanese ancestors during the colonial days. It’s coated with a crispy batter on the outside and finished with an oriental twist of sweet & sour gravy. Finally then it’s topped off with peas, onion and potatoes for a fully satisfying meal!

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 Marinade and Batter
2 Chicken Thighs
1 Tsp Salt
1 Tsp Pepper (Black or white)
2 Eggs (whisked)
1 ½ cup Cooking oil
2 Medium potatoes (peeled & sliced into wedges)
⅓ cup Cooking oil
2 cloves Minced garlic
1 Medium onion (peeled & sliced into wedges)
1 Medium tomato (peeled & sliced into wedges)
1 cup Mixed Frozen Vegetables
1 tsp Oyster sauce
3 tbs Tomato sauce
2 tsp Sugar
1 tsp Pepper (Black or White)
1 tbsp Worcestershire Sauce
1 tsp Soy Sauce
½ cup Water
2 tsp Corn Flour


  1. Wash then pat dry the chicken thighs with a kitchen towel, then marinate them with salt and pepper for about 15 mins.
  2. Break the eggs in a bowl and whisk, then coat the chicken with the egg and then cover them with the breadcrumbs.
  3. Fill a wok with about 1½ cup of oil (or enough to cover half of the chicken thigh), then fry the chicken for about 5-8mins on both sides until it is golden brown and cooked. Remove the chicken and put them on kitchen paper and set aside.
  4. In a clean frying pan with ⅓ cup cooking oil, heat the oil then put in the wedges potato and fry it for 3-5 minutes for both sides, then remove them and dry them on kitchen paper.
  5. For the gravy, use about half of the oil in the same frying pan and add in the garlic and onions, when they’re softened then add in the Oyster sauce, Tomato Sauce, Sugar, Pepper, Worcestershire sauce, Soy sauce and stir for about 5 mins.
  6. Finally, add in the water and cornflour (mixed with 1 tbsp water) and stir well until the gravy has thickened.
  7. On a clean plate, put fried potatoes and fried chicken, then pour the gravy on top and it is ready to serve. Garnish with tomatoes and cucumber slices.

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