Yummy Hainanese Chicken Chop recipe - with Benja Chicken

The traditional way of cooking Hainanese chicken/pork chops was with cream crackers. Our Hainanese forefathers had to improvise as it was difficult to get hold of bread crumbs in the past. Nowadays, it is hard to find any restaurant still using cream crackers, so the only way to taste this traditional dish is to make it yourself! Cream crackers give the crust a very different flavour compared to bread crumbs! The sauce is also made from the pan oil after frying the chicken which gives that extra oomph!

I’ve used Benja Chicken in this recipe as it has been lab proven to be 55% juicer than regular chicken, making the chicken chop much more tender and juicy! Here is my recipe:

[Buy 1 Get 1] for Benja Minced and Shabu purchases on http://bit.ly/BenjaCPShop

Benja Chicken is also available at all major supermarkets and RedMart http://bit.ly/BenjaOnRedMart

INGREDIENTS:
- Benja Skinless boneless leg x 1 pack (2 whole leg cutlets) - http://bit.ly/LazBenjaLeg
- Salt 1 tsp
- Pepper 1 tsp

BATTER:
- Plain Flour 1 cup
- Eggs x 2
- Cream Crackers x 10 - http://bit.ly/LazCreamCrackers

SAUCE:
- Yellow onion 1 medium
- Tomatoes 2 medium
- Green peas 1 can - http://bit.ly/LazCannedGreenPeas
- Plain Flour 2 Tbsp
- Butter 1 Tbsp
- Chicken Stock 500ml - http://bit.ly/LazChickenConcSeasoning
- Worcestershire Sauce 1.5 Tbsp - http://bit.ly/LazWorcestshireSauce
- Tomato Ketchup 3 Tbsp
- Sugar 1.5 Tbsp
- Dark soy sauce 1 tsp (for colour)

METHOD:
1. Remove chicken from packet and pat dry
2. Make shallow slits on the bone side of the fillet
3. Cover with cling film and pound with mallet to flatten
4. Season with salt and pepper on both sides
5. Crush cream crackers
6. Bread the cutlets by dipping into flour, followed by beaten eggs, followed by crushed cream crackers. Set aside.
7. Sauté onions and tomatoes, set aside
8. Add oil to pan and heat to 160C
9. Add breaded cutlet to pan and fry for 2 mins, then flip and fry for another 2 mins and flip and fry till golden brown. Total 5-6 mins.
10. Decant most of the oil from the pan but leave the crumbs and 1 Tbsp oil
11. Turn on low flame and melt butter
12. Add plain flour and fry till brown
13. Add 100ml chicken stock and stir to combine. Gradually add the rest of the chicken stock
14. Add onions, tomatoes, peas and the rest of the ingredients and simmer for 5 mins
15. Adjust to taste
16. Serve with fries

For more Benja Chicken Recipes:
- Kyoto (Jing Du) Chicken - https://bit.ly/ieatjingduchickenrecipe
- Roast Chicken with Coconut Cream Sauce - https://youtu.be/IigqJdm5Sws
- Chicken Ngoh Hiang - https://youtu.be/h8Q2uR06_SI

Happy Cooking!

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Disclosures

This recipe is made possible by Benja Chicken

This post contains affiliate marketing links which at no additional cost to you we earn a small commission should you click through and make a purchase.

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