Chicken chop restaurant

The fact that the chicken chop is either grilled like a steak or deep-fried like KFC chicken makes it largely western. If you visit a Taman Sutera restaurant, it also incorporates several regional cuisine flavors, especially soy sauce, and extensive marinating times.

A recipe for chicken chops like a restaurant:

With little adaptation, this dish is based on the food we offer in our restaurant. It is one of the most well-liked menu items and has been a hit with the public. The mushroom sauce is the primary distinction. In the restaurant, we produced our brown sauce from scratch, which is laborious and time-consuming for home chefs. Because of this, we’ve replaced it with a streamlined mushroom sauce that anybody can prepare in fifteen minutes and is thickened with cornstarch slurry.

Please be aware that chicken chop does not refer to chicken chop suey, which is a distinct meal. In this essay, we’ll refer to it occasionally as chicken steak to help you remember that it’s a Malaysian cuisine with a western flavor.

How should a Malaysian chicken chop be prepared?

Instead of chicken breasts, debone the chicken thighs:

The boneless chicken thigh, with or without the skin, is used to make the Malaysian chicken chop. There are even pre-marinated chicken chops available from the store because it is so well-liked in Malaysia. Usually frozen, these marinated chicken chops may be grilled or deep-fried right out of the package.

For simplicity, a lot of neighborhood cafés use these marinated chicken chops. But regrettably, the flavor and texture are very different from that of fresh chicken (or at least chilled, non-frozen). From the first mouthful, you can tell the difference.

If you wish to dip it in batter and deep-fry it, we advise removing the skin first. However, you may choose to either leave the skin on or remove it if you’re making a grilled chicken chop like the best Chicken chop restaurant in JB.

The methods for making a homemade chicken chop are as follows:

  • The deboned chicken thigh should first be washed in water, drained, and pat dried.
  • It will save you time to do it yourself at home if the majority of chicken merchants in Malaysia offer the deboning service without charging an additional fee.
  • Place the deboned chicken thigh in a large basin or platter.
  • Add the Worcestershire sauce, light soy sauce, salt, pepper, rosemary, thyme, vegetable oil, and freshly ground black pepper.
  • Thoroughly rub the chicken with all the ingredients.
  • Allow it to marinade for at least a half-day or more in the refrigerator.

Recommendations for cooking the chicken chop:

  • The combination of Worcestershire sauce and mild soy sauce gives the chicken chop prepared in the Malaysian way its distinctive taste. Both are essential to the recipe, which is what distinguishes this chicken steak from others.
  • Tomato ketchup may be used in some recipes, but we prefer to avoid it because it is not required. You can, however, look into a different Malaysian dish called Hainanese pork chop, where ketchup is a key component of the sauce.
  • In Malaysia, most chicken chops are deep-fried, much like schnitzel. However, because of the charred markings on the chicken, grilled chicken chop has a higher value because guests sometimes mistake it for steak.
  • In contrast to beef steak, this chicken steak requires a lengthy marinating period to impart flavor to the flesh. Because of this, frozen, marinated chicken chops are popular in the food and beverage sector.
  • Although they are optional, we highly suggest adding rosemary and thyme to the mix. As an alternative, you might use some dried mixed herbs to enhance the flavor.

Cooking a chicken chop on the grill:

If you have a barbecue pit, you can use a grill pan, but you can also cook it over an open flame.

The following steps:

  • The grill pan is preheated with oil. Although palm, maize, and cannabidiol oils are all excellent, peanut oil is my personal favorite.
  • Change the heat to medium-low after the oil is getting close to smoking. Place the chicken chop on the grill pan with the skin side down, and give it four minutes to cook without touching it.
  • Depending on the skin tone, it may take another four minutes to flip the chicken steak ninety degrees to generate the crossing grill marks.
  • Turn the chicken over and cook the other side for an additional four minutes, or until it is golden brown and marked with grill marks. Once the desired hue has been achieved, remove it.
  • Serve with French fries and homemade brown sauce.


  • Grill the chicken steak patiently. Don’t use excessive heat in a hurry. The chicken chop takes around ten to twelve minutes to cook on average.
  • If you don’t have a grill pan, you may use a big nonstick skillet.
  • When a chicken steak appears beautiful on the exterior but is still raw on the inside, we frequently run into this issue in the kitchen. When you grill the chicken at high heat, this issue commonly arises. In this instance, the skin has crisped up and the outside has been properly cooked, but the interior is still raw.
  • If you’re unsure, verify the chicken steak’s temperature by inserting a kitchen thermometer into its thickest area. When the chicken reaches a temperature of 165°F/75°C, it is said to be cooked.

How to make a simple, fast mushroom sauce:

In the restaurant, we serve chicken chop with homemade brown sauce and black pepper sauce. Even if that is one of the greatest side dishes on the menu, making it at home would be impractical due to the time commitment.

Here is a quick and easy procedure that you may complete in fifteen minutes:

  • Cook some chopped garlic in oil in a pan
  • Remove the garlic after it begins to smell fragrant, then add the onion slices
  • The onion should be sautéed until soft and transparent
  • Garlic is added back to the pan
  • Sauté for a further minute after adding the mushrooms
  • Add 3 tbsp of whipped cream and around half a cup of pre-made chicken stock
  • When it starts to boil again, create a slurry by combining 1 tsp of cornstarch with 4 tbsp of cold water. To create a thick gravy, pour the slurry into the pan
  • Add salt and freshly ground black pepper to taste
  • To deepen the sauce’s color, add roughly 1/4 teaspoon of dark soy sauce

Associated dishes you ought to attempt:

We like to suggest the following dishes to you if you enjoy this chicken chop recipe:

  • Another gastronomic marvel of the cross-cultural fusion of Chinese and European cuisine is the Hainanese pork chop. If you want to make a Hainanese chicken chop, you may replace the pork with chicken! Compared to this grilled chicken chop with mushroom sauce, it tastes quite different.
  • Kapitan Chicken, one of the milder curry recipes, is a Malaysian curry; it combines Malay, Chinese, and Indian culinary traditions. This Nyonya chicken dish’s distinctive flavor is the product of the intricate interaction of several herbs and spices.
  • One of the most popular dishes on my blog is the lemongrass chicken. This Vietnamese-inspired lemongrass chicken will guarantee to be a surefire hit if you want to add some Asian flavor in addition to the traditional Chinese food centered on soy sauce.

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