March 18, 2015

Crispy Chicken Chop with Mushroom Sauce

Recipe from Hey Chef: Episode 9 (Time 14:25)

4 pieces of boneless chicken legs, marinated with half tsp of sea salt, 2 eggs & 2 tbsp plain flour for 15 minutes.

1 punnet of fresh mushrooms, sliced
1 clove of garlic, minced
2 tbsp butter
Plain flour
Sea salt


For Chicken Chop
Using a non-stick pan and slow to medium fire, add 2 tbsp oil and pan fry the chicken with skin side down first. Flip and pan fry both sides until golden browned. Set aside.

For Mushroom Sauce
  1. Using the remaining oil in the pan, add 2 tbsp butter, mushrooms and salt. Stir fry until mushrooms seeps liquid and softened.
  2. Scatter 2 tbsp of plain flour all over mushrooms and stir until flour disappears.
  3. Add hot water gradually until desired consistency.
  4. Salt & pepper to taste.
  5. Served over chicken chop.


  • Recommends flattening the chicken meat to cook evenly.
  • After setting aside the chicken chop, it will seep out liquid so I recommend doing the sauce first so that the chicken chop can be served immediately.