Spicy Chicken Chop

Teo Chew Steam Fish
October 9, 2012
Barley lemon coconut quencher
March 20, 2013

I am not  a fan of  “deep frying” food but I do enjoy crispy crunchy spicy pieces of morsels from time to time. I prefer pan-fried food to deep fried. Today’s spicy chicken chops has achieve what I like by just pan frying the chicken chops in grapeseed oil.

Most importantly is the batter. Some cook shows or recipes suggest coating the food with cornflour and deep frying them but I prefer to coat them in rice flour instead. Rice flour has more crunch to it, maybe it also has something to do with humidity. In cold and dry weathered countries probably cornflour may work but I don’t seem to be able to achieve the texture here where humidity is high.

This is a recipe worth trying, my family certainly loved it.

Ingredients

4 pieces of de-boned chicken thigh and drumstick (rinsed and pat dry)
grapeseed oil
extra rice flour on a plate (to double coat)

Gravy

2 Tbsp butter
1 Tbsp French mustard
1 Tbsp coarse chili flakes
1/2 cup of fresh milk or coconut milk
plain flour (to thicken the gravy)

Batter

2 eggs
4 Tbsp French mustard
2 Tbsp fine chili powder
2 Tbsp plain flour
6 Tbsp rice flour
sea salt and pepper to taste
2 Tbsp butter

filtered water  (just enough to dilute the batter to coat the chicken)

Method

  1. Heat up some grapeseed oil in a non-stick frying pan . (To check if the heat is hot enough to fry, sprinkle some flour to see if it sizzles. If it does, we can go ahead and fry the coated chicken chops)
  2. Mix all the ingredients together into a thick batter without lumps.
  3. Dip the chicken chops into the batter, coat evenly. Immediately, coat the chops again in the plate of prepared rice flour. Place the coated chops into the frying pan skin down. Lower the heat and allow the chops to pan fry about 4 minutes each side or until cooked through.
  4. Drain the chops on paper towels.
  5. After all the chops are done, on low heat, put 2 Tbsp of butter and pour in the leftover batter into the frying pan. Add 1 Tbsp French mustard and 1 Tbsp of chili flakes, 1/2 cup of fresh milk and sieve in 2 Tbsp of plain flour to thicken the gravy. Whisk it constantly until the gravy reaches the desire consistency then season with sea salt and pepper.
  6. Serve with mash potatoes and blanche baby peas.

Leave a Reply

Your email address will not be published. Required fields are marked *